Delicious & Guilt-free Mutton Biryani

Delicious & Guilt-free Mutton Biryani

Embarking on a journey of eating healthy is no easy task. Even more difficult when you have to give up all your favourite dishes. Well, worry no more. This mutton biryani recipe is made to taste amazing while leaving behind any of the guilt you might have for eating it. By no means is it a quick biryani recipe. There are a lot of steps and a lot of patience is needed but there are some shortcuts included too.

You can substitute the oil for olive oil for a healthier option. I know it's blasphemous but you don't want to be eating salad that tastes like cardboard instead, do you? And if you feel the mutton is just too rich, opt for lean steak pieces or mince. Just note your cooking times would differ based on the protein.

This meal is rich for your soul and good for your heart provided you eat it in moderate portions. If you're on a weight loss journey and as much as you'd like to go in for a second plate, rather savour it and enjoy it. This recipe can be halved accordingly but it keeps well in the freezer for up to 3 months so you can treat yourself on those lazy weekends.

AuthorGood WomenDifficultyIntermediate
Yields12 Servings
Prep Time1 hrCook Time6 hrsTotal Time7 hrs
Marinade
 2 kg Leg mutton
 6 Onions
 2 tbsp Ginger garlic
 3 tbsp Red masala or biryani masala (wet)
 500 ml Inkomaas or sour milk
 500 ml Double thick plain yoghurt
Ground Spices
 1 tbsp Chili flakes
 1 tbsp Mix masala (dry)
 1 tbsp Meat tenderizer
 1 tbsp Garam masala
 2 tbsp Dhana jeeru
 2 tsp Salt
 1 tsp Turmeric
Whole Spices
 1 tsp Whole jeeru
 2 Cinnamon sticks
 4 Cloves
 3 Bay leaves
 2 Star anise
Rice
 5 cups Basmati rice
 1 tsp Oil
 3 tsp Salt
Additional ingredients for layering
 6 Potatoes
 1 Tin lentils in brine
 1 g Saffron
 ½ cup Oil
 ½ cup Dhania (freshly chopped)
But first, prep
1

Trim any fat off your leg mutton, or as best you can and wash it thoroughly. I request for larger pieces of meat from the butcher as it makes it easier to find once layered. Add it to a colander to drain off any excess water and cover with a tea towel.

2

Slice 6 onions as finely as you can. You can use a mandolin for this if you have one. Then add it to a non-stick pan. I like using this one because you don't need as much oil. Turn it onto medium heat.

3

While the onions are braising, add the whole spices to a small pan on medium heat and let sit for a few minutes to release the flavours, You can agitate it occasionally but do not let it burn as it can make the dish bitter. Remove from heat.

4

Let the onions braise for 15 mins until translucent. It will have reduced by half.

5

Now turn it onto high heat and stir occasionally until it becomes dark golden brown in colour.

6

At this point, remove half the onions and set aside. This will only be used again when layering the biryani. To the pan, add the ginger garlic and red/biryani masala along with 1 tbsp oil.

7

Let it simmer for a few minutes and stir it all together so it looks like this.

Marinating the meat
8

In a large tupperware, combine the yoghurt, inkomaas, smoked whole spices, ground spices and braised onion mix. I suggest using an old container as the spices may cause staining.

9

Now add the meat to the marinade and leave it overnight in the fridge to infuse all the flavours.

Cooking the meat, rice and potatoes
10

I use a pressure cooker to soften my meat due to the larger pieces. You can do it in the pot as well but it will take considerably longer.

11

Set the timer to 45 minutes and proceed to prepping the remainder of the ingredients.

12

Add saffron to a cup and add boiling water to cover. Let it sit for at least 30 minutes

13

Cut the potatoes in half but leave one whole. Add to a dish with a lid and add boiling water to cover. This step is optional but I have found it helps when steaming the biryani.

14

Wash your rice until the water runs clear and strain in a colander

15

Add rice to pot of boiling water with salt and oil and let cook for 5 minutes

Layering the biryani
16

You can use any size pot you'd like, I have been enjoying this one. It's flatter than usual but the steel is thicker so it doesn't burn the biryani and it's safe for oven use. At this point, you can turn the oven on to preheat at 180 degrees.

17

Cut the whole potato into 4 thick slices sideways and add to the bottom of the pot with oil.

18

Add half of the cooked meat and sauce as well as the rest of the potato halves.

19

Now add half the rice, half the tin of lentils, half of the onions you set aside and drizzle half of the saffron mixture.

20

Repeat the same layers using the remainder of the ingredients. Rice, lentils, onions and saffron and sprinkle with freshly chopped dhania.

21

Let steam in oven for 2 hours. It is optional to add foil to the inside of the pot lid but I like to do it to ensure no steam escapes.

22

Prepare papir and dhahi to serve with the biryani. You may optionally also serve kachoomer or add in boiled eggs if you'd like.

23

Enjoy!!!

Ingredients

Marinade
 2 kg Leg mutton
 6 Onions
 2 tbsp Ginger garlic
 3 tbsp Red masala or biryani masala (wet)
 500 ml Inkomaas or sour milk
 500 ml Double thick plain yoghurt
Ground Spices
 1 tbsp Chili flakes
 1 tbsp Mix masala (dry)
 1 tbsp Meat tenderizer
 1 tbsp Garam masala
 2 tbsp Dhana jeeru
 2 tsp Salt
 1 tsp Turmeric
Whole Spices
 1 tsp Whole jeeru
 2 Cinnamon sticks
 4 Cloves
 3 Bay leaves
 2 Star anise
Rice
 5 cups Basmati rice
 1 tsp Oil
 3 tsp Salt
Additional ingredients for layering
 6 Potatoes
 1 Tin lentils in brine
 1 g Saffron
 ½ cup Oil
 ½ cup Dhania (freshly chopped)

Directions

But first, prep
1

Trim any fat off your leg mutton, or as best you can and wash it thoroughly. I request for larger pieces of meat from the butcher as it makes it easier to find once layered. Add it to a colander to drain off any excess water and cover with a tea towel.

2

Slice 6 onions as finely as you can. You can use a mandolin for this if you have one. Then add it to a non-stick pan. I like using this one because you don't need as much oil. Turn it onto medium heat.

3

While the onions are braising, add the whole spices to a small pan on medium heat and let sit for a few minutes to release the flavours, You can agitate it occasionally but do not let it burn as it can make the dish bitter. Remove from heat.

4

Let the onions braise for 15 mins until translucent. It will have reduced by half.

5

Now turn it onto high heat and stir occasionally until it becomes dark golden brown in colour.

6

At this point, remove half the onions and set aside. This will only be used again when layering the biryani. To the pan, add the ginger garlic and red/biryani masala along with 1 tbsp oil.

7

Let it simmer for a few minutes and stir it all together so it looks like this.

Marinating the meat
8

In a large tupperware, combine the yoghurt, inkomaas, smoked whole spices, ground spices and braised onion mix. I suggest using an old container as the spices may cause staining.

9

Now add the meat to the marinade and leave it overnight in the fridge to infuse all the flavours.

Cooking the meat, rice and potatoes
10

I use a pressure cooker to soften my meat due to the larger pieces. You can do it in the pot as well but it will take considerably longer.

11

Set the timer to 45 minutes and proceed to prepping the remainder of the ingredients.

12

Add saffron to a cup and add boiling water to cover. Let it sit for at least 30 minutes

13

Cut the potatoes in half but leave one whole. Add to a dish with a lid and add boiling water to cover. This step is optional but I have found it helps when steaming the biryani.

14

Wash your rice until the water runs clear and strain in a colander

15

Add rice to pot of boiling water with salt and oil and let cook for 5 minutes

Layering the biryani
16

You can use any size pot you'd like, I have been enjoying this one. It's flatter than usual but the steel is thicker so it doesn't burn the biryani and it's safe for oven use. At this point, you can turn the oven on to preheat at 180 degrees.

17

Cut the whole potato into 4 thick slices sideways and add to the bottom of the pot with oil.

18

Add half of the cooked meat and sauce as well as the rest of the potato halves.

19

Now add half the rice, half the tin of lentils, half of the onions you set aside and drizzle half of the saffron mixture.

20

Repeat the same layers using the remainder of the ingredients. Rice, lentils, onions and saffron and sprinkle with freshly chopped dhania.

21

Let steam in oven for 2 hours. It is optional to add foil to the inside of the pot lid but I like to do it to ensure no steam escapes.

22

Prepare papir and dhahi to serve with the biryani. You may optionally also serve kachoomer or add in boiled eggs if you'd like.

23

Enjoy!!!

Delicious & Guilt-free Mutton Biryani

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