Heavenly Indian Mutton Biryani Delight
Embark on a culinary journey with this exquisite Indian Mutton Biryani, crafted from the renowned recipe of celebrated Chef Sanjeev Kapoor. This dish, brimming with aromatic spices, tender mutton, and fragrant basmati rice, brings together the rich flavors of India in every mouthful. Perfect for gatherings or family dinners, this one-dish meal is sure to tantalize your taste buds and leave you craving for more. The careful layering of mutton and rice, combined with fresh herbs makes this biryani not just a meal but an experience! Treat your family and friends to a feast that speaks of love and tradition from the Young Times magazine.
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Servings
N/A
Calories
26
Ingredients
Ingredients
Mutton or Lamb
1 kg (cleaned and cut into 1 1/2 inch pieces)
Long-grain Basmati Rice
2 cups (washed and soaked)
Onions
4-5 large (peeled, washed and sliced)
Green Chilies
2 (stems removed and chopped)
Ginger
4 inches (peeled and washed)
Salt
to taste
Garlic
10-12 cloves (peeled and ground to a paste)
Fresh Coriander Leaves
1.5 cups (cleaned and coarsely chopped)
Fresh Mint Leaves
1.5 cups (cleaned and coarsely chopped)
Tomatoes
4 large (washed and chopped)
Saffron
1 teaspoon
Warm Milk
1/2 cup
Plain Fat-Free Yogurt
2 cups (beaten)
Turmeric Powder
1 teaspoon
Oil
for deep frying
Cloves
4-5
Cinnamon Stick
1 inch
Green Cardamoms
4-5
Black Cardamom Pod
1-2 (optional)
Black Peppercorns
6-8
Ghee
5 tablespoons
Coriander Powder
2 tablespoons
Cumin Powder
1 tablespoon
Red Chili Powder
1 teaspoon
Garam Masala Powder
2 teaspoons
Butter
3 tablespoons
Instructions
1
Begin by soaking the basmati rice in water for 5-6 hours, then drain and set aside.
2
Prepare the ginger: cut half into juliennes and puree the other half into a paste.
3
Soak the saffron strands in warm milk and set them aside to infuse.
4
Marinate the cleaned mutton or lamb in a large bowl for 4 hours, mixing it well with yogurt, turmeric powder, salt, and 1 tablespoon each of ginger and garlic paste.
5
In a wok, heat oil and fry half of the sliced onions until they are golden brown and crisp. Drain on paper towels and set aside for garnishing later.
6
Boil 7 cups of water with salt, add the whole spices (cloves, black and green cardamoms, cinnamon, and peppercorns) and cook the soaked rice until just undercooked. Drain and keep it warm.
7
In a pressure cooker or a heavy-bottomed pan, heat ghee and sauté the remaining sliced onions and chopped green chilies until the onions are light golden.
8
Add the ginger and garlic pastes and stir-fry until the raw smell dissipates.
9
Introduce the marinated mutton or lamb into the mixture, cooking on high heat for 8 minutes until browned.
10
Stir in the coriander, cumin, and red chili powders, followed by 3 cups of boiling water.
11
Bring everything to a boil, then reduce the heat and cover. Cook until the mutton is nearly tender, about 25-30 minutes.
12
Add the chopped tomatoes, additional salt, half of the garam masala, and half of the chopped coriander leaves. Cook for another 15 minutes, stirring occasionally to prevent sticking, until the mutton is fully tender and the mixture is thick.
13
If using a pressure cooker, after adding the dry spices, include tomatoes, salt, and coriander leaves as directed. Pressure cook for 2-3 whistles until the mutton is tender.
14
Preheat your oven to 180°C (350°F).
15
In an oven-proof dish, layer half of the cooked mutton at the base and add half of the rice on top. Sprinkle some garam masala, the saffron-infused milk, mint leaves, and half of the ginger juliennes. Dot with half of the butter.
16
Repeat with the remaining mutton and rice, finishing with the remaining garnishing elements.
17
Cover the dish tightly with aluminum foil and bake in the preheated oven for 15-20 minutes.
18
Once cooked, remove from the oven, garnish with the crispy fried onions and serve hot with mixed fruit and vegetable raita for a refreshing accompaniment.
19
Enjoy every delightful spoonful of this heavenly biryani!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Indian Mutton Biryani Delight?
It is an exquisite Indian Mutton Biryani recipe by Chef Sanjeev Kapoor, featuring aromatic spices, tender mutton, and fragrant basmati rice.
Who is the creator of this biryani recipe?
This recipe was crafted by the celebrated Chef Sanjeev Kapoor.
How long should I soak the basmati rice?
The basmati rice should be soaked in water for 5 to 6 hours before cooking.
What meat can be used for this biryani?
You can use 1 kg of either mutton or lamb, cleaned and cut into 1.5-inch pieces.
How long should the mutton be marinated?
The mutton should be marinated for 4 hours in a mixture of yogurt and spices.
What ingredients are used in the mutton marinade?
The marinade consists of yogurt, turmeric powder, salt, and ginger and garlic pastes.
How should the ginger be prepared for this recipe?
Half of the ginger should be cut into juliennes, and the other half should be pureed into a paste.
How is saffron used in this biryani?
Saffron strands are soaked in half a cup of warm milk and used during the layering process.
How do I prepare the onions for garnishing?
Fry half of the sliced onions in oil until they are golden brown and crisp, then drain on paper towels.
What whole spices are added to the rice water?
The water for boiling rice should include cloves, black and green cardamoms, cinnamon, and peppercorns.
To what extent should the rice be cooked initially?
The rice should be cooked until it is just undercooked before being drained.
What is the recommended oven temperature for the final stage?
Preheat your oven to 180°C (350°F) for the baking process.
How long does the biryani need to bake in the oven?
The biryani should be covered with foil and baked for 15 to 20 minutes.
Can I use a pressure cooker for the mutton?
Yes, you can pressure cook the mutton for 2 to 3 whistles until it is tender.
What are the layering components for the biryani?
Layer the cooked mutton and rice with garam masala, saffron milk, mint leaves, ginger juliennes, and dots of butter.
What type of yogurt is best for this recipe?
The recipe calls for 2 cups of beaten plain fat-free yogurt.
How much ghee is used in the cooking process?
5 tablespoons of ghee are used to sauté the onions and chilies.
What is the final garnish for the biryani?
The dish is finished with the crispy fried onions before serving.
What is a recommended side dish for this biryani?
It is best served with a refreshing mixed fruit and vegetable raita.
Is this considered a one-dish meal?
Yes, it is described as a hearty one-dish meal perfect for gatherings.
What dry spice powders are added to the mutton?
The recipe includes coriander, cumin, and red chili powders.
How many large onions are needed?
You will need 4 to 5 large onions, peeled and sliced.
When should the tomatoes be added?
Add the chopped tomatoes after the mutton has browned and simmered with the dry spices.
How long do you brown the marinated mutton?
Cook the marinated mutton on high heat for approximately 8 minutes until browned.
Why is aluminum foil used in the baking step?
The foil covers the dish tightly to trap steam and finish the cooking process (dum).
How much basmati rice is required?
The recipe uses 2 cups of long-grain basmati rice.
What should the consistency of the mutton gravy be?
The mutton mixture should be cooked until it is fully tender and the sauce has thickened.
How many green chilies are used?
The recipe requires 2 chopped green chilies.
What publication featured this recipe?
This recipe is from the Young Times magazine.
What is the role of garam masala in this dish?
Garam masala is added both to the mutton gravy and sprinkled between the layers of rice and meat.