Mutton Biryani Recipe
User Reviews
5
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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
Description
This Mutton Biryani incorporates a freshly prepared biryani masala powder made by dry roasting and grinding whole spices such as cardamom, cloves, cinnamon, mace, and dried red chilies, combined with salt, chili powder, and turmeric. Goat meat is marinated in a paste of fried onions, garlic, ginger, chilies, tomatoes steamed to breakdown, yogurt, and the masala powder, then refrigerated at least two hours to tenderize and infuse flavor.
The accompanying korma includes frying potatoes after soaking dried plums (Aloo Bukhara) to keep a crisp exterior. The marinated meat is cooked in batches in hot oil to brown well without lowering the temperature, achieving an ideal gravy consistency between dry and liquidy. Sela rice, selected for its aroma and long grains, is soaked and salted generously, then cooked separately with spices until about 80% done.
Finally, layering hot korma and rice in a pot and sealing it encourages steam cooking (dum) at low heat, finishing the rice and melding flavors. Using saffron-infused milk with rose and kewra water adds fragrant notes while mint and cilantro provide fresh accents. The biryani presents visually with streaks of color and a balance of tender meat, fluffy rice, and potato bites.
The recipe advises observing doneness of rice by testing grain texture and ensuring meat reaches room temperature before cooking to enhance roasting. Adjust salt and chili to taste in the masala and korma stages for preferred seasoning levels.
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 dried red chilies
- 4 whole bay leaf
- 2 teaspoon salt (see notes)
- 2 teaspoon red chili powder (see notes)
- ½ teaspoon Turmeric
Meat Marinade
- ¼ cup neutral cooking oil generic cooking oil
- 2 inch ginger piece
- 2 tablespoon garlic paste
- 2 lbs goat meat (see notes)
- 2 onion
- 4 tomato
- ½ cup yogurt
- 2 green chilies
- Biryani masala
The Korma
- ½ cup neutral cooking oil see notes, generic cooking oil
- 10 pieces dried plums see notes, also known as Aloo Bukhara
- 2 potato
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 neutral cooking oil generic cooking oil
- ¼ cup milk
- 10 trands 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
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
- Use hind leg or shoulder meat for its tenderness and succulence in this biryani.
- The amount of cooking oil is significant to maintain separated rice grains and a rich texture.
- Aloo Bukhara (dried plums) soaked to soften are traditional and add a sweet tartness to the korma.
- Sela rice is best for aroma and grain length; soak with ample water and salt the cooking water well before draining.
- Dry roast whole spices individually as their burn points vary for optimal flavor.
- Steaming tomatoes breaks them down for better incorporation into the marinade and korma.
- Marinate meat minimum two hours; bring to room temperature before cooking to ensure proper roasting.
- Fry potatoes until about 80% cooked with crispy coating to prevent mushiness after steaming.
- Cook meat in batches to retain oil temperature and achieve good browning.
- Seal the pot well for dum cooking and use a heat diffuser on electric stoves to avoid scorching.
- Test rice doneness by breaking a grain between fingers; it should snap into two pieces.
- Fold biryani gently when serving to maintain layers and mix flavors carefully.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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