Mutton Biriyani
Dive into the rich and aromatic world of Mutton Biryani, a regal dish that combines tender, marinated bone-in mutton with fragrant basmati rice, a symphony of bold spices, and the creamy allure of saffron-infused layers. This classic Indian recipe uses a slow-cooking technique, allowing the mutton to absorb the vibrant flavors of biryani masala, cinnamon, cloves, star anise, and other whole spices, while golden fried onions, fresh mint, and cilantro add bursts of freshness to every bite. With its luxurious, ghee-drenched finish and oven-baked final layering, this one-pot masterpiece is perfect for special occasions or indulgent family dinners. Serve it steaming hot, paired with raita or a refreshing salad, for a feast that’s nothing short of spectacular. This mutton biryani recipe is your ultimate guide to authentic and irresistible flavors, promising to transport you straight to the heart of Indian cuisine.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 lbs Mutton, bone-in
- 3 large Onions, thinly sliced
- 2 medium Tomatoes, chopped
- 1 cup Plain yogurt
- 2 tablespoons Ginger paste
- 2 tablespoons Garlic paste
- 4 pieces Green chilies, slit
- 0.5 cup Cilantro, chopped
- 0.5 cup Mint leaves, chopped
- 2 tablespoons Lemon juice
- 0.5 cup Ghee
- 3 tablespoons Cooking oil
- 2 teaspoons Salt
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Red chili powder
- 2 tablespoons Biryani masala
- 2 pieces Bay leaves
- 5 pieces Cloves
- 1 piece Cinnamon sticks
- 4 pieces Green cardamom pods
- 1 piece Star anise
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 4 cups Water
Instructions
1. Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. Marinate the mutton with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Mix well and let it marinate for 1 hour.
3. Heat 2 tablespoons of ghee and 3 tablespoons of oil in a large, heavy-bottomed pan over medium heat. Add sliced onions and fry until golden brown. Remove half the fried onions for garnishing.
4. Add bay leaves, cloves, cinnamon, cardamom, and star anise to the pan. Sauté for 1-2 minutes until fragrant.
5. Add the marinated mutton and cook on high heat for 10 minutes, stirring occasionally.
6. Add chopped tomatoes, green chilies, biryani masala, and salt. Cook until the tomatoes turn soft, about 5-7 minutes.
7. Add 1.5 cups of water, cover, and simmer for 45 minutes, or until the mutton is tender.
8. Meanwhile, bring 4 cups of water to a boil in a large pot, add salt, and a pinch of turmeric. Add the soaked and drained rice. Cook until 70% cooked. Drain and set aside.
9. Warm the milk and add saffron strands. Let it steep.
10. Preheat the oven to 350°F (175°C).
11. In a large oven-safe pot, layer half of the cooked mutton mixture, followed by half of the rice. Sprinkle with half of the cilantro, mint leaves, fried onions, saffron milk, and lemon juice. Repeat with the remaining mutton, rice, and garnishes.
12. Drizzle the remaining ghee over the final layer.
13. Cover the pot tightly with aluminum foil or a fitting lid and bake for 30 minutes. Alternatively, place on a stovetop on very low heat, using a heavy pan beneath, to prevent burning.
14. Remove from heat, let it rest for 10 minutes. Gently fluff the biriyani with a fork and serve hot, garnished with extra cilantro and mint if desired.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 777 mg | 17% | |
*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.
