Mutton Biryani with Caramelized Onion Raita
200g mutton
1 cup basmati rice
2 large, sliced thinly onion
1/2 cup yogurt
3 tbsp ghee
4 cloves, minced garlic
1-inch piece, grated ginger
1-inch stick cinnamon
4 pods cardamom
4 cloves
a pinch, soaked in 2 tbsp warm milk saffron
1/4 cup, chopped mint leaves
1/4 cup, chopped cilantro
2, slit green chilies
In a bowl, mix mutton pieces with yogurt, ginger, garlic, salt, and half of the chopped mint and cilantro. Let it marinate for at least 30 minutes.
Wash and soak Basmati rice for 30 minutes. In a large pot, bring water to a boil, add rice, whole spices (cinnamon, cardamom, cloves), and salt. Cook until the rice is 70% done. Drain and set aside.
In a heavy-bottomed pan, heat ghee and add sliced onions. Cook until onions are caramelized. Add marinated mutton and cook until tender. Layer the partially cooked rice over the mutton. Sprinkle saffron milk, remaining mint, and cilantro. Cover and cook on low heat for 20 minutes.
Mix yogurt with caramelized onions, chopped mint, and green chilies. Season with salt and a pinch of roasted cumin powder.
Garnish the Mutton Biryani with chopped cilantro and serve hot with Caramelized Onion Raita on the side. Enjoy the rich flavors of this classic dish!
For an extra kick of heat, you can add more green chilies to the biryani or serve it with a side of spicy pickle. You can also customize the level of spiciness by adjusting the amount of green chilies used in the recipe.
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438
45g
24g
18g
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