Low Sodium Traditional Mutton Biryani
Indulge in the aromatic flavors of a Low Sodium Traditional Mutton Biryani—an exquisite dish that delivers authentic taste while catering to dietary needs. This recipe combines tender, bone-in mutton simmered to perfection with warm spices like cinnamon, cardamom, and cloves, paired with fragrant basmati rice. A luscious yogurt-based marinade and fresh herbs like cilantro and mint elevate the dish with vibrant, refreshing notes. Using a low sodium broth and an optional salt substitute makes it heart-healthy without compromising the rich, traditional flavor. Whether layered on the stove or baked in the oven, this biryani promises perfectly fluffy rice infused with complex spices and juicy meat. Serve it hot alongside cooling cucumber raita or yogurt for a wholesome, satisfying meal that’s perfect for family gatherings or special occasions.
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Recipe Information
Ingredients
- 500 g Mutton (bone-in, cut into medium pieces)
- 300 g Basmati rice
- 125 g Plain unsweetened yogurt
- 2 large Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 1 tbsp Fresh ginger (grated)
- 1 tbsp Garlic (minced)
- 3 medium Green chilies (slit lengthwise)
- 2 tbsp Fresh cilantro (chopped)
- 2 tbsp Mint leaves (chopped)
- 750 ml Low sodium chicken or mutton broth
- 1 piece Cinnamon stick
- 4 pieces Green cardamom pods
- 4 pieces Cloves
- 2 pieces Bay leaves
- 1 tsp Cumin seeds
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Garam masala powder
- 0.5 tsp Low sodium salt substitute (optional)
- 3 tbsp Cooking oil
- 1 tbsp Ghee (clarified butter, optional for aroma)
Instructions
Wash the basmati rice thoroughly under cold water until the water runs clear. Soak for 30 minutes, then drain.
In a large heavy-bottomed pot, heat oil over medium heat. Add the whole spices (cinnamon, cardamom, cloves, bay leaves, and cumin seeds) and sauté until aromatic, about 1 minute.
Add the sliced onions and cook until golden brown, stirring occasionally to avoid burning.
Add the ginger, garlic, and green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, and coriander powder. Cook until the tomatoes soften and the mixture forms a thick paste.
Stir in the yogurt, chopped mint, and cilantro. Mix well.
Add the mutton pieces and cook for 10-15 minutes, stirring occasionally, until the meat is lightly browned.
Pour the low sodium broth into the pot and bring it to a simmer. Cover and cook on low heat for about 30-35 minutes, until the mutton is tender. Stir occasionally and add a little water if needed to prevent sticking.
In a separate pot, bring water to a boil. Add the soaked and drained basmati rice and cook until the rice is about 70% done (still firm). Drain and set aside.
Preheat the oven to 180°C (350°F) if layering in the oven, or prepare to layer the biryani in the same pot if using the stovetop method.
Layer half of the partially cooked rice over the mutton in the pot. Sprinkle half of the garam masala on top. Add the remaining rice and sprinkle the rest of the garam masala.
Drizzle ghee (if using) over the top for added aroma. Cover the pot tightly with a lid, sealing the edges with dough if needed, or use aluminum foil to trap the steam.
Cook on very low heat for 15-20 minutes (or bake in the preheated oven for the same duration) until the rice is fully cooked and the flavors have melded.
Turn off the heat and let the biryani rest for 10 minutes before serving. Gently fluff the rice with a fork to mix the layers but maintain the integrity of the grains.
Serve hot with a side of yogurt or cucumber raita.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 28.3 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4113 mg | 88% | |
*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.
