Mutton Biriyani
Indulge in the rich, aromatic flavors of Mutton Biryani, a timeless dish that brings together succulent bone-in mutton, fragrant basmati rice, and a symphony of exotic spices. This classic Indian recipe layers tender, marinated mutton in a spiced yogurt base with partially cooked, saffron-infused rice, cilantro, mint leaves, and golden-fried onions for a mouthwatering one-pot meal. Slow-cooked to perfection by baking or stovetop steaming, this mutton biryani ensures every bite is bursting with savory heat and layered textures. Perfect for festive occasions or a sumptuous dinner, this hearty biryani is best served with cooling raita and a side of tangy pickles. With its bold spices, tender meat, and vibrant presentation, Mutton Biryani is a crowd-pleasing centerpiece that’s worth every minute of preparation.
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Ingredients
- 2 cups Basmati rice
- 1.5 lbs Mutton, bone-in
- 3 large Onions, thinly sliced
- 2 medium Tomatoes, chopped
- 1 cup Plain yogurt
- 2 tablespoons Ginger paste
- 2 tablespoons Garlic paste
- 4 pieces Green chilies, slit
- 0.5 cup Cilantro, chopped
- 0.5 cup Mint leaves, chopped
- 2 tablespoons Lemon juice
- 0.5 cup Ghee
- 3 tablespoons Cooking oil
- 2 teaspoons Salt
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Red chili powder
- 2 tablespoons Biryani masala
- 2 pieces Bay leaves
- 5 pieces Cloves
- 1 piece Cinnamon sticks
- 4 pieces Green cardamom pods
- 1 piece Star anise
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 4 cups Water
Directions
Step 1
1. Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Step 2
2. Marinate the mutton with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Mix well and let it marinate for 1 hour.
Step 3
3. Heat 2 tablespoons of ghee and 3 tablespoons of oil in a large, heavy-bottomed pan over medium heat. Add sliced onions and fry until golden brown. Remove half the fried onions for garnishing.
Step 4
4. Add bay leaves, cloves, cinnamon, cardamom, and star anise to the pan. Sauté for 1-2 minutes until fragrant.
Step 5
5. Add the marinated mutton and cook on high heat for 10 minutes, stirring occasionally.
Step 6
6. Add chopped tomatoes, green chilies, biryani masala, and salt. Cook until the tomatoes turn soft, about 5-7 minutes.
Step 7
7. Add 1.5 cups of water, cover, and simmer for 45 minutes, or until the mutton is tender.
Step 8
8. Meanwhile, bring 4 cups of water to a boil in a large pot, add salt, and a pinch of turmeric. Add the soaked and drained rice. Cook until 70% cooked. Drain and set aside.
Step 9
9. Warm the milk and add saffron strands. Let it steep.
Step 10
10. Preheat the oven to 350°F (175°C).
Step 11
11. In a large oven-safe pot, layer half of the cooked mutton mixture, followed by half of the rice. Sprinkle with half of the cilantro, mint leaves, fried onions, saffron milk, and lemon juice. Repeat with the remaining mutton, rice, and garnishes.
Step 12
12. Drizzle the remaining ghee over the final layer.
Step 13
13. Cover the pot tightly with aluminum foil or a fitting lid and bake for 30 minutes. Alternatively, place on a stovetop on very low heat, using a heavy pan beneath, to prevent burning.
Step 14
14. Remove from heat, let it rest for 10 minutes. Gently fluff the biriyani with a fork and serve hot, garnished with extra cilantro and mint if desired.
Nutrition Facts
| Serving size | 3599.9 grams (3599.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4413 |
| Total Fat 304.50g | 390% |
| Saturated Fat 136.60g | 683% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 847mg | 282% |
| Sodium 7811mg | 340% |
| Total Carbohydrate 259.60g | 94% |
| Dietary Fiber 41.00g | 146% |
| Total Sugars 55.40g | |
| Protein 178.00g | 356% |
| Vitamin D 130IU | 648% |
| Calcium 1483mg | 114% |
| Iron 49mg | 270% |
| Potassium 6065mg | 129% |
Source of Calories