Pakki Mutton Biryani Recipe
Embark on a culinary journey with this exquisite Pakki Mutton Biryani, a traditional Indian dish that promises a symphony of flavors with each mouthful. This one-pot dish, renowned for its rich aroma and tender meat, is perfect for family gatherings or special occasions, capturing the essence of Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (cut into small pieces) | 1 kg |
| Basmati rice (washed and soaked) | 1-1/2 cups |
| Onion (chopped) | 1 |
| Onions (sliced very thin for garnishing) | 2 |
| Biryani Masala | 4 tablespoons |
| Red Chilli powder | 3 teaspoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mixed Spices (bay leaves) | 2-3 |
| Fresh Coriander (Dhania) Leaves (chopped) | 1 bunch |
| Green Chillies (chopped) | 4 |
| Lemon (juiced) | 1/2 |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Ginger Garlic Paste | 3 tablespoons |
| Saffron strands (soaked in warm milk) | 5-6 strands |
| Ghee | 3-4 tablespoons |
| Sunflower Oil | 2-3 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 680 |
| Protein | 42 g |
| Carbohydrates | 70 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sodium | 700 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 4
Instructions
-
Prepare the Mutton:
Begin by thoroughly washing the mutton pieces under cold running water. Drain the water and set the meat aside to ensure it’s ready for cooking. -
-
Caramelize the Onions:
In a skillet, heat a drizzle of sunflower oil over medium heat. Add the sliced onions and sauté them until they turn a rich brown color, creating a beautifully caramelized texture. These onions will serve as a delicious garnish for your biryani. -
Cook the Mutton:
In a pressure cooker, heat some sunflower oil and add the whole garam masala, allowing it to release its fragrant aroma. Next, add the chopped onions and ginger garlic paste along with a pinch of salt. Sauté until the onions are golden brown. Then, introduce the washed mutton pieces to the mixture. -
Add Spices and Ingredients:
Stir in the biryani masala, chopped green chillies, a handful of chopped coriander leaves, red chilli powder, lemon juice, and yogurt. Mix everything well, ensuring that the mutton is coated in the spice blend. Cover the pressure cooker with its lid and cook for about 5-6 whistles, after which you can turn off the heat. -
Prepare the Rice:
While the mutton is cooking, bring 2-3 cups of water to a boil in a separate pot. Once boiling, add a pinch of salt and cumin seeds (jeera). Carefully add the soaked basmati rice, allowing it to cook until it is approximately 90% done, which should take about 10 minutes. Once ready, drain the rice and set aside. -
Layering the Biryani:
In a baking pan, start layering your biryani. Begin with half of the partially cooked rice at the bottom. Drizzle some ghee over the rice, sprinkle chopped coriander, and pour a bit of the saffron-infused milk. Arrange a few cooked mutton pieces on top, avoiding the gravy at this stage. Next, layer the remaining rice, followed by more ghee, chopped coriander, saffron milk, and finally, pour over the reserved mutton gravy. -
Bake the Biryani:
Cover the baking pan tightly with aluminum foil to retain all the delicious flavors. Preheat your oven to 350°F (175°C) and bake the biryani for about 20 minutes, allowing all the ingredients to meld beautifully. -
Serve:
Once baked, remove the biryani from the oven and gently fluff it with a fork. Serve your Pakki Mutton Biryani hot, accompanied by Burani raita or any raita of your choice, creating a sumptuous meal that will delight your family and friends.
Enjoy the rich flavors and the aromatic essence of this classic dish, and relish the moments shared around the table!
