Mutton Biryani is more than just a dish; it’s a celebration of flavors, a symphony of aromatic spices, and a testament to the art of slow cooking. Originating from the royal kitchens of India, this iconic recipe has been perfected over generations.
Our step-by-step guide will help you recreate this culinary masterpiece, transforming tender mutton into a melt in your mouth delight, all nestled within fragrant, perfectly layered rice. Get ready to embark on a flavourful journey and bring the rich heritage of Biryani to your own table.
Ingredients
- 600g mutton pieces
- 1 table spoon salt
- 1 table spoon garam masala
- 1 table spoon cumin powder
- 1 table spoon coriander powder
- 3 table spoon breyani masala
- 2 table spoon Kashmiri powder or curry powder
- 1 table spoon garlic and ginger paste
- 500ml maas (or plain yogurt)
- 1 onion, sliced
- Breyani seed mix
- 1 bunch fresh coriander
- 2 ½ cups of cooked rice
- 1 cup cooked lentils
- ½ cup fried onions
- ½ table spoon saffron in 1 cup of warm milk
- 50 grams butter
Instructions
1. Marinate the Mutton
In a large bowl, combine the mutton pieces with salt, garam masala, cumin powder, coriander powder, breyani masala, Kashmiri/curry powder, and the garlic and ginger paste. Add the maas (or yogurt) and mix everything thoroughly. Let the mutton marinate for at least 30 minutes, or for a deeper flavor, overnight in the refrigerator.
2. Prepare the Base
In a large pot or Instant Pot, sauté the sliced onion until golden brown. Add the marinated mutton and cook until the meat is sealed and the spices are fragrant. Add the briyani seed mix and half of the fresh coriander, stirring well.
3. Layer the Biryani
Once the mutton is cooked, it’s time to layer the biryani. Start with the mutton mixture at the bottom of the pot. Then, add a layer of cooked lentils, followed by a layer of cooked rice.
4. Add the Finishing Touches
Sprinkle the remaining fresh coriander and the fried onions over the top of the rice. Pour the saffron infused milk evenly over the layers. Finally, dot the surface with small pieces of butter.
5. Bake or Cook
Cover the pot tightly with a lid. If baking, place it in an oven preheated to 180 to 200 degrees Celsius (350 to 400 degrees Fahrenheit) and bake for 30-45 minutes. If cooking on the stovetop, place the pot over a very low heat and let it steam for about 20-30 minutes, or until the flavors have melded together and the rice is fluffy.
6. Serve
Once cooked, gently mix the biryani before serving to combine the layers of meat, rice, and lentils. Garnish with more fresh coriander if desired. Enjoy your homemade mutton biryani!