A fantastic mutton recipe to try this Winter is Mutton Biryani. The recipe below provides a powerful, and tasty family meal that is just so delicious and so warm and welcoming.
Mutton Biryani is loaded with natural ingredients that fill the plate with antioxidants, vitamins, minerals, healthy fats and carbs. All of which marry well to fight illness and provide our bodies with all kinds of wonderful nutrients that they need.
This traditional Indian dish finds its roots in South Asian cuisine.
One has a hard time tracing its true root back as many different cultures claim this dish. Its name is derived from the Farsi word “Birian”. Based on this and its cooking style, many believe that it is from Persian/ Arabian descent. Wherever this mysterious dish came from, we can only applaud its invention as this is one of the tastiest health food dishes that you can make.
It is loaded with spice which helps the digestion and nearly every other organ in the body.
When cooking with mutton always buy the most tender choice available. Mutton can be a little difficult to cook with but it is well worth the effort. Just remember to not overcook the meat. Overcooking it will make it tough.
A way to counteract this is to marinade the mutton before use as we have done below. This recipe call for a pressure cooker. You can just use a heavy bottom pot on the stove if you prefer.
If using this technique, just make sure to check your biryani frequently, stir it and watch the consistency. If the sauce seems a little thick you can add a little more water. If the sauce seems too running, you can cook it more to evaporate out the extra fluid.
- 250grams tenderized mutton meat
- ¾ cup onions
- 2 green chilies
- ½ cup tomatoes
- ¼ cup pudina (mint)
- 2 peppercorns
- 1 tbsp. ginger garlic paste
- 2 cups basmati rice
- ½ tsp nutmeg
- 1 black cardamom
- 6 green cardamoms
- 1 tsp. garam masala
- 2-inch stick cinnamon
- 3 cloves minced garlic
- ¾ tsp chili powder
- ½ tsp turmeric
- 1 strand of fresh mace
- 1 fresh star anise
- Salt to taste
- ¾ tsp black cumin
- 3 tbsp. cooking oil
- 1 cup plain yogurt
- 1 tsp garam masala powder
- 2 ½ cups water
- Marinade: Let’s start with the mutton marinade.
This is an important part of the process as it will tenderize the mutton. Wash mutton and drain thoroughly.
Cut into 1 inch pieces. In a bowl combine mutton, red chili powder, garam masala powder, ginger garlic paste, turmeric, 1 cup yogurt, 1 tbsp. oil. Mix well and cover.
Refrigerate for at least one hour. It can be left in overnight.
- Rice: Wash the rice and soak for 20 minutes. Drain in a colander then set aside.
- Seasonings: Heat oil in a pressure cooker. Add in nutmeg, mace, cardamoms, black cumin, anise, peppercorns, cinnamon, garlic. Stir and allow to sauté.
- Add onions and green chilies and cook until brown.
- Add tomatoes. Cook until tomatoes have a soft, mushy consistency.
- Add in part of the mint and coriander. Cook altogether for 2 minutes.
- Add in mutton meat. Stir until well combined and sauté for a few minutes to marry all the flavors together.
- Cover and cook on low heat for 3 to 4 whistles in the pressure cooker. Immediately after whistles, remove the lid then turn off flame.
- Add in the rest of the coriander, mint and garam masala and sauté.
- Add in water and bring to a boil.
- Add in rice.
- Return to a medium heat, cover and cook until nearly all the water has evaporated. Check periodically and add more salt if needed.
- Cook until the rice is al dente. Adjust heat to a very low flame. Cover and pressure cook for 6 minutes. Remove from heat before the whistle goes off. Caution: Do not remove lid until the pressure goes down then take the lid off.
- Fluff rice with a fork and enjoy!
Many serve this dish with an onion raita and a shorba. This comfort food at its ethnic best. Try it this summer for a taste sensation as you have never experienced before.
This low-key meal is perfect for summer and is a crowd pleaser for the whole family to enjoy!