Best Mutton Biryani - with homemade masala

Ingredients

• 3 kg Mutton (goat meat with bone) (cut into bite‑size pieces, includes some fat for flavor)
• 3 tbsp Ghee or Clarified Butter (for initial searing in the pressure cooker)
• 1.5 liter Water (for pressure cooking the meat)
• 4 Large Onions (thinly sliced; fried until deep brown and crisp)
• 1 cup Oil for frying onions (neutral oil such as sunflower or canola)
• 2 tbsp Coriander Seeds (whole, toasted)
• 1 tbsp Black Peppercorns (whole, toasted)
• 4 Green Cardamom Pods (whole)
• 3 Cloves (whole)
• ½ piece Nutmeg (fresh, grated)
• 2 tbsp Ginger Paste (freshly made or store‑bought)
• 3 tbsp Garlic Paste (freshly made or store‑bought)
• 1 tbsp Green Chili Paste (adjust to heat preference)
• 500 g Tomatoes, crushed (fresh or canned crushed tomatoes)
• 1 cup Plain Yogurt (full‑fat, well‑stirred)
• 1 tbsp Red Chili Powder (adjust for spice level)
• 8 tbsp Salt (adjust to taste; about 1 tbsp per kg of rice)
• 1 kg Basmati Rice (rinsed, soaked 1 hour, par‑boiled 70%)
• ½ cup Fresh Mint Leaves (roughly chopped)
• 1 Lemon (cut into thin slices)
• ¼ tsp Saffron or Yellow Food Color (optional, for color)
• 2 tbsp Ghee for layering (adds shine and flavor)

Instructions

1. Prepare the Mutton

   Rinse the 3 kg of mutton pieces under cold water, pat dry, and set aside.

   Time: PT15M

2. Sear the Meat

   Heat the pressure cooker on medium‑high, add 3 tbsp ghee, then add the mutton. Stir for 3‑4 minutes until the color changes.

   Time: PT5M

3. Pressure Cook the Meat

   Add 1.5 L water, close the lid, bring to pressure and cook for 20 minutes. Allow natural pressure release for 5 minutes, then quick‑release any remaining pressure.

   Time: PT30M

4. Fry the Onions

   In a wide frying pan, heat 1 cup oil over medium heat. Add the sliced onions and fry, stirring occasionally, until deep brown and crisp (about 10‑12 minutes). Remove with a slotted spoon and set aside on paper towels.

   Time: PT12M

5. Toast & Grind Whole Spices

   In a dry skillet, lightly toast coriander seeds, black peppercorns, cardamom pods, cloves, and nutmeg for 1‑2 minutes. Transfer to a spice grinder and grind to a fine powder.

   Time: PT5M

6. Build the Biryani Masala

   In the large pot, heat 2 tbsp oil. Add 3 tbsp garlic paste and 2 tbsp ginger paste; sauté 30 seconds. Add 500 g crushed tomatoes and cook until the oil separates (≈5 minutes). Stir in 1 tbsp green chili paste, 1 cup yogurt, 1 tbsp red chili powder, and the ground spice mix. Cook, stirring, for another 5 minutes.

   Time: PT13M

7. Combine Meat with Masala

   Add the pressure‑cooked mutton (including any remaining broth) to the masala. Mix well and simmer for 10 minutes so the meat absorbs the flavors.

   Time: PT10M

8. Par‑boil the Rice

   Rinse 1 kg Basmati rice until water runs clear, soak for 1 hour, then drain. Bring a large pot of salted water to boil, add the rice and cook 5‑6 minutes (70 % done). Drain and set aside.

   Time: PT20M

   Temperature: 100°C

9. Layer the Biryani

   In the same large pot, spread the meat‑masala at the bottom. Layer half the par‑boiled rice over it. Sprinkle half the fried onions, half the mint leaves, and a few lemon slices. Drizzle 1 tbsp ghee and a pinch of saffron‑infused warm milk (or turmeric). Repeat with the remaining rice, onions, mint, lemon, ghee, and saffron.

   Time: PT5M

10. Seal and Dum (Steam Cook)

    Cover the pot with its lid, place a heavy plate or dough weight on top, and seal the edges with a clean kitchen towel. Cook on high flame for 5 minutes until steam escapes, then reduce to low flame and cook for 20 minutes.

    Time: PT25M

11. Rest the Biryani

    Turn off the heat, keep the lid on, and let the biryani rest for 10 minutes. This allows the steam to finish cooking the rice evenly.

    Time: PT10M

12. Serve

    Gently fluff the biryani with a wide spoon, mixing the layers slightly. Serve hot, garnished with the remaining fried onions, mint, and lemon wedges.

    Time: PT5M

Nutrition Facts

Calories

1185

Protein

60 g

Carbohydrates

23 g

Fat

30 g

Fiber

1 g