Pakki Mutton Biryani

Name: Pakki Mutton Biryani
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Indian
Ingredients: 1 kg Mutton (1 kg Mutton cut into small pieces); 1 cup Basmati Rice (1-1/2 cups Basmati rice washed and soaked in water for 30 minutes); 3 pieces Yellow Onion (1 Onion chopped + 2 Onions sliced very thin for garnishing); 4 tbsp Biryani Masala (4 tablespoons Biryani Masala); 3 tsp Red Chili Powder (3 teaspoons Red Chilli powder); 1 tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 1 pinch Mixed Spice (Mixed Spices 2-3 bay leaves, 2-3 ansi, 8-10 cloves, 8-10 black pepper corns, 1 stick cinnamon ,1-2 black cardamom); 1 bunch Coriander Seed (1 Coriander (Dhania) Leaves bunch, chopped); 4 pieces Green Chili (4 Green Chillies chopped); 1 pinch Lemon (1/2 Lemon); 1 cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); 3 tbsp Ginger Garlic Paste (3 tablespoons Ginger Garlic Paste); 5 tbsp Saffron (5-6 Saffron strands soaked in 2 tablespoons of warm milk — up to 6); 3 tbsp Clarified Butter (3-4 tablespoons Ghee — up to 4); 2 tbsp Vegetable Oil (2-3 tablespoons Oil — up to 3); 0 pieces Table Salt (Salt to taste)

A layered Indian biryani featuring pressure-cooked mutton, spiced rice, saffron milk, and caramelized onions, baked to perfection.

65 minIndian

Servings4

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Halal

Ingredients

For 4 servings

Mutton1 kg · 1 kg Mutton cut into small pieces
Basmati Rice1 cup · 1-1/2 cups Basmati rice washed and soaked in water for 30 minutes
Yellow Onion3 pieces · 1 Onion chopped + 2 Onions sliced very thin for garnishing
Biryani Masala4 tbsp · 4 tablespoons Biryani Masala
Red Chili Powder3 tsp · 3 teaspoons Red Chilli powder
Cumin Seeds1 tsp · 1/2 teaspoon Cumin seeds (Jeera)
Mixed Spice1 pinch · Mixed Spices 2-3 bay leaves, 2-3 ansi, 8-10 cloves, 8-10 black pepper corns, 1 stick cinnamon ,1-2 black cardamom
Coriander Seed1 bunch · 1 Coriander (Dhania) Leaves bunch, chopped
Green Chili4 pieces · 4 Green Chillies chopped
Lemon1 pinch · 1/2 Lemon
Yogurt1 cup · 1/2 cup Curd (Dahi / Yogurt)
Ginger Garlic Paste3 tbsp · 3 tablespoons Ginger Garlic Paste
Saffron5 tbsp · 5-6 Saffron strands soaked in 2 tablespoons of warm milk — up to 6
Clarified Butter3 tbsp · 3-4 tablespoons Ghee — up to 4
Vegetable Oil2 tbsp · 2-3 tablespoons Oil — up to 3
Table Salt0 pieces · Salt to taste

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Steps

1Wash mutton pieces well with water, drain and keep it aside.
2Heat a little oil in a skillet and fry sliced onions until they caramelize and turn brownish black in color. Set aside for garnishing.
3Add oil in a pressure cooker and fry the mixed whole spices along with the chopped onion, ginger garlic paste, and a little salt. When the onion changes color, add the mutton pieces.
4Add biryani masala, green chilies, a handful of chopped coriander leaves, red chilli powder, lemon juice, and yogurt. Cover with a lid.
5Pressure cook for 5-6 whistles, then switch off the pressure cooker.
6In a separate vessel, add 2-3 cups of water. After it boils, add a little salt, cumin seeds, and the soaked rice. Cook until the rice is 90% cooked, about 10 minutes. Remove and strain the rice.
7Now, assemble the layers in a baking pan. First, add half of the rice at the bottom. Sprinkle with some ghee, chopped coriander, and saffron milk. Arrange some cooked mutton pieces on top, reserving the gravy.
8Add the remaining rice on top. Sprinkle with more ghee, chopped coriander, saffron milk, and the reserved mutton gravy.
9Cover the pan tightly with aluminum foil and bake in a preheated oven at 350°F for about 20 minutes.
10Serve the Pakki Mutton Biryani hot with Burani raita or any other raita of your choice.