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Mutton biryani
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Moderately healthy

Mutton biryani

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Time to cook

1 hour

Difficulty-icon

Difficulty

Medium

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Serves

2

A delicious and spicy biryani that has layers of fragrant biryani rice centered on juicy, tender meat.

A delicious and spicy biryani that has layers of fragrant biryani rice centered on juicy, tender meat.

Ingredients

Lamb Shoulder

250 gram

Curd

2 tbsp

Turmeric

1 pinch

Salt

0.5 tsp

Pure Cow Ghee

0.5 tbsp

Vegetable Oil

0.5 Tbsp

Cumin Seeds

0.25 tsp

Bay Leaf

0.25 leaf

Cloves

1 Clove

Cinnamon

0.5 inch

Cardamom

1 Pod

Onion Raw

1 small

Ginger Garlic Paste

0.25 tbsp

Tomatoes

1 medium

Red Chilli Powder

1 pinch

Turmeric

1 pinch

Garam Masala

0.25 tsp

Whole Cow Milk

2 tbsp

Water

1 tbsp

Basmati Rice

1 cup

Water

1 tbsp

Bay Leaf

0.25 leaf

Cloves

1 Clove

Cinnamon

0.5 inch

Cardamom

1 Pod

Salt

0.5 tsp

Pure Cow Ghee

0.5 tbsp

Whole Cow Milk

2 tbsp

Saffron

1 pinch

Onion Raw

1 small

Mint Leaves

2 tbsp

Coriander Leaves

2 tbsp

Pure Cow Ghee

0.5 tbsp

Step-by-step instructions to cook

Prep

1

Wash and dry the mutton.

2

Mix curd, turmeric, salt, and mutton.

3

Marinate for 20 minutes to 2 hours.

4

Wash basmati rice three times to remove starch.

5

Soak rice for 30 minutes to an hour before cooking.

Cooking

1

Heat ghee and oil in a large pressure cooker on medium heat.

2

Add cumin seeds (jeera), cloves, bay leaf, cardamom, and cinnamon; sauté for 30 seconds.

3

Add sliced onions and cook for 2 minutes until slightly browned.

4

Stir in ginger garlic paste and cook until fragrant.

5

Add tomatoes and cook for about 2 minutes until they soften.

6

Add the marinated mutton and cook on high heat for 4-5 minutes until it browns.

7

Add chilli powder, turmeric powder, and garam masala; mix well.

8

In a separate large pot, bring water, spices, salt, and ghee to a boil.

9

Once boiling, add the rice and cook for 7 minutes until it's 70% done.

10

Crush saffron and mix it with hot milk, set aside.

11

In a heavy-bottomed pot, place the mutton masala, fried onions, mint, and coriander leaves.

12

Layer the parboiled rice evenly on top.

13

Drizzle the saffron milk and ghee over the rice.

14

Cover and cook on low heat for 20 minutes.

15

Let it rest for 10 minutes, then garnish with coriander leaves before serving.

Nutrition information

(per serving)

Carbs

Carbs

14.2

Proteins

Proteins

5.1

Fats

Fats

7.2

Fiber

Fiber

0.7

143

kcal

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