Dairy-Free Traditional Mutton Biryani
Experience the rich, aromatic flavors of authentic 'Dairy-Free Traditional Mutton Biryani,' a hearty South Asian dish that is perfect for those seeking a dairy-free twist on the classic recipe. This mutton biryani features tender, bone-in mutton simmered in a fragrant blend of spices like cinnamon, cardamom, and cloves, layered with perfectly parboiled basmati rice infused with bold seasoning. Fresh cilantro, mint, green chilies, and a hint of lemon juice bring vibrant freshness to every bite, while the traditional dum (slow steaming) technique locks in the tantalizing flavors. Ready in under two hours, this recipe is ideal for family gatherings or festive celebrations. Serve it with a refreshing dairy-free raita or crisp salad to complete this satisfying meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 kilograms Mutton (bone-in, cut into pieces)
- 0.5 cups Vegetable oil
- 3 large Onions (thinly sliced)
- 3 medium Tomatoes (chopped)
- 2 tablespoons Garlic paste
- 2 tablespoons Ginger paste
- 4 medium Green chilies (slit lengthwise)
- 0.5 cups Fresh cilantro leaves (chopped)
- 0.5 cups Fresh mint leaves (chopped)
- 2 tablespoons Lemon juice
- 2 tablespoons Biryani masala
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Cumin seeds
- 1 piece Cinnamon stick
- 2 pods Black cardamom pods
- 4 pods Green cardamom pods
- 6 pieces Cloves
- 2 leaves Bay leaves
- 4 cups Hot water
- 2 teaspoons Salt
Instructions
Thoroughly rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes while you prepare the mutton and other ingredients.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cumin seeds, cinnamon stick, black cardamom, green cardamom, cloves, and bay leaves. Sauté for 1-2 minutes until fragrant.
Add the sliced onions to the pot and fry them until golden brown, stirring occasionally to avoid burning. This will take about 10-12 minutes.
Stir in the garlic paste and ginger paste. Cook for 2 minutes until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, and biryani masala. Cook until the tomatoes break down and the mixture thickens, about 5-7 minutes.
Add the mutton pieces into the pot and stir to coat them with the spices. Cover and cook on medium heat for 20-25 minutes, stirring occasionally. The mutton will release its juices during this time and begin to cook.
Add 1 cup of hot water and salt to the mutton mixture. Cover the pot and let it simmer on low heat for about 45 minutes, or until the mutton is tender. If needed, add more water in small increments to prevent burning.
While the mutton is cooking, boil 3 cups of water in a separate pot. Drain the soaked basmati rice and add it to the boiling water. Parboil the rice for about 4-5 minutes, then drain the water and set the rice aside.
Once the mutton is tender, reduce the heat to low. Layer the parboiled rice evenly over the mutton and gravy. Sprinkle the chopped cilantro, mint leaves, slit green chilies, and lemon juice over the rice.
Cover the pot tightly with a lid to trap the steam (you can seal the edges with dough or use a heavy lid). Cook on very low heat (dum) for 20 minutes to allow the flavors to meld and the rice to fully cook.
Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice with a fork, being careful not to break the grains.
Serve the dairy-free mutton biryani hot with a side of salad or any dairy-free raita of your choice.
Nutrition Facts
Calories |
4215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.9 g | 354% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 33.4 g | ||
| Protein | 232.4 g | 465% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 625 mg | 48% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5379 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
