Low Fat Traditional Mutton Biryani
Discover the rich and aromatic flavors of a classic dish with a health-conscious twist—Low Fat Traditional Mutton Biryani. This delightful recipe combines lean, bone-in mutton, fragrant basmati rice, and a symphony of spices, including cinnamon, cardamom, and cloves, to create a perfectly balanced blend of classic biryani taste and reduced fat content. Using low-fat yogurt, minimal oil, and fresh herbs like mint and coriander, this dish delivers all the indulgence without compromising on healthy eating goals. Layered and slow-cooked to perfection, the biryani traps layers of tender mutton, saffron-infused rice, and a vibrant mix of flavors, making it an ideal centerpiece for family meals or celebrations. Serve it hot with low-fat raita or a refreshing cucumber salad for a wholesome, satisfying experience. Perfect for those who seek a lighter alternative to traditional mutton biryani without losing its authentic charm!
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Recipe Information
Ingredients
- 500 grams Mutton (lean, bone-in)
- 300 grams Basmati rice
- 150 grams Low-fat yogurt
- 2 medium Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 2 tablespoons Ginger-garlic paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoons Garam masala
- 1 piece Whole spices: cinnamon stick
- 3 pieces Whole spices: green cardamoms
- 4 pieces Whole spices: cloves
- 1 piece Bay leaf
- 1 teaspoons Cumin seeds
- 0.5 cups Fresh mint leaves (chopped)
- 0.5 cups Fresh coriander leaves (chopped)
- 2 pieces Green chilies (slit)
- 2 tablespoons Low-calorie vegetable oil or cooking spray
- 2 teaspoons Salt
- 10 strands Saffron strands
- 2 tablespoons Milk (warm, low-fat)
- 4 cups Water
Instructions
Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
In a small bowl, soak the saffron strands in the warm milk and set aside.
Heat 1 tablespoon of low-calorie vegetable oil in a large nonstick pot or pressure cooker. Add cumin seeds, bay leaf, cinnamon stick, cardamoms, and cloves. Sauté for 30 seconds until aromatic.
Add the sliced onions and cook on medium heat until golden brown, stirring frequently. Remove half of the fried onions and set aside for garnishing.
Add ginger-garlic paste to the pot and sauté until the raw aroma disappears.
Add the mutton pieces to the pot and stir-fry for 3–4 minutes until they are lightly browned.
Mix in turmeric powder, red chili powder, coriander powder, and salt. Stir well to coat the mutton with the spices.
Add the chopped tomatoes, low-fat yogurt, and green chilies. Cook for 8–10 minutes on medium heat until the tomatoes are soft, and the mixture becomes a thick gravy.
Add 1 cup of water, cover, and cook the mutton on low heat for 20–25 minutes or until tender. (Alternatively, use a pressure cooker and cook for 3–4 whistles.)
While the mutton cooks, boil 3 cups of water in a separate pot. Add the soaked and drained rice with a pinch of salt. Cook the rice until it is 70% cooked. Drain and set aside.
Preheat your oven to 180°C (350°F).
In a large ovenproof dish or the same nonstick pot, layer half of the cooked rice, followed by the mutton gravy. Sprinkle chopped mint, coriander leaves, and half of the saffron milk. Repeat with another layer of rice, the remaining saffron milk, and the reserved fried onions.
Cover the dish tightly with aluminum foil or a lid to trap the steam. Bake in the oven for 20–25 minutes or place it on low heat on the stovetop for the same duration.
Carefully fluff the biryani with a fork before serving. Garnish with additional mint and coriander, if desired.
Serve hot with low-fat raita or cucumber salad on the side.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5313 mg | 231% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 38.2 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1209 mg | 93% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 4778 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.
