Spicy Mutton Biryani With Aromatic Spices Recipe

Indian cuisine · 330 calories

About this recipe

Spicy Mutton Biryani is a beloved Indian dish that combines tender marinated mutton with fragrant basmati rice and a medley of aromatic spices. Perfect for an indulgent lunch, this biryani is layered and slow-cooked to perfection, ensuring every grain of rice absorbs the rich flavors of the meat and masalas. The addition of mint and coriander leaves elevates the dish, adding freshness and depth. With 30g of protein per serving, this biryani not only satisfies your taste buds but also provides essential nutrients for your health. Whether it’s a special occasion or a craving for comfort food, this recipe brings the authentic flavor of Indian cuisine to your table. Easy to prepare within an hour, it’s an ideal choice for intermediate home cooks looking to create a memorable meal.

Ingredients

  • 500 g Deli Chic Mutton Curry Cut (Freshly Frozen)
  • 1 kg Basmati Rice
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Milky Mist Greek Yogurt Cup
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • medium Chilli Green Long
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 50 Grms Turmeric Handmade Spices 50 Grms
  • 30G Kp Mut Bir Mas
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Wash and soak the basmati rice for 30 minutes in water, then drain and set aside.
  2. 2. Marinate the mutton with yogurt, turmeric powder, red chili powder, and salt for 20 minutes.
  3. 3. Heat oil in a deep pan and sauté sliced onions until golden brown and crispy.
  4. 4. Add ginger garlic paste and chopped tomatoes to the pan, cooking until the oil separates.
  5. 5. Mix in the marinated mutton, whole spices, and biryani masala, cooking until the meat browns slightly.
  6. 6. Pour water into the pan, cover, and simmer until the mutton is tender and cooked through.
  7. 7. In a separate pot, boil the soaked rice with a pinch of salt until it is 70% cooked, then drain.
  8. 8. Layer the partially cooked rice over the mutton mixture, adding mint and coriander leaves between layers.
  9. 9. Cover the pan tightly and cook on low heat for 15 minutes to allow the flavors to meld.
  10. 10. Remove from heat, let it rest for 5 minutes, and gently fluff the rice before serving.