Description

Description
Mutton Biryani is a classic Indian dish that marries fragrant basmati rice with succulent pieces of mutton, cooked in a blend of spices and herbs. This one-pot meal is famous for its layers of flavor, achieved by slow-cooking marinated mutton and parboiled rice together. The use of saffron and fried onions adds richness and depth, making it a beloved choice for celebrations and special occasions. Served with raita or salad, Mutton Biryani offers a complete and satisfying dining experience that showcases the essence of Indian cuisine.

Recipe

Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 4-6

Ingredients

• Mutton: 500 grams, cut into pieces
• Basmati rice: 2 cups
• Onions: 2 large, thinly sliced
• Tomatoes: 2 medium, chopped
• Ginger-garlic paste: 1 tablespoon
• Biryani masala: 2 tablespoons
• Yogurt: 1/2 cup
• Fresh mint and coriander leaves: a handful, chopped
• Saffron strands: a pinch (optional)
• Cooking oil: 4 tablespoons
• Water: 4 cups
• Salt: to taste

Instructions

1. Marinate the Mutton: In a large bowl, mix mutton with yogurt, ginger-garlic paste, biryani masala, chopped tomatoes, salt, and half of the chopped mint and coriander leaves. Let it marinate for at least 1 hour (overnight for best results).
2. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain. In a pot, bring water to a boil, add the soaked rice, and cook until it is 70% done. Drain and set aside.
3. Fry the Onions: In a heavy-bottomed pot, heat oil and fry the sliced onions until they are golden brown. Reserve half for garnishing.
4. Cook the Mutton: Add the marinated mutton to the pot with the remaining fried onions. Cook on medium heat until the mutton is tender, about 20-30 minutes.
5. Layer the Biryani: Once the mutton is cooked, layer the partially cooked rice over it. Sprinkle the remaining mint and coriander leaves, saffron (if using), and fried onions on top. Drizzle with a little water to help steam the rice.
6. Dum Cooking: Cover the pot with a tight-fitting lid. Cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
7. Serve: Gently fluff the biryani before serving. Serve hot with raita or salad.