Lamb Mutton Biryani
Indulge in the aromatic symphony of flavors with this Lamb Mutton Biryani recipe, a regal dish that perfectly blends tender, marinated mutton and fragrant basmati rice. Slow-cooked to perfection, this biryani is layered with golden fried onions, a vibrant saffron-infused milk drizzle, and a medley of fresh cilantro and mint leaves. The addition of biryani masala, whole spices like cinnamon and cardamom, and creamy yogurt ensures every bite is packed with rich, authentic flavor. Cooked using the traditional “dum” technique, this hearty one-pot meal is a crowd-pleaser, ideal for festive gatherings or a comforting weekend feast. Serve it hot with a side of cooling raita or crisp salad for the ultimate biryani experience.
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Ingredients
- 2 cups Basmati rice
- 1 kg Lamb or mutton, bone-in
- 1 cup Yogurt, plain
- 3 large Onions, thinly sliced
- 2 medium Tomatoes, finely chopped
- 2 tablespoons Ginger-garlic paste
- 5 pieces Green chilies, slit
- 4 tablespoons Ghee (clarified butter)
- 3 tablespoons Cooking oil
- 0.5 cup Milk
- 1 pinch Saffron strands
- 0.5 cup Fresh cilantro (coriander) leaves, chopped
- 0.5 cup Fresh mint leaves, chopped
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 4 pieces Green cardamom pods
- 5 pieces Cloves
- 1 teaspoon Cumin seeds
- 2 tablespoons Biryani masala powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 6 cups Water
Directions
Step 1
Wash the basmati rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Step 2
In a large pot, boil 6 cups of water with 1 teaspoon of salt, bay leaves, cinnamon stick, 2 cardamom pods, cumin seeds, and 2 cloves. Once boiling, add the soaked rice and cook until it is 70% cooked. Drain the water and spread the rice on a plate to cool.
Step 3
In a small bowl, soak the saffron strands in warm milk and set aside.
Step 4
In a large heavy-bottomed pan, heat 4 tablespoons of oil and 2 tablespoons of ghee. Add the remaining cardamom, cloves, and cinnamon, and sauté until fragrant.
Step 5
Add the thinly sliced onions to the pan and fry until golden brown. Remove half of the fried onions and set aside for garnish.
Step 6
To the remaining onions in the pan, add ginger-garlic paste and sauté until raw smell disappears. Then, add the chopped tomatoes and cook until they soften.
Step 7
Add the turmeric powder, red chili powder, biryani masala, and salt. Mix well.
Step 8
Add the lamb/mutton pieces to the pan and cook on medium heat until they are sealed and lightly browned.
Step 9
Stir in the yogurt and cook for 10 minutes on low heat, allowing the spices to blend with the meat.
Step 10
Reduce the heat to low and layer half of the cooked rice over the meat mixture. Sprinkle half of the saffron milk, fried onions, chopped mint, and cilantro.
Step 11
Add the remaining rice on top and repeat the layering with saffron milk, fried onions, mint, and cilantro.
Step 12
Drizzle the remaining ghee over the top. Cover the pan tightly with a lid or aluminum foil to prevent steam from escaping.
Step 13
Place the biryani on low heat (preferably on a tava/griddle for indirect heat) and cook for 30-40 minutes to allow the flavors to meld.
Step 14
Turn off the heat and let the biryani rest for 10 minutes before opening the lid.
Step 15
Gently mix the rice and meat before serving. Serve hot with raita or salad.
Nutrition Facts
| Serving size | (4383.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5026.9 |
| Total Fat 348.9g | 0% |
| Saturated Fat 149.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1157.8mg | 0% |
| Sodium 6079.7mg | 0% |
| Total Carbohydrate 229.8g | 0% |
| Dietary Fiber 38.8g | 0% |
| Total Sugars 54.4g | |
| Protein 248.2g | 0% |
| Vitamin D 53.7IU | 0% |
| Calcium 1548.7mg | 0% |
| Iron 50.7mg | 0% |
| Potassium 6767.3mg | 0% |
Source of Calories