Weeknight Mutton Biryani: A Flavorful Feast in Under an Hour
If your craving for the tantalizing spices and savory taste of biryani leaves you short on time this Quick & Flavorful Weeknight Mutton Biryani delicacy is just what you need. This easy recipe provides the core of biryani in barely an hour, perfect for those busy weekdays. Enjoy fragrant Basmati rice, moist mutton, crisp fried onions and a pinch of saffron luxuriousness. It’s time to drool over this culinary treat that guarantees a great spread in minutes!
Instruction:
How to cook W:
Course: Flavour Chronicles4-6
servings20
minutes45
minutes350
kcalEnjoy a tasty trip of food tonight with our Weeknight Mutton Biryani– a classic of basmati rice, juicy mutton and a tasty concoction of spices. It is perfect for the rushed nights and ensures that your taste buds are lit by a fabulous feast in as little as one hour.
Ingredients
500 grams mutton (bone-in or boneless, cut into medium pieces)
2 cups basmati rice, rinsed and soaked for 30 minutes
2 large onions, thinly sliced
1/4 cup yogurt
2 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1/2 tsp fenugreek seeds
4 cloves
2 green cardamoms
1 cinnamon stick
1 bay leaf
1 tbsp ghee
Salt to taste
Fresh cilantro and mint leaves, for garnish
Saffron strands, soaked in warm milk (optional)
Directions
- Marinate the Mutton:
In a bowl mix mutton, yogurt, ginger – garlic paste, turmeric powder, red chili power, fenugreek seeds salt and a few tablespoons of water. Mix well and allow to stand for at least half a hour; better still, overnight. - Sauté the Onions:
Heat ghee in a pot, add sliced onions, and fry until golden brown and crispy. Remove and set aside.
In the same pot, put cloves cardamoms cinnamon stick and bay leave. When aromatic, add the marinated mutton meat and simmer for 5 to7 minutes or until well browned, stirring occasionally. - Simmer to Perfection:
Add the sufficient water to cover mutton, and simmer until tender – about 30-40 minutes. - Layer and Cook the Rice:
After cooking the mutton, add drained basmati rice with salt and ghee to taste, and add saffron milk (if using). Cover and cook on low heat for 15-20 minutes until the rice is fluffy. - Garnish and Serve:
Turn off the fire, let it sit for 5-10 minutes and fluff rice with a fork while sprinkling raw onions along with cilantro mint leaves. Serve hot with raita or a side salad.
Tips:
- Use bone-in mutton for a deeper flavor.
- Adjust spice level to preference.
- Opt for store-bought biryani masala for a quicker version.
- Experiment with ingredients like nuts, raisins, or fried potatoes for added texture and flavor.
- Use good quality Basmati rice for the best results.
- For a smoky flavor, you can add a piece of charcoal in the dum cooking process.