Low Sodium Mutton Biriyani

Delight in the rich, aromatic flavors of **Low Sodium Mutton Biriyani**, a healthier twist on the classic dish designed to pack bold taste with minimal salt. Tender, marinated mutton simmers in a medley of warm spices, including cinnamon, cardamom, and cumin, releasing mouthwatering aromas that perfectly complement the fragrant basmati rice. This layered biriyani is enriched with a saffron-infused milk drizzle and fresh herbs like cilantro and mint, for a burst of vibrant color and freshness. By using low-sodium broth and natural flavor enhancers such as ginger, garlic, and green chilies, this recipe ensures your favorite comfort food is both heart-healthy and satisfying. Ideal for a weekend family dinner or celebration, serve this delightful dish with a side of cooling raita or cucumber salad to round out the meal.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 1.5 pounds Mutton, bone-in chunks
• 1 cup Greek yogurt
• 2 large Onions, thinly sliced
• 2 medium Tomatoes, diced
• 6 cloves Garlic cloves, minced
• 2 tablespoons Ginger, grated
• 3 Green chilies, slit
• 0.5 cup Cilantro, chopped
• 0.5 cup Mint leaves, chopped
• 2 tablespoons Lemon juice
• 0.5 cup Milk
• 0.25 teaspoon Saffron strands
• 4 tablespoons Ghee
• 2 Bay leaves
• 1 3-inch piece Cinnamon stick
• 4 Cloves
• 4 Cardamom pods
• 1 teaspoon Cumin seeds
• 1 teaspoon Black peppercorns
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 4 cups Low sodium chicken or vegetable broth

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 2

In a large bowl, mix the mutton with Greek yogurt, turmeric powder, red chili powder, half of the minced garlic, and half of the grated ginger. Let marinate for at least 30 minutes.

Step 3

Heat 2 tablespoons of ghee in a large pot or pressure cooker. Add the bay leaves, cinnamon stick, cloves, cardamom pods, cumin seeds, and black peppercorns. Sauté until fragrant, about 1-2 minutes.

Step 4

Add the sliced onions and sauté until golden brown. Add the remaining garlic, ginger, and the green chilies. Cook for another 2 minutes.

Step 5

Add the marinated mutton along with the diced tomatoes to the pot. Cook on medium heat until the meat is browned, about 10 minutes.

Step 6

Pour in the low sodium broth. If using a pressure cooker, secure the lid and cook for about 30-35 minutes after the first whistle. If using a pot, cover and let simmer for about 1 hour until the meat is tender.

Step 7

Meanwhile, heat the milk gently and dissolve the saffron strands in it. Set aside.

Step 8

In another pot, bring water to a boil, add the soaked rice and cook until 70% cooked, about 8 minutes. Drain and set aside.

Step 9

Once the mutton is cooked, layer the cooked rice over the mutton in the pot or cooker. Sprinkle the cilantro, mint, and lemon juice over the rice.

Step 10

Drizzle the saffron-infused milk and the remaining 2 tablespoons of ghee over the top.

Step 11

Cover the pot with a tight-fitting lid and cook on low heat for about 20 minutes, or until the rice is fully cooked. If desired, place a heavy object on the lid to seal in the steam.

Step 12

Gently fluff the biriyani with a fork before serving.

Nutrition Facts

Serving size	(3476.8g)

Amount per serving	% Daily Value*
Calories	3738.9

Total Fat 226.7g	0%
Saturated Fat 107.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 838.8mg	0%
Sodium 1304.9mg	0%
Total Carbohydrate 222.8g	0%
Dietary Fiber 38.4g	0%
Total Sugars 48.1g
Protein 195.0g	0%

Vitamin D 53.7IU	0%
Calcium 1243.2mg	0%
Iron 44.0mg	0%
Potassium 5545.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 21.0%

Carbs: 24.0%