Mutton Biryani

Ingredients

• 1 kg Mutton (medium cut, bone‑in) (washed and trimmed)
• 1/2 tablespoon Salt (for mutton marination)
• 1/2 teaspoon Turmeric Powder (for mutton marination)
• 1/2 teaspoon White Vinegar (helps remove gamey smell)
• 1 cup Water (for pressure cooking mutton)
• 1 kg Basmati Rice (soaked 30 min, washed 3‑4 times)
• 2 liters Water (for cooking rice)
• 1 tablespoon Salt (for rice water)
• 4 pcs Whole Cloves (for rice water)
• 4 pcs Green Cardamom Pods (for rice water)
• 2 pcs Bay Leaves (for rice water)
• 3 small pcs Cinnamon Sticks (for rice water)
• 1 small lemon Lemon Juice (prevents rice from over‑cooking)
• 1.5 tablespoons Vegetable Oil (adds shine to rice)
• 5 tablespoons Ghee (3 tbsp for frying nuts, 2 tbsp for final topping)
• 1/4 cup Cashew Nuts (lightly toasted)
• 1/4 cup Raisins (toast with cashews)
• 1 tablespoon Ginger (finely chopped)
• 1 tablespoon Garlic (finely chopped)
• 1.5 medium Tomatoes (sliced)
• 1/4 cup Fresh Coriander Leaves (chopped, plus extra for garnish)
• 1/4 cup Fresh Mint Leaves (chopped, plus extra for garnish)
• 1.5 tablespoons Chili Powder (adjust to heat preference)
• 2 tablespoons Coriander Powder
• 1.5 tablespoons Garam Masala
• 1 tablespoon Salt (for masala)
• 1 cup Plain Yogurt (full‑fat for richness)
• 1 small lemon Lemon Juice (added after yogurt)
• 1 cup Fried Onions (store‑bought or homemade)
• 2 tablespoons Additional Ghee (for final topping)
• 1/2 cup Additional Fried Onions (for garnish)
• 2 tablespoons Additional Cashew Nuts (for garnish)
• 2 tablespoons Additional Raisins (for garnish)
• 2 tablespoons Additional Coriander Leaves (for garnish)
• 2 tablespoons Additional Mint Leaves (for garnish)

Instructions

1. Marinate the Mutton

   Place the washed mutton in a mixing bowl, add 1/2 tbsp salt, 1/2 tsp turmeric, 1/2 tsp white vinegar and 1 cup water. Mix thoroughly to coat all pieces.

   Time: PT10M

2. Pressure‑Cook the Mutton

   Transfer the marinated mutton and its liquid to the pressure cooker. Seal the lid and cook on high flame until the first whistle, then reduce to medium flame for two more whistles. Turn off the heat and let the pressure release naturally.

   Time: PT20M

   Temperature: high flame

3. Soak the Rice

   Rinse the basmati rice 3‑4 times and soak in water for 30 minutes.

   Time: PT30M

4. Par‑Cook the Rice

   In a large pot bring 2 L water to a boil. Add 1 tbsp salt, 4 cloves, 4 cardamom pods, 2 bay leaves, 3 small cinnamon sticks, the juice of one small lemon and 1.5 tbsp oil. Add the drained rice, stir, and cook uncovered until the grains are 75‑80 % done (about 10‑12 minutes). Drain and set aside.

   Time: PT15M

   Temperature: medium‑high flame

5. Toast Cashews and Raisins

   In a skillet heat 3 tbsp ghee over medium heat. Add 1/4 cup cashew nuts and fry until light brown, then add 1/4 cup raisins and fry for another minute. Transfer to a small bowl.

   Time: PT5M

   Temperature: medium flame

6. Roast Whole Spices

   In the same biryani pot, add the remaining whole spices: 3 cloves, 4 cardamom pods, 2 bay leaves, and 3 small cinnamon sticks. Roast for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium flame

7. Sauté Ginger and Garlic

   Add 1 tbsp chopped ginger and 1 tbsp chopped garlic to the pot. Sauté for 2 minutes until the raw smell disappears.

   Time: PT2M

   Temperature: medium flame

8. Add Tomatoes and Herbs

   Stir in the sliced 1.5 tomatoes, 1/4 cup chopped coriander and 1/4 cup chopped mint. Cook until the tomatoes are half softened, about 3 minutes.

   Time: PT3M

   Temperature: medium flame

9. Incorporate Ground Spices

   Add 1.5 tbsp chili powder, 2 tbsp coriander powder, 1.5 tbsp garam masala and 1 tbsp salt. Mix well and roast for 2 minutes to bloom the flavors.

   Time: PT2M

   Temperature: medium flame

10. Finish the Masala Base

    Stir in 1 cup plain yogurt, the juice of one lemon, and 1 cup fried onions. Mix until a smooth, thick sauce forms.

    Time: PT2M

    Temperature: low flame

11. Combine Mutton with Masala

    Add the cooked mutton (including any remaining cooking liquid) to the pot. Gently fold to coat the meat with the masala.

    Time: PT2M

    Temperature: low flame

12. Layer Rice and Garnish

    Spread the 75‑% cooked rice evenly over the meat mixture. Drizzle the remaining 2 tbsp ghee, sprinkle the toasted cashews, raisins, extra fried onions, chopped coriander, and mint. Cover tightly with aluminum foil or a fitted lid.

    Time: PT5M

13. Dum (Steam) the Biryani

    Place the pot on the stove over the lowest flame. Cook for 20 minutes, allowing the rice to finish cooking and absorb the aromas.

    Time: PT20M

    Temperature: very low flame

14. Rest and Serve

    Turn off the heat, let the biryani rest, still covered, for 5 minutes. Then gently fluff the rice before serving.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g