Mutton biryani is a traditional Indian dish made with mutton or lamb, basmati rice, yogurt, spices, and saffron. The meat is marinated in yogurt and spices, while the rice is cooked separately and then combined with the meat. The dish is typically served with bread, but can also be enjoyed on its own.
Mutton biryani is a traditional mutton and rice dish of Indian cuisine. The dish usually mainly consists of pieces of mutton or lamb simmered together with basmati rice. Additional ingredients traditionally include a long list of aromatic, spicy and savory herbs, yogurt, some kind of citrus flavoring, and saffron. It may also contain tropical flavors, such as a papaya, coconut shavings and chopped cashews. This dish is commonly served as a stew and may be accompanied by bread, although some find the rice so filling that bread isn’t really necessary.
Most mutton biryani recipes start with a marinade. This usually consists of plain yogurt or lemon yogurt curd mixed with spices. These usually include a combination of cardamom, garlic, chili peppers, mint, ginger, onions, turmeric and saffron. Cooks can use all of these spices or simply pick their favorites. Once the yogurt marinade has been thoroughly blended together, the cook should add the pieces of lamb or mutton and stir until all the meat is coated in the spiced yogurt. This can be refrigerated overnight or made just before the cook starts preparing the rice.
Basmati rice has a nutty flavor that many people like to combine with mutton and lamb. Cooks should boil the rice in water until the outside starts to soften but the grains are still hard inside. At this point, the cook should add a few tablespoons of butter or a few tablespoons of cooking oil to a skillet over medium heat. When the oil or butter starts to sizzle, the cook can add the marinated pieces of lamb or mutton.
The next steps for making mutton biryani may seem complicated but, when done correctly, the rice and meat should both be cooked through. While the meat sizzles at the bottom of the pan, the cook should stir some spices into the rice and spoon it over the meat. The cook should then cover the pan. Traditionally, Indian cooks press dough made from flour and water around the edges of the lid to seal in the heat.
Herbs and spices that can be added to rice before topping are mint, black pepper, curry powder, salt and chili powder. Often cooks reserve some of the herbs used in the marinade for the yogurt and add them to the rice just before placing it in the pan. Both the spiced rice and the meat should simmer for about 20 minutes. Later, the mutton biryani can be served with naan bread or hash browns. Cooks like papaya or coconut in mutton biryani may want to serve the rice and meat dish on its own.
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