A Royal Feast: Mutton Biryani

A Royal Feast: Mutton Biryani

Experience the aromatic delight of Mutton Biryani, a regal dish from the Indian subcontinent. This rich and flavorful biryani is prepared with tender mutton marinated in a blend of spices and yogurt, layered with fragrant basmati rice, and cooked to perfection with saffron, fried onions, and fresh herbs.

For the best experience, serve this biryani with a side of raita and a sprinkle of fried onions.

Chef Nehal created this exquisite dish using Stahl’s Triply Pressure Cooker, renowned for its durability and efficient cooking. The triply construction ensures even heat distribution, making the cooking process faster and more energy-efficient.Courtesy

Chef Nehal Karkera.

(25 min)

Prep Time

(50 min)

Cook Time

(6)

Serves

Ingredients

• For Mutton Marination:
  - 750 gm mutton
  - 1 cup whisked dahi (yogurt)
  - 1 cup fried onions
  - 2 tbsp ginger-garlic-chili paste
  - 2 tbsp ghee- 2 bay leaves
  - 2 tbsp chopped coriander
  - 10-12 mint leaves
  - 1 1/2 tbsp coriander powder
  - 1 1/2 tbsp red chili powder
  - 1/2 tsp turmeric powder
  - 2 tbsp biryani masala
  - 2 slit green chilies
  - 3 tbsp oil from fried onions
  - Salt to taste
• For the Rice:
  - 2 cups long grain basmati rice
  - 2 liters water- Salt to taste
  - 1 tbsp chopped coriander
  - 5-6 mint leaves
  - 1 tbsp ginger-garlic-chili paste
  - 1 tbsp ghee
  - Whole spices (cardamom, cloves, cinnamon, black pepper)

• Other Ingredients:
  - 1/2 to 1 cup water for cooking the mutton
  - Chopped coriander
  - Fried onions
  - 1 tbsp saffron water (a pinch of saffron soaked in 3 tbsp warm milk)

Method:

• Prepare Fried Onions: Slice onions thinly and fry until golden brown and crisp. Drain on paper towels and set aside.
  
  Marinate the Mutton: Combine mutton with yogurt, fried onions, ginger-garlic-chili paste, ghee, bay leaves, coriander, mint leaves, spices, slit green chilies, oil from fried onions, and salt. Mix well and refrigerate for 2-3 hours.
  
  Cook the Rice: Rinse rice until water runs clear. Boil with salt, coriander, mint, ginger-garlic-chili paste, ghee, and whole spices until 70% done. Drain and set aside.
  
  Cook the Mutton: Transfer marinated mutton to a pressure cooker, add 1/2 cup water, and cook until the mutton is tender (one whistle on high heat, then 5-6 whistles on low heat).
  
  Assemble the Biryani: Remove half of the cooked mutton and masala. Layer rice and mutton in the cooker, adding coriander, mint, fried onions, and saffron water between layers. Top with a final layer of rice and saffron milk.
  
  Final Cooking: Close the cooker without the whistle and cook on low heat for 10-15 minutes. Serve hot.

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