How to make mutton biryani at home

 Mutton Biryani: A Taste of Royalty

Biryani is the kind of food that transcends time and space to the hearts and bellies of all epicures around the world. It enjoys a rich history, with aromatic spices sprinkled in and all kinds of meat that just falls off the bones. The dish has laid a strong claim over most households, restaurants, and festive events. When it comes to special occasions or casual family dinners,   mutton biryani sits pretty in the hearts of many.

The Origins of Mutton Biryani:

The origins of biryani cannot be traced solely to one place; rather, it seems to have the old geographical boundaries of the Indian subcontinent as an approximate starting point, along with some merit from Persia. The actual word biryani is Persian. It is derived from the word biriyani, meaning "fried before cooking," which speaks of slaughter and the method of frying rice lightly in oil before cooking it with meat. The Mughal kings who brought the dish to India caramelized it even more by adding local spices and flavors. Later in time, different variations of this dish would sweep through various states in India, with Hyderabad, Lucknow, and Kolkata being well-recognized biryani centers.

A classic of the biryani family, this mutton version is prepared with delectable chunks from goats or sheep. It remains an arduous but tasty option made with freshly cooked mutton paired with fragrant basmati.

Special Properties of Mutton Biryani Ingredients

The art of cooking a good Mutton Biryani is an elegantly made choice of the ingredients. Here are some constituents involved in the preparation of this relishing dish. 

Mutton biryani recipe:

Mutton (Goat or Sheep Meat): Quality here matters as far as meat is concerned-soft and juicy, these are the two key words. Mutton pieces are marinated for hours so that the spices and flavor are really in, and then they are cooked. This keeps the moisture in and tenderness of the dish. 

Basmati Rice: Idol biryani ingredient, long grain, and aromatic in fragrance. Must be half-cooked, so as not to be overly mushy when cooking with the meat.

Curds: The curds tenderize the meat, giving it a creamy texture. It also helps in toning down the heat in the biryani. 

Very Few Spices: A combination of whole and ground spices creates a unique flavor of their own. The common ones include cumin, cinnamon, cardamom, cloves, bay leaves, star anise, and garam masala-all warming spices that work well together with the enticing aroma that whets one's appetite.

Onion, Tomato, and Garlic: Fried onion, called pyaz in urdu, serves as an added garnish and flavor to biryani. Tomatoes and garlic make for interesting contrasts, which adds excellent aroma and taste.

Herbs: Fresh coriander and mint leaves add richness to the dish and provide refreshing contrast.

The preparation process includes smearing the mutton and special marinade: smoked yogurt, ginger-garlic paste, turmeric, red chili powder, etc. This allows the flavor of the marinade to penetrate and soften the meat, rendering it tender and tasty.

Next comes the stage of preparing the rice: the basmati rice should be boiled halfway down with a few spices, i.e., cinnamon, cardamom, and cloves, and taking in just that hint of flavoring to go well with meat later.

The next stage is the biryani layering: now it is time to layer the biryani after the mutton has been cooked and the rice has been prepared. The cooked mutton is laid at the bottom of the pot, followed by a layer of rice. Some cooks add saffron milk or rose water for more aroma. 

The last step is the slow cooking, where flavors intermarry and each buckwheat grain gets converted into spicy mutton juice. Traditionally, the lid is sealed with dough, or a tight lid is placed over an open pot to confine the steam and smells inside. 

Once the biryani is done, serve with a cool raita (yogurt sauce), salad, or boiled eggs. The taste of rich, savory mutton combined with fragrant rice is truly a sensory delight.

Mutton biryani:

Ingredients: For Mutton Marinade:

500 g smaller pieces of mutton (goat or sheep meat)

1 cup of yogurt (preferably thick)

2 tablespoons of ginger-garlic paste

1 teaspoon of turmeric powder

1 teaspoon of red chili powder

1 teaspoon of coriander powder

1 teaspoon of garam masala powder

Salt to taste

2 tablespoons of lemon juice

2 tablespoons chopped cilantro (coriander leaves)

2 tablespoons chopped mint leaves

For the Rice:

2 cups of basmati rice

1 bay leaf

2-3 cloves

1 inch cinnamon stick

2-3 green cardamom pods

1 teaspoon of cumin seeds

Salt to taste

Water (to boil the rice)

For the Biryani:

3 tablespoons of ghee (clarified butter) or oil

2 large onions, thinly sliced

1 tomato, chopped

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1/2 teaspoon garam masala

1 teaspoon red chili powder

1/4 cup chopped mint leaves

1/4 cup chopped cilantro leaves

1/2 teaspoon saffron strands (optional)

1/4 cup warm milk (for saffron)

1 tablespoon rose water or kewra water (optional)

Preparation of the Mutton Marinade-

Wash the mutton first, then put it in a large bowl with the yogurt followed by the ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, lemon juice, salt, coriander leaves, and mint.

Rub the meat with your hands well; mix very well after that. Cover and keep aside for 2 hours (preferably overnight)

1- Making of the Rice-

• Wash the Basmati rice very well in any water to get rid of starch or extra impurities.

• In another pot, add four cups of water; also add the bay leaves, salt, cloves, one piece of cinnamon, cardamom pods, and cumin seeds; increase the heat till it comes to a rolling boil.

• Then put rice into the boiling water and cook till 70% done (coarse grain still); drain and set aside.

2- Frying the Mutton-

• Prepare the fixing of ghee (or oil); moderate warmth is required.

• Add chopped onions and fry until golden brown and crisp, saving some for garnishing at a later time.

3- Add ginger-garlic paste;

•  stir for a minute, then add chopped tomato. Cook till the tomato softens well.

• Let the oil heat in a pan on medium flame, add marinated mutton. Stir for a little while and then leave it to cook on medium-low flame for around 10-15 minutes, until the mutton turns brownish and is somewhat tender.

• Add in water, around half a cup, give a stir, reduce the flame, cover with a lid, and let it simmer for thirty to forty minutes or until the meat is nicely tender and the gravy is done.

• Reserve half of the onions for garnishing later.

• Put in the ginger-garlic paste, and stir for a minute. Then put in the chopped tomato and cook until it softens nicely.

• Add the marinated mutton and the marinade. Mix well; the mutton needs to be well browned and partially cooked for 10-15 minutes.

• Add a little water, just about half a cup, to prepare a gravy, and cover to let the mutton cook on a low flame for about 30-40 minutes, or until the meat is tender and gravy thickens. 

4- Assembling the Biryani:

• While mutton is cooking, saffron strands should be soaked in warm milk

•  When the mutton is cooked and tender, reduce the flame and layer the partially cooked rice over the mutton. 

• Drizzle the saffron milk, rose water (or kewra water), chopped mint leaves, and cilantro over the rice. 

• Gently fluff the rice with the mutton, so that the rice receives the mixed flavor of the mutton without breaking any grain.

 5- Dum (Slow Cooking):

• Seal the pot with a tight lid or dough so that steam does not escape. Cooking the biryani on a low flame for 20 to 30 minutes will work. If not, you can place the pot over a tawa (griddle) in this way the direct heat will be avoided. 

• After cooking, let the biryani rest for the flavors to be intertwined for at least 10 minutes.

6- To Serve:

• Mix the biryani carefully and put garnished crispy fried onions on top. 

• Serve hot alongside raita (yogurt sauce), salad, or boiled eggs to complete the meal. 

Tips for the Perfect Mutton Biryani:

• Marination: Marinate the mutton for at least several hours or overnight for tender and flavored meat. 

• Rice Cooking: Do not cook the rice too much since it will also cook while being steamed with the mutton. 

• Spices: Adjust spices to suit your taste, mainly the red chili powder and garam masala. 

• Slow Cooking: The dum is critical to allow the aromatic flavor to settle in the biryani.