The Best Mutton Biryani Recipe | Dum Style Cooking | NatureLoC
Mutton Biryani Recipe
Mutton Biryani Recipe is yet another biryani recipe, which is a perfect fusion of taste and aroma. It is prepared using dum cooking style. During the dum process, steam or dum released helps to cook the meat and rice infused with the flavours of spices. This indulgent recipe is a true example of Indian culinary heritage.
This Biryani recipe can be made on special occasions and festivals like Eid, anniversaries, Iftar parties etc. To make it more drool-worthy, you can add your own twist of flavours to this recipe, however, the basic recipe will remain the same. You can just tweak some spices as per your taste preference and enjoy the delicious flavour of this traditional recipe.
Mutton Biryani Recipe Ingredients
For the rice:
- Star anise – 1
- Basmati rice, blanched – 500 gm
- Cloves – 6
- Bay leaves – 2
- Fennel – 1 tsp
- Black cardamom – 2
- Green cardamom – 6
- Black cumin seeds – 2 tsp
- Cinnamon sticks – 2
- Black peppercorn – 6
- Nutmeg – 1/4
- Mace – 1
- Salt – 3 tsp
For mutton marination:
- Mutton (cut in 2 inches pieces) – 1 Kg
- Garam masala – 1 tbsp
- Garlic paste – 1 tbsp
- Ginger paste – 1 tbsp
- Yoghurt – 4 tbsp
- Lemon (juiced) – 1
- Coriander powder
- Cumin powder
- Red chilli powder – 1 tbsp
- Salt – 1 tsp
- Onions, sliced – 4
- Tomatoes, chopped – 2
- Green chillies – 4
Mutton Biryani Recipe Instructions
- Add yoghurt, ginger-garlic paste, chilli powder, salt, lemon juice, garam masala to mutton,
- Allow it to marinate for 3 hours.
- Take 2 onions and slice it very thinly. Separate the slices.
- In a kadai add oil and fry the onion slices until brown colour.
- Take the fried onions out and keep them on a paper-towel-lined plate. This crispy brown fried onion slices are called Barista.
- In a bottom pan, heat ghee.
- Add the remaining sliced onions and green chillies. Cook it, and stir continuously, till onions are light golden brown.
- Now add ginger paste and garlic paste. Mix well.
- Add the marinated mutton and cook on high heat for about 7-8 mins.
- Later add coriander powder, cumin powder and red chilli powder. Mix well.
- Add 3 cups of water, bring it to boil, reduce the heat and cook covered till mutton is cooked.
- Now add tomatoes, salt, garam masala powder and fresh coriander leaves.
- Cook for 15 mins on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.
- Soak the rice for 20 mins. Drain all the water.
- Bring 750 ml water to boil, add rice, bay leaf, salt, cover and cook till rice is done.
- Add cardamom, cinnamon, cloves, mace, nutmeg, black peppercorn, star anise. Mix well.
Layering the biryani:
- In a large heavy bottom pan, add 2 tbsp ghee and melt on low flame. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat.
- Add a layer of cooked rice, meat pieces, fried onion slices and ghee. Again add a layer of rice, then meat…go on like this till you are done. Top and bottom layer will be of rice.
- Cover with chopped mint leaves and coriander, fried onion and slit green chillies and juice of half a lemon.
- Seal the pan with aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this process for 40 mins.
- Make sure your pan is heavy-bottomed or the rice will burn.
- Switch off the heat and let the biryani and keep aside for 10 mins. Transfer to a serving bowl.
- Serve with raita and salad.