Layered Mutton Biryani
Gosht Biryani
"
This biryani is a celebration of rich flavors and aromas that define Hyderabadi cuisine. It's a dish that brings families together, especially on special occasions.
"
Prep time:40 mins
Cook time:1 hr 10 mins
Total time:1 hr 50 mins
Protein
35g
Carbs
85g
Fat
35g
Calories
780 kcal
Servings:
6
Ingredients
basmati rice3 cups
(rinsed and soaked for 30 minutes)
mutton1.50 pounds
(bone-in, cut into chunks)
onions3 large
(thinly sliced)
tomatoes2 medium
(chopped)
plain yogurt1 cup
(whisked)
garlic paste2 tbsp
ginger paste2 tbsp
green chilies2
(slit)
ghee4 tbsp
vegetable oil3 tbsp
saltto taste
fresh cilantro0.50 cup
(chopped)
mint leaves0.50 cup
(chopped)
fried onions1 cup
(store-bought or homemade)
Directions
Marinate the Mutton
- In a large bowl, combine mutton chunks with garlic paste, ginger paste, turmeric, red chili powder, garam masala, salt, and yogurt.
- Mix well, cover, and let marinate in the refrigerator for at least 2 hours, preferably overnight.
Chef's tip: Marinating the mutton longer helps in tenderizing the meat and infusing it with flavors.
Cook the Rice
- Boil a large pot of salted water. Add bay leaves, cardamoms, cloves, and cinnamon sticks.
- Add soaked basmati rice and cook until 70% done. Drain and set aside.
Prepare the Mutton Masala
- Heat oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle.
- Add sliced onions and sauté until golden brown.
- Add chopped tomatoes and green chilies; cook until tomatoes soften.
- Add marinated mutton to the pot. Cook on high heat for 10 minutes, stirring occasionally.
- Lower the heat to medium and cook, covered, until the mutton is tender and the oil separates, about 25–30 minutes.
Chef's tip: Stir occasionally and add a splash of water if needed to prevent sticking.
Layer the Biryani
- In a large handi or heavy-bottomed pot, spread a layer of mutton masala.
- Top with half of the cooked rice. Sprinkle half of the fried onions, cilantro, and mint leaves.
- Repeat the layers with remaining rice, mutton, and herbs.
- Drizzle saffron milk over the top layer.
Dum Cooking
- Seal the pot with a tight-fitting lid or foil.
- Cook on low heat for 20 minutes. Turn off the heat and let it rest for an additional 10 minutes before serving.
Chef's tip: Dum cooking allows the flavors to meld together—ensure the lid is sealed well to trap the steam.
How did you like this recipe?
Click to rate
