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Mutton biryani
  • Serving Size 1 Medium Cup (200 g)
  • Calories263.3 kcal
  • Carbs32.2 g (128.7 kcal)
  • Protein11.5 g (45.9 kcal)
  • Fats9.9 g (88.8 kcal)

Mutton biryani recipe

Mutton Biryani is a good source of thiamin, vitamin B5, phosphorus, magnesium, zinc, manganese, selenium, vitamin E, and an excellent source of protein, niacin, beta carotene, and lutein. It helps strengthen muscles and boost immunity.

Cooking time: 20 minutes

Serves: 13 persons

Ingredients
Ghee clarified butter
1 Table Spoon
Coriander leaves
50 Grams
Mint leaves
50 Grams
Onion big
250 Grams
Cardamom green
2 Grams
Cloves
2 Grams
Cumin seeds
2 Grams
Pepper, black
5 Grams
Goat shoulder
500 Grams
Rice bran oil
3 Table Spoon
Salt
1 Tea Spoon
Water
1000 Milliliter
Curd
250 Grams
Ginger garlic paste
1 Table Spoon
Garam masala powder
1 Tea Spoon
Red chilli powder
1 Tea Spoon
Bay leaves
2 Grams
Basmati rice
500 Grams
Saffron
2 Grams
Instructions
1
Wash the mutton thoroughly and marinate it
Whisk together the curd, salt, chili powder, ginger garlic paste, garam masala powder, salt, in a large bowl. Add the mutton, and turn to coat. Let sit at room temperature until ready to use, up to 1 hour
2
Saute onions
Meanwhile, heat the oil in a large heavy-bottomed pan. Fry half of the onions, stirring frequently for even cooking, until deep golden brown, 10 to 12 minutes.
3
Cook the rice
Wash, rinse, and drain the rice in a bowl full of cold water until the water is almost clear about 5 times. Bring the rice, salt, cloves, cumin, cardamom pods, 1 of the bay leaves, the peppercorns, and 3 quarts of water to a boil in a large pot over high heat. Cook for exactly 5 minutes. (The rice will not be completely cooked; it will continue to cook in the oven. Do not cook longer or the rice will get mushy.) Drain and transfer the rice and spices to a medium bowl
4
Layer the biryani
To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the mutton in. Top the rice with the mutton in a single layer. Top the mutton with an even layer of caramelized onions. Finish putting together the biryani by adding the rest of the rice in an even layer. Top it with fried onions, coriander, and mint leaves.
5
Steam the biryani
Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat. Without opening the lid, set the timer for another 10 minutes to steam the biryani. Mix the mutton biryani and then transfer to a serving platter. Garnish with fresh coriander and serve.
Nutrition Label

Mutton biryani

  • Serving Size1 Medium Cup (200 g)
  • Calories263.3 kcal
  • Carbs32.2 g
  • Fiber1.9 g
  • Sugar1.1 g
  • Protein11.5 g
  • Fat9.9 g
  • Saturated fat3.8 g
  • Mono unsaturated fat3.7 g
  • Poly unsaturated fat1.5 g
  • Cholesterol35.6 mg
  • Sodium158.2 mg

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