Mutton Biryani

Ingredients

• 1.2 kg Chicken Thighs (bone‑in, skinless) (cut into medium pieces)
• 2 cups Basmati Rice (rinsed and soaked 30 min)
• 3 tablespoons Coconut Oil (pure, cold‑pressed)
• 2 tablespoons Country‑Style Cow Ghee (pure, unsalted)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 4 pieces Green Chili (slit lengthwise, adjust heat to taste)
• 2 tablespoons Ginger‑Garlic Paste (freshly made or store‑bought)
• ½ cup Fresh Coriander Leaves (roughly chopped)
• ¼ cup Fresh Mint Leaves (roughly chopped)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 3 tablespoons Biryani Masala (store‑bought or homemade (roasted blend of cinnamon, cloves, cardamom, bay leaf, star anise))
• 1 tablespoon Whole Spices (Cinnamon Stick, Cloves, Cardamom Pods, Bay Leaf, Star Anise) (lightly toasted)
• 1½ teaspoons Salt (adjust to taste)
• 4 cups Water (for cooking rice; add extra if needed)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine chicken pieces, ginger‑garlic paste, half of the chopped coriander, half of the mint, lemon juice, 1 tsp salt, and 2 tablespoons biryani masala. Mix well, cover, and let rest for 20 minutes at room temperature.

   Time: PT20M

2. Prepare the Rice

   Rinse the basmati rice under cold water until water runs clear. Soak in water for 30 minutes, then drain using a fine mesh sieve.

   Time: PT30M

3. Toast Whole Spices

   Heat 1 tablespoon coconut oil in the Dutch oven over medium heat. Add the whole spices and toast for 1‑2 minutes until fragrant. Remove and set aside.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Onions

   Add the remaining 2 tablespoons coconut oil and 2 tablespoons ghee to the pot. Add sliced onions and sauté on medium‑high heat, stirring frequently, until deep golden brown (≈10 minutes).

   Time: PT10M

   Temperature: Medium‑high heat

5. Cook Chicken Base

   Add the marinated chicken to the pot, spreading evenly. Cook for 5 minutes, stirring, until the chicken changes color. Add chopped tomatoes and green chilies, cook another 5 minutes until tomatoes soften.

   Time: PT10M

   Temperature: Medium heat

6. Layer the Biryani

   Spread the drained rice over the chicken evenly. Sprinkle the toasted whole spices, remaining chopped coriander, mint, and the remaining ½ tsp salt. Drizzle the remaining 1 tablespoon ghee over the top.

   Time: PT5M

7. Steam Cook (Dum)

   Cover the pot tightly with its lid (or seal with dough). Reduce heat to low and cook for 20 minutes. Do not lift the lid during this time.

   Time: PT20M

   Temperature: Low heat

8. Rest and Fluff

   Turn off the heat and let the biryani rest, still covered, for 10 minutes. Then gently fluff the rice with a fork, mixing the layers slightly.

   Time: PT10M

9. Serve

   Transfer the biryani to a serving platter, garnish with extra fresh coriander and mint if desired. Serve hot with raita or a simple cucumber salad.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Thighs (bone‑in, skinless): Chicken breast, Lamb pieces
• Instead of Basmati Rice: Long‑grain rice, Jeera rice
• Instead of Coconut Oil: Vegetable oil, Ghee
• Instead of Country‑Style Cow Ghee: Clarified butter, Butter
• Instead of Onion: Shallots
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Green Chili: Serrano pepper, Jalapeño
• Instead of Ginger‑Garlic Paste: Minced ginger + minced garlic
• Instead of Fresh Coriander Leaves: Cilantro stems
• Instead of Fresh Mint Leaves: Dried mint (1 tsp)
• Instead of Lemon Juice: Lime juice
• Instead of Biryani Masala: Garam masala + extra chili powder
• Instead of Whole Spices (Cinnamon Stick, Cloves, Cardamom Pods, Bay Leaf, Star Anise): Pre‑toasted biryani masala
• Instead of Salt: Sea salt

Equipment Needed

• Heavy‑Bottomed Dutch Oven or Large Pot
• Large Mixing Bowl
• Sharp Knife
• Cutting Board
• Spoon or Spatula
• Fine Mesh Sieve (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Marinating the chicken with spices and lemon juice (Step 1).
• Toasting whole spices to release aromatics (Step 3).
• Caramelizing onions to a deep golden brown (Step 4).
• Keeping the rice and chicken layers separate during assembly (Step 6).
• Sealing the pot tightly for the dum cooking method (Step 7).

Chef Tips from the Video

• Soak basmati rice for at least 30 minutes; this yields longer, separate grains.
• Use a mix of coconut oil and ghee for a balanced, authentic flavor profile.
• Seal the pot with dough or a clean kitchen towel to trap steam effectively during the dum.
• Add a few strands of saffron or a pinch of turmeric to the final layer for color and aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze portions in freezer‑safe bags for up to 1 month; reheat gently on low heat with a splash of water.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight in the refrigerator for richer flavor.
• Prepare the biryani masala and toasted whole spices a day ahead and store in an airtight jar.
• Cook the rice up to 70 % doneness, cool, and refrigerate; finish cooking during the dum step.

Frequently Asked Questions