Mutton Biryani is a flavorful and aromatic Indian dish made with basmati rice, mutton (goat meat), and a blend of aromatic spices. Here’s a step-by-step guide to preparing Mutton Biryani:
Ingredients:
For Marinating Mutton:
1. 500g mutton, cut into pieces
2. 1 cup thick yogurt
3. 1 tablespoon ginger-garlic paste
4. 1 teaspoon red chili powder
5. 1/2 teaspoon turmeric powder
6. Salt to taste
For Biryani Rice:
1. 2 cups basmati rice, soaked for 30 minutes and drained
2. 4-5 cups water for cooking rice
3. Whole spices (2 bay leaves, 4-5 green cardamom pods, 4-5 cloves, 2-inch cinnamon stick)
4. Salt to taste
For Biryani Masala:
1. 2 large onions, thinly sliced
2. 2 tomatoes, chopped
3. 1/2 cup chopped mint leaves
4. 1/2 cup chopped coriander leaves
5. 2-3 green chilies, slit
6. 1 tablespoon ginger-garlic paste
7. 1 teaspoon red chili powder
8. 1/2 teaspoon turmeric powder
9. 1 teaspoon biryani masala powder
10. Ghee or oil for cooking
11. Fried onions for garnish (optional)
Instructions:
Marinating the Mutton:
1. In a bowl, mix mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
2. Cover and marinate for at least 2-3 hours or overnight in the refrigerator.
Cooking Biryani Rice:
1. Boil water in a large pot. Add soaked and drained basmati rice, whole spices, and salt.
2. Cook until the rice is 70-80% cooked. Drain the water and set aside.
Preparing Biryani Masala:
1. In a large, heavy-bottomed pan, heat ghee or oil.
2. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste, green chilies, and sauté for a minute.
4. Add tomatoes, mint leaves, and coriander leaves. Cook until the tomatoes are soft.
5. Add red chili powder, turmeric powder, biryani masala powder, and sauté for a couple of minutes.
6. Add marinated mutton and cook until it’s browned and the oil separates.
Layering the Biryani:
1. Preheat the oven to 350°F (180°C).
2. In a heavy-bottomed, oven-safe pot, layer half of the partially cooked rice.
3. Add the cooked mutton masala on top of the rice.
4. Layer the remaining rice on top of the mutton.
5. Garnish with fried onions and a drizzle of ghee.
6. Cover the pot tightly with aluminum foil or a lid.
Dum Cooking (Slow Cooking):
1. Place the pot in the preheated oven and cook for about 25-30 minutes.
2. Alternatively, you can cook on the stovetop on low heat for 20-25 minutes.
3. Allow the biryani to rest for 10 minutes before serving.
Serving:
1. Gently fluff the biryani with a fork, mixing the layers.
2. Serve hot with raita (yogurt sauce) and enjoy your flavorful Mutton Biryani!
Adjust the spice levels and cooking times according to your taste preferences.