Meal Prep · South Indian
Mutton Biryani
Aromatic and flavorful South Indian Mutton Biryani, perfect for a festive meal.
Ingredients
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Step-by-step- Marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, salt, and half of the mint and coriander leaves. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
- Heat ghee or oil in a large heavy-bottomed pot or pressure cooker. Add the whole spices and sauté until fragrant.
- Add the thinly sliced onions and fry until they turn golden brown and caramelized. Add the slit green chilies and cook for another minute.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
- Add the marinated mutton to the pot. Cook on high heat for 10-15 minutes, stirring occasionally, until the mutton is seared and has released its juices. If using a pressure cooker, cook for 3-4 whistles until the mutton is about 80% done.
- Drain the soaked Basmati rice. In a separate large pot, bring water to a rolling boil with salt and a few whole spices. Add the drained rice and cook until it is 70% cooked (al dente). Drain the rice immediately.
- Layer the par-cooked rice evenly over the mutton gravy in the heavy-bottomed pot. Sprinkle the remaining mint and coriander leaves, saffron milk (if using), and lemon juice over the rice.
- Seal the pot tightly with a lid (you can use dough or aluminum foil to ensure a tight seal for dum cooking). Cook on very low heat for 20-25 minutes, or until the rice is fully cooked and the flavors are well combined.
- Turn off the heat and let the biryani rest for 10-15 minutes before opening the lid. Gently fluff the biryani with a fork before serving to mix the layers.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 50 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mutton Biryani in an airtight container in the refrigerator once it has cooled completely. This prevents bacterial growth and maintains freshness.
Freezer Up to 3 months
For longer storage, portion the biryani into freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
To reheat on the stovetop, add a splash of water, cover, and heat on low flame until warmed through. For microwave, cover with a damp paper towel and heat in 1-minute intervals until piping hot.
Chef’s Corner
- For the most tender and flavorful mutton, ensure a long marination time, ideally overnight. This allows the spices and yogurt to penetrate the meat thoroughly.
- The key to a rich biryani is perfectly caramelized onions. Take your time with this step, frying them slowly until deep golden brown for maximum flavor.
- Achieving the right doneness for the rice is crucial. Par-boil it to about 70% cooked; this ensures it finishes cooking with the mutton without becoming mushy during the ‘dum’ process.
