My Mutton Biryani Recipe

Ingredients

• 1 tsp Turmeric Powder (ground)
• 2 tbsp Coriander Seeds (whole)
• 2 tbsp Cumin Seeds (whole)
• 1 tsp Caraway Seeds
• 4 Green Cardamom Pods
• 2 Black Cardamom Pods
• 1 small Cinnamon Stick (about 2 inches long)
• 1 tsp Black Peppercorns
• 3 Dried Red Chili (whole, seeds left for heat)
• 2 Bay Leaf
• 1 pod Mace
• 1/4 tsp Nutmeg (freshly grated)
• 10 Curry Leaves (fresh)
• 3 large Red Onions (about 500 g, peeled and sliced thin)
• 120 ml Peanut Oil (for frying onions)
• 4 pieces Lamb Shank Quarters (about 1.5 kg total, bone‑in)
• 1 tbsp Salt
• 2 tbsp Biryani Masala (freshly ground from step 1)
• 1 handful Coriander Stalks & Roots (washed and chopped)
• 1 handful Fresh Mint Leaves (roughly chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Garlic Ginger Paste (store‑bought or homemade (60 % ginger, 40 % garlic))
• 2 Green Chilies (finely chopped, seeds left for heat)
• 1 cup Greek Yogurt (full‑fat, plain)
• 500 ml Water (for pressure cooker)
• 2 cups Aged Basmati Rice (rinsed and soaked 20 min)
• 1 pod Star Anise
• 2 Green Chili (for rice) (slit lengthwise)
• 1 Bay Leaf (for rice)
• 1 tsp Cumin Seeds (for rice)
• 1 tsp Caraway Seeds (for rice)
• 2 Green Cardamom Pods (for rice)
• 1 tsp Black Peppercorns (for rice)
• 1 tbsp Lemon Juice (for rice)
• 0.1 g Saffron Threads (pinch, steeped in warm milk)
• 2 tbsp Milk (warmed)
• 2 tbsp Ghee (for bottom layer)
• 1 cup Fried Onions (half of the fried onions, reserved for layering)
• 1/4 cup Fresh Coriander Leaves (roughly chopped, for garnish)
• 2 tbsp Fresh Mint Leaves (for garnish)

Instructions

1. Toast and Grind Biryani Masala

   Heat a dry skillet over medium heat. Add turmeric, coriander seeds, cumin seeds, caraway seeds, green and black cardamom, cinnamon stick (broken), black peppercorns, dried red chilies, bay leaves, mace, and curry leaves. Toast until fragrant, about 3‑4 minutes, then add grated nutmeg and stir briefly. Transfer to a grinder or mortar and grind to a fine powder.

   Time: PT10M

   Temperature: medium

2. Slice Onions Thin

   Peel 3 large red onions. Cut them lengthwise and slice into very thin, long strands using a mandolin or a sharp knife.

   Time: PT5M

3. Fry Onions to Golden

   Heat 120 ml peanut oil in the skillet over medium‑high heat. Fry the sliced onions in two batches, stirring occasionally, until they turn a deep golden color but not dark brown. Drain on paper towels and set aside. Reserve the oil.

   Time: PT20M

   Temperature: medium‑high

4. Prepare Lamb Marinade

   In a large mixing bowl combine 2 tbsp biryani masala, 1 tbsp salt, ground coriander seeds, ground cumin seeds, chopped coriander stalks & roots, roughly chopped mint, 1 tbsp lemon juice, 2 tbsp garlic‑ginger paste, 2 finely chopped green chilies, half of the fried onions, 2‑3 tbsp reserved onion oil, and 1 cup Greek yogurt. Mix until a smooth paste forms, adding a splash of water if needed.

   Time: PT10M

5. Marinate Lamb

   Pat dry the 4 lamb shank quarters, then coat each piece thoroughly with the prepared marinade. Place in a sealed container and refrigerate for at least 2 hours, preferably overnight.

   Time: PT2H

6. Pressure Cook Lamb

   Remove lamb from the fridge. In the pressure cooker, heat a little of the reserved onion oil, sear each shank briefly on all sides (do not brown heavily). Add the remaining marinade and 500 ml water. Secure the lid and cook on high pressure for 45 minutes. Allow natural pressure release for about 10 minutes before opening.

   Time: PT55M

   Temperature: high pressure

7. Soak Basmati Rice

   Rinse the basmati rice until water runs clear. Soak in cold water for 20 minutes, then drain.

   Time: PT20M

8. Par‑Cook Rice in Spiced Water

   In a 5 L pot bring 5 L water to a boil. Add salt, 2 sliced green chilies, 1 star anise, 1 bay leaf, 1 tsp cumin seeds, 1 tsp caraway seeds, 2 green cardamom pods, 1 tsp black peppercorns, and 1 tbsp lemon juice. Add the soaked rice, stir, and cook for 5‑6 minutes until the grains are about 70 % done. Drain using a fine mesh sieve and set aside.

   Time: PT15M

   Temperature: boiling

9. Assemble Biryani Layers

   In the Dutch oven, melt 2 tbsp ghee to coat the bottom. Layer half of the par‑cooked rice, then spread the pressure‑cooked lamb (shredded into bite‑size pieces, keeping some larger chunks), half of the reserved fried onions, and a handful of chopped coriander and mint. Repeat with the remaining rice, lamb, onions, and herbs. Drizzle the saffron‑infused warm milk over the top layer, then finish with a final sprinkle of fresh herbs.

   Time: PT15M

10. Dum Cooking

    Seal the pot with its lid (or cover tightly with foil/pizza dough). Place on a medium‑heat burner (induction works best) and cook for 30 minutes. Keep the heat low enough that the bottom does not scorch.

    Time: PT30M

    Temperature: medium

11. Rest Before Serving

    Turn off the heat and let the biryani rest, still covered, for 20 minutes. Then gently fluff with a wide spoon and serve hot, garnished with the remaining fried onions and fresh herbs.

    Time: PT20M

Nutrition Facts

Calories

680

Protein

35 g

Carbohydrates

80 g

Fat

20 g

Fiber

4 g