Mutton Biryani Recipe
Mutton Biryani is a liked South Asian dish that harmoniously combines smooth mutton portions with aromatic Basmati rice and a mix of aromatic spices. This recipe entails marinating the beef in yogurt and spices for a rich and flavorful taste. The rice and mutton are cooked collectively, soaking up the essence of the spices, developing a tantalizing blend of textures and flavors. Garnished with crispy fried onions and clean herbs, Mutton Biryani is a mouthwatering culinary delight it’s perfect for unique activities or a memorable circle of relatives meal.
Mutton Biryani Recipe
- 500 g mutton (cut into pieces)
- 2 cups long-grain Basmati rice (washed and soaked for 30 minutes)
- 2 large onions (thinly sliced)
- 2 tomatoes (chopped)
- 1/2 cup plain yogurt (curd)
- 2 tablespoons ginger-garlic paste
- 1/4 cup fresh coriander leaves (chopped)
- 1/4 cup fresh mint leaves (chopped)
- 4-5 green chilies (slit)
- 1/4 cup cooking oil or ghee (clarified butter)
- 1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk
- Salt to taste
- 4-5 green cardamom pods
- 4-5 cloves
- 2-3 bay leaves
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
Marination (Optional but Recommended):
- In a bowl, combine the mutton pieces, yogurt, ginger-garlic paste, half of the chopped mint and coriander leaves, half of the green chilies, and all the ground spices (cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala). Mix well and marinate for at least 2 hours, preferably overnight in the refrigerator.
- Heat oil or ghee in a large, heavy-bottomed pot or biryani pot over medium heat.
- Add the whole spices (cardamom, cloves, bay leaves, cinnamon, and star anise) and sauté for a minute until fragrant.
- Add the sliced onions and cook until they turn golden brown and crispy. Remove half of these fried onions and set them aside for garnishing.
- Add the marinated mutton to the pot and cook for 10-15 minutes until it changes color and the oil starts to separate.
- Add the chopped tomatoes and cook until they soften and blend into the mixture.
- Now, add the soaked Basmati rice and sauté gently for 5 minutes until the rice becomes translucent.
- Pour in enough water to cover the rice and mutton. Add salt, the remaining green chilies, and the saffron-infused milk. Stir gently.
- Cover the pot with a tight-fitting lid and simmer on low heat for about 20-25 minutes, or until the rice and mutton are cooked and the moisture is absorbed.
- Sprinkle the remaining mint and coriander leaves over the cooked biryani.
- Garnish with the reserved fried onions.
- Close the lid and let it rest for 10 minutes before serving.
Nutritional Values (per serving):
- Calories: 450 kcal
- Basmati Rice: Use good quality Basmati rice for the best results. Soak it in water for at least 30 minutes before cooking to ensure long, fluffy grains.
- Marination: While marinating the mutton is optional, it enhances the flavor and tenderness of the meat. If you’re short on time, you can skip this step.
- Layering: Some biryani enthusiasts prefer to layer the rice and mutton in the pot, creating distinct layers. You can try this for a different presentation.
- Accompaniments: Mutton Biryani pairs wonderfully with raita, a yogurt-based side dish, and a fresh cucumber-tomato salad.
Mutton Biryani is a labor of love, but the rewarding flavors and aromas make it worth every effort. Whether it’s a festive occasion or a weekend family dinner, this classic dish will undoubtedly leave a lasting impression on your taste buds. Enjoy the journey of preparing and savoring this aromatic masterpiece!