Mutton Biryani is a slow-cooked flavorful and aromatic rice dish that combines succulent pieces of mutton with fragrant long-grain rice, allowing the flavors to meld together and create a rich and indulgent dish.
Prep Time
45 MINS
Marinating
2-4 HRS (Optional)
Cook Time
1 HRS
Total Time
1 HR 45 MINS (Without Marination Time)
Servings
4-6 Servings
Main Ingredients
500 grams mutton, cut into pieces
2 cups RK Basmati Rice
1 large onion, thinly sliced
Handful of RK Cardamom and RK Cloves
2 tomatoes, chopped
2 tablespoons RK Mutton Masala
1 tablespoon ginger-garlic paste
1 tablespoon of RK Chilli Powder
1 tablespoon of RK Turmeric Powder
1/2 cup plain yogurt
RK Cashew and RK Raisins for garnish
1/4 cup chopped mint leaves
1/4 cup chopped coriander leaves
4 cups water
4 tablespoons ghee or oil
RK Salt to taste
Directions
1. Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a bowl, mix the mutton pieces with RK Mutton Masala, ginger-garlic paste, yogurt, chilli powder, turmeric powder and salt. If time permits, marinate the mutton for 2-4 hours in the refrigerator to enhance the flavors.
3. Heat ghee or oil in a large, heavy-bottomed pot or pressure cooker. Add the sliced onions and cook until golden brown. Remove half of the fried onions and set them aside for garnishing.
4. Add the marinated mutton to the pot and cook until it is browned and well-sealed.
5. Stir in the chopped tomatoes and cook until they soften.
6. Add RK Biryani Masala and mix well to coat the mutton evenly.
7. Add 2 cups of water to the pot along with cardamom and cloves, cover, and simmer until the mutton is tender. If using a pressure cooker, cook for about 15-20 minutes or as per the manufacturer's instructions.
8. In a separate large pot, bring 4 cups of water to a boil. Add salt and the soaked and drained rice. Cook the rice until it is 70% cooked (parboiled). Drain the partially cooked rice and set it aside.
9. Preheat the oven to 180°C (350°F) if you prefer to bake the biryani. Alternatively, you can continue cooking on the stovetop.
10. Layer the partially cooked rice over the cooked mutton in the pot, spreading it evenly. Sprinkle the chopped mint and coriander leaves on top.
11. Cover the pot tightly with a lid and cook on low heat for about 20-25 minutes until the rice is fully cooked and the flavors have melded together. If baking, cover the pot with aluminium foil and bake in the preheated oven for 20-25 minutes.
12. Remove from heat and let it rest for a few minutes. Fluff the rice gently with a fork before serving.
13. In a pan, heat the ghee and roast some cashew and raisins.
14. Garnish with the reserved fried onions, roasted cashew, raisins and serve hot with raita, salad, or your favorite side dishes.
