Mutton Biryani with Healthy Flax and Watermelon Seeds

Mutton Biryani with Healthy Flax and Watermelon Seeds

Mutton Biryani with Healthy Flax and Watermelon Seeds

 

This was my Valentine’s Day recipe for my husband AN: he loves Mutton Biryani and I love to feed him delicious, yet healthy food. My biryani has the added goodness of healthy seeds! There is already so much awareness these days on how healthy flax seeds and watermelon seeds are. Flax seeds are rich in omega-3 fatty acids, lignans and fibre. Watermelon seeds, on the other hand, have loads of minerals. Some love them roasted and sprinkled over their bowl of oats, whereas others like them in salads. There are so many ways you can add them to your meal, but for those, who don’t like to have them directly, recipes like this one helps! Well, I know, flax seeds or watermelon seeds have probably never been used in a Biryani dish, but does that mean that these can’t be used to fortify the same? I have used them in my biryani, and no one in my family even guessed that they actually had roasted flax and watermelon seeds, hidden in an innocently delicious biryani!

Roasted flax seeds by Godrej Nature's Basket.

Roasted flax seeds by Godrej Nature’s Basket.

 

Two things which you need to be careful at, are to grind the roasted flaxseeds and watermelon seeds as finely and as freshly as possible. I strongly believe that Biryani is one of the finest foods on Earth and you wouldn’t want chunks of improperly ground spices to hit your mouth when you are relishing a spoonful of bliss. It is just so annoying!

 

These spices, provided to me by Godrej Nature's basket, were roasted first and then ground to a very fine powder.

These spices, provided to me by Godrej Nature’s basket, were roasted first and then ground to a very fine powder.

 

And yes, take your time to cook any biryani. It is totally worth the effort!

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Before I begin my recipe, I would like to thank Godrej Nature’s Basket for gifting me a number of healthy products from their store. Recently, I received a big basket of #healthyalternatives products by Godrej Nature’s Basket, and since then, I can’t stop myself munching on their guilt-free, non-fried snack varieties and of course, those amazing seeds, packed with good health. They also sent me brown rice, whole garam masala and many other products. In this recipe, I used their flaxseeds, watermelon seeds and whole garam masala.

 

Mutton Biryani with Healthy Seeds

[In India, mutton refers to the meat of young goat. This biryani has the added goodness of flax and watermelon seeds. My finely ground garam masala has bay leaves, poppy seeds, star anise and mace in it, apart from the regular whole garam masalas such as cinnamon, cloves, black peppercorns, green cardamoms and black cardamom. Remember, if you are using mace flower in your garam masala, use only little, as it can be quite overpowering and may turn your dish bitter, if used in excess. I used just a petal of mace while grinding.]

 

Ingredients:

Mutton pieces with bones (from the front thighs, cut into medium-sized pieces): 750 g

Curd: 500 g

Deep-golden-fried onions in ghee: 2 cups (divided)

Ginger paste: 1 tbsp

Garlic paste: 1 tbsp

Salt: 3.5 tsp (divided)

Boiled eggs: fried in oil, after being marinated with salt and little turmeric

Finely chopped coriander leaves: ½ cup

Finely chopped mint leaves: less than ¼ cup

Godrej Nature’s Basket whole garam masala: 50 g (roasted till aromatic and then ground very finely)

Godrej Nature’s Basket roasted flax seeds: 1.5 tsp (ground finely)

Godrej Nature’s Basket watermelon seeds: 1 tbsp (ground finely)

Kewra (screwpine) essence: 6 drops

Saffron strands dissolved in a cup of warm milk: 1 tsp

Basmati rice: 2 cups

Freshly made wheat-flour dough to seal the pot

Oil: 6 tbsp

Ghee for brushing

Warm water: as needed

 

Method:

Marinate the mutton with curd, half of the fried onions, ginger and garlic pastes and just half of the salt. Leave it aside for three hours.

Boil the basmati rice with the rest of the salt, till it is almost 60% done. Drain the water completely. Keep the rice aside.

Add the marinated mutton directly to the hot oil in a pan. Add the garam masala powder mixed with half cup of warm water and sauté for almost 45 min. Add the seed pastes and sauté for another 10 min. Add just a cup of warm water and cook covered, till the mutton is tender, adding a little extra water, if required (if the mutton is not tender).

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Take a deep, non-stick pot for the biryani assembly. If the bottom is very thin, you can place a tawa or a pan first and then the main pot over the pan. This will ensure that the meat doesn’t burn at the bottom.

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Brush some ghee at the inside part of the deep pot and scatter some mutton pieces evenly. Now add some cooked rice. Scatter some of the coriander and mint leaves. Sprinkle a few drops of the essence, fried onions and little saffron-infused milk. Arrange the eggs over this layer.

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Spread rice over this layer now. Add some mutton and scatter some chopped leaves. Cover with rest of the cooked rice and sprinkle the rest of the saffron-milk, essence and fried onions.

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Cover the pot with a lid and seal the lid with freshly made wheat-flour dough. Cook on dum for about 15–20 min.

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Serve the biryani with kachumber raita, which is a mixure of curd, finely chopped cucumber, onions, red chilli powder, salt and tomatoes.

 

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Mutton Biryani with Healthy Flax and Watermelon Seeds

Mutton Biryani with Healthy Flax and Watermelon Seeds

In India, mutton refers to the meat of young goat. This biryani has the added goodness of flax and watermelon seeds. My finely ground garam masala has bay leaves, poppy seeds, star anise and mace in it, apart from the regular whole garam masalas such as cinnamon, cloves, black peppercorns, green cardamoms and black cardamom. Remember, if you are using mace flower in your garam masala, use only little, as it can be quite overpowering and may turn your dish bitter, if used in excess. I used just a petal of mace while grinding.

Ingredients

  • Mutton pieces with bones (from the front thighs, cut into medium-sized pieces): 750 g
  • Curd: 500 g
  • Deep-golden-fried onions in ghee: 2 cups (divided)
  • Ginger paste: 1 tbsp
  • Garlic paste: 1 tbsp
  • Salt: 3.5 tsp (divided)
  • Boiled eggs: fried in oil, after being marinated with salt and little turmeric
  • Finely chopped coriander leaves: ½ cup
  • Finely chopped mint leaves: less than ¼ cup
  • Godrej Nature’s Basket whole garam masala: 50 g (roasted till aromatic and then ground very finely)
  • Godrej Nature’s Basket roasted flax seeds: 1.5 tsp (ground finely)
  • Godrej Nature’s Basket watermelon seeds: 1 tbsp (ground finely)
  • Kewra (screwpine) essence: 6 drops
  • Saffron strands dissolved in a cup of warm milk: 1 tsp
  • Basmati rice: 2 cups
  • Freshly made wheat-flour dough to seal the pot
  • Oil: 6 tbsp
  • Ghee for brushing
  • Warm water: as needed

Instructions

  1. Marinate the mutton with curd, half of the fried onions, ginger and garlic pastes and just half of the salt. Leave it aside for three hours.
  2. Boil the basmati rice with the rest of the salt, till it is almost 60% done. Drain the water completely. Keep the rice aside.
  3. Add the marinated mutton directly to the hot oil in a pan. Add the garam masala powder mixed with half cup of warm water and sauté for almost 45 min. Add the seed pastes and sauté for another 10 min. Add just a cup of warm water and cook covered, till the mutton is tender, adding a little extra water, if required (if the mutton is not tender).
  4. Take a deep, non-stick pot for the biryani assembly. If the bottom is very thin, you can place a tawa or a pan first and then the main pot over the pan. This will ensure that the meat doesn’t burn at the bottom.
  5. Brush some ghee at the inside part of the deep pot and scatter some mutton pieces evenly. Now add some cooked rice. Scatter some of the coriander and mint leaves. Sprinkle a few drops of the essence, fried onions and little saffron-infused milk. Arrange the eggs over this layer.
  6. Spread rice over this layer now. Add some mutton and scatter some chopped leaves. Cover with rest of the cooked rice and sprinkle the rest of the saffron-milk, essence and fried onions.
  7. Cover the pot with a lid and seal the lid with freshly made wheat-flour dough. Cook on dum for about 15–20 min.
  8. Serve the biryani with kachumber raita, which is a mixure of curd, finely chopped cucumber, onions, red chilli powder, salt and tomatoes.
http://www.cosmopolitancurrymania.com/mutton-biryani-with-healthy-flax-and-watermelon-seeds/

 

 

 

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