Traditional Mutton Biryani
Elevate your culinary repertoire with this **Traditional Mutton Biryani**, a fragrant and flavorful masterpiece that captures the essence of Indian cuisine. Made with tender, marinated bone-in mutton, aromatic basmati rice, and an exquisite blend of spices like cinnamon, cardamom, and saffron, this dish is layered with rich flavors that develop beautifully during its signature "dum" cooking process. Each bite is infused with the creamy goodness of yogurt, the freshness of mint and coriander, and a hint of floral notes from rose or kewra water. Perfectly complemented by crispy fried onions and a drizzle of saffron-infused milk, this authentic recipe is a feast for the senses. Whether it's for a festive gathering or a weekend indulgence, this biryani serves 6 and promises to transport your taste buds straight to the heart of India. Serve with cooling raita or a fresh salad for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 500 grams Basmati rice
- 1 kilogram Mutton, bone-in
- 4 large Onions, thinly sliced
- 2 large Tomatoes, chopped
- 250 grams Yogurt
- 2 tablespoons Ginger garlic paste
- 4 Green chilies, slit
- 2 tablespoons Lemon juice
- 1 bunch Fresh coriander leaves, chopped
- 1 bunch Fresh mint leaves, chopped
- 100 grams Ghee
- 50 milliliters Cooking oil
- 3 tablespoons Biryani masala
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 2 Cinnamon sticks
- 5 Cloves
- 5 Cardamom pods
- 2 Bay leaves
- 1 pinch Saffron strands
- 4 tablespoons Warm milk
- 1 teaspoon Rose water or kewra water
- 1.5 liters Water
Instructions
Wash the basmati rice under cold water until the water runs clear. Soak it in enough water for 30 minutes, then drain.
In a large bowl, combine the mutton with yogurt, ginger garlic paste, turmeric powder, red chili powder, salt, 2 tablespoons lemon juice, and 1 tablespoon biryani masala. Mix well to coat all the pieces. Let this marinate for at least 1 hour (overnight is better).
Heat the ghee and oil together in a large pan. Fry the sliced onions until they are golden brown and crispy. Remove half the onions for garnishing.
To the remaining onions in the pan, add cinnamon sticks, cloves, cardamom pods, and bay leaves. Fry for 1-2 minutes until fragrant.
Add the marinated mutton to the pan and sauté on medium heat until the meat is browned and the oil starts to separate from the masala.
Stir in the chopped tomatoes and the slit green chilies. Cook until the tomatoes are soft.
Add 1 teaspoon biryani masala and half of the chopped coriander and mint leaves. Cook for another 5 minutes to blend the flavors.
Meanwhile, in a large pot, bring 1.5 liters of water to a boil. Add drained rice and a touch of salt. Parboil the rice till it's 70% cooked. Drain and set aside.
In a small bowl, soak the saffron strands in warm milk. Set aside.
In a large heavy-bottomed pot, start layering: half of the cooked mutton, then half of the parboiled rice. Sprinkle with half of the remaining mint and coriander leaves, half of the fried onions, and a sprinkle of the saffron milk.
Repeat with the remaining mutton and rice, finishing with a layer of saffron milk, mint, coriander, and fried onions.
Drizzle rose water or kewra water over the top layer.
Seal the pot with aluminum foil or dough, then cover with a tight-fitting lid. Cook on low heat for 25-30 minutes.
Remove from heat and let the biryani rest for 10 minutes before opening.
Gently mix the biryani using a fork to fluff and serve hot with raita or a salad.
Nutrition Facts
Calories |
5293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.0 g | 469% | |
| Saturated Fat | 167.3 g | 836% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 295.1 g | 107% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 62.8 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1276 mg | 98% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 6099 mg | 130% | |
*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.
