The name says it all…
With all the flavours of exotic Indian spices amalgamated into pieces of juicy meat and rice, Mutton biryani is simply a blessing for the tastebuds as well to a Foodie’s soul. Even being a time-consuming preparation, this particular dish has a fond attachment to us. The perfect combination of nicely cooked fluffy aromatic rice, a blend of whole spices and the perfectly tender red meat is a gift to us from heaven. Biryani has now become the largest consumed and ordered dish in India. Not because of the fact that it is a wholesome meal, but the reason behind it is the combination of flavours and the balance of the spices which makes it a royal yet widely accepted food.
Usually, it is said that Biryani was made so as to reduce the workload of the khansamah/chefs. As it is a single dish with a blend of masaledar / spicy meat and rice, it was far more convenient than making a full 4-5 course meal. it is been said that In earlier times it was the food for soldiers during war, as it is quick and easy to prepare than the typical 5-course lunch. It contains all of the proteins, carbohydrates and minerals. Biryani is made differently in different regions of the country. Basically, it is made as per the availability of the ingredients and sometimes as per the people’s acceptance.
Lets get into the nutritional factor of the core ingredients we are going to use…
MUTTON (GOAT MEAT)-It is one of the best dietary sources of high-quality protein and High-quality protein is very important for maintaining muscle mass. being an important source of iron it helps in prevention of Anemia. Moreover, if you consume lean red meat and you work out well then, red meat or mutton is quite beneficial for health.
CURD- A daily dose of calcium not only helps in maintaining bone density but also strengthens them. It is low in fat and calories and thus, may also help in keeping your weight in check. Curd is a source of good bacteria with keep the gut healthy.
- 500gms Fresh Lean mutton(good quality and mix cuts)
- 250gms long grain basmati rice(soaked for 15 minutes)
- 1tbsp mustard oil for cooking the mutton
For mutton marination-
- 150gms curd
- 1 ½ tbsp Kashmiri chilly powder
- 1tbsp fresh ginger garlic paste
- Juice of ½ lime
- Few strands of javitri/mace
- 2 green cardamom
- 1inch cinnamon
- 2 green chillies
- 2tbsp fresh coriander leaves(chopped)
- 2tbsp fresh mint leaves
- 1 black cardamom
- 6-7 clove
- 8-10 black peppercorns
- 1 bay leaf
- Salt as per taste
- 2tbsp brown onion
- 1tsp mustard oil ( nicely heated to smoking point and then cooled)
- Enough water to boil the rice
For the potli masala,
- 1inch cinnamon
- 5-6 black peppercorn
- 1 green chilly
- 2-3 cloves
- ½ tbsp fennel seeds
- ½ tbsp shah jeera/ caraway seeds
- 1-star anise
- 1tbsp salt
- 1tsp ghee
- 1tbsp ghee
- 1tbsp brown onion
- 1tbsp fresh mint leaves
- 1tbsp fresh coriander leaves
- Few cashews(dry roasted)
- 1tbsp rose water
- Saffron soaked in milk
- Clean the mutton and marinate it with all the ingredient mentioned in the “mutton marination” section.
- Cover it and keep it aside for an hour.
- After an hour take a deep pan.
- Put 1tbsp mustard oil to it and make it reach the smoking point.
- Put the mutton into it and cook it till oil separates.
- Now add water and cook it on low heat till mutton is cooked and oil float on top of the gravy.
- For rice, take a deep pan and put enough water to boil the rice.
- Put 1tsp ghee, salt.
- Make a potli / packet of the masalas mentioned in the “potli masala” section with a muslin cloth.
- Put the potli in the water and boil it for 2-3 minutes on high flame.
- You can smell the aroma of whole spices in the water.
- Add the soaked rice into the water and cook till 80% done.
- Take out the potli and strain the rice.
- In a heavy bottom deep-pan, brush a layer of ghee on the bottom.
- Put a thin layer of rice at the bottom.
- On the other hand, take out the mutton piece out of the gravy.
- Strain the gravy to bowl and let it stand for 5 min so that the rogan / oil floats on the top
- Slowly take out the oil to another bowl with the help of a spoon.
- Arrange the mutton pieces on the rice layer
- In goes some gravy for the masala and moisture.
- Put the rest of the rice on the top layer.
- Put brown onion, mint, coriander leaves, roasted cashew, rose water, the rogan/ oil and the saffron milk.
- Dum cook it on indirect heat for 15 minutes and let it rest for 10 minutes more before opening it.
Enjoy the biryani with the remaining mutton gravy and onion raita or garlic raita.