Mutton Biryani
Fragrant Mutton Curry cooked with homemade Biryani Masala and layered with aged Basmati Rice. Best meal for any occasion.
Ingredients
For Mutton Curry
- 3 pounds mutton with bones , small cubes
- 3 medium Roma tomatoes , finely chopped
- ¼ cup oil or ghee
- 3 tablespoons ginger garlic paste , or grated ginger and garlic
- 1 package Bombay biryani masala (2 tablespoons for less spicy) , or homemade Bombay Biryani Masala
- ⅔ cup plain yogurt , preferably Indian yogurt
- ½ cup fried onion (see the blog for frying instruction) , or packaged non-coated fried onion
- ¼ cup chopped cilantro
- ¼ cup chopped fresh mint
- 6-8 fried potato halves , optional
- ½ teaspoon garam masala , optional
For Rice
- 2 cups Basmati rice, preferably aged Basmati , soaked in water for 15 minutes
- 8-10 cups water
- 1 small lemon juiced
- ¼ teaspoon caraway seeds (black cumin seeds) , optional
- 1 cinnamon stick
- 2-3 green cardamom pods , optional
- 2 cloves , optional
- 1 green chili , optional
- ⅛ teaspoon food coloring , optional
- 8-10 threads Saffron , soaked in ¼ cup warm water
Instructions
Cook Mutton Curry
- Thoroughly wash and clean mutton. In a large bowl, combine mutton, ginger-garlic paste, and biryani masala. Mix it well and set it aside.
- Heat oil in an Instant Pot or pressure cooker on medium heat. Add marinated mutton and fry the meat and spices until fragrant. Cover and pressure cook on a high heat setting for 25 minutes in an Instant Pot.
- For Pressure Cooker Cooking: cook on high heat until 2 whistles then turn the heat to low and cook for 25 minutes in a pressure cooker
- Release the pressure of Instant Pot once the curry is cooked.
- Heat oil on medium-high heat in a large Dutch oven or oven-safe pot. Add chopped tomatoes and cook until tomatoes soften. Add mutton curry and cook until curry thickens up.
- Turn the heat off and add yogurt, fried onions, mint, cilantro, and garam masala. Mix gently and add potatoes to the curry.
Cook Basmati Rice
- Bring 8-10 cups of water to a rolling boil in a large pot. Add washed Basmati rice, whole spices, green chili, salt, and lemon juice.
- Cook rice on medium-high heat for 6-8 minutes or until al-dente. Strain the rice in a large colander and drain all the water. Set the rice aside.
Layer Curry & Rice
- Top the Curry in a Dutch oven with parboiled rice. Swirl food coloring and soaked saffron on top of the rice. Garnish the top with optional fried onions, and lemon slices. Cover the pot with aluminum foil then cover with a lid.
Steaming/Baking Biryani
- Heat a large Cast Iron Skillet or Tava on medium heat. Place the Pot on Tava or Skillet to diffuse the heat. Turn the heat down to low. Steam(Dum) on low heat for 20-25 minutes. Turn off the heat and let the biryani rest for 8-10 minutes.
- To Bake in the oven (Dum), layer Curry and Rice in an oven safe Pot like a Dutch oven or disposable Aluminum tray. Cover the pot and Bake the Biryani at 365 F for 25 minutes.
- To serve, gently slide the spatula on one side of the pot and gently bring the rice and vegetables to the top. Remove the Biryani gently on a platter. Serve hot with whipped plain yogurt or raita.
Notes
Tip: Swirl a tablespoon of Ghee on top of the Rice layer before baking the Biryani for authentic tastes.
Note: Don't forget to wash your hands, kitchen sink, and surrounding surface with soap and water after handling raw meat.
Nutrition Information
Calories: 774kcal
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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