Mutton Biriyani Recipe
Make Mutton Biriyani Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mutton Marinade
Rice
Biryani Base (Gravy) & Tempering
Assembly & Finishing
Method
Mutton Marinade
- 1
Marinate mutton
Trim excess fat from mutton pieces. In a large bowl combine yogurt, ginger-garlic paste (3 tbs), red chili powder, turmeric, ground coriander, garam masala, 2 tsp salt, lemon juice, chopped mint and chopped cilantro. Add mutton pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.
Rice
- 2
Rinse and soak rice
Rinse basmati rice under cold water until water runs clear to remove surface starch. Soak the rice in 1 litre of water for 30 minutes, then drain.
- 3
Par-cook rice
Bring a large pot of water to a rolling boil. Add 2 tsp salt, cardamom pods, cloves, cinnamon sticks and bay leaves. Add the drained rice and cook until grains are about 70% cooked (soft on the outside but still firm in the center), about 6-8 minutes depending on rice age. Drain rice and spread on a tray to stop cooking.
Biryani Base (Gravy) & Tempering
- 4
Fry onions
In a heavy-bottomed pot or Dutch oven heat 4 tbs vegetable oil and 2 tbs ghee over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until deep golden brown and caramelized (takes 20-25 minutes). Remove two-thirds of the onions and reserve as fried onions (use 1 cup for layering and keep remainder for garnish).
- 5
Cook mutton
To the remaining onions in the pot add 1 tbs ginger-garlic paste and slit green chilies; sauté for 1-2 minutes until fragrant. Add chopped tomatoes, ground cumin, ground coriander, red chili powder and biryani masala. Cook until oil separates from masala and tomatoes soften, about 6-8 minutes. Add the marinated mutton and cook on high heat for 4-5 minutes to sear the pieces, stirring to combine. Pour in 400 ml water (or stock), bring to a boil, then reduce heat to low, cover and simmer until mutton is tender but not falling apart, about 35-50 minutes depending on cut and freshness. If using a pressure cooker, cook 2-3 whistles and then simmer 5 minutes. Taste and adjust salt. The gravy should be thick with tender mutton pieces and some oil separation.
- 6
Prepare saffron milk
Crush saffron threads lightly and bloom them in 3 tbs warm milk. Set aside so color and aroma extract into the milk.
Assembly & Dum (Final Layering and Steam)
- 7
Layer rice and mutton
With the mutton gravy simmering and reduced to thick consistency in the heavy pot, spread half of the par-cooked rice evenly over the mutton. Sprinkle half of the reserved fried onions, half of the chopped mint and cilantro, and a few lemon slices. Drizzle half of the saffron milk and 1 tbs melted ghee over the rice. Add the remaining rice as a second layer and top with remaining fried onions, mint, cilantro, saffron milk and remaining 1 tbs ghee. If you like more aroma, tuck a few extra whole spices or drops of rose water/ kewra water (optional).
- 8
Seal and steam (dum)
Cover the pot with a tight-fitting lid. For a better seal, place a strip of wet dough (atta) around the edge of the lid, or cover tightly with foil then lid. Place the pot on a tawa (flat griddle) over low heat and cook on lowest flame for 25-30 minutes to allow flavours to meld and rice to finish cooking through steam (dum). Alternatively, you can bake at 160°C (320°F) for 20-25 minutes.
- 9
Rest and fluff
Turn off the heat and let the biryani rest sealed for 10 minutes. Remove lid, gently fluff the rice with a fork to mix rice and mutton layers without breaking grains. Transfer to a serving dish and garnish with remaining fried onions, chopped cilantro, mint and lemon slices.