Soy-Free Traditional Mutton Biryani
Dive into the rich, aromatic world of this Soy-Free Traditional Mutton Biryani, where tender, flavorful mutton meets fragrant Basmati rice in an explosion of spice and texture. Perfect for those with soy allergies or preferences, this recipe stays true to authentic biryani-making techniques, from slow-cooked tender mutton infused with a medley of whole spices, yogurt, and fresh herbs to the classic “dum” cooking method that locks in its robust flavors. Layers of saffron-soaked rice, golden fried onions, and optional roasted cashews and raisins add a luxurious touch to this hearty dish. Whether for a festive occasion or a special family meal, this biryani delivers unmatched depth and authenticity in every bite, making it a must-try for mutton and biryani lovers alike.
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Ingredients
- 2 cups Basmati rice
- 1 kg Mutton (bone-in, cut into medium pieces)
- 1 cup Plain yogurt
- 3 large Onions (thinly sliced)
- 2 large Tomatoes (finely chopped)
- 2 tablespoons Garlic paste
- 2 tablespoons Ginger paste
- 4 units Green chilies (slit lengthwise)
- 1 cup Mint leaves (chopped)
- 1 cup Coriander leaves (chopped)
- 0.25 cup Ghee
- 0.25 cup Vegetable oil
- 2 tablespoons Whole spices (cinnamon sticks, cloves, green cardamoms, bay leaf, star anise, and black cardamom)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 tablespoons Biryani masala (soy-free store-bought or homemade)
- 2 teaspoons Salt
- 0.25 teaspoon Saffron strands (soaked in 2 tablespoons warm milk)
- 0.25 cup Cashews (optional, roasted)
- 0.25 cup Raisins (optional, fried lightly)
- 6 cups Water
Directions
Step 1
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain before use.
Step 2
In a large pot, add 6 cups of water, 1 teaspoon of salt, and half the whole spices. Bring to a boil.
Step 3
Once the water is boiling, add the soaked and drained basmati rice. Cook until the rice is 70% cooked (it should still have a slight bite). Drain and set aside.
Step 4
In a heavy-bottomed pot, heat the ghee and vegetable oil on medium heat. Add the remaining whole spices and fry until aromatic.
Step 5
Add sliced onions and sauté until golden brown. Remove a portion of the fried onions to use as garnish and set aside.
Step 6
Add garlic paste, ginger paste, and green chilies to the pot. Cook for 2 minutes until fragrant.
Step 7
Add chopped tomatoes, turmeric powder, red chili powder, biryani masala, and salt. Cook until the oil separates from the mixture.
Step 8
Add the mutton pieces and stir to coat them with the spice mixture. Cook for 5-7 minutes.
Step 9
Lower the heat and add the yogurt, mint leaves, and coriander leaves. Mix well and cook until the mutton is tender and fully cooked. Add water if needed.
Step 10
Once the mutton is cooked and the gravy thickens, turn off the heat.
Step 11
Layer the partially cooked basmati rice evenly on top of the mutton mixture. Sprinkle the soaked saffron milk over the rice.
Step 12
Cover the pot with a tight-fitting lid. If needed, seal the edges with dough to trap the steam.
Step 13
Cook on low heat (dum) for 20-25 minutes, allowing the flavors to meld together.
Step 14
Turn off the heat and let the biryani rest for 10 minutes before serving.
Step 15
Gently mix the rice and mutton layers before serving. Garnish with the reserved fried onions, roasted cashews, and fried raisins, if using.
Nutrition Facts
| Serving size | (4663.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5106.7 |
| Total Fat 337.8g | 0% |
| Saturated Fat 129.8g | 0% |
| Polyunsaturated Fat 33.7g | |
| Cholesterol 924.7mg | 0% |
| Sodium 7832.3mg | 0% |
| Total Carbohydrate 304.4g | 0% |
| Dietary Fiber 56.5g | 0% |
| Total Sugars 75.6g | |
| Protein 247.5g | 0% |
| Vitamin D 117.6IU | 0% |
| Calcium 1797.1mg | 0% |
| Iron 52.5mg | 0% |
| Potassium 8323.5mg | 0% |
Source of Calories