Pleasure in Every Spoon Indian Mutton Lamb Biryani
Experience the ultimate indulgence with "Pleasure in Every Spoon Indian Mutton Lamb Biryani," a regal dish that combines tender, marinated mutton, aromatic basmati rice, and a symphony of Indian spices. This traditional layered biryani is slow-cooked using the dum method, allowing the saffron-infused rice to absorb the rich flavors of the spiced mutton and fragrant fried onions. Fresh herbs like cilantro and mint lend a burst of freshness, while warm notes of cinnamon, cloves, and cardamom enhance the dish's irresistible aroma. Perfect for celebrations or weekend feasts, this biryani is served with creamy raita and promises an explosion of flavor in every bite. Savor the true essence of Indian cuisine with this show-stopping delight!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Mutton (lamb, bone-in, cut into pieces)
- 1 cup Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 1 tablespoon Lemon juice
- 2 teaspoons Salt
- 2 pieces Bay leaves
- 2 inches Cinnamon sticks
- 4 pods Green cardamom
- 4 pieces Cloves
- 6 pieces Black peppercorns
- 1 cup Fried onions
- 2 tablespoons Fresh cilantro leaves (chopped)
- 2 tablespoons Fresh mint leaves (chopped)
- 1 pinch Saffron strands
- 2 tablespoons Milk (warm)
- 4 tablespoons Ghee (clarified butter)
- 2 tablespoons Vegetable oil
- 4 cups Water
Instructions
Rinse the basmati rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large bowl, marinate the mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, and 1 teaspoon of salt. Mix well, cover, and let it marinate for at least 1 hour or overnight for best results.
Bring 4 cups of water to a boil in a large pot. Add bay leaves, cinnamon sticks, green cardamom, cloves, black peppercorns, and 1 teaspoon of salt. Add the soaked and drained rice to the boiling water and cook until it’s 70% cooked (it should still have a slight bite). Drain the rice and set aside.
In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil and 2 tablespoons of ghee over medium heat. Add the marinated mutton and cook, stirring occasionally, until the mutton is browned and the oil separates, about 10–15 minutes.
In a small bowl, soak the saffron strands in warm milk and set aside.
Layer the partially cooked rice over the mutton in the pot. Top the rice with fried onions, chopped cilantro, chopped mint, and drizzle the saffron-infused milk and the remaining 2 tablespoons of ghee over the top.
Cover the pot with a tight-fitting lid. Cook on low heat (dum method) for 30–40 minutes, allowing the rice to fully cook and the flavors to meld together.
Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the biryani with a fork to mix the layers.
Serve hot with raita (yogurt sauce) or a side salad for a complete meal. Enjoy the pleasure in every spoon!
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 652 mg | 14% | |
*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.
