Exquisite Mutton Biryani: A Flavorful Blend of Tender Meat, Fragrant Rice & Exotic Spices. Perfect for Festive Feasts & Special Occasions.
Mutton Biryani
8
servings30
minutes1
hour30
minutesSide Dishes
Raita, Salad, and Pickle.Mutton Biryani is a flavorful and aromatic Indian rice dish made with tender mutton pieces, fragrant spices, and basmati rice. It is a perfect dish to make for Eid and other festive occasions.
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Ingredients
1 kg mutton, cut into medium-sized pieces
2 cups basmati rice, washed and soaked in water for 30 minutes
3 onions, sliced
2 tomatoes, chopped
1/2 cup yogurt
1/4 cup ghee
1/4 cup oil
10-12 cashews
2 tbsp raisins
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
Salt to taste
3 cups water
Fresh coriander leaves for garnish
Directions
- Heat ghee and oil in a pressure cooker. Add sliced onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add mutton pieces, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Mix well and sauté for 5-7 minutes on medium heat.
- Add chopped tomatoes and yogurt. Mix well and cook for another 5-7 minutes.
- Add 3 cups of water and salt to taste. Mix well and pressure cook for 6-7 whistles or until the mutton is cooked.
- In a separate pan, boil water and add soaked rice. Cook until the rice is half done. Drain the water and keep the rice aside.
- In a separate pan, heat ghee and add cashews and raisins. Sauté for a minute until they turn golden brown. Take them out and keep them aside.
- In the same pan, add half-cooked rice and spread it evenly. Add cooked mutton on top of the rice.
- Add the remaining half-cooked rice on top of the mutton layer. Spread it evenly.
- Add the roasted cashews and raisins on top of the rice. Cover the pan with a tight-fitting lid.
- Cook on low heat for 15-20 minutes or until the rice is fully cooked.
- Garnish with fresh coriander leaves and serve hot.
Quick Notes
- Marinate the mutton for at least 2 hours to allow the spices to penetrate the meat and tenderize it.
- Soak the basmati rice for at least 30 minutes before cooking to ensure fluffy and separated grains.
- Use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even cooking.
- Keep the heat on medium-low when cooking the biryani to prevent the bottom from burning and to ensure that the rice cooks evenly.
- Let the biryani rest for at least 10 minutes after cooking to allow the flavors to meld and the rice to absorb any excess moisture.
- Serve the biryani with a side of raita or yogurt to balance out the spice levels and add a cool and creamy texture.
