Royal Mutton Biryani With Saffron Essence Recipe

About this recipe

A fragrant and rich mutton biryani layered with saffron-infused basmati rice, spices, and tender mutton pieces for a regal dinner experience.

Ingredients

• - Dry Rose Petals
• 500 ml Skimmed Milk
• 100 g Cashew Medium W240
• 100 g Mamra Almond (Medium)
• 100 g Pista Plain
• 20 g Cardamom Green
• 25 g Whole Black Pepper
• 0.5 g Iranian Saffron
• 500 G Sugar
• 50 g Fennel Seed
• 100 g Muskmelon Seeds
• 1 kg Basmati Rice
• 250 g Mutton
• - Baby Tomatoes
• 125 ml Flavoured Yogurt Drink - Mango
• 300 g Ginger Paste
• - Garlic Paste
• 250g Green Chilli
• 1 l Milk
• 200 ml Ghee
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 100 g Green Elaichi
• 50 g Cloves
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Coriander Leaves
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 30 minutes.
2. 2. Heat ghee in a large pan and sauté bay leaves, cinnamon, cardamom, and cloves until aromatic.
3. 3. Add sliced onions and cook until golden brown, then add ginger and garlic paste, stirring well.
4. 4. Mix in chopped tomatoes and cook until soft, followed by turmeric, red chili powder, and coriander powder.
5. 5. Add mutton pieces and cook over medium heat until lightly browned and coated with spices.
6. 6. Stir in yogurt and cook for 10 minutes, allowing the mutton to absorb the flavors.
7. 7. Boil water in a separate pot, add soaked rice, and partially cook it (70% done). Drain and set aside.
8. 8. Dissolve saffron strands in warm milk and keep aside for layering.
9. 9. In a large pot, layer the mutton mixture at the bottom and add cooked rice on top.
10. 10. Sprinkle saffron milk, mint leaves, and coriander leaves over the rice layer.
11. 11. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes to allow the biryani to steam.
12. 12. Turn off the heat and let the biryani rest for 5 minutes before serving.
13. 13. Gently fluff the rice and mutton layers, ensuring the flavors are evenly distributed.
14. 14. Serve hot with a side of raita or pickles for added zest.