Our Recipes

Mutton Biryani is a beloved dish that combines tender, flavorful mutton with aromatic rice and a blend of spices. Using Sanjeevani King sella Rice, known for its long grains and delightful fragrance, enhances the dish, making it truly exceptional. Follow this detailed guide to create an unforgettable mutton biryani that will tantalize your taste buds.

Ingredients

For Marinating the Mutton

• 1 kg mutton, cut into pieces
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala powder
• Salt to taste
• Juice of 1 lemon

For the Rice

• 2 cups Sanjeevani Basmati Rice
• 4 cups water
• 2-3 green cardamom pods
• 1 bay leaf
• 1 tsp cumin seeds
• Salt to taste

Ingredients for the Biryani

• 3 large onions, thinly sliced
• 2 large tomatoes, chopped
• 4 green chilies, slit
• 1 cup mint leaves, chopped
• 1 cup coriander leaves, chopped
• 1 cup milk
• A few strands of saffron
• 1/2 cup ghee or clarified butter
• 4 tbsp cooking oil
• 2-inch cinnamon stick
• 4-5 cloves
• 2-3 green cardamom pods
• 1 black cardamom
• 1 star anise
• 1/2 tsp caraway seeds (shahi jeera)

Instructions

Step 1: Marinate the Mutton

1. In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, salt, and lemon juice.
2. Mix thoroughly to ensure the mutton is well-coated with the marinade.
3. Cover and refrigerate for at least 2 hours, or overnight for the best flavor infusion.

Step 2: Prepare the Rice

1. Rinse the Sanjeevani Basmati Rice under cold water until the water runs clear to remove excess starch.
2. Soak the rice in water for 30 minutes.
3. In a large pot, bring 4 cups of water to a boil. Add cardamom pods, bay leaf, cumin seeds, and salt.
4. Drain the soaked rice and add it to the boiling water. Cook until the rice is 70% done—it should still be slightly firm.
5. Drain the rice and set it aside.

Step 3: Cook the Mutton

1. In a large, heavy-bottomed pot, heat 4 tablespoons of cooking oil and 2 tablespoons of ghee.
2. Add the cinnamon stick, cloves, green and black cardamom pods, star anise, and caraway seeds. Sauté until the spices are fragrant.
3. Add the sliced onions and cook until they turn golden brown.
4. Add the chopped tomatoes and slit green chilies. Cook until the tomatoes soften and the oil begins to separate.
5. Add the marinated mutton to the pot. Cook on medium heat until the mutton is browned and well-coated with the spices.
6. Add a little water if necessary, and cook until the mutton is tender, approximately 30-40 minutes.

Step 4: Assemble the Biryani

1. Preheat the oven to 180°C (350°F) if you prefer finishing the biryani in the oven.
2. In the same pot with the cooked mutton, spread half of the partially cooked rice over the mutton.
3. Sprinkle half of the chopped mint and coriander leaves over the rice.
4. Repeat with the remaining rice and herbs.
5. Warm the milk slightly and add the saffron strands. Pour this saffron milk over the top layer of rice.
6. Drizzle the remaining ghee over the rice.

Step 5: Dum Cooking

1. Cover the pot with a tight-fitting lid or seal it with aluminum foil.
2. If using a stovetop, place a tawa (griddle) under the pot and cook on low heat for about 20-25 minutes.
3. If using the oven, place the pot in the preheated oven and bake for 20-25 minutes.
4. Let the biryani rest for 10 minutes before opening to allow the flavors to meld.

Serving

Gently fluff the biryani with a fork to mix the layers. Serve hot with raita, salad, and a side of pickle for a complete and satisfying meal.

Conclusion

Mutton Biryani made with Sanjeevani Basmati Rice is a feast for the senses. The long, fragrant grains of Sanjeevani rice perfectly complement the rich and spicy mutton, making this dish a standout at any occasion. Whether you’re cooking for a special event or simply craving a delicious meal, this mutton biryani recipe will not disappoint. Enjoy!