Mutton Biryani in english| Mutton Biryani| Mutton Biryani Recipe
Mutton Biryani Recipe: It is said that if you want to win someone's heart, the way is through their stomach. So if you want to please your guests, then make Mutton Biryani in Dum style. Whoever tastes Mutton Biryani once, will become crazy about it. I will ensure the instructions are clear and detailed to help you achieve a delicious and flavorful dish.
Mutton Biryani Recipe:-
Serves: 4-6
Preparation Time: 45 minutes
Cooking Time: 1.5-2 hours
Total Time: 2.5-3 hours
Ingredients
For the Mutton Marinade:
- 1 kg mutton (preferably with bone, cleaned and cut into medium pieces)
- 1 cup yogurt (thick)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3-4 green chilies, slit
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1 tbsp lemon juice
- 2 tbsp fried onions (store-bought or homemade)
- Salt to taste
For the Rice:
- 3 cups basmati rice (long-grain)
- 4-5 cups water
- 2-3 green cardamoms
- 4-5 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- 1 star anise
- 1 tsp cumin seeds
- 1 tsp salt
- 2 tbsp ghee or clarified butter
For the Biryani Gravy:
- 4 large onions, thinly sliced
- 3 tomatoes, finely chopped
- 2-3 green chilies, slit
- 2 tbsp ginger-garlic paste
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 3 tbsp oil or ghee
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp biryani masala powder (optional)
- 1/4 cup yogurt
- Salt to taste
For Layering the Biryani:
- 1/4 cup saffron-infused milk (soak a few saffron strands in 1/4 cup warm milk)
- 2 tbsp ghee or oil
- 1/2 cup fried onions (for garnishing)
- Fresh coriander and mint leaves (for garnishing)
- 2 boiled eggs (optional)
- 1 tbsp rose water or kewra water (optional)
Instructions
Step 1: Marinate the Mutton
Clean and pat dry the mutton pieces. Place them in a large mixing bowl. Add yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric, garam masala, coriander powder, cumin powder, black pepper powder, lemon juice, fried onions, and salt to the mutton.
Mix everything well, ensuring the mutton is coated evenly with the spices and yogurt. Cover the bowl with cling wrap and let the mutton marinate for at least 2 hours (overnight in the fridge for better results).
Step 2: Prepare the Rice
Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes.In a large pot, bring 4-5 cups of water to a boil. Add cardamoms, cloves, cinnamon, bay leaf, star anise, cumin seeds, and salt to the water.Drain the soaked rice and add it to the boiling water. Cook the rice until it’s 70-80% done (parboiled), which will take about 6-7 minutes. The rice should still have a bite to it. Drain the water and set the rice aside. You can spread the rice on a large plate or tray to prevent it from sticking together.
Mutton Biryani in english| Mutton Biryani| Mutton Biryani Recipe
Step 3: Cook the Mutton Gravy
Heat 3 tbsp of oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add sliced onions and sauté until they turn golden brown (this may take 8-10 minutes). Stir occasionally to prevent burning. Add the ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears. Add chopped tomatoes and green chilies, and cook until the tomatoes become soft and oil starts to release from the sides. Add red chili powder, turmeric powder, coriander powder, garam masala, and biryani masala (if using). Stir and cook for 2-3 minutes. Add the marinated mutton along with all the marinade. Cook on high heat for 5-7 minutes, stirring occasionally, until the mutton is browned and the spices are fragrant. Reduce the heat to low, add yogurt, and cook for another 5 minutes. Add 1 cup of water, cover the pan, and let the mutton cook on low heat for 45 minutes to 1 hour, stirring occasionally. Alternatively, if using a pressure cooker, cook the mutton for about 4-5 whistles. Once the mutton is tender and the gravy has thickened, turn off the heat. The gravy should be thick, but not too watery.
Step 4: Layering the Biryani
In a heavy-bottomed pan or a Dutch oven, grease the bottom with 1 tbsp ghee. Spread a layer of cooked mutton at the bottom of the pan.
Add a layer of parboiled rice on top of the mutton. Sprinkle a handful of chopped coriander and mint leaves over the rice. Drizzle a few teaspoons of saffron-infused milk, some fried onions, and a teaspoon of ghee over the rice. Repeat the layers, alternating between mutton and rice, until all the mutton and rice are used up. The topmost layer should be rice. On the final layer of rice, sprinkle more saffron milk, fried onions, coriander, mint leaves, and the remaining ghee. Optionally, drizzle rose water or kewra water over the top layer for added fragrance.
Step 5: Dum Cooking the Biryani
To give the biryani its distinctive flavor, it needs to be cooked on "dum" (steam) for a short time. You can seal the pot with dough to lock in the steam, or simply cover it tightly with a lid. Place the sealed pot on very low heat for about 25-30 minutes. Alternatively, you can place the pot on a tawa (flat griddle) and cook it on low heat to avoid direct contact with the flame. After 25 minutes, turn off the heat and let the biryani rest for another 10 minutes before opening the lid.
Step 6: Serve the Biryani
Gently fluff the biryani with a fork to mix the rice and mutton layers without breaking the rice grains.
Garnish with more fried onions, fresh coriander, mint leaves, and boiled eggs (optional). Serve the mutton biryani hot with raita (yogurt dip), salad, and papad.
Tips and Variations
- Quality of Rice: Always use good-quality, aged basmati rice for making biryani. This gives long, separate grains when cooked and enhances the flavor.
- Marination Time: Marinate the mutton for a minimum of 2 hours, but if possible, marinate it overnight for the best results.
- Searing the Mutton: Browning the mutton before slow-cooking ensures a deep flavor. Cook it over high heat in the initial stages to sear and lock in the juices.
- Dum Cooking: Dum cooking is essential to biryani. This slow, steam-based cooking method helps blend the flavors. Always cook on low heat to prevent burning.
- Saffron and Rose Water: Saffron-infused milk and rose or kewra water give the biryani its signature aroma and a royal touch. Don’t skip these if you want an authentic experience.
- Vegetarian Biryani Option: To make a vegetarian version, replace the mutton with vegetables like cauliflower, carrots, potatoes, and paneer. Marinate them similarly and follow the same process.
- Adjust the Spice Level: Mutton biryani can be adjusted according to your preference. Add more or fewer green chilies and red chili powder based on your tolerance for heat.
Serving Suggestions
Mutton Biryani is traditionally served with accompaniments that balance its richness. Some popular options include:
- Raita: A yogurt-based side dish flavored with cucumber, onions, and coriander.
- Salad: Fresh onion rings, cucumbers, and tomatoes seasoned with lemon and salt.
- Papad: Thin, crispy lentil wafers served alongside the biryani to add crunch.
Enjoy your delicious homemade mutton biryani, bursting with rich flavors and aromatic spices!
Mutton Biryani in english| Mutton Biryani| Mutton Biryani Recipe
