Mutton Biryani
Mutton Biryani is a regal and deeply flavorful dish that has been cherished across the Indian subcontinent for centuries. Known for its tender pieces of slow-cooked mutton infused with aromatic spices and layered perfectly with fragrant basmati rice, this biryani is often considered the ultimate celebration dish. Its rich and complex flavors are achieved through careful marination, slow cooking (dum), and the delicate balance of spices, herbs, and sometimes nuts and dried fruits, making it a favorite for weddings, festivals, and special occasions. It features prominently in many traditional South Asian food recipes.
Unlike chicken biryani, mutton biryani requires longer cooking times to achieve tender meat that melts in the mouth. The intense flavors of the mutton blend beautifully with saffron-infused rice and caramelized onions, creating a dish that is both hearty and elegant. Mutton biryani is traditionally served with cooling raita, salad, or a boiled egg, completing this iconic culinary experience.
Mutton Biryani Recipe (Serves 4–5)
Ingredients:
For
the mutton marinade:
- 1 kg mutton pieces
(preferably bone-in)
- 1 cup yogurt
- 2 tbsp ginger-garlic
paste
- 2 tsp red chili
powder
- 1 tsp turmeric powder
- 2 tsp coriander
powder
- 2 tsp garam masala
powder
- 1 tbsp lemon juice
- Salt to taste
- ¼ cup chopped fresh
mint leaves
- ¼ cup chopped fresh
coriander leaves
For
the rice:
- 3 cups basmati rice
(soaked for 30 minutes)
- 4 cups water
- 2 bay leaves
- 4 cloves
- 3 green cardamoms
- 1 cinnamon stick
- Salt to taste
For
cooking:
- 3 large onions,
thinly sliced and fried until golden brown (birista)
- 3 tbsp ghee or oil
- A pinch of saffron
strands soaked in 3 tbsp warm milk (optional)
- 1 tbsp rose water or
kewra water (optional)
Instructions:
1.
Marinate the mutton:
- In a large bowl,
combine mutton with yogurt, ginger-garlic paste, red chili powder,
turmeric, coriander powder, garam masala, lemon juice, salt, mint, and
coriander.
- Cover and refrigerate
for at least 4 hours, preferably overnight.
2.
Prepare the rice:
- Boil water with salt
and whole spices.
- Add soaked rice and
cook until 70% done. Drain and set aside.
3.
Cook the mutton:
- Heat ghee or oil in a
heavy-bottomed pot.
- Add half the fried
onions and sauté for a minute.
- Add the marinated
mutton and cook on medium heat until tender (about 1 to 1.5 hours),
stirring occasionally. Add a splash of water if needed to prevent
sticking.
4.
Layer the biryani:
- Spread half the
cooked rice over the cooked mutton.
- Sprinkle some fried
onions, saffron milk, rose or kewra water, and fresh herbs.
- Add the remaining
rice on top and garnish with remaining fried onions and herbs.
5.
Dum cooking:
- Seal the pot tightly with
a lid or dough.
- Cook on low heat for
25-30 minutes to allow flavors to meld and the rice to fully absorb the
mutton aroma.
6.
Serve:
- Gently fluff the
biryani and serve hot with raita, salad, or boiled eggs.
FAQs – Mutton Biryani
Q:
Can I use lamb instead of mutton?
A: Yes, lamb can be used as a substitute. It is generally more tender and cooks
faster.
Q:
How do I make mutton tender faster?
A: Using a pressure cooker can reduce cooking time significantly, but
traditional slow cooking (dum) yields better flavor and texture.
Q:
Is soaking the rice important?
A: Yes, soaking basmati rice helps it cook evenly and results in fluffier
grains.
Q:
Can I prepare mutton biryani without marinating overnight?
A: Marinating overnight enhances flavor and tenderness, but at least 4 hours is
recommended for good results.
Q:
What side dishes pair well with mutton biryani?
A: Raita (yogurt sauce), salad, boiled eggs, and pickles complement the rich
flavors perfectly.
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