Mutton Biryani
A classic and richly flavored rice dish for dinner… This biryani is packed with layers of rice alongside juicy and tender mutton meat. Rice and mutton are beautifully spiced with a combo of fragrant spices.
Ingredients
For Mutton:
- 2 tbsp ablespoons ghee
- 1 tsp cumin seeds
- 20 pcs whole black peppers
- 10 pcs whole cloves
- 4 pcs cinnamon sticks
- 5 pcs cardamoms
- 8 pcs cardamoms
- 4 pcs bay leaves
- 3 pcs large onions sliced
- 2 pounds mutton cut into medium pieces
- 1/2 tbsp garlic paste
- 1/2 tbsp ginger paste
- 2 tsp red chilli powder
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Water as required
- 5 pcs tomatoes cubed
- 1 cup yogurt whipped
- 2 tsp masala powder
- Salt to taste
For Rice:
- Water as required
- Salt to taste
- 1 tsp cumin seeds
- 10 pcs whole black peppers
- 5 pcs whole cloves
- 2 pcs cinnamon sticks
- 33/4 cups 3¾ cups rice rinsed and soaked for 15-20 minutes
For Layering:
- 2 tbsp canola oil
- 2-4 tbsp warm milk
- 2 pinches orange food color
- 1 tbsp fresh lemon juice
- 2 tbsp fresh cilantro chopped
- 2 pcs green chillies sliced
Instructions
- For mutton: in a heavy-bottomed pan, melt the ghee over medium heat and sauté the cumin seeds, whole black peppers, cloves, cinnamon sticks, black cardamoms, green cardamoms and bay leaves for about 30 seconds.
- Add onions and sauté for about 5-6 minutes or until light golden brown.
- Add the mutton pieces and stir to combine.
- Increase the heat to medium-high and cook for about 4-5 minutes, stirring frequently.
- Add ginger and garlic paste and sauté for about 2-3 minutes.
- Stir in the red chilli powder, coriander and turmeric and sauté for about 1 minute.
- Add a splash of water and cook for about 2-3 minutes.
- Add tomatoes and yogurt and cook for about 4-5 minutes, crushing the tomatoes with the back of the spoon.
- Add the garama masala, salt and about 2 cups of water and stir to combine.
- Reduce the heat to medium-low and simmer, covered for about 30 minutes or until mutton is done completely and ghee separates from the spices.
- Meanwhile, for rice: in a large pan of water, add the salt and whole spices over medium-high heat and bring to a boil.
- Add the rice and again bring to a boil.
- Cover the pan and cook for about 6-7 minutes.
- Remove from the heat and drain the rice completely.
- Divide the rice in 3 portions.
- Divide the mutton gravy in 2 portions.
- For layering: grease the bottom of a heavy-bottomed pan with oil lightly.
- In a small cup, dissolve the yellow food color in warm milk. Set aside.
- In the bottom of greased pan, place 1 portion of boiled rice evenly.
- Place 1portion of mutton gravy over the rice evenly.
- Repeat the layers, ending with the third portion of rice.
- Drizzle the top with milk mixture and gently stir with the upper layer of rice.
- Now, drizzle with lemon juice and sprinkle with cilantro and green chilli slices.
- With a piece of foil, cover the pan tightly and then with the lid properly.
- Place the pan over high heat and cook for about 5 minutes.
- Reduce the heat to low and cook for about 20 minutes.
- Remove from the heat and set the pan aside, covered for about 5 minutes.
- Carefully uncover the pan and gently stir the rice and mutton gravy to combine.
- Serve hot alongside the raita and fresh salad.
Nutrition
Calories: 91kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 29mgPotassium: 149mgFiber: 2gSugar: 2gVitamin A: 113IUVitamin C: 2mgCalcium: 100mgIron: 2mg
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