মটন বিরিয়ানি রেসিপি কম সময়ে বানিয়ে নিন

Ingredients

• 1 kg Mutton (goat meat), bone‑in pieces (cut into 2‑3 cm pieces; trim excess fat)
• 500 g Basmati Rice (aged 2‑3 years, rinsed and soaked 30 min)
• 3 large Onions (thinly sliced; 2 for frying, 1 for garnish)
• 2 medium Tomatoes (chopped)
• 3 tablespoons Ginger‑Garlic Paste (freshly made or store‑bought)
• 200 g Plain Yogurt (full‑fat, whisked)
• 4 Green Chilies (slit lengthwise)
• 1/2 cup Fresh Mint Leaves (loosely packed)
• 1/2 cup Fresh Coriander Leaves (loosely packed)
• 2 tablespoons Biryani Masala (store‑bought blend)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• 1 tablespoon Whole Spices (bay leaf, cinnamon stick, cloves, green cardamom, star anise, cumin seeds) (mixed)
• 1 pinch Saffron Threads (soaked in 2 Tbsp warm milk)
• 1 tablespoon Rose Water (extra spoon as mentioned in the video)
• 3 tablespoons Ghee (clarified butter)
• 2 tablespoons Cooking Oil (vegetable or sunflower)
• to taste Salt

Instructions

1. Marinate the Mutton

   In a large bowl combine mutton pieces, yogurt, ginger‑garlic paste, red chili powder, turmeric, biryani masala, garam masala, salt, and half of the chopped mint and coriander. Mix well, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).

   Time: PT30M

2. Prepare the Rice

   Rinse basmati rice until water runs clear. Soak in water for 30 minutes, then drain. Bring a large pot of water to a rolling boil, add salt and whole spices, then add the rice. Parboil until the grains are 70 % cooked (about 5‑6 minutes). Drain and set aside.

   Time: PT15M

   Temperature: 100°C

3. Fry the Onions

   Heat oil and 2 Tbsp ghee in the heavy‑bottomed pot over medium heat. Add the sliced onions and fry, stirring occasionally, until deep golden brown and crisp (about 12 minutes). Remove half of the fried onions and set aside for garnish.

   Time: PT12M

   Temperature: 180°C

4. Cook the Mutton

   To the same pot, add the remaining ghee, whole spices, and slit green chilies. Sauté for 1 minute, then add the marinated mutton. Cook on high heat for 5 minutes, stirring to sear the meat. Reduce heat, add chopped tomatoes, and cover. Simmer until the meat is tender (about 45 minutes) or pressure‑cook for 20 minutes if using a pressure cooker.

   Time: PT45M

   Temperature: 200°C

5. Layer the Biryani

   Once the meat is cooked and the gravy is thick, spread half of the parboiled rice over the meat evenly. Sprinkle half of the reserved fried onions, remaining mint, coriander, saffron‑milk, and rose water. Add the remaining rice as the top layer, followed by the rest of the fried onions, mint, coriander, saffron‑milk, and rose water.

   Time: PT5M

6. Dum (Steam) Cooking

   Cover the pot tightly with a lid and seal the edges with a kitchen towel or aluminum foil. Reduce heat to low and cook for 20 minutes (dum) so the flavors meld and the rice finishes cooking.

   Time: PT20M

   Temperature: Low heat

7. Rest and Serve

   Turn off the heat and let the biryani rest, still covered, for 10 minutes. Gently fluff the rice before serving with raita or salad.

   Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g