Introduction About Mutton Biryani:
Mutton Biryani — just the name is enough to make your mouth water! This dish is the star of every celebration, gathering, and feast. The combination of spicy mutton masala, fragrant basmati rice, and aromatic whole spices makes every bite a delightful experience. Whether it’s Eid, a wedding, or a special gathering, mutton biryani is always a showstopper!
Ingredients of Mutton Biryani Recipe:
For Mutton Masala:
- Mutton – 1 kg (bone-in for better flavor)
- Yogurt – 1 cup
- Ginger garlic paste – 2 tablespoons
- Fried onions – 1 cup
- Tomatoes – 2 medium (chopped)
- Green chilies – 4-5 (slit)
- Red chili powder – 1.5 tsp
- Turmeric – ½ tsp
- Coriander powder – 1 tsp
- Garam masala – 1 tsp
- Whole spices – (bay leaf, cinnamon stick, cloves, black pepper, cardamom)
- Salt – to taste
- Oil – ½ cup
- Fresh coriander & mint – chopped
For Rice:
- Basmati rice – 4 Glass (soaked for 30 mins)
- Whole spices – (same as above)
- Salt – 2 tbsp
- Water – as required
For Layering:
- Saffron – soaked in warm milk (or yellow food color)
- Fried onions – for garnish
- Ghee – 2 tbsp
Instructions of Mutton Biryani Recipe:
1. Cook the Mutton:
• Pressure cook or slow cook the mutton with yogurt, spices, and fried onions until it’s tender and the gravy is thick. Avoid watery gravy.
2. Boil the Rice:
• In another saucepan, bring water, salt, and entire spices to a boil. After adding the soaked rice, simmer it until it is 80% done. Drain and set aside.
3. Layer the Biryani:
• In a large pot, spread a layer of rice, followed by a layer of mutton masala. Repeat the layers. Add fried onions, ghee, saffron milk, mint, and coriander on top.
4. Dum Cooking:
• Cover the pot tightly and cook on low flame for 15-20 minutes to allow the flavors to meld together.
5. Serve Hot:
• Serve the biryani with raita, salad, or chutney. Enjoy the royal flavors!
Tips for the Perfect Mutton Biryani:
• For optimal texture, use long-grain basmati rice.
• Let the mutton marinade for at least two hours to achieve a more complex flavor.
• Add a few drops of kewra water or rose water for an authentic fragrance.
• Don’t overcook the rice — it should be 80% cooked.
