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Mutton Biryani
Created by: Howcan Team
Ingredients
- 2 cups basmati rice, soaked for 30 minutes
- 1 kg mutton, cut into pieces
- 1 cup yogurt
- 2 onions, thinly sliced
- 4 tomatoes, chopped
- 1/4 cup ghee
- 1/4 cup vegetable oil
- 2 cinnamon sticks
- 4 cardamom pods
- 6 cloves
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons biryani masala
- 1/2 cup chopped mint leaves
- 1/2 cup chopped coriander leaves
- 1/2 cup fried onions
- 1/2 teaspoon saffron strands soaked in 1/4 cup warm milk
- Salt to taste
- 4 cups water
Instructions
- In a large bowl, marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, half of the fried onions, mint leaves, and coriander leaves. Let it marinate for at least 2 hours or overnight in the refrigerator.
- In a large pot, heat ghee and vegetable oil over medium heat. Add the cinnamon sticks, cardamom pods, cloves, bay leaves, and cumin seeds. Sauté until fragrant.
- Add the sliced onions and sauté until golden brown. Add the chopped tomatoes and cook until they turn soft and the oil separates from the mixture.
- Add the marinated mutton and cook for 10 minutes, stirring occasionally.
- In a separate pot, bring 4 cups of water to a boil. Add the soaked basmati rice and cook until it is 70% done. Drain the rice and set aside.
- Layer the partially cooked rice over the mutton in the pot. Sprinkle the remaining fried onions and pour the saffron milk over the rice.
- Cover the pot with a tight-fitting lid and cook on low heat for 30-40 minutes, or until the mutton is tender and the rice is fully cooked.
- Once done, gently fluff the biryani with a fork to mix the rice and mutton together. Serve hot with raita and salad.
Mutton Biryani is a classic Indian dish with a rich history dating back to the Mughal era. This aromatic and flavorful rice dish is made with tender mutton, fragrant basmati rice, and a blend of spices such as cardamom, cinnamon, and saffron. The dish is traditionally slow-cooked in a sealed pot, allowing the flavors to meld together perfectly. Chefs in regions like Hyderabad and Lucknow are renowned for their expertise in preparing Mutton Biryani, with each region adding its own unique twist to the recipe. Today, the best versions of this dish can be found in authentic Indian restaurants that prioritize using high-quality ingredients and traditional cooking methods. To make the perfect Mutton Biryani, it's crucial to get the spice blend and meat tenderization just right. Additionally, some chefs swear by the "dum" cooking method, where the pot is sealed with dough to trap the steam and infuse the dish with even more flavor. Whether you're enjoying it in a bustling Indian city or attempting to make it at home, Mutton Biryani is a dish that never fails to impress with its exquisite taste and cultural significance.
90 min
6
450 calories
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