Mutton Biryani

Mutton biryani is a delectable dish that is ideal for fans of spice. However, if you’re not a big fan of heat then pulao rice recipes are great alternatives.

The fragrant and aromatic rice, combined with the succulent and flavourful meat, gives biryani a distinct flavour that other rice dishes simply cannot match.

Biryani comes in a variety of flavours, and any type of meat can be used. Chicken biryani is popular and can be found in many Indian restaurants. For vegans or vegetarians, vegetable biryani is a delicious variation.

I love making mutton biryani on special occasions or when we have family around, as it is such an easy recipe to make in large batches.

Eid ul-Adha is the perfect time to make this recipe because you can use up the meat and create this wonderful recipe.

Each bite of this biryani will make your tastebuds burst with flavour. A delicious biryani recipe with a kick of heat.

Ensure that you wash the rice thoroughly in cold water until it runs clear. This will ensure that any excess starch is eliminated.

Once you have washed it properly soak the rice in water for a minimum of 30 minutes. It will also help plump them up, making them more elongated. This will help soften the rice grains, which will help speed up the cooking process.

It is a good idea to time the cooking of the rice and the mutton masala in such a way that they finish cooking at the same time.

This is so when you layer the two together, both are hot, and the steam build-up will help to cook the rice to completion and give you fluffy grains.

The rice should be cooked to about 80%. Overcooking the rice will cause the rice to be mushy and overcooked.

When the rice is layered with the mutton masala it will finish cooking. This will give you deliciously fluffy rice grains.

You can use boneless lamb or mutton if you want to, but it is better to use bone-in lamb. This is because as the meat cooks, the juices of the bones impart a lot of flavour, which will result in a yummy and flavourful biryani.

Garnish with fried onions and freshly chopped coriander. This mutton biryani recipe is the perfect dish to serve at a party or as the main course at dinner time.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chicken Biryani
• Keema Pulao
• Mutton Pulao
• Mint Raita
• Aloo Gosht

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Mutton Biryani

by Nabeela Kauser

Mutton biryani is the epitome of Indian cuisine, with layers of beautifully spiced mutton and tender grains of rice topped with coriander and fried onions. Serve with raita for a refreshing combination of heat and flavour.

5 from 2 votes

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Prep Time 15 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 45 mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 6

Calories 421 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Rice Basmati
• ▢ 750 g Mutton
• ▢ 2 Onions Finely chopped
• ▢ 2 Tomatoes Finely chopped
• ▢ 1 tbsp Garlic Paste
• ▢ 1 tbsp Ginger Paste
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tsp Chili Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Cumin Seeds
• ▢ 4 Cloves
• ▢ 4 Cardamom Pods
• ▢ 2 Cinnamon Sticks
• ▢ 2 Bay Leaves
• ▢ 4 tbsp Vegetable Oil
• ▢ Salt To taste
• ▢ 1 bunch Coriander Finely chopped
• ▢ 1 bunch Mint Finely chopped

Instructions

• Begin by washing the basmati rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
• Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Add cumin seeds, cloves, cardamom pods, cinnamon sticks, and bay leaves to the pot and sauté for a few seconds.
• Add finely chopped onions to the pot and sauté until they turn golden brown.
• Add ginger and garlic paste to the pot and sauté for 1-2 minutes.
• Mix in finely chopped tomatoes, turmeric powder, red chili powder, garam masala powder, and salt to the pot. Cook the mixture until the tomatoes are completely cooked and the oil separates.
• Add mutton pieces to the pot and mix well. Cook for 10-15 minutes until the mutton is browned on all sides.
• Add enough water to cover the mutton, bring it to a boil, and then reduce the heat to low. Cover the pot with a lid and let the mutton simmer for 45-50 minutes or until the mutton is tender.
• In the meantime, bring a large pot of water to a boil. Add the soaked rice and partially cook it for 5-6 minutes until it is parboiled. Drain the rice and set it aside.
• Once the mutton is cooked, layer the partially cooked rice on top of the mutton in the pot. Sprinkle finely chopped coriander leaves and mint leaves on top of the rice.
• Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and let the biryani cook for 15-20 minutes or until the rice is fully cooked and fluffy.
• Once done, remove the pot from the heat and let it rest for 10 minutes.
• Serve hot with raita or a side salad.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 421kcalCarbohydrates: 76gProtein: 7gFat: 9gSaturated Fat: 1gSodium: 23mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 569IUVitamin C: 9mgCalcium: 61mgIron: 2mg

Keyword Biryani, Dinner, Food, Meat, Recipe, Rice, Spicy

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