Soy-Free Traditional Mutton Biryani
Indulge in the rich and fragrant flavors of Soy-Free Traditional Mutton Biryani, a timeless masterpiece that showcases authentic Indian culinary artistry. This biryani combines tender, bone-in mutton simmered in a spiced yogurt-based gravy with perfectly layered basmati rice infused with saffron and whole spices. No soy is used, making it a suitable choice for those with dietary restrictions, while still preserving the traditional taste. Slow-cooked on dum, this biryani is packed with aromatic herbs like mint and coriander, and beautifully garnished with fried onions, cashews, and raisins for added indulgence. Perfect for family gatherings or festive occasions, this hearty recipe serves up an irresistible blend of flavors and textures in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 kg Mutton (bone-in, cut into medium pieces)
- 1 cup Plain yogurt
- 3 large Onions (thinly sliced)
- 2 large Tomatoes (finely chopped)
- 2 tablespoons Garlic paste
- 2 tablespoons Ginger paste
- 4 units Green chilies (slit lengthwise)
- 1 cup Mint leaves (chopped)
- 1 cup Coriander leaves (chopped)
- 0.25 cup Ghee
- 0.25 cup Vegetable oil
- 2 tablespoons Whole spices (cinnamon sticks, cloves, green cardamoms, bay leaf, star anise, and black cardamom)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 tablespoons Biryani masala (soy-free store-bought or homemade)
- 2 teaspoons Salt
- 0.25 teaspoon Saffron strands (soaked in 2 tablespoons warm milk)
- 0.25 cup Cashews (optional, roasted)
- 0.25 cup Raisins (optional, fried lightly)
- 6 cups Water
Instructions
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain before use.
In a large pot, add 6 cups of water, 1 teaspoon of salt, and half the whole spices. Bring to a boil.
Once the water is boiling, add the soaked and drained basmati rice. Cook until the rice is 70% cooked (it should still have a slight bite). Drain and set aside.
In a heavy-bottomed pot, heat the ghee and vegetable oil on medium heat. Add the remaining whole spices and fry until aromatic.
Add sliced onions and sauté until golden brown. Remove a portion of the fried onions to use as garnish and set aside.
Add garlic paste, ginger paste, and green chilies to the pot. Cook for 2 minutes until fragrant.
Add chopped tomatoes, turmeric powder, red chili powder, biryani masala, and salt. Cook until the oil separates from the mixture.
Add the mutton pieces and stir to coat them with the spice mixture. Cook for 5-7 minutes.
Lower the heat and add the yogurt, mint leaves, and coriander leaves. Mix well and cook until the mutton is tender and fully cooked. Add water if needed.
Once the mutton is cooked and the gravy thickens, turn off the heat.
Layer the partially cooked basmati rice evenly on top of the mutton mixture. Sprinkle the soaked saffron milk over the rice.
Cover the pot with a tight-fitting lid. If needed, seal the edges with dough to trap the steam.
Cook on low heat (dum) for 20-25 minutes, allowing the flavors to meld together.
Turn off the heat and let the biryani rest for 10 minutes before serving.
Gently mix the rice and mutton layers before serving. Garnish with the reserved fried onions, roasted cashews, and fried raisins, if using.
Nutrition Facts
Calories |
5107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.8 g | 433% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 7832 mg | 341% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 75.6 g | ||
| Protein | 247.5 g | 495% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1797 mg | 138% | |
| Iron | 52.5 mg | 292% | |
| Potassium | 8324 mg | 177% | |
*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.
