Mutton Biryani Recipe

Mutton Biryani Recipe: A Flavorsome Mughlai Delight

Mutton Biryani is a rich and aromatic dish layered with fragrant basmati rice, tender mutton, and a blend of spices. This one-pot meal is perfect for special occasions and is loved for its complex flavors.

Part 1: Ingredients for Mutton Biryani

For the Mutton Marinade:

• 500g mutton, cut into pieces

• 1 cup yogurt

• 2 tablespoons ginger-garlic paste

• 1 teaspoon red chili powder

• 1/2 teaspoon turmeric powder

• Salt to taste

For the Rice:

• 2 cups basmati rice

• 4 cups water

• 2-3 green cardamoms

• 2-3 cloves

• 1-inch cinnamon stick

• Salt to taste

For the Biryani:

• 3 large onions, thinly sliced

• 1/4 cup ghee or oil

• 2-3 green chilies, slit

• 1/4 cup fresh mint leaves

• 1/4 cup fresh coriander leaves

• Saffron strands (optional, soaked in warm milk)

• 1 tablespoon garam masala

Part 2: Preparing the Mutton

Step 1: Marinate the Mutton

1. In a bowl, combine mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.

2. Cover and let it marinate for at least 2 hours (preferably overnight) in the refrigerator.

Part 3: Preparing the Rice

Step 2: Cook the Rice

1. Rinse basmati rice until the water runs clear, then soak for 30 minutes.

2. In a large pot, bring water to a boil. Add salt, cardamoms, cloves, and cinnamon.

3. Add the soaked rice and cook until 70% done. Drain and set aside.

Part 4: Cooking the Biryani

Step 3: Fry the Onions

1. Heat ghee or oil in a heavy-bottomed pot. Add sliced onions and fry until golden brown. Remove and drain on paper towels.

Step 4: Cook the Mutton

1. In the same pot, add marinated mutton and cook on medium heat until the meat is tender and oil separates (about 30-40 minutes).

2. Stir in slit green chilies, mint, and coriander leaves.

Step 5: Layer the Biryani

1. Layer half of the cooked rice over the mutton mixture. Sprinkle half of the fried onions and garam masala.

2. Add the remaining rice and top with the rest of the onions. Drizzle saffron milk (if using) on top.

Step 6: Dum Cooking

1. Cover the pot with a tight lid or seal with dough.

2. Cook on low heat (dum) for 25-30 minutes until the flavors meld.