Mutton biryani recipe

Mutton Biryani recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Mutton biryani is a flavorful and aromatic rice dish that originates from India. This recipe is a perfect combination of tender mutton pieces cooked with fragrant basmati rice, spices, and herbs. The rich and spicy flavors make it a popular choice for special occasions and gatherings. With the right balance of spices and cooking techniques, this mutton biryani recipe promises to deliver a delicious and satisfying meal.

Keywords: mutton biryani, recipe, flavorful, aromatic, spices.

Mutton biryani recipe details

Mutton biryani recipe, recipe Rating: 4.5
Number of votes:100 

Ingredients

1 ½ kg	mutton, cubed
4 tbsp	biryani masala paste
2 piece(s)	green chilli, chopped
1 tbsp	ginger, crushed
1 tbsp	garlic, crushed
80 g	dania, chopped (replace with coriander leaves if not available)
6 leaves	mint, chopped
150 g	plain yoghurt
2 tbsp	tomato puree
4 medium	onions, finely sliced
some	salt to taste
500 g	basmati rice
1 tsp	cumin seeds
1 tsp	cinnamon powder
1 tbsp	cardamom powder
	corn oil for frying
4 medium	potatoes, cubed
180 ml	milk with 6 tbsp water
1 tsp	turmeric with 6 tbsp milk
60 g	cashew nuts
60 g	sultanas

Instructions

Mix the mutton pieces with the next 10 ingredients in a large bowl and allow to marinate in a cool place for 2 hours.

Place in a pot and cook over medium heat for 10 minutes. Remove and place in a casserole dish. Set aside.

Boil a large pot of water and soak the rice for 5 minutes. Drain well then sprinkle in the cumin, cinnamon and cardamom. Set aside.

In a frying pan, shallow fry the potatoes until they are evenly browned on all sides. Drain and set aside.

Place ½ the rice on top of the mutton in an even layer. Then make an even layer with the potatoes.

Put the remaining rice on top of the potatoes and spread to make an even layer. Sprinkle the water/milk all over the rice. Make random holes through the rice and pour into each a little turmeric/milk. Cover and cook in the oven at 190°C for 1 hour.

While biryani is cooking make the garnish. Heat a little oil in a frying pan and fry the cashew nuts and sultanas until they swell. Drain and set aside.

When biryani is ready, the rice should be dry and cooked through. Sprinkle with the nut/sultana mixture and serve hot.

Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a