Mutton Biryani is a royal delicacy that showcases the richness of Indian cuisine. A fragrant blend of basmati rice, tender pieces of mutton, and a medley of aromatic spices, this dish is loved for its depth of flavor and mouth-watering aroma. Perfectly cooked mutton combined with the layers of spiced rice makes every bite an explosion of taste. Whether it’s a festive occasion or a weekend indulgence, mutton biryani never fails to impress. Let’s dive into this classic recipe that holds a special place in the heart of food lovers across the world!
Ingredients:
For Marination:
- 1 kg mutton
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp garam masala powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp lemon juice
For Rice:
- 3 cups basmati rice (soaked for 30 mins)
- 6-7 cups water
- 4-5 cloves, 2-3 cardamoms, 1 cinnamon stick, 1 bay leaf
- Salt to taste
For Cooking Mutton:
- 4 large onions (sliced)
- 4 tomatoes (chopped)
- 2-3 green chilies (slit)
- ½ cup coriander and mint leaves
- 2 tbsp oil, 2-3 tbsp ghee
- 1 tsp saffron (soaked in warm milk)
For Layering:
- 2 tbsp ghee, 1 tsp garam masala, fresh coriander, fried onions
Instructions:
- Marinate the Mutton:
- Combine mutton, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, salt, and lemon juice. Mix and refrigerate for 1 hour or overnight.
- Prepare Rice:
- Boil water with cloves, cardamoms, cinnamon, bay leaf, and salt. Add soaked rice and cook until 70% done. Drain and set aside.
- Cook Mutton:
- Heat oil and ghee, fry onions until golden brown. Add green chilies and tomatoes, cook until soft.
- Add marinated mutton, cook for 8-10 minutes. Add coriander and mint leaves. Cover and simmer for 45 minutes (or pressure cook for 3-4 whistles) until mutton is tender.
- Layer the Biryani:
- In a deep pot, layer cooked mutton at the bottom, followed by a layer of rice.
- Drizzle saffron milk, add fried onions, mint, coriander, and sprinkle garam masala.
- Repeat layers, ending with rice. Drizzle ghee on top.
- Dum Cooking:
- Seal the pot with a lid or foil. Cook on low heat for 20-25 minutes to let the flavors meld.
- Serve:
- Fluff gently and garnish with fried onions and fresh coriander.
Enjoy your royal feast with a side of raita, salad, or your favorite chutney!
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