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