How To make Indian Mutton Masala Biryani

Indian Mutton Masala Biryani is a flavorful and aromatic dish that combines tender mutton (goat meat) with fragrant rice and a blend of spices. Here’s a step-by-step recipe to make delicious Mutton Masala Biryani:

Ingredients:

For Marinating the Mutton:

• 500 grams of mutton pieces
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste

For the Rice:

• 2 cups long-grain Basmati rice
• Water for boiling
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• Salt to taste

For the Biryani Masala:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1/2 cup chopped cilantro (coriander leaves)
• 1/2 cup chopped mint leaves
• 1/4 cup cooking oil or ghee (clarified butter)

Whole Spices:

• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1-star anise
• 1/2 teaspoon cumin seeds

For Assembling:

• Saffron strands soaked in warm milk
• Fried onions (crispy)
• Ghee (clarified butter) for drizzling

Instructions:

1. Marinate the Mutton:
   • In a large mixing bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the mutton pieces evenly. Allow it to marinate for at least 2 hours or overnight in the refrigerator.
2. Prepare the Rice:
   • Wash the Basmati rice thoroughly and soak it in water for 30 minutes.
   • In a large pot, bring plenty of water to a boil. Add the soaked rice, green cardamom pods, cloves, bay leaf, and salt.
   • Parboil the rice (cook it until it’s 70-80% done). Drain and set aside.
3. Biryani Masala:
   • In a large, heavy-bottomed pan or biryani pot, heat the cooking oil or ghee over medium heat.
   • Add the whole spices (cardamom, cloves, cinnamon, bay leaf, star anise, and cumin seeds). Sauté for a minute until they become aromatic.
   • Add the sliced onions and sauté until they turn golden brown.
   • Stir in the ginger-garlic paste and cook for a few more minutes until the raw smell disappears.
   • Add the marinated mutton pieces and cook on high heat for about 5-7 minutes, stirring frequently until the mutton changes color.
4. Layering the Biryani:
   • Lower the heat to medium. Add chopped tomatoes, green chilies, half of the chopped cilantro, and half of the chopped mint leaves. Cook until the tomatoes turn soft and the oil starts to separate.
   • Place the parboiled rice over the mutton mixture in an even layer.
   • Sprinkle the remaining chopped cilantro and mint leaves over the rice.
   • Drizzle saffron milk over the rice.
   • Top with crispy fried onions and drizzle a little ghee over the top.
5. Dum Cooking:
   • Cover the biryani pot with a tight-fitting lid or seal the edges with dough to create a tight seal (this is called “dum”).
   • Cook on very low heat for about 30-35 minutes, allowing the flavors to meld and the mutton to become tender.
6. Serve:
   • Gently fluff the biryani with a fork, taking care not to break the rice grains.
   • Serve hot with raita (yogurt sauce) or salad on the side.

Enjoy your delicious Indian Mutton Masala Biryani! It’s a perfect dish for special occasions and gatherings.