Hmoemade Mutton Biryani Recipe
Mutton biryani, a fragrant and flavorful dish hailing from the Indian subcontinent, is a culinary masterpiece that tantalizes the taste buds with its rich blend of spices and tender, succulent meat. This delectable dish, often served on special occasions, is a testament to the culinary prowess of the region, captivating hearts and satisfying appetites worldwide.
Ingredients:
For the Mutton:
- 1 kg (2.2 lbs) mutton pieces,
preferably with bones
- 2 tablespoons ginger-garlic
paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons biryani masala
powder
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons oil
- Salt to taste
For the Rice:
- 3 cups of basmati rice, soaked
for 30 minutes
- 6 cups water
- 1 tablespoon oil
- 1 teaspoon bay leaf
- 2 cloves
- 2 cardamom pods
- 2 cinnamon sticks
- Salt to taste
For the Fried Onions:
- 2 large onions, thinly sliced
- 1 tablespoon oil
For the Garnish:
- Chopped coriander leaves
- Chopped mint leaves
- Sliced green chilies
Instructions:
- Marinating the Mutton:
In a large bowl, combine the mutton pieces, ginger-garlic
paste, turmeric powder, red chili powder, biryani masala powder, yogurt, lemon
juice, oil, and salt. Mix well to coat the mutton evenly. Cover the bowl and refrigerate
for at least 4 hours, or overnight for deeper flavor.
2. Cooking the Rice:
Bring water and oil to a boil in a large pot. Add the bay
leaf, cloves, cardamom pods, cinnamon sticks, and salt. Once the water is
boiling, drain the soaked basmati rice and add it to the pot. Cook the rice
until about 80% done, with a slight bite to it. Drain the rice and set it
aside.
3. Frying the Onions:
Heat the oil in a wok or big frying pan over medium-high
heat. Add the sliced onions and sauté until golden brown and crispy. Remove the
fried onions from the pan and set them aside.
4. Cooking the Mutton:
In the same pan used for frying the onions, heat the oil
over medium heat. Stir in the marinated mutton with any leftover marinade. Cook
the mutton, stirring occasionally, until it is no longer pink and the juices
have evaporated.
5. Layering the Biryani:
In a heavy-bottomed pot or ovenproof dish, start layering
the biryani. Spread half of the cooked rice evenly at the bottom. Top with the
cooked mutton, spreading it evenly. Garnish with half of the fried onions,
chopped coriander leaves, chopped mint leaves, and sliced green chilies.
6. Adding the Yogurt:
Whisk the remaining yogurt with a fork until smooth. Pour
the yogurt evenly over the mutton layer.
7. Finishing Touches:
Cover the biryani with the remaining cooked rice, spreading
it evenly. Garnish with the remaining fried onions, chopped coriander leaves,
chopped mint leaves, and sliced green chilies. Drizzle a few drops of
saffron-infused milk or oil over the rice for extra flavor and color.
8. Cooking the Biryani:
Cover the pot or dish tightly with aluminum foil or a
tight-fitting lid. Preheat the oven to 180°C (350°F). Place the pot or dish in
the preheated oven and bake for 20-25 minutes, or until the rice is cooked
through and the biryani is heated through.
9. Serving and Enjoying:
Once the biryani is cooked, remove it from the oven and let
it rest for 10-15 minutes before serving. Fluff the rice with a fork and serve
the biryani hot with raita, salad, or your favorite accompaniments.
Nutritional Information:
Mutton biryani is a nutrient-rich dish, providing a good
source of protein, carbohydrates, fats, vitamins, and minerals. One serving of
mutton biryani (approximately 300 grams) typically contains:
- Calories: 450-550
- Protein: 30-35 grams
- Carbohydrates: 60-70 grams
- Fats: 15-20 grams
- Vitamins: A, C, D, K, B-complex
vitamins
- Minerals: Iron, zinc, calcium,
magnesium, potassium
Tips for the Perfect Mutton Biryani:
- Use high-quality basmati rice
for the best flavor and texture.
- Marinate the mutton for at
least 4 hours for maximum flavor absorption.
- Fry the onions