How to Make Authentic Mutton Biryani with Aromatic Basmati Rice

Simple Summary

Mutton Biryani with Aromatic Rice is a fragrant and flavorful Indian dish that combines tender, spiced mutton with perfectly cooked basmati rice, creating a luxurious one-pot meal that's perfect for special occasions.

Recipe Details

• Prep Time: 30 minutes (plus 2 hours marination)
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours (plus marination time)
• Servings: 6-8
• Difficulty: Intermediate

Ingredients

• 1 kg mutton, cut into medium-sized pieces
• 500g basmati rice
• 2 cups plain yogurt
• 4 large onions, thinly sliced
• 4 tbsp ghee or vegetable oil
• 4 tbsp ginger-garlic paste
• 2 tsp turmeric powder
• 2 tsp red chili powder
• 2 tsp garam masala
• 1 tsp cumin powder
• 4 bay leaves
• 6 green cardamom pods
• 4 cinnamon sticks
• 6 cloves
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh coriander leaves, chopped
• 2 tbsp lemon juice
• Salt to taste
• 4 cups water (for cooking rice)
• Saffron strands soaked in 1/4 cup warm milk

Instructions

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.

2. In a large bowl, mix yogurt, half of the ginger-garlic paste, turmeric, red chili powder, 1 tsp garam masala, and cumin powder. Add the mutton pieces and marinate for at least 2 hours or overnight in the refrigerator.

3. Heat 2 tbsp ghee in a large pot over medium heat. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.

4. To the pot with remaining onions, add bay leaves, cardamom, cinnamon, and cloves. Sauté for 1 minute.

5. Add the marinated mutton along with the marinade. Cook on medium-high heat for 10 minutes, stirring occasionally.

6. Reduce heat to low, cover, and simmer for about 45 minutes or until the mutton is tender. Stir occasionally and add a little water if needed.

7. In a separate pot, bring 4 cups of water to a boil. Add the soaked rice, remaining ginger-garlic paste, and salt. Cook until the rice is 70% done (about 5-7 minutes). Drain the rice.

8. Layer half of the partially cooked rice over the mutton in the pot. Sprinkle half of the mint and coriander leaves, and half of the saffron milk.

9. Add the remaining rice, herbs, and saffron milk. Drizzle 2 tbsp of ghee over the top.

10. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and fragrant.

11. Let it rest for 10 minutes before opening the lid.

12. Gently mix the layers and garnish with the reserved fried onions before serving.

Chef's Notes

• For a richer flavor, use bone-in mutton pieces.
• If you prefer a milder taste, reduce the amount of chili powder.
• You can substitute mutton with lamb for a similar result.
• To make the biryani even more aromatic, add a few drops of kewra water (pandanus extract) along with the saffron milk.
• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 30g
• Fat: 25g
• Carbohydrates: 55g
• Fiber: 3g
• Rich in B vitamins, iron, and zinc from the mutton
• Good source of complex carbohydrates from basmati rice

Serving Suggestions

• Serve hot with a side of raita (yogurt cucumber dip) to balance the spices.
• Accompany with a fresh green salad or some pickled vegetables for added crunch.
• Pair with a glass of lassi (sweet or savory yogurt drink) for a traditional Indian meal experience.
• Garnish with additional fried onions, cashews, and a sprinkle of chopped coriander for an elegant presentation.
• This biryani is perfect for special occasions, family gatherings, or as a centerpiece for an Indian-themed dinner party.