How much cooking time?

150 min — 60 min prep, 90 min cooking.

Eid Mutton Biryani

Name: Eid Mutton Biryani
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 4 servings
Cuisine: Punjab Indian
Ingredients: 2tbsp Coriander Leaves; 1tsp garam masala powder; 100g Saffron; 2piece onion; salt; 2tbsp ginger garlic paste; 0.5tsp Turmeric Powder; 2tbsp Mint Leaves; 250g Mutton; 300g rice; 1tsp Red Chilli Powder (Lal Mirch); 1tsp coriander powder; 100g Curd; 1piece bay leaf; 1tsp Cumin Seeds; 2tbsp oil

Layered mutton biryani with saffron rice cooked dum-style. Punjabi Muslim Eid celebration centrepiece.

Time 150 min · Serves 4 · 613 kcal · Central Punjab, Punjab

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

garam masala powder — 1 tsp (ground)
Saffron — 100 g (ground)
onion — 2 piece (chopped)
salt (optional) (whole)
ginger garlic paste — 2 tbsp (ground)
Turmeric Powder — 0.5 tsp (ground)
Mint Leaves — 2 tbsp (chopped)
Mutton — 250 g (chopped)
rice — 300 g (ground)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
coriander powder — 1 tsp (ground)

Marinade

Curd — 100 g

Tempering

bay leaf — 1 piece (whole)
Cumin Seeds — 1 tsp (whole)
oil — 2 tbsp (whole)

Method

Marinate the mutton pieces with curd, half the ginger garlic paste, garam masala powder, red chilli powder and salt, and keep aside for at least an hour, or longer if time allows.
Wash and soak the rice for 20 to 30 minutes, then drain. Thinly slice the onions and deep fry a portion of them in oil until golden and crisp for the birista, keeping the rest for the gravy.
Heat oil in a heavy-bottomed pot, add the bay leaf and cumin seeds, then add the remaining sliced onions and saute until golden.
Add the remaining ginger garlic paste and cook briefly, then add the marinated mutton along with coriander powder and turmeric powder, and cook on medium heat, stirring, until the mutton is well browned and the masala coats it evenly.
Add a little water, cover and cook the mutton on low heat (or pressure cook briefly) until it turns tender, then check and adjust the salt.
Meanwhile, boil the soaked rice in plenty of salted water with a little of the whole garam masala until it is about 70 percent cooked, then drain.
Soak the saffron strands in a little warm milk or water. In a heavy pot, layer the cooked mutton at the bottom, then spread the par-boiled rice over it. Sprinkle chopped mint leaves, coriander leaves, the fried onions and the saffron milk over the rice layer.
Cover the pot tightly with a lid, sealing the edges with dough if possible, and cook on dum over very low heat for 15 to 20 minutes so the flavours infuse and the rice finishes cooking in the steam.
Open the lid, gently fluff and mix the biryani from the sides, and serve hot garnished with more coriander leaves, along with raita or salan.

Common questions

How many calories in one plate of Eid Mutton Biryani?: 613 kcal per plate.
How much cooking time?: 150 min — 60 min prep, 90 min cooking.

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