Mutton Biryani Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
2 hrs 30 mins
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Additional Time
4 hrs
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Total Time
8 hrs
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Servings
8 servings
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Calories
878 kcal
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Course
Main Course
Mutton Biryani Recipe
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This mutton biryani recipe layers fragrant basmati rice and succulent goat meat cooked in a rich Mughlai spice blend for the ultimate meal.
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Ingredients
Biryani Masala Powder
- 1 teaspoon Coriander
- 1 teaspoon white cumin
- 1 teaspoon black cumin
- 1 teaspoon fennel
- 8 piece green cardamom
- 4 piece black cardamom
- 10 whole cloves
- ½ inch cinnamon stick
- 10 whole peppercorn
- 4 piece mace
- ½ piece nutmeg
- 4 piece star anise
- 10 whole dry red chillies
- 4 whole bay leaf
- 2 teaspoon salt (see notes)
- 2 teaspoon red chili powder (see notes)
- ½ teaspoon Turmeric
Meat Marinade
- ¼ cup cooking oil
- 2 inch piece ginger
- 2 tablespoon garlic paste
- 2 lbs goat meat (see notes)
- 2 onions
- 4 tomatoes
- ½ cup yogurt
- 2 green chilies
- Biryani masala
The Korma
- ½ cup cooking oil (see notes)
- 10 pieces Aloo Bukhara (see notes)
- 2 potatoes
The Rice
- 4 cups Sela rice (see notes)
- 2 teaspoon salt (see notes)
- 4 cloves
- ½ inch cinnamon stick
- 1 bay leaf
- 4 peppercorns
- ½ teaspoon black cumin
Biryani Dum
- ¼ cup cooking oil
- ¼ cup milk
- 10 strands saffron
- 1 tablespoon kewra water
- ½ teaspoon rose water
- 1 teaspoon Yellow food coloring
- 1 lemon
- 2 green chilies
- ¼ cup mint
- ¼ cup cilantro
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Instructions
Biryani Masala Powder
- Heat a non stick frying pan and dry roast all of the whole spices (see notes)
- Grind the roasted spices to a fine powder
- Mix in the salt, red chili powder and turmeric to the roasted mixture
Meat Marinade
- Grind the garlic, ginger, and green chilies to a paste.
- Slice the onions very thin, heat the ¼ cup oil add the onions fry till brown and crispy.
- Quarter the tomatoes and steam them in ¼ cup water. Mash and cool to room temperature. (see notes)
- Puree the ginger, garlic, green chilies, fried onions, tomatoes, yogurt, and biryani masala until you have a thick paste.
- Marinate the goat meat with this mixture and set aside in the fridge for 2 hours minimum. (see notes)
The Korma
- Once the meat has marinated for 2 hours, set it on the counter to come to room temperature while you prep the rest of the ingredients (see notes)
- Soak the aloo bukhara in 1 cup of water to soften it a little bit
- Peel, slice, and quarter the potatoes and fry them until the outside is brown and crispy. (see notes)
- Heat ½ cup of oil, add the marinated meat and start cooking it.
- Roast well for 5-10 minutes; add the aloo Bukhara and enough water to cover the meat. Cover, and cook on medium heat for 45 minutes.
- Uncover, dry the liquid and add then add the fried potatoes and saute for 5 minutes.
- Add ¼ cup of water and simmer until the potatoes are 80% cooked.
- set the meat aside and start prepping to cook your rice.
The Rice
- Soak the rice in about 3 times the water for 4 hours minimum (see notes)
- Add the rice, salt, spices, and enough water to boil the rice. Boil for about 10-15 minutes, till the rice is about 80% cooked, and then strain it, discarding the whole spices. (see notes)
Biryani Dum
- Soak the saffron in the milk for about 20-30 minutes.
- Wash and trim the cilantro and mint as needed.
- Slice the limes into thin slices.
- Slice the green chilies lengthwise, in half or quarters, depending on their size.
- Add the korma as the first layer. (see notes)
- Top with the rice, completely covering the korma.
- Drizzle the food coloring, saffron-infused milk, kewra water, and rose water on the rice.
- Layer the lemons, green chilies, cilantro, and mint on top.
- Cover with foil, making sure the pot is sealed tight.
- cover your pot and reduce the flame to the lowest setting (see notes)
- after 20 minutes, uncover carefully and gently fold to mix the korma and rice.
Notes
- Salt and chilies - I've used sufficient quantities of both ingredients in my masala, but feel free to adjust these when you cook the korma.
- and chilies -
- Meat - I use meat from the hind leg or shoulder for this recipe as it's very soft and succulent.
- Oil - Although the oil in this recipe may seem like a lot, it is essential to good biryani as it helps keep the rice grains separate.
- Although the oil in this recipe may seem like a lot, it is essential to good biryani as it helps
- Aloo Bukhara - A South Asian variety of dried plums are essential to the recipe.
- Rice -
- Rice
- -
- Sela rice is ideal for biryani as it is very aromatic and has a long grain.
- Salting the rice - The rice must be well-salted for the dish's flavor to come through. Two teaspoons of salt are essential to the recipe as the rice is strained, and the water is discarded
- If you opt for traditional Basmati rice, only soak for up to two hours. A lot of water is needed as the rice expands during the soaking. Start with at least three times the water and check periodically to see if the rice has absorbed too much water and more needs to be added.
- Cooking the rice - To cook correctly, there must be at least 30% more water than rice.
- Dry roasting and grinding the spices - Roast each spice separately for best results, as different ones have different burn points.
- Tomatoes - Steaming and mashing the tomatoes helps them break down and dissolve completely in the korma, improving the final consistency.
- Marinating the meat - This is an essential step in the cooking process. The marinade's ingredients help tenderize the meat and produce the perfect korma texture and flavor.
- The potatoes—The potatoes are fried to create a crisp coating that prevents them from becoming mushy. Make sure to cook them until they're about 80% done, as they will continue to cook after you turn the stove off and then again during the later steaming part.
- —The potatoes are fried to create a crisp coating that prevents them from becoming mushy. Make sure to cook them
- Cooking the korma - The meat should be at room temperature to ensure it gets well roasted. It's best to add the meat in small batches, as adding it all at once lowers the oil temperature and prevents it from browning properly. The Korma's consistency must be perfect—not too dry or too liquidy—for a perfect biryani.
- The meat should be at room temperature to ensure it gets well roasted. It's best to add the meat in small batches, as adding it all at once lowers the oil temperature and prevents it from browning properly. The Korma's consistency must be perfect—not too dry or too liquidy—for
- Steaming the rice - Ensure the korma is hot before layering the biryani. This will help create the steam, which is essential at this point. Turn the flame as low as possible to prevent the gravy from burning and sticking to the pot. If you have an electric stove, I recommend placing a flat griddle on the burner with the pot on top of the griddle. This will prevent the korma from scorching at the bottom. Make sure to seal the pot well with foil to prevent steam from escaping.
- the flame as low as possible
- Dishing the biryani—When you dish the Biryani, fold it gently and spread it out on your platter so that the colored layers of rice and korma mix.
- —When you dish the Biryani
- Which rice to use - Sela rice is ideal for biryani as it is very aromatic and has a long grain.
- Salting the rice - The rice must be well-salted for the dish's flavor to come through. Two teaspoons of salt are essential to the recipe as the rice is strained, and the water is discarded.
- Soaking the rice - The soaking time has been given with Sella Rice in mind. If you opt for traditional Basmati rice, only soak for up to two hours. A lot of water is needed as the rice expands during the soaking. Start with at least three times the water and check periodically to see if the rice has absorbed too much water and more needs to be added.
- Cooking the rice - To cook correctly, there must be at least 30% more water than rice. Everyone has a different stove and cooking utensils, so to test if the rice is 80% cooked, take a grain and squeeze it between your thumb and forefinger. If it breaks into precisely two pieces, it's ready to be strained.
Nutrition Information
Show Details
Serving
1serving
Calories
878kcal
(44%)
Carbohydrates
102g
(34%)
Protein
36g
(72%)
Fat
36g
(55%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Monounsaturated Fat
21g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
1490mg
(62%)
Potassium
1151mg
(33%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
1228IU
(25%)
Vitamin C
35mg
(39%)
Calcium
156mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 878 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 878kcal | 44% |
| Carbohydrates | 102g | 34% |
| Protein | 36g | 72% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 1490mg | 62% |
| Potassium | 1151mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1228IU | 25% |
| Vitamin C | 35mg | 39% |
| Calcium | 156mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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