Indian Mutton Biryani

Indulge in the rich, aromatic flavors of Indian Mutton Biryani, a classic one-pot dish that's a true celebration of spices and tender meat. In this recipe, fragrant basmati rice is layered with perfectly spiced, slow-cooked mutton curry, enhanced by the warmth of cinnamon, cardamom, and cloves. A vibrant blend of fresh mint, coriander, and golden-fried onions adds depth, while saffron-infused milk and ghee ensure every grain is luxuriously flavorful. Cooked using the traditional "dum" method for perfectly melded flavors, this mutton biryani is ideal for festive gatherings or indulgent family dinners. Serve it hot with raita or a refreshing salad for a meal that's nothing short of a culinary masterpiece. Perfectly spiced and irresistibly savory, this recipe is your guide to mastering the art of Mutton Biryani at home.

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 1 kg Mutton (bone-in), cut into pieces
• 2 large Onions, thinly sliced
• 2 medium Tomatoes, finely chopped
• 1 cup Yogurt
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 4 pieces Green chilies, slit
• 0.5 cup Coriander leaves, finely chopped
• 0.5 cup Mint leaves, finely chopped
• 3 tablespoons Ghee (clarified butter)
• 3 tablespoons Vegetable oil
• 2 pieces Bay leaves
• 1 piece Cinnamon stick
• 4 pieces Cardamom pods
• 6 pieces Cloves
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 2 teaspoons Biryani masala
• 1 pinch Saffron threads
• 4 tablespoons Warm milk
• 2 teaspoons Salt
• 4 cups Water

Directions

Step 1

Wash the basmati rice thoroughly in water until the water runs clear. Soak it in water for 30 minutes, drain, and set aside.

Step 2

In a small bowl, soak saffron threads in warm milk and keep aside for later use.

Step 3

Heat 2 tablespoons of vegetable oil in a large pan or pressure cooker over medium heat. Add bay leaves, cinnamon stick, cardamom, cloves, and cumin seeds. Let them sizzle for 30 seconds.

Step 4

Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.

Step 5

Add the ginger paste, garlic paste, and green chilies to the pan. Sauté for 2 minutes until fragrant.

Step 6

Add the chopped tomatoes and cook until they are soft and the oil starts to separate.

Step 7

Add the mutton pieces, turmeric powder, red chili powder, coriander powder, biryani masala, and salt. Cook for 5-7 minutes until the mutton is well coated with spices.

Step 8

Add the yogurt, mint leaves, and coriander leaves. Mix well and cover the pan, reducing the heat to low. Cook until the mutton is tender. If using a pressure cooker, cook for 3 whistles, then allow the pressure to release naturally.

Step 9

In a separate pot, bring 4 cups of water to a boil. Add the drained basmati rice and salt. Cook until the rice is 70-80% cooked (grain should still be firm). Drain the water and set the rice aside.

Step 10

In a heavy-bottomed pot or Dutch oven, layer half of the cooked rice at the bottom. Add the cooked mutton curry on top. Spread the remaining rice over the curry.

Step 11

Drizzle the saffron-infused milk and ghee over the top layer of rice. Sprinkle the reserved fried onions over the top.

Step 12

Cover the pot with a tight-fitting lid, sealing the edges with dough if necessary, to prevent steam from escaping.

Step 13

Cook on low heat (dum method) for 20-25 minutes to allow the flavors to meld together. Alternatively, bake in a preheated oven at 180°C (350°F) for 20 minutes.

Step 14

Turn off the heat and let the biryani rest for 5 minutes. Gently fluff the rice with a fork before serving.

Step 15

Serve hot, garnished with additional coriander leaves and paired with raita or a side salad.

Nutrition Facts

Serving size	3651.9 grams (3651.9g)

Amount per serving	% Daily Value*
Calories	4737

Total Fat 324.40g	416%
Saturated Fat 136.40g	682%
Polyunsaturated Fat 25.30g
Cholesterol 1099mg	366%
Sodium 6852mg	298%
Total Carbohydrate 208.60g	76%
Dietary Fiber 27.50g	98%
Total Sugars 43.40g
Protein 246.10g	492%

Vitamin D 142IU	708%
Calcium 1259mg	97%
Iron 43mg	238%
Potassium 5952mg	127%

*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.

Source of Calories

Fat: 61.6%

Protein: 20.8%

Carbs: 17.6%