Mediterranean Diet Traditional Mutton Biryani
Indulge in the rich and aromatic flavors of Mediterranean Diet Traditional Mutton Biryani, a wholesome twist on a timeless classic. This recipe blends the vibrant essence of traditional biryani with Mediterranean-inspired ingredients like olive oil, brown basmati rice, and Greek yogurt, making it both nutrient-dense and delicious. Tender, bone-in mutton is slow-cooked with a medley of warm spices, including cumin, cardamom, cinnamon, and garam masala, creating a deeply fragrant gravy that pairs perfectly with the lightly seasoned, parboiled rice. Finished with a "dum" cooking technique for perfectly fluffy layers, this biryani is topped with caramelized onions and fresh mint for a burst of flavor in every bite. Perfect for family dinners or special occasions, this healthier take on a beloved dish is sure to impress while aligning with Mediterranean diet principles.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in)
- 300 grams Brown Basmati Rice
- 4 tablespoons Olive Oil
- 150 grams Greek Yogurt
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Mint Leaves (chopped)
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 0.5 teaspoon Smoked Paprika
- 4 Cardamom Pods (cracked)
- 1 Cinnamon Stick
- 4 Cloves
- 2 Bay Leaves
- 2 teaspoons Salt
- 4 cups Water (for boiling rice)
Instructions
Rinse the brown basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaves, and sauté until fragrant.
Add the sliced onions and sauté until golden brown. Reserve half of the fried onions for garnish.
Stir in minced garlic, grated ginger, turmeric powder, coriander powder, smoked paprika, and garam masala. Cook for 1-2 minutes until the spices are aromatic.
Add the chopped tomatoes and cook until they soften and oil begins to separate (about 5 minutes).
Add the mutton pieces and brown them on all sides. Then, add Greek yogurt, chopped cilantro, and chopped mint leaves. Stir well and simmer on low heat for 10 minutes.
Add 1 cup of water, cover the pot, and cook the mutton on low heat for 40-50 minutes, stirring occasionally, until the meat is tender and the sauce thickens.
Meanwhile, boil 4 cups of water in another pot, add 1 teaspoon of salt, and parboil the soaked rice for 8-10 minutes until 70% cooked. Drain the excess water and set the rice aside.
In the same pot with the mutton, layer the partially cooked rice evenly over the meat mixture. Drizzle the remaining 2 tablespoons of olive oil over the rice and sprinkle the reserved fried onions on top.
Cover the pot with a tight-fitting lid or seal it with aluminum foil. Reduce the heat to the lowest setting and let the biryani cook on "dum" (steam) for 20 minutes.
Remove the pot from heat and let the biryani rest, covered, for another 10 minutes. Gently fluff the layers with a fork before serving.
Serve warm, garnished with additional cilantro and mint leaves if desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 5224 mg | 227% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 21.1 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3046 mg | 65% | |
*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.
