Mutton Biryani Recipe

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Nutritional Information
5. Advantages of Mutton Biryani
6. Frequently Asked Questions (FAQ)

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Introduction

Mutton biryani is a flavourful and aromatic dish that combines tender pieces of mutton with fragrant basmati rice, spices, and herbs. It is a popular dish in South Asian cuisine, known for its rich taste and hearty ingredients. Perfect for festive occasions or a special weekend meal, mutton biryani is sure to impress your family and guests.

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Ingredients

For the Mutton Marinade:

• 1 kg mutton pieces (bone-in preferred)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala powder
• Salt to taste

For the Rice:

• 3 cups basmati rice
• 4-5 cups water
• 2-3 cloves
• 2-3 green cardamom pods
• 1 bay leaf
• Salt to taste

For the Mutton Biryani:

• 3 large onions, thinly sliced
• 3 tomatoes, chopped
• 2-3 green chilies, slit
• 1 cup fresh coriander leaves, chopped
• 1 cup fresh mint leaves, chopped
• 1/2 cup ghee or oil
• 1/2 cup warm milk
• A pinch of saffron threads (optional)
• 2-3 tbsp lemon juice
• 1 cinnamon stick
• 1 star anise
• 4-5 cloves
• 2-3 green cardamom pods
• 1 black cardamom pod
• 1 tsp cumin seeds
• 1 tsp fennel seeds

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Instructions

Step 1: Marinate the Mutton

1. In a huge bowl, blend the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
2. Add the mutton pieces to the marinade, guaranteeing they are well- coated.
3. Cover it properly and refrigerate for at least 2-2.5  hours, preferably overnight.

Step 2: Prepare the Rice

1. Rinse the basmati rice nicely and thoroughly until all the dirt is removed and water runs clear.
2. Soak the rice in water for 20-30 minutes,  Then drain.
3. In a large pot, bring water to a boil with cloves, cardamom pods, bay leaf, and salt.
4. Add the rice and cook until 70% done (the rice should still be a bit firm). Drain and set aside.

Step 3: Fry the Onions

1. Heat ghee/oil in a pan of any size you are comfortable with depending upon the portion.
2. Add the long  sliced onions (don’t chop) and fry until they turn nice golden brown and crispy. Remove and set aside on a plate or paper towel.

Step 4: Cook the Mutton

1. In the same pan, add the whole spices (cinnamon stick, star anise, cloves, cardamom pods, cumin seeds, and fennel seeds).
2. Add the marinated mutton and cook on high heat for 10-15 minutes, stirring occasionally.
3. Add chopped tomatoes and green chilies. in 10 mins tomatoes will turn soft and the will oil start to separate.
4. Add handful of freshly chopped coriander and mint leaves. Mix well.

Step 5: Layer the Biryani

1. In a large, heavy-bottomed pot, spread a layer of the partially cooked rice.
2. Add a layer of the mutton mixture over the rice.
3. Repeat the layers, ending with a final layer of rice.
4. Drizzle the warm milk mixed with saffron (if using) and lemon juice over the top.
5. Sprinkle the fried onions, remaining coriander, and mint leaves over the top.

Step 6: Dum Cooking

1. Seal the pot with aluminium foil or a tight-fitting lid.
2. Cook on low heat for 30-40 minutes (this process is called ‘Dum cooking’).
3. Remove from heat carefully and let it rest for 10-12 minutes before serving.

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Nutritional Information Mutton Biryani (per serving)

• Calories: 450 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 45g
• Fiber: 3g
• Cholesterol: 75mg
• Sodium: 600mg

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Advantages of Mutton Biryani

1. Rich in Protein: Mutton is an excellent source of high-quality protein, essential for muscle growth and repair.
2. Nutrient-Dense: Mutton provides essential nutrients such as iron, zinc, and B vitamins.
3. Flavorful and Satisfying: The combination of spices, herbs, and tender mutton makes this dish incredibly flavorful and satisfying.
4. Versatile Dish: Mutton biryani can be served at various occasions, from casual family dinners to festive celebrations.
5. Digestive Benefits: The spices used in biryani, such as cumin, fennel, and ginger, have digestive benefits and can aid in better digestion.

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Frequently Asked Questions (FAQ)

1. Can I use other types of meat instead of mutton?

Yes, you can substitute mutton with chicken. Adjust the cooking time accordingly, as different meats have different cooking durations.

2. How do I ensure the rice doesn’t get mushy?

Cook the rice until it’s about 70% done before layering it with the mutton. It should still be a bit firm to avoid becoming mushy during the final ‘Dum’ cooking process.

3. Can I make mutton biryani in an instant pot?

Yes, you can use an instant pot. Sauté the ingredients as instructed, then use the ‘Pressure Cook’ function for about 20-25 minutes. Follow the same layering process and cook on the ‘Keep Warm’ setting for the Dum process.

4. Is it necessary to marinate the mutton overnight?

Marinating overnight allows the flavours to penetrate deeply into the mutton, making it more tender and flavourful. However, if you’re short on time, marinating for at least 2 hours is essential.

5. Can I make mutton biryani without saffron?

Yes, saffron adds a unique aroma and colour, but it’s optional. You can achieve a similar effect with a pinch of turmeric mixed with warm milk.