Halal mutton biryani is a traditional South Asian dish that is made with long-grain basmati rice, mutton (goat meat) that is cooked in a variety of aromatic spices, and a blend of herbs and seasonings. It is a flavorful and aromatic dish that is typically served during special occasions or festivals, such as weddings, Eid, or other celebrations.
The dish is prepared by first cooking the mutton with a blend of spices, including cumin, coriander, turmeric, and chili powder, among others. The cooked meat is then layered with partially cooked basmati rice, which is flavored with saffron and other spices, and then baked or steamed to perfection. The dish is often garnished with fried onions, fresh herbs, and a side of raita, a yogurt-based sauce.
Halal mutton biryani is a popular dish that is enjoyable by people of all ages and backgrounds. It is a delicious and satisfying meal that is perfect for sharing with family and friends. Whether you’re a fan of spicy food or prefer milder flavors, this dish can be adjusted to suit your taste preferences.
Ingredients:
For the Marinade:
- 500g mutton (bone-in pieces)
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala (store-bought or homemade)
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- Juice of 1 lemon
Making the Rice:
- 2 cups basmati rice
- 4-5 cloves
- 3-4 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp cumin seeds
- Salt, to taste
- Water for boiling
Preparing the Biryani:
- 1 large onion, thinly sliced
- 2-3 green chilies, slit
- 1 cup fresh coriander leaves, chopped
- ½ cup fresh mint leaves, chopped
- 2-3 tbsp ghee or cooking oil
- A pinch of saffron soaked in 2 tbsp warm milk (optional)
- Fried onions for garnish (optional)
- 2 tbsp ghee or cooking oil for drizzling
Instructions:
Marinate the Mutton:
- In a large bowl, mix the yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, and lemon juice.
- Add the mutton pieces to the marinade and coat them thoroughly. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the Rice:
- Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
- In a large pot, bring water to a boil. Add cloves, cardamom pods, bay leaf, cinnamon stick, cumin seeds, and salt.
- Add the soak-able rice to the boiling water and cook as long as the rice is 70-80% cook (it should still be a bit firm). Drain the rice and set aside.
Cook the Mutton:
- Heat ghee or oil in a large pot. Fry the sliced onions until golden brown and crispy. Remove half the onions for garnish.
- Add the marinated mutton to the remaining onions in the pot. Cook on medium heat until the meat is browned and the oil starts to separate from the masala (about 15-20 minutes).
- Add green chilies, fresh coriander, and mint leaves. Stir well and cook for an additional 10 minutes.
Assemble the Biryani:
- In a large, heavy-bottomed pot, spread a layer of the cooked mutton mixture evenly.
- Top with a layer of partially cooked rice. Sprinkle with fresh coriander, mint leaves, and drizzle with ghee or oil.
- If using, drizzle saffron milk over the rice. Garnish with fried onions.
Dum Cooking (Steam Cooking):
- Cover the pot tightly with a lid. You can seal the edges with dough for traditional dum cooking.
- Cook on very low heat for 30-45 minutes. This allows the flavors to meld and the meat to become tender.
Serve:
- Gently fluff the biryani with a fork before serving to mix the layers. Serve hot with raita or a side salad.
Enjoy your delicious Mutton Biryani, packed with aromatic spices and tender meat!
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