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Prep time
25 minutes
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Cook time
50 minutes
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Serves
8
Author Notes
Family traditions are treasures. And, whenever a tradition involves Biryani, we ain’t looking back. Rooting for my Ammi’s Mutton Biryani Recipe for Eid-ul-Adha. Without fail, regardless of how tired my mother was, She would never miss cooking Mutton Biryani for Eid. I have taken over that tradition as a part of our Eid celebration. —FeastwithSafiya
Ingredients
- For Mutton Curry
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3 pounds
Mutton with Bones, Small Cubes
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3
Roma Tomatoes
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1/4 cup
Oil or Ghee
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3 tablespoons
Ginger-Garlic Paste
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1 packet
Bombay Biryani Masala, Take half Packet for less spicy
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2/3 cup
Full Fat Plain Yogurt, Preferably Indian Yogurt
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1/2 cup
Fried Onions, non-coated
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1/4 cup
Chopped mint
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1/4 cup
Chopped Cilantro
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6-8
Fried Potato Halves, optional
- For Rice
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2 cups
Basmati Rice, soaked in water for 15 minutes
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8-10 cups
Water
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1
Lemon Juiced
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1/4 teaspoon
Caraway Seeds(Black Cumin Seeds)
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1 piece
Cinnamon Stick
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2-3
Green Cardamom Pods
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2
Cloves
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1
Green Chili, optional
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1/8 teaspoon
Food coloring(Orange or Red), optional
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8-10
Threads of Saffron
Directions
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Thoroughly wash and clean Mutton. In a large bowl, combine mutton, ginger-garlic paste, and Biryani spices. Mix it well and set it aside.
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Heat oil in an InstantPot or Pressure cooker on medium heat. Add marinated Mutton and fry the meat and spices until fragrant. Cover and pressure cook on high for 25 minutes.
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Meanwhile, bring water to boil in a large pan and add washed Basmati rice, whole spices, green chili, salt, and lemon juice. Cook until rice is partially cooked or aldente. Take out the rice in a large colander and drain all the water. Set it aside. Release the pressure of IP and set the curry aside.
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In a large Dutch oven or oven-safe pot, cook chopped tomatoes with a drizzle of oil until soft on medium-high heat. Add mutton curry and cook until curry becomes thick.
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Turn the heat off and add yogurt, fried onions, mint, cilantro, and garam masala. Mix gently and add potatoes in the curry.
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Meanwhile, preheat the oven at 365 F.
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Top the Curry with Rice. Swirl food coloring and soaked saffron on top of the rice and sprinkle the rest of the onions. Cover the lid and pop the Dutch Oven in the oven.
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Bake the Biryani at 365 F for 25 minutes. Serve it hot with Yogurt Cucumber Raita.
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Tip– Swirl a tablespoon of Ghee on top of the Rice layer before baking the Biryani for an authentic tastes.
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