Weekend calls for a delicious meal, but you’re too tired from the weekday hustles to put in a lot of effort! Worry not; this recipe of Mughlai Mutton Biryani is hassle-free and requires fewer efforts to make. Enjoy the royal flavours right at home using all the essential spices commonly found in every Indian kitchen. Want to know how to make this authentic recipe? Read on!
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How to Make Authentic Mughlai Mutton Biryani at Home
Blend red chillies and cashew nuts into a fine paste. In a bowl, mix mutton, ginger-garlic paste and beaten curd. Marinate for 2 hours.
In a wok, heat oil and add the chilli-cashew paste with 4 tablespoons of milk. Stir-fry for about a few seconds and add marinated mutton, onion, garam masala and salt. When the milk begins to separate, add a cup and a half of warm water and pressure cook until the mutton becomes tender.
In a deep bottomed pan, heat oil and sauté cinnamon, cardamom, cloves and bay leaves. Add the remaining milk, rice, green chillies, salt and enough water for the rice to cook. In another bowl, mix coriander, mint, fried onions and set aside.
In a pot, add a layer of rice and top it with mutton. Sprinkle half of the coriander-mint mixture and lemon juice. Add another layer of rice and drizzle saffron milk and ghee. Cover tightly and cook for about 30 minutes on extremely low flame.
Serve hot with a bowl full of raita, some lemon wedges and onions slices.
For cutting through the layered biryani easily, smear the pot with some ghee or clarified butter on the bottom and the sides.
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Frequently Asked Questions
What is the minimum time required to marinate the mutton?
You should marinate the mutton for at least 30 minutes.
Can I use lamb instead of goat mutton for this recipe?
Yes. You can use bone-in lamb shoulder pieces or biryani cuts for this recipe.