Halal mutton biryani is a traditional South Asian dish that is made with long-grain basmati rice, mutton (goat meat) that is cooked in a variety of aromatic spices, and a blend of herbs and seasonings. It is a flavorful and aromatic dish that is typically served during special occasions or festivals, such as weddings, Eid, or other celebrations.
The dish is prepared by first cooking the mutton with a blend of spices, including cumin, coriander, turmeric, and chili powder, among others. The cooked meat is then layered with partially cooked basmati rice, which is flavored with saffron and other spices, and then baked or steamed to perfection. The dish is often garnished with fried onions, fresh herbs, and a side of raita, a yogurt-based sauce.
Halal mutton biryani is a popular dish that is enjoyed by people of all ages and backgrounds. It is a delicious and satisfying meal that is perfect for sharing with family and friends. Whether you’re a fan of spicy food or prefer milder flavors, this dish can be adjusted to suit your taste preferences.
You may also like:The Secret to Perfectly Fluffy and Delicious Halal Baked Naan Bread
Halal Mutton Biryani
Equipment
- Large pot or Dutch oven with a tight-fitting lid
- Mixing bowls
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Cooking spoon
- Fork or whisk
- Mortar and pestle or spice grinder (optional)
- Aluminum foil or parchment paper (optional for sealing the pot)
- Pressure cooker (optional)
Ingredients
For the Mutton:
- 500 grams mutton, cut into pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tbsp oil
For the Rice:
- 2 cups basmati rice
- 4 cups water
- 1 tsp salt
For the Biryani:
- 2 onions, thinly sliced
- 2 green chilies, slit
- 2 tsp oil
- 2 bay leaves
- 2 cinnamon sticks
- 2 cardamom pods
- 2 cloves
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ¼ cup chopped mint leaves
- ¼ cup chopped cilantro leaves
- 1 tbsp ghee (clarified butter)
- Fried onions for garnish (optional)
Instructions
- Marinate the mutton: In a mixing bowl, combine the mutton pieces, plain yogurt, ginger-garlic paste, salt, red chili powder, turmeric powder, garam masala powder, and oil. Mix well to coat the mutton with the marinade. Cover and refrigerate for at least 2 hours or overnight.
- Cook the rice: Wash the basmati rice until the water runs clear. In a pot, bring 4 cups of water to a boil. Add the rice and salt. Stir well and cook until the rice is 70-80% done. Drain the rice and keep it aside.
- Fry the onions: In a separate pan, heat oil over medium heat. Add the sliced onions and green chilies. Fry until the onions are golden brown and crispy. Remove from heat and keep aside.
- Prepare the spice mixture: In the same pan, add bay leaves, cinnamon sticks, cardamom pods, cloves, cumin seeds, and fennel seeds. Fry for a minute or until fragrant. Add coriander powder, cumin powder, red chili powder, and turmeric powder. Stir well and fry for a minute.
- Cook the mutton: Add the marinated mutton to the pan with the spices. Cook over medium heat for 10-15 minutes, stirring occasionally, until the mutton is browned and cooked through.
- Assemble the biryani: In a large pot or Dutch oven, layer the cooked rice and cooked mutton, starting with the rice at the bottom. Sprinkle chopped mint leaves, chopped cilantro leaves, and fried onions on top of each layer. Repeat the layering process until all the rice and mutton are used up. Dot the top with ghee (clarified butter).
- Seal and cook: Cover the pot tightly with aluminum foil or parchment paper, and then place the lid on top. Cook on low heat for 20-25 minutes or until the rice is fully cooked and fluffy.
- Garnish and serve: Remove the lid and discard the foil or parchment paper. Garnish with more fried onions and chopped cilantro leaves. Serve hot with raita or your favorite side dish.
