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

Ingredient Substitutions

• Instead of Mutton (goat meat), bone‑in pieces: Lamb shoulder
• Instead of Basmati Rice: Long‑grain rice
• Instead of Ginger‑Garlic Paste: Minced ginger and garlic
• Instead of Plain Yogurt: Greek yogurt
• Instead of Green Chilies: Jalapeño
• Instead of Fresh Mint Leaves: Cilantro
• Instead of Biryani Masala: Garam masala + additional spices
• Instead of Red Chili Powder: Paprika
• Instead of Saffron Threads: Food‑grade yellow food coloring
• Instead of Rose Water: Kewra water
• Instead of Ghee: Unsalted butter
• Instead of Cooking Oil (vegetable or sunflower): Canola oil

Equipment Needed

• Heavy‑bottomed pot or Dutch oven
• Pressure cooker (optional for faster meat cooking) (optional)
• Large mixing bowl
• Fine mesh strainer
• Wooden spoon or spatula
• Ladle
• Kitchen towel
• Measuring spoons and cups

Critical Steps — Do Not Skip

• Marinating the mutton for flavor and tenderness
• Frying onions to a deep golden color without burning
• Cooking the meat until fully tender before layering
• Parboiling rice to the correct doneness
• Sealing the pot tightly for the dum cooking stage

Chef Tips from the Video

• Use aged basmati rice for longer, separate grains.
• A pinch of kewra water can be added with rose water for extra fragrance.
• Garnish with thinly sliced raw onions soaked in lemon juice for a tangy crunch.

Troubleshooting

Storage

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

Freezer: Freeze in freezer‑safe bags for up to 1 month; thaw overnight before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the mutton a day ahead for deeper flavor.
• Parboil the rice and store it in the fridge; assemble and dum‑cook just before serving.
• Saffron milk and rose water can be prepared in advance and kept refrigerated.

Frequently Asked Questions