Mutton Biryani with Tamarind Tomato Sauce and Cucumber-Mango Salad

Ingredients

• 2 tablespoons Coriander Seeds (toasted)
• 1 tablespoon Fennel Seeds (toasted)
• 1 tablespoon White Cumin Seeds (toasted)
• 1 teaspoon Black Cumin Seeds (Persian Cumin) (toasted)
• 4 Green Cardamom Pods (toasted)
• 2 Black Cardamom Pods (toasted)
• 4 Cloves (toasted)
• ¼ teaspoon Nutmeg (ground, toasted with spices)
• 2 Bay Leaves (toasted)
• ½ inch Cassia Bark (Cinnamon Stick) (toasted)
• 1 teaspoon Black Peppercorns (toasted)
• ½ Star Anise (toasted)
• 8 Kashmiri Red Chilies (dried, toasted)
• 3 Regular Red Chilies (optional for extra heat)
• 1 teaspoon Turmeric Powder
• ½ teaspoon Citric Acid
• 1.5 kilograms Mutton with Bone (cut into medium‑sized pieces)
• 8 Garlic Cloves (peeled)
• 2 inch Fresh Ginger (peeled and chopped)
• 2 Green Chili (fresh, seeded if less heat)
• 2 tablespoons Water (for paste) (light amount for blending)
• 2 teaspoons Salt (plus to taste later)
• 200 grams Onion (red) (thinly sliced for cooking)
• 2 Onion (large) (thinly sliced for garnish, fried until crispy)
• 3 Tomatoes (finely chopped, core removed)
• ½ cup Fresh Coriander (cilantro) (stems and leaves, chopped)
• ¼ cup Fresh Mint Leaves (chopped)
• ¼ teaspoon Saffron Threads (soaked in 2 tbsp warm milk)
• ¼ teaspoon Food Coloring (yellow) (optional)
• ¼ teaspoon Food Coloring (orange) (optional)
• 1 Lemon (thinly sliced)
• 200 grams Plain Yogurt (full‑fat)
• 500 grams Basmati Rice (aged) (soaked 1 hour, washed)
• 1 tablespoon Whole Spices for Rice Water (mix of 2 bay leaves, 4 green cardamom pods, 4 cloves, 1 small cinnamon stick)
• 1 tablespoon Lemon Juice (for rice water)
• 5 Red Chilies (dried) (soaked 10 min for sauce)
• ½ cup Young Mango (diced, used in sauce and salad)
• 2 Garlic Cloves (for sauce)
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 tablespoon Tamarind Paste (or pulp)
• 1 teaspoon Sugar
• 1 teaspoon Lemon Juice (for sauce)
• 1 medium Cucumber (diced)
• 1 cup Cherry Tomatoes (halved)
• ½ Red Onion (thinly sliced, soaked 10 min)
• 1 tablespoon Olive Oil
• 2 tablespoons Ghee (optional for final topping)

Instructions

1. Toast Whole Spices

   Heat a dry skillet over medium‑high heat and add coriander seeds, fennel seeds, white cumin seeds, black cumin seeds, green and black cardamom, cloves, nutmeg, bay leaves, cassia bark, black peppercorns, star anise, Kashmiri and regular red chilies. Toast, stirring constantly, for about 2 minutes until fragrant.

   Time: PT2M

2. Grind Spices into Biryani Masala

   Transfer the toasted spices to a blender, add turmeric powder and citric acid, then blend until a fine powder forms. Set aside; salt will be added later.

   Time: PT2M

3. Prepare Garlic‑Ginger‑Green Chili Paste

   In the blender, combine garlic cloves, chopped ginger, fresh green chilies, and a light splash of water. Blend until a smooth paste forms.

   Time: PT3M

4. Marinate the Mutton

   Place the mutton pieces in a large bowl, add the garlic‑ginger‑chili paste, a pinch of salt, and half of the freshly ground biryani masala. Mix thoroughly, cover, and refrigerate overnight (minimum 12 hours).

   Time: PT12H

5. Cook the Marinated Mutton

   Drain excess marinade, transfer mutton to a large pot, add 200 g sliced red onion, a pinch of salt, a few whole black peppercorns, green and black cardamom pods, and enough water to just cover. Cover and simmer on low‑medium heat for 1 hour 30 minutes, stirring occasionally.

   Time: PT1H30M

6. Prepare Fresh Ingredients

   While the meat cooks, thinly slice the remaining red onions, finely chop tomatoes (remove core), slice coriander stems and leaves, and slice fresh mint. Set aside in separate bowls.

   Time: PT15M

7. Soak and Wash Basmati Rice

   Rinse the basmati rice until water runs clear, then soak in water for 1 hour. After soaking, drain and set aside.

   Time: PT1H

8. Prepare Saffron & Food Coloring Water

   In a small bowl, dissolve saffron threads in 2 tbsp warm milk. In another bowl, mix yellow and orange food coloring with a splash of water.

   Time: PT5M

9. Fry Onions for Biryani Base

   In the same pot used for meat, add a little leftover mutton fat and oil (or ghee). Add thinly sliced onions and fry over medium heat until deep golden brown and crisp.

   Time: PT10M

10. Add Ginger‑Garlic‑Chili Paste

    Remove most of the fried onion oil, then add the fresh ginger‑garlic‑green‑chili paste. Cook for 2 minutes, stirring, to remove raw flavor.

    Time: PT2M

11. Deglaze with Stock and Add Tomatoes

    Pour a ladle of the reserved mutton stock into the pan, scraping the bottom. Add the chopped tomatoes and cook, covered, for 4‑5 minutes until softened.

    Time: PT5M

12. Toast Biryani Masala

    Stir in the remaining biryani masala, increase heat slightly, and fry for 2 minutes to bloom the spices.

    Time: PT2M

13. Add More Stock and Return Meat

    Deglaze again with a little stock, then add the cooked mutton pieces back into the pan. Cook on medium‑high heat for 10‑15 minutes, allowing the meat to absorb the flavors.

    Time: PT15M

14. Incorporate Yogurt and Finish Cooking

    Reduce heat to medium, stir in plain yogurt, and continue cooking until the oil separates on top and excess water evaporates (about 5 minutes).

    Time: PT5M

15. Parboil the Rice

    Bring a large pot of water to a rolling boil, add salt, whole spices (bay leaves, green cardamom, cloves, cinnamon), and a splash of lemon juice. Add the soaked basmati rice and cook until 80 % done (about 10 minutes). Drain and set aside.

    Time: PT10M

16. Layer the Biryani (Dum)

    In the heavy‑bottom pot, spread a thin layer of the cooked meat mixture, then a layer of parboiled rice. Sprinkle some crispy fried onions, chopped coriander, mint, a drizzle of saffron milk, and a few drops of yellow/orange food coloring. Repeat layers (meat, rice, herbs, saffron, coloring) ending with a rice layer on top. Add a light sprinkle of water and a few lemon slices.

    Time: PT10M

17. Steam (Dum) the Biryani

    Cover the pot with a tight‑fitting lid, place a clean kitchen cloth between the pot and lid to trap steam, and set the pot on low heat. Steam for 30 minutes until the rice is fully cooked and aromatic.

    Time: PT30M

18. Prepare Tamarind Tomato Sauce

    Soak the dried red chilies in hot water for 10 minutes. In a blender, combine the softened chilies, peeled tomatoes, diced young mango, garlic cloves, coriander powder, cumin powder, tamarind paste, salt, sugar, and lemon juice. Blend until smooth.

    Time: PT15M

19. Prepare Cucumber‑Mango Salad

    Dice cucumber, halve cherry tomatoes, dice young mango, and thinly slice red onion. Soak the onion slices in cold water for 10 minutes, then drain. Toss all vegetables together with chopped coriander, mint, a pinch of salt, and olive oil.

    Time: PT15M

20. Final Plating

    Gently fluff the biryani, transfer to a serving platter, garnish with remaining crispy onions, fresh coriander, mint, and lemon slices. Serve alongside the tamarind tomato sauce and cucumber‑mango salad.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

78 g

Fat

15 g

Fiber

4 g