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How to make Mutton Masala Biryani

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Have you ever wondered How to make Mutton Masala Biryani?

More information regarding Biryani

Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.

Yield: 4 portions

Mutton Masala Biryani

Mutton Masala Biryani

Mutton biryani is a classic dish made by layering rice over slow-cooked mutton gravy.

Prep Time 2 hours
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes

Ingredients

  • 3 cups rice
  • 1/4 tsp turmeric
  • 4 potatoes, cleaned and cut and fried
  • ½ cup biryani dhall (dal), washed and steamed with salt until soft
  • 2 kg mutton
  • 2 tomatoes, grated
  • 2 tsp ginger and garlic paste
  • 5 tsp breyani masala or your usual masala
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Curry leaves
  • Mint
  • Thyme
  • Salt
  • ½ cup plain yogurt or maas
  • 5 cloves
  • 5 elachi /cardamom
  • Bay leaves
  • 2 cinnamon sticks
  • 3-star aniseed
  • 1 tsp soomph seeds (fennel)
  • 3 sliced onions in ghee

Instructions

  1. Soaked the rice for an hour, then wash and steam with a 1/4 tsp turmeric and salt for 10 minutes
  2. Marinate mutton with all of the tomatoes, ginger and garlic paste, biryani masala, turmeric, garam masala, curry leaves, mint, thyme, salt, and yogurt for 1-2 hours
  3. Roast together cloves, elachi /cardamom, Bay leaves, cinnamon sticks, 3-star aniseed, soomph seeds (fennel), and onions in ghee.
  4. Add roasted spices
  5. Add the meat
  6. Cook for 45 minutes

The layering

  1. Before you start, make sure there's not too much liquid in the curry
  2. Take half the rice and half the Biryani dhal
  3. Mix into the curry
  4. Then mix the rest of the Biryani dhal with rice
  5. Place this on top of the meat
  6. Place the potatoes on top
  7. Place a few blobs of butter over
  8. Place a few sprigs of mint
  9. Cook in the oven at 180 degrees for 1 hour, covered in foil
  10. If there's still liquid after that, keep it for 15 more minutes
  11. Enjoy

Notes

Prepared, tried, and tested by Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes from Home Chefs 

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1955Total Fat 112gSaturated Fat 47gTrans Fat 0gUnsaturated Fat 55gCholesterol 501mgSodium 802mgCarbohydrates 94gFiber 9gSugar 10gProtein 137g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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