Mutton Biryani | Lamb Biryani Complete Recipe + Ingredients List

What is Mutton Biryani | Lamb Biryani? – An introduction

Biriyani is not just a dish; it’s an experience that brings pals and families to the dining table, engaged in the intimate dance of flavors. Here, I present to you an evergreen classic, the Mutton Biryani, whose mere anticipation skyrockets your senses into a world of aromatic spices and succulent meat. This dish is an orchestra in a pot, with each ingredient contributing its unique note. Prepare to be the maestro of this culinary symphony, where patience is a virtue and the end result, a timeless melody on a plate, pays homage to the rich tapestry of Indian cuisine.

Mutton Biryani | Lamb Biryani Ingredients List

• ½ kg lamb (or mutton (cut to any size))
• 1 tsp red chili powder ((up to 1¼ tsp))
• 1 tsp biryani masala powder (or garam masala)
• 1 tbsp ginger garlic paste
• ¼ tsp turmeric powder
• ½ cup curd (or yogurt or dahi (do not use a sour one))
• 1½ tbsp lemon juice
• 1 tbsp oil
• ½ tsp Salt
• 2 tbsps raw papaya paste ((optional))
• 2 cup basmati rice (aged (soaked for 20 mins))
• 8 cups water
• 1 bay leaf (or tej patta)
• ½ tsp shahi jeera
• 3 cloves (or laung (optional))
• 1 cinnamon (- small piece or dalchini (optional))
• 3 green cardamom (or choti elaichi (optional))
• 3 tbsp Oil (or ghee (do not reduce))
• 1 bay leaves
• ¾ tsp shahi jeera (or black cumin)
• 4 green cardamoms (or choti elaichi)
• 1 star anise (or chakri phool)
• 2 inch cinnamon (or dalchini)
• 8 cloves ( or laung)
• 1 cup onions ( sliced thinly or 1/3 cup fried onions)
• 2 green chilies ( slit (up to 4))
• 4 tbsp coriander ( and mint or pudina (for top layer))
• 4 tbsp mint leaves ( or pudina & coriander leaves or dhania patta (for seasoning))
• ½ cup yogurt ( or curd (room temperature))
• 1 pinch saffron (or kesar or soaked in 2 tbsp of hot milk)

Mutton Biryani | Lamb Biryani Recipe

• Begin by marinating the mutton with red chili powder, biryani masala, yogurt, pureed ginger and garlic, turmeric, lemon juice, ‘The OG oil’, and salt.
• If time permits, let the marinade work its magic on the mutton in the refrigerator overnight; if short on time, use raw papaya paste to marinate and set aside for 1 hour.
• Thoroughly rinse rice and let it soak for about 30 to 40 minutes, then drain fully.
• Time for the spice show: in a heavy-bottomed pan or pressure cooker, heat ‘The OG oil’ and sizzle the whole spices until fragrant.
• Should you lack store-bought fried onions, brown your own in ‘The OG oil’ with green chilies. Save half for garnishing.
• Lower flame, kiss the pan with your marinated mutton, and welcome half of your chopped coriander and mint for a 3-4 minute sauté.
• Cover and simmer until the mutton is fall-off-the-bone tender, or pressure cook with 2-3 whistles, then turn off the heat.
• As your mutton stews, boil water in a large pot, salt generously, and introduce the whole spices, followed by the soaked and drained rice. Cook to 90% doneness.
• Steep saffron in warm milk; a golden-hued elixir awaits its cue.
• Once the lid reveals tender mutton amidst thick gravy, stir in the remaining yogurt.
• Garnish with fresh coriander, mint, and the reserved fried onions, and tweak the seasoning if needed.
• Layer the al dente rice gracefully over your mutton mixture.
• A sprinkle of herbs, fried onions, and a dollop of ghee crown the layers, with the saffron milk cascading over it all.
• Seal with a cloth or foil, cap with a weighted lid, and cook atop a scorching tawa at low heat for 15 minutes.
• Rest for 15 minutes, and then, the revelation—serve with a cooling raita.

Healthier Version of Mutton Biryani | Lamb Biryani Recipe

• Swap regular yogurt with low-fat Greek yogurt for marinating the mutton.
• Choose brown rice instead of white rice for added fiber and nutrients, and remember to increase the cooking time slightly.
• Lower the fat content by using less ‘The OG oil’ and opting for brush application on onions and meat.
• For a dairy-free version, replace ghee with a heart-healthy fat like olive oil and saffron milk with almond milk infused with saffron.
• Amplify the nutritional value with additional vegetables like green peas or carrots in the meat layer.

Mutton Biryani | Lamb Biryani Recipe Nutritional Facts

Mutton Biryani | Lamb Biryani is a Indian dish with a calorie count of 248 kcal calories per serving. Per serving, it is estimated to have 2 g carbohydrates, 16 g proteins, 18 g fats, 451 mg sodium and – sugar!

The sizzle of spices, the tenderness of meat, and the fluffiness of rice reach their zenith in a pot of biryani. The patience in preparation and precision in layering is what makes an adept biryani chef stand out. The result is a symphony of flavors that catches you by surprise and leaves you in awe of the intricacies of Indian cuisine. So, here’s to mastering the art of patience because, with Mutton Biryani, the longer you wait, the deeper the flavors seep, promising a communing of senses, one spoonful at a time.