Biryani is a delectable and aromatic rice dish that originated in the Indian subcontinent but has since gained popularity worldwide. This delightful culinary masterpiece combines long-grain Basmati rice with a flavorful blend of tender meat, such as chicken, mutton, or seafood, layered with fragrant spices, herbs, and sautéed onions. Rice and meat are carefully cooked together in a pot, allowing the flavors to meld harmoniously.
Ingredients for Biryani
Rice
I like to use long-grain basmati rice for biryani. Sella basmati rice is also good for biryani, especially for beginners. Soaking the rice for 30 minutes, helps them cook evenly, and they can fluff up beautifully.
Vinegar or lemon juice
Adding a little bit of vinegar or lemon juice when boiling the rice will give rice a beautiful white color and it fluffs up very nicely.
Mutton
In this recipe, I used mutton with bones. Mutton or lamb takes more time to cook. You can use an instant pot or pressure cooker to speed up the process or slow-cook the meat for 45 minutes or until it is tender.
Biryani Masala
I like to use a combination of Shan biryani masala. In addition to that, I always use cumin and coriander powder. Try to use a small quantity of salt because store-bought masalas already have salt.
Tomatoes and Yogurt
I like to use a combination of tomatoes and yogurt to make the korma for biryani. Tomatoes and yogurt paired with other spices give some sourness to the biryani and make the delicious korma.
Caramelized Onion
Take one large onion, slice it thinly, and cook on high heat until it turns light golden brown. It is important to not overcook the onions, once onions are light golden brown, take half of the onions out to be used in the layering. Don’t skip caramelizing onions because it makes a huge difference in taste.
Steaming the Biryani
In this recipe, I steamed biryani on the stovetop. In a big pot, add a layer of rice, then korma, and then the remaining rice. Tightly close the lid with the foil paper and steam on high heat for 3-5 minutes and then on low heat for 10-15 minutes. You can also steam rice in the oven. Preheat the oven to 350°F and steam the biryani for 25-30 minutes.
Food coloring
I used red food coloring. Usually, I sprinkle a little bit of red food color on the top layer. The yellow color is because of the turmeric.
What to serve with Mutton Biryani
Biryani is often served with raita, a cooling yogurt-based side dish, and a salad. Some people also enjoy biryani with tangy and spicy green chutney. The combination of these different elements creates a balance of flavors and textures that is satisfying. Biryani is a dish that brings people together. Its rich and complex flavors, along with its vibrant colors and enticing aroma, make it a delightful centerpiece for any table.
How to store leftover Mutton Biryani?
I like to store any leftover biryani in an airtight container for up to three days in a refrigerator or store it in a freezer for a couple of weeks. Follow my reheating the rice guide here.
Lamb Biryani
Ingredients
- 1.2 lbs lamb or more if you like to add more meat
- 1 cup oil
- 4 tbsp biryani masala
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 large onion
- 3 medium tomatoes
- 1/2 cup yogurt
- 2 cups water
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3-4 green chilies
Ingredients for rice
- 2 cups rice
- 2 tsp salt
- 10 cups Water to boil the rice
- 1 tbsp cumin seeds
- 5 green chilies
- 1 lemon sliced
- 1/2 tsp orange food color
Instructions
Make korma
- Peel and thinly slice onions and cut tomatoes.
- Add oil to a pan and then add sliced onions.
- Cook the onions until they turn light golden brown.
- Now take half of the onions out and in the remaining onions add ginger and garlic paste.
- Add meat and cook for 4-5 minutes or until the color changes.
- Add biryani masala, cumin, and coriander powder. Add tomatoes and cook for another 5 minutes.
- Add 2 cups of water and cook on medium heat for 45 minutes or until the meat is tender. You can also do this step in a pressure cooker or instant pot.
- Once the meat is tender, add yogurt and dry any excess water.
Cook rice
- Wash and soak basmati rice for 30 minutes.
- In a large pot, boil water. Add salt, cumin seeds, sliced lemon, and green chilies.
- Once water comes to a boil, add soaked rice and cook until 80% soft, and then drain the rice.
Layer biryani
- In a large pot, add a layer of rice, all of the meat, and top it with the remaining rice.
- Add green chilies, cilantro, and food coloring.
- Sprinkle caramelized onions and steam on high heat for 5 minutes and then on low heat for 10-15 minutes.
Video
Notes
- The amount of water will vary depending on how long meat is taking to become tender. You can add more water as needed.
- If you use an instant pot or a pressure cooker adjust the time accordingly.