Mutton Biryani
Mutton Biryani is a cherished and aromatic dish originating from the Indian subcontinent. This traditional rice delicacy combines fragrant basmati rice, tender mutton (goat meat), and an exquisite blend of aromatic spices. Known for its rich taste, Mutton Biryani is often prepared during special occasions, celebrations, and family gatherings, delighting biryani enthusiasts with its unique flavor profile. Here’s a step by step guide of Mutton Biryani Recipe so that you can master this mouth watering delicacy.
Ingredients:
For Marinating Mutton:
– 500g mutton, cut into pieces
– 1 cup yogurt
– 1 tablespoon ginger-garlic paste
– 1 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– Salt to taste
For Rice:
– 2 cups basmati rice
– 4 cups water
– 1-2 bay leaves
– 4-5 green cardamom pods
– 4-5 cloves
– 2-inch cinnamon stick
– Salt to taste
For best flavour try Authentic Royal Basmati Rice.
For Biryani Masala:
– 2 large onions, thinly sliced
– 4 tomatoes, chopped
– 1/2 cup cooking oil or ghee
– 2 teaspoons ginger-garlic paste
– 1 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 1 teaspoon biryani masala powder
– Salt to taste
For Garnish:
– Fresh coriander leaves, chopped
– Fresh mint leaves, chopped
– Fried onions (from the biryani masala preparation)
Cooking Time:
– Preparation and Marination: 1-2 hours
– Cooking Time: 1 hour
– Total Time: Approximately 3 hours
Cooking Instructions:
1. Marinating Mutton:
– In a large bowl, combine mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
– Mix well, cover, and let it marinate in the refrigerator for at least 1-2 hours.
2. Cooking Rice:
– Rinse basmati rice under cold water until the water runs clear.
– In a large pot, bring water to a boil and add bay leaves, cardamom pods, cloves, cinnamon stick, and salt.
– Add the rinsed rice and cook until it’s 70-80% cooked. Drain the water and set aside.
3. Biryani Masala:
– In a heavy-bottomed pan, heat oil or ghee over medium heat.
– Add thinly sliced onions and fry until golden brown. Set aside a portion for garnishing.
– To the remaining fried onions, add ginger-garlic paste and sauté until the raw smell disappears.
– Add chopped tomatoes, red chili powder, turmeric powder, biryani masala powder, and salt. Cook until the tomatoes are soft and the oil separates.
4. Layering Biryani:
– In a heavy-bottomed pot with a tight-fitting lid, layer half of the partially cooked rice.
– Add the marinated mutton on top of the rice.
– Pour the prepared biryani masala over the mutton layer.
– Top it with the remaining partially cooked rice.
5. Dum Cooking (Slow Cooking) on Stove:
– Seal the pot with a tight-fitting lid or cover with a layer of foil, ensuring it’s tightly sealed.
– Place the pot on a tawa (griddle) over low heat and let it cook for about 45 minutes to 1 hour. This slow cooking method on the stove simulates the dum cooking process.
6. Final Garnish:
– Once the biryani is cooked, remove it from the heat.
– Gently fluff the rice with a fork and garnish with fresh coriander leaves, mint leaves, and the reserved fried onions.
Serve the Mutton Biryani hot with raita or a side of your choice. Relish the rich flavors of this classic dish cooked on the stove! Check out this link to get a visual display of the chef in action.
