Nut-Free Traditional Mutton Biryani

Experience the true essence of aromatic Indian cuisine with this Nut-Free Traditional Mutton Biryani, a rich and flavorful dish that promises to tantalize your taste buds! Perfect for those with nut allergies, this wholesome recipe masterfully combines tender, marinated mutton with perfectly cooked basmati rice, infused with warm spices like cinnamon, cardamom, and cloves. Layers of fragrant saffron milk, fried onions, and fresh herbs—coriander and mint—add a burst of vibrant flavors and visual appeal. Cooked using the authentic “dum” technique, this biryani locks in all its mouthwatering aromas and textures while remaining nut-free. Ideal for festive gatherings or special family meals, serve it hot with creamy raita or a crisp salad for a complete and satisfying feast.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:75 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 kilogram Mutton (bone-in, cleaned and cut into pieces)
• 3 cups Basmati rice
• 1 cup Plain yogurt (curd)
• 2 tablespoons Lemon juice
• 2 tablespoons Ginger-garlic paste
• 4 medium Onions (thinly sliced)
• 2 medium Tomatoes (chopped)
• 4 pieces Green chilies (slit)
• 1 cup Fresh coriander leaves (finely chopped)
• 1 cup Fresh mint leaves (finely chopped)
• 0.25 cup Milk (lukewarm)
• 1 pinch Saffron strands
• 0.5 cup Vegetable oil or ghee
• 1 piece Whole cinnamon stick
• 4 pieces Green cardamom pods
• 6 pieces Cloves
• 2 pieces Bay leaves
• 1 teaspoon Shahi jeera (caraway seeds)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 tablespoons Biryani masala
• 2 teaspoons Salt
• 6 cups Water

Directions

Step 1

1. Wash the mutton pieces thoroughly and drain excess water. In a large bowl, marinate the mutton with yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and 1 teaspoon of salt. Cover and let it marinate for at least 1 hour (preferably overnight in the refrigerator).

Step 2

2. Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain it.

Step 3

3. Heat the milk slightly in a small bowl and add the saffron strands to it. Keep it aside to release its color and aroma.

Step 4

4. In a deep, heavy-bottomed pan or a pressure cooker, heat the vegetable oil or ghee. Add the cinnamon stick, cardamom pods, cloves, bay leaves, and shahi jeera. Sauté for 1-2 minutes until aromatic.

Step 5

5. Add the sliced onions and sauté on medium heat until golden brown. Reserve a small portion of the fried onions for garnish.

Step 6

6. Add the chopped tomatoes and green chilies to the browned onions. Cook until the tomatoes soften and oil begins to separate from the mixture.

Step 7

7. Add the marinated mutton to the pan. Cook on medium heat, stirring occasionally, until the mutton is browned and the masala is well combined. This step should take about 10-15 minutes.

Step 8

8. Add 1 cup of water to the mutton mixture, cover, and cook on low heat until the mutton is tender. Alternatively, pressure cook the mutton for 3-4 whistles. Once done, taste and adjust the salt if needed.

Step 9

9. Meanwhile, in a separate pot, bring 6 cups of water to a boil. Add 1 teaspoon of salt and the soaked rice. Cook until the rice is 70-80% cooked (it should still have a bite to it). Drain the rice and set it aside.

Step 10

10. In a large, heavy-bottomed pot or handi, layer the biryani: start with a layer of cooked mutton masala, followed by a layer of rice. Sprinkle some chopped coriander and mint leaves, fried onions, and a drizzle of saffron milk over each rice layer. Repeat until all the mutton and rice are layered, finishing with a rice layer.

Step 11

11. Seal the pot tightly with a lid or aluminum foil to trap the steam. Cook on low heat for 20-25 minutes (this process is known as 'dum'). Alternatively, place a heavy tawa (griddle) under the pot for even heat distribution.

Step 12

12. Once done, turn off the heat and let the biryani rest for 10 minutes. Gently fluff the layers with a fork to mix slightly while preserving the distinct layers.

Step 13

13. Serve the nut-free traditional mutton biryani hot with raita or salad on the side.

Nutrition Facts

Serving size	(4776.5g)

Amount per serving	% Daily Value*
Calories	5003.7

Total Fat 339.4g	0%
Saturated Fat 104.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 835.4mg	0%
Sodium 6247.8mg	0%
Total Carbohydrate 283.9g	0%
Dietary Fiber 50.7g	0%
Total Sugars 45.5g
Protein 237.1g	0%

Vitamin D 31IU	0%
Calcium 1762.2mg	0%
Iron 78.9mg	0%
Potassium 7943.8mg	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: 59.4%

Protein: 18.5%

Carbs: 22.1%