Mouthwatering Homemade Mutton Biryani

Mutton Biryani, a regal dish originating from the Indian subcontinent, is a symphony of succulent mutton pieces marinated in aromatic spices and yogurt, layered with fragrant basmati rice, and garnished with fresh herbs and crispy fried onions. This culinary masterpiece is a beloved delicacy, known for its rich flavors and intricate preparation.

Perfect for festive occasions or special gatherings, mutton biryani encapsulates the essence of Indian cuisine, blending various textures and tastes into a harmonious and satisfying meal. Follow this detailed recipe to create a delicious, restaurant-quality mutton biryani in your own kitchen.

Ingredients

• For the Marination
  • 500 gms Mutton (cut into medium pieces)
  • 1 tsp Ginger-Garlic paste
  • 1 tsp Red Chili powder (adjust to taste)
  • 1 tsp Biryani Masala powder
  • ¼ tsp Turmeric powder
  • ½ cup Yogurt
  • 1 ½ tbsp Lemon juice
  • 1 tbsp Oil
  • ½ tsp Salt
  • 2 tbsp Raw papaya paste (optional)

• For the Rice
  • 2 cups Basmati Rice
  • 4 cloves
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • 1 bay leaf
  • Salt to taste
  • Ghee or vegetable oil

• For the Biryani Gravy
  • 2 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 2 tsp Caraway seeds (optional)
  • 3-4 Black cardamoms
  • 2-3 cloves
  • 1 inch cinnamon stick
  • 4-5 Dry red chilies
  • 2 onions, sliced
  • Oil for frying
  • 4 red onions, thinly sliced (for caramelization)
  • 1 tsp Ginger-Garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1 tbsp Coriander powder
  • 3 tbsp Biryani masala powder
  • Salt to taste
  • ¼ cup chopped coriander leaves
  • ¼ cup chopped mint leaves
  • Saffron (a few strands soaked in warm milk/water)
  • Fried cashews and raisins (for garnish, optional)

Instructions

Marinate the Mutton

Wash the mutton and pat it dry. In a bowl, combine mutton with ginger-garlic paste, red chili powder, biryani masala, turmeric powder, yogurt, lemon juice, oil, and salt. Mix well and cover. Marinate for at least 4 hours, or preferably overnight in the refrigerator for best results.

Prepare the Rice

Wash and soak the basmati rice for 30 minutes. In a pot of boiling water, add cloves, cinnamon, cardamom, bay leaf, and salt. Add the soaked rice and cook until 80% done. Drain the rice and spread it on a large platter to cool.

Make the Biryani Gravy

Dry roast coriander seeds, cumin seeds, caraway seeds (if using), black cardamom, cloves, and cinnamon stick in a pan until fragrant. Grind them into a coarse powder. Heat oil in a pan, fry thinly sliced onions until golden brown, then remove and set aside.

In the same oil, add the remaining sliced onions and caramelize them over low heat until deep golden brown. Add ginger-garlic paste, Kashmiri red chili powder, coriander powder, biryani masala powder, and salt. Saute for a minute.

Add the marinated mutton along with the yogurt marinade. Cook until the mutton is tender and the gravy thickens. Stir in chopped coriander leaves and mint leaves.

Assemble the Biryani

In a heavy-bottomed pot with a tight lid, spread half of the cooked rice. Top it with half of the mutton gravy. Layer with fried onions, saffron milk/water, and a few fried cashews and raisins (if using). Repeat the layers with the remaining rice and gravy.

Seal the pot tightly with dough or aluminum foil. Cook over low heat for 20-25 minutes, or until the rice is cooked through.

Let the biryani rest for another 10-15 minutes before serving. Enjoy your delicious Mutton Biryani!

Tips

• You can adjust the spice level of the biryani according to your preference.
• If you don’t have raw papaya paste, you can use yogurt or a little bit of pineapple juice to tenderize the mutton.
• For a richer flavor, use ghee instead of vegetable oil.
• You can also add vegetables like peas or carrots to the biryani.

Enjoy your delicious homemade Mutton Biryani!