Authentic Mutton Masala Biryani Recipe
3 hours 30 minutes
933 reads
About Authentic Mutton Masala Biryani Recipe
This authentic Mutton Masala Biryani recipe is a cherished family heirloom, passed down from my mother. It captures the heartwarming essence of home-cooked meals, blending tender mutton with aromatic spices and fluffy rice for a truly unforgettable culinary experience.
The rich flavors of earthy potatoes, fragrant tomatoes, and a zesty ginger-garlic paste create a symphony of taste in every bite. Bold spices dance on your palate, making this biryani the perfect centerpiece for a special lunch or dinner.
Whether you're a seasoned biryani aficionado or a curious newcomer, this recipe promises a culinary journey to the heart of traditional Indian kitchens. Prepare to be transported with each aromatic spoonful!
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Recipe Time & More
Prep1 hour 30 minutes
Cook2 hours
Total3 hours 30 minutes
Ingredients
For the Mutton Masala
- 500 gm Mutton cubed
- 500 gm Tomatoes finely chopped
- 2 Large Onion finely sliced
- 2 medium Potato cut into 1-inch cubes and shallow fried
- 2 tbsp Ginger-Garlic Paste
- 2 tsp Chili Powder adjust to taste, red
- 5 Bay Leaf tej patta
- 7 Cloves laung
- 10 Peppercorns black
- 10 Cardamom elaichi, green, safed
- 4 sticks Cinnamon
- 2 tbsp Garam Masala
- Salt to taste
- 5 tbsp Oil vegetable or canola
- 2 tbsp Desiccated Coconut grated
- 1 Lemon juice
For the Rice
- 7 cup Basmati Rice
- 5 Chilies slit, green
- 4 Bay Leaf tej patta
- 4 sticks Cinnamon
- 1.5 cup Mint Leaves chopped
- 8 cup Water for cooking rice
Instructions
Prepare the Mutton Masala
- Wash and cube the mutton. In a pressure cooker, heat oil and fry the tomatoes until slightly softened. Remove, cool, and blend into a paste.
- In a separate pan, lightly sauté the grated coconut until golden brown. Blend into a paste.
- In the same pressure cooker, add the sliced onions and sauté until lightly browned. Add whole spices (bay leaves, cloves, peppercorns, cardamom, and cinnamon sticks), red chili powder, and salt. Sauté briefly.
- Add the tomato paste, coconut paste, ginger-garlic paste, and lemon juice to the pressure cooker. Mix well and add the mutton. Stir and cover, pressure cook until the mutton is tender (approx. 3-4 whistles).
Cook the Rice
- Rinse the basmati rice thoroughly. In a large pot, bring water to a boil. Add the chopped mint, green chilies, bay leaves, and cinnamon sticks. Add the rice and cook until it is about half-cooked (al dente).
- Drain the excess water and set the rice aside to steam.
Assemble and Finish the Biryani
- Open the pressure cooker and sauté the mutton masala until the oil begins to separate.
- In a large, oven-safe pot or a deep pan, spread half the cooked rice evenly. Create a well in the center. Pour the prepared mutton masala into the well.
- Layer the fried potatoes on top of the masala. Top with the remaining rice, spreading evenly. Cover and cook on low heat for 10-15 minutes, or until the rice is fully cooked and the flavors have melded.
- Check for doneness. Remove from heat and let it rest for 5-10 minutes before serving. Serve hot with raita (yogurt dip).
Recipe Notes
Expert Tips for the Perfect Biryani:
- Soak the basmati rice for at least 30 minutes before cooking for fluffier results.
- Don't overcook the mutton; it should be tender but not falling apart.
- For a richer flavor, marinate the mutton in yogurt and spices for a few hours before cooking.
- Adjust the amount of chili powder to your preferred spice level.
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Recipe Nutrition
Calories: 311kcalCarbohydrates: 46gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 67mgFiber: 3gSugar: 4g
Namrah Qureshi
Articles: 6
6 Comments
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This looks so good! Appreciate the share.
This looks so good! Appreciate the share.
This looks delightful! Thanks for the recipe.
Very interesting recipe
This looks fantastic! Appreciate the share.
I’m thrilled to try this recipe!