Introduction:
Mutton biryani is a royal and flavorful dish that is very popular in both India and Pakistan. The dish is made with tender mutton, aromatic basmati rice, and perfect blend of rich spices. Every layer is packed with flavor juicy mutton, fragrant rice and spicy yakhini all together make this biryani truly special.
Ingredients:
For Mutton marinade
• Mutton- 1 kg (bone - in washed)
• Yogurt - 1 cup
• Ginger garlic paste - 2 tablespoons
• Red chili powder - 2 tablespoons
• Turmeric powder - 1/2 tablespoons
• Coriander powder - 1 tablespoons
• Garam masala - 1 tablespoons
• Salt - 1.5 tablespoons (or to taste)
• Fresh coriander and mint - 1 cup (chopped )
• Lemon juice - 1 tablespoons
• Green chillies - 2 ( chopped)
• Orange or yellow food colour - 1/2 tablespoons
For rice
• Basmati rice -750 grams (3 cups)
• Bay leaves - 2
• Black cardamom - 2
• Cloves - 4
• Cinnamon stick - 1
• Caraway seeds ( shazeera) - 1 tablespoons
• Salt - 1 tablespoons (for boiling rice)
• Water - as needed for boiling
• For Biryani masala and leyering
• Onion - 3 to 4 large ( thinly sliced and fried golden brown )
• Tomatoes - 2 ( finely chopped )
• Ghee - 3 tablespoons
• Cooking oil - 5 tablespoons
• Garam masala powder - 1/2 tablespoons
• Biryani masala - 1 tablespoons
• Fresh coriander and mint - for garnishing
Preparation steps
1) Marinating the mutton:
In a large bowl, add the mutton pieces.
Add all marinade ingredients (yogurt, ginger garlic paste, red chili, turmeric, coriander powder, garam masala, salt, copped mint - coriander, lemon juice, green chillies).
Mix everything well so the mutton is nicely coated.
Cover and let it marinade for at least 2 hours.
2) Cooking the rice:
Wash and sock the basmati rice 30 minutes.
In a big pot, boil water and add salt along with all the whole spices (bay leaf, cardamom, cloves, cinnamon, caraway seeds).
Once the water starts boiling, add soaked rice.
Cook rice until 70 - 75 % done ( rice should be a little firm, not fully cooked).
Drain the rice and set aside.
3) Making the mutton gravy:
In a pressure cooker or heavy - bottomed pan, heat oil and ghee together.
From the fried onion, set aside half for layering; use the rest for the gravy.
Add the remaining onions and tomatoes, sauté for 5 minutes.
Add the marinated mutton and cook it well for about 10 - 15 minutes until the oil separates.
If using a pressure cooker. Cook for 3 whistles and then simmer for 5 minutes
If using a regular pot, cover and cook on low flame for 45 - 50 minutes or until mutton becomes soft.
Assembling the Biryani ( layering )
• Take a heavy-bottomed handi or large pot.
• Grease the bottom with a little ghee.
• First, spread a large of the cooked mutton with gravy.
• Then, add a layer of boiled rice.
• Sprinkle some food color, fried onion,chopped coriander, and mint.
• Repeat the layering if needed. The topmost layer should be of rice, garnished nicely.
Final dum ( steam cooking )
• Cover the pot tightly with a lid. You can seal the edges with dough if desired.
• Cook on low flame for 15-20 minutes.
• Once done, let rest for 10 minutes before serving.
Tips:
• Make sure the mutton is properly cooked and tender before layering. Well-cooked meat takes the taste of biryani to the next level.
• Do not overcook the rice. Slightly undercooked rice is best for biryani as it finishes cooking on dum.
Conclusion:
Mutton biryani is a royal dish that makes any occasion truly special. The combination of tender mutton, fragrant basmati rice, and aromatic spices makes every bite flavorful and satisfying. By following this recipe, you can prepare authentic, restaurant style biryani at home with incredible taste and aroma. The layering and dum process adds richness and depth, ensuring that each layer has its own distinct flavor. Whether you make it for a family dinner, special gatherings, or festive occasions, mutton biryani is sure to impress everyone. In addition, with protein rich mutton and other nutritious ingredients, it also serves as a wholesome meal. With a little practice and patience, you can serve this biryani with the perfect balance of spices of spices and juicess making it a favorite for all.
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