Luckily there was a pack of mutton in the freezer! We decided to make a Light Mutton Biryani just fit for the summer season, having no exaggerated masalas and masala mixes in it. In fact, our Light Mutton Biryani doesn’t even have Kewra Water in it! Yet, it is one of the most flavourful biryanis that I have cooked in my kitchen. Not being heavy on our palate, this Light Mutton Biryani is a perfect summer lunch, the desi way!
As I already shared it yesterday on social media, let me tell you that except my closest friends and family, no one knows that after our wedding, I learnt the basics of cooking from him (rice, dal and non-veg cooking). As soon as I learnt, he took an exile of 14 years from the kitchen. Lockdown has showed him the way to the kitchen again and I am glad to cook with Mr. Naha once again after a gap of 14 years. We cooked together and the lunch turned out to be fantastic. The Mutton Biryani was light and very flavourful. He cooked Kosha Dim (Bengali-style eggs in a dry gravy) and we made some Boondi Raita. This day will be a memorable one!
Light Mutton Biryani
- 1 kg Basmati rice
- 2 kg Mutton with bones
- 250 g Ghee
- 4 tbsp Refined oil
- 5 Medium-sized onions (thinly sliced)
- 1.5 tsp Red chilli powder
- 10 Cloves
- 12 Green cardamoms
- 2 One-inch cinnamon sticks
- 4 Bay leaves
- 150 g Curd
- 1/2 tsp Green cardamom powder
- 1/2 tsp Mace powder
- 1.5 tsp Ginger juliennes
- 12 Mint leaves
- 1/2 tsp Saffron soaked in 1 small cup of milk
- 1.5 tsp Ginger paste
- 2 tsp Garlic paste
- 1 tbsp Sugar
- Salt to taste
- 4 tbsp Fresh coriander leaves (finely chopped)
- 10 Flaked almonds
- 2 Sliced onions fried till golden brown (For garnish)
- Marinate the mutton for 2 hours with 2 tsp salt, half the amount of curd and the whole of the ginger and garlic pastes.
- Wash and soak rice for 15 min. After 15 min, drain the water and mix 1 tsp ghee with the rice.
- Heat ghee and refined oil together and add half the amount of cinnamon, cloves, bay leaves and green cardamoms.
- Add the thinly sliced onions and 1 tsp salt to the hot ghee and sauté the onions till golden brown. Add the red chilli powder and sauté for a few seconds.
- Now add the mutton pieces along with the marinade and sugar and cook on high flame for 15 min, sautéing after every minute or two.
- Add half of the ginger juliennes and the rest of the yogurt and sauté on a medium flame for 15 min.
- Add 1 l warm water. Stir the mutton and warm water well. Pressure-cook on a low flame until the mutton is cooked nicely. I pressure-cooked on a medium flame for one whistle, then reduced the flame and continued till 5 min. After that, I switched off the flame and left the pressure cooker undisturbed for 15 min. When you open the cooker, the mutton should be soft, yet firm enough to be well-attached to each bone. Add the mace powder to the mutton, stir and keep aside.
- Add 3 tsp salt and the rest of the garam masala to 2L water and boil it in a deep vessel. Add cooked rice and cook until 60% done. Strain and keep aside.
- In a deep vessel, layer half of the mutton (and just little bit of the gravy) Spread half of the hot rice. Sprinkle half of the saffron-milk, cardamom powder and coriander and mint leaves. Also scatter a few flakes of almonds. Cover this rice with the rest of the mutton.
- Over the mutton layer, add the rest of the rice. Level the rice uniformly and sprinkle the saffron-milk, rest of the cardamom powder, the two herbs and almonds. Cover the pan with a fitting lid and seal with atta dough (Instead of atta dough, I used a very heavy utensil over the lid, as I didn’t want to waste atta during lockdown.).
- On slow heat, let the biryani cook for 20 min.
- After 20 min, switch off the gas and let this rest for 5 min.
- Open the lid and garnish with fried golden-brown onions, rest of the ginger juliennes and a few fresh coriander leaves.
If you make this Easy Mutton Biryani recipe, do give me a shoutout at email@example.com or @purabinaha on Instagram! Thanks for stopping by.