Mutton Biryani (Bakra Biryani) for Bakarit Festival

Ingredients

• 1 kg Mutton (bone‑in, cut into pieces) (preferably shoulder or leg, trimmed of excess fat)
• 2 tbsp Raw papaya paste (green papaya grated and mashed)
• 3 tbsp Ginger‑garlic paste (freshly made or store‑bought)
• 2 tsp Red chili powder (adjust to heat preference)
• 1 tsp Cumin seed powder (ground cumin)
• 1 tsp Coriander seed powder (ground coriander)
• 0.5 tsp Garam masala powder (store‑bought blend)
• 2 Bay leaf
• 4 Cloves
• 1 small piece Cinnamon stick (about 2 inches)
• 4 Green cardamom pods
• 1 small piece Mace (optional, adds subtle aroma)
• 0.5 tsp Whole black peppercorns
• 2 tsp Salt (adjust to taste)
• 4 tbsp Vegetable oil (for slow frying the meat)
• 200 g Plain yogurt (curd) (unsweetened, full‑fat)
• 0.25 cup Fresh mint leaves (chopped)
• 0.25 cup Fresh coriander leaves (chopped)
• 2 tbsp Fresh dill leaves (chopped, optional)
• 2 large Brown onions (thinly sliced; half for frying, half for layering)
• 3 Green chilies (slit lengthwise, adjust heat)
• 2 cups Basmati rice (rinsed and soaked 30 min)
• 0.25 tsp Saffron strands (soaked in 2 tbsp warm milk or water)
• 1 tsp Rose water (optional, for fragrance)
• 1 tsp Kewra water (optional, floral essence)
• 2 tbsp Ghee (for topping before dum)
• 1 cup All‑purpose flour (for sealing dough, mixed with water)
• 0.25 cup Water (for dough) (lukewarm)
• 1 tsp Oil (for rice) (adds shine to rice water)

Instructions

1. Tenderize and Marinate the Mutton

   In a large bowl combine the mutton pieces with raw papaya paste, ginger‑garlic paste, red chili powder, cumin powder, coriander powder, garam masala, bay leaf, cloves, cinnamon, cardamom, mace, peppercorns, and salt. Rub the mixture into the meat, cover, and let rest for 15 minutes.

   Time: PT15M

2. Slow‑Fry the Marinated Meat

   Heat 4 tbsp vegetable oil in the pot over medium‑low heat. Add the marinated mutton and stir gently, allowing it to fry slowly for about 10 minutes until the surface turns lightly brown but the meat is still uncooked inside.

   Time: PT10M

3. Incorporate Yogurt

   Add the plain yogurt to the pot, mixing gently for 5 minutes. Avoid over‑mixing to keep the meat pieces intact.

   Time: PT5M

4. Add Fresh Herbs and Aromatics

   Stir in chopped mint, coriander, dill leaves, half of the sliced brown onions, slit green chilies, and a few extra peppercorns. Cook for another 5 minutes.

   Time: PT5M

5. Par‑boil the Basmati Rice

   In a separate pot bring water to a boil, add 1 tsp oil and 2 tsp salt. Add the rinsed basmati rice and cook until the grains are about 80 % done (soft on the outside but still firm in the center), roughly 12 minutes. Drain and set aside.

   Time: PT12M

6. Layer the Biryani

   Gently spread the partially cooked rice over the meat in an even layer. Sprinkle the remaining fried onions, fresh mint, coriander, saffron water, rose water, kewra water, and dot with 2 tbsp ghee.

   Time: PT5M

7. Seal the Pot with Dough (Dum)

   Mix all‑purpose flour with lukewarm water to form a smooth, pliable dough. Roll a thin circle large enough to cover the pot opening and place it over the lid, pressing firmly to seal. Place a heavy weight (glass ball or plate) on top of the lid.

   Time: PT5M

8. Cook on Dum (Steaming)

   Place the sealed pot on high flame for 10 minutes, then reduce to medium flame for 15 minutes, and finally to low flame for 20 minutes. After 45 minutes, turn off the heat and let the pot rest, still sealed, for 5 minutes.

   Time: PT45M

9. Finish and Serve

   Remove the dough seal, gently fluff the biryani with a wide spoon, and serve hot with a side of raita or salad.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g