Heart-Healthy Mutton Biriyani
Indulge guilt-free with this Heart-Healthy Mutton Biriyani, a lighter take on the classic favorite that's packed with flavor and nutrition. Made with lean mutton trimmed of excess fat, fiber-rich brown basmati rice, and the richness of low-fat yogurt, this recipe delivers all the comforting warmth of biriyani without compromising your health goals. Aromatic spices like cinnamon, cardamom, and clove infuse the dish with deep, enticing flavors, while fresh mint and coriander add a vibrant, herby finish. Carefully layered and simmered to perfection, this dish is not just a feast for the palate but also a heart-conscious choice for family dinners or special occasions. Perfectly balanced, this recipe proves that indulgence and wellness can go hand in hand!
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Recipe Information
Ingredients
- 500 grams Lean mutton (trimmed of visible fat)
- 250 grams Brown basmati rice
- 2 tablespoons Olive oil
- 150 grams Low-fat plain yogurt
- 2 large Onion (thinly sliced)
- 2 tablespoons Ginger-garlic paste
- 2 whole Green chilies (slit)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Ground coriander
- 1 teaspoon Cumin seeds
- 2 whole Bay leaves
- 1 inch piece Cinnamon stick
- 4 whole Cloves
- 4 whole Cardamom pods
- 1 teaspoon Salt
- 0.5 cup Fresh mint leaves (chopped)
- 0.5 cup Fresh coriander leaves (chopped)
- 0.2 grams Saffron strands
- 2 tablespoons Warm milk
- 1 tablespoon Lemon juice
- 500 milliliters Water
Instructions
Rinse the brown basmati rice in cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
In a small bowl, soak saffron strands in warm milk and set aside.
Heat a tablespoon of olive oil in a large skillet or pressure cooker over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods, sautéing for a few seconds until aromatic.
Add the sliced onions and sauté until golden brown. Set aside 1/4 of these onions for garnish.
Stir in the ginger-garlic paste and green chilies, sautéing for another minute.
Add the mutton pieces, turmeric powder, red chili powder, ground coriander, and salt. Cook until the mutton is browned on all sides.
Mix in the yogurt, covering the mutton evenly. Cook for an additional 5-7 minutes over low heat.
Add water, cover, and let it simmer on low flame for about 20 minutes or until the mutton is tender. If using a pressure cooker, cook for 3-4 whistles.
In another pot, bring water to a boil. Add the soaked and drained brown rice and a pinch of salt. Cook until 70% cooked, then drain.
In a large, heavy-bottomed pot or deep tray, start layering: begin with a layer of mutton with its gravy, followed by a layer of rice.
Sprinkle a layer of reserved fried onions, chopped mint, and coriander leaves.
Drizzle a bit of saffron milk and lemon juice over the rice.
Repeat the layering process until all ingredients are used, finishing with a top layer of rice garnished with onion, mint, and coriander.
Seal the pot with a tight-fitting lid or cover with foil. Cook on low heat for 15-20 minutes to allow the flavors to meld together and the rice to finish cooking.
Once done, gently fluff up the biriyani with a fork before serving. Serve hot and enjoy a heart-healthy meal!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 36.3 g | ||
| Protein | 173.4 g | 347% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1185 mg | 91% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 4795 mg | 102% | |
*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.
