Indian
Mutton Biryani Test 0
$4
40 minsPrep
1 hr 30 minsCook
2 hr 10 minsTotal
HardLevel
Nutrition per serving
520Calories
28gProtein
20gFat
55gCarbs
4gSugar
3gFiber
620mgSodium
85mgChol
7gSat Fat
480mgPotassium
90mgCalcium
4mgIron
1.8mcgVitamin B12
8mgVitamin C
Goes well with
Kingfisher Lager Beer
local
Lassi
international
gluten-free
high-protein
Instructions
1
Marinate mutton with yogurt, ginger-garlic paste, turmeric, chili powder, and salt for at least 1 hour.
2
Soak basmati rice for 30 minutes, then parboil it with whole spices until 70% cooked; drain and set aside.
3
Heat oil and ghee in a heavy-bottomed pot; fry sliced onions until golden brown and crisp, then set half aside for garnish.
4
In the same pot, add remaining onions, tomatoes, and green chilies; cook until softened.
5
Add marinated mutton and cook on medium heat until the oil separates and the meat is browned.
6
Add biryani masala, a splash of water, and cook covered until the mutton is tender (about 45-60 minutes).
7
Layer the parboiled rice over the cooked mutton masala.
8
Top with fried onions, mint, coriander, and saffron milk.
9
Cover tightly with a lid (seal with dough if needed) and cook on low heat (dum) for 20-25 minutes.
10
Let it rest for 10 minutes, then gently fluff and mix before serving hot with raita or salan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250 g250 g mutton (goat meat), bone-in
- 167 g167 g basmati rice
- 1/3 cup1/3 cup yogurt
- 11 large onions, thinly sliced and fried
- 11 medium tomatoes, chopped
- 1/2 tbsp1/2 tbsp ginger-garlic paste
- 11 whole green chilies
- 1/3 cup1/3 cup mint leaves
- 1/3 cup1/3 cup coriander leaves
- 11 set whole spices (bay leaf, cinnamon, cloves, cardamom, star anise)
- 1/2 tbsp1/2 tbsp biryani masala powder
- 1/2 tbsp1/2 tbsp red chili powder
- 1/4 tsp1/4 tsp turmeric powder
- 1 pinch1 pinch saffron strands soaked in milk
- 1 tbsp1 tbsp ghee
- 1 tbsp1 tbsp oil
- to taste salt
- 1/2 tbsp1/2 tbsp lemon juice
- 0.30.3 liter water
