Here’s a simple and delicious Mutton Biryani recipe for you to try. It includes a fragrant blend of spices, tender mutton, and perfectly cooked rice. Enjoy!
Ingredients:
For the Marinade:
• 500g mutton (bone-in pieces or boneless)
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon cumin powder
• 1 tablespoon lemon juice
• Salt to taste
• Fresh coriander and mint leaves (a handful, chopped)
For the Rice:
• 2 cups basmati rice
• 4 cups water
• 2-3 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• Salt to taste
For the Biryani:
• 2 large onions (thinly sliced)
• 1 tablespoon ginger-garlic paste
• 2 tomatoes (chopped)
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds (optional)
• 2-3 green cardamom pods
• 1-2 bay leaves
• 1 tablespoon ghee (clarified butter)
• 2 tablespoons oil
• Fresh coriander and mint leaves (a handful, chopped)
• A few saffron strands (optional, soaked in warm milk)
• Salt to taste
Instructions:
1. Marinate the Mutton:
• In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, lemon juice, salt, and chopped coriander and mint leaves.
• Add the mutton pieces to the marinade and mix well to coat the mutton with the spices.
• Cover and let it marinate for at least 1-2 hours (preferably overnight in the fridge for better flavor).
2. Prepare the Rice:
• Wash the basmati rice thoroughly and soak it in water for about 30 minutes.
• In a large pot, bring 4 cups of water to a boil. Add the cloves, cardamom, cinnamon, bay leaf, and salt.
• Add the soaked rice to the boiling water. Cook the rice until it’s about 70% cooked (it should still be firm).
• Drain the rice and set it aside.
3. Fry the Onions:
• In a pan, heat oil and ghee together. Add the sliced onions and fry until they turn golden brown and crispy. Remove half of the fried onions and set aside for garnish.
• In the same pan, add the ginger-garlic paste, cumin seeds, fennel seeds, cardamom pods, and bay leaves. Sauté for a minute until fragrant.
4. Cook the Mutton:
• Add the marinated mutton to the pan with the fried onions and spices.
• Cook the mutton on medium-high heat for 5-7 minutes until the meat begins to brown.
• Add chopped tomatoes and cook until they soften and the oil begins to separate from the masala.
• Add 1/2 cup of water, cover, and cook the mutton on low heat for 30-40 minutes until the meat is tender and the gravy thickens. If needed, add more water during cooking.
5. Layer the Biryani:
• In a large pot or pressure cooker, layer the cooked mutton and rice alternately. Start with a layer of mutton at the bottom, then a layer of rice, and repeat the layers.
• After layering, drizzle saffron milk (if using) over the top, and sprinkle fresh coriander and mint leaves.
• Top with the reserved fried onions.
6. Dum Cooking (Final Cooking):
• Cover the pot with a tight-fitting lid. You can seal the edges of the lid with dough to ensure the steam doesn’t escape.
• Cook on low heat for 15-20 minutes to allow the flavors to meld together. If using a pressure cooker, do not use the pressure; just cook on low heat.
Alternatively, you can bake the biryani in a preheated oven at 180°C (350°F) for about 20 minutes.
7. Serve:
• Once cooked, gently fluff the biryani with a fork to mix the layers.
• Serve hot with raita (yogurt-based side dish) or a simple salad.
Tips:
• Marination: The longer you marinate the mutton, the more flavorful it will be. Overnight marination is ideal.
• Rice Cooking: Don’t overcook the rice during the initial boiling. It should be just undercooked, as it will cook further during the layering process.
• Dum Cooking: If you don’t have a traditional dum pot, you can place a heavy pan under the biryani pot to ensure even heat distribution during dum cooking.
Enjoy your Mutton Biryani with your favorite side dishes!