Spicy Mutton Donne Biriyani
Indulge in the aromatic flavors of this spicy Mutton Donne Biriyani, made with succulent mutton pieces, fragrant spices, and tender basmati rice. The slow-cooked mutton blends perfectly with the fragrant biriyani spices and is served in a crispy banana leaf bowl, adding a unique touch to this classic Indian dish.
ingredients
- 1 lb mutton, bone-in, cut into pieces
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 2 tomatoes, finely chopped
- 4 green chilies, slit
- 2 tablespoons biriyani masala powder
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala
- 1 cup plain yogurt
- 2 tablespoons ghee (clarified butter)
- 4 cups water
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
steps
- 1.
Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- 2.
In a large pan, heat ghee and sauté the sliced onions until golden brown. Remove half of the onions and set aside for garnishing.
- 3.
Add the ginger-garlic paste to the pan and cook for a minute. Then, add the mutton pieces and cook until browned.
- 4.
Add the chopped tomatoes, green chilies, biriyani masala powder, red chili powder, turmeric powder, and salt. Mix well and cook for 5 minutes.
- 5.
In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice and cook until 70% done. Drain any excess water.
- 6.
Spread half of the partially cooked rice over the mutton mixture. Sprinkle half of the garam masala powder.
- 7.
Layer the remaining rice over the top. Sprinkle the rest of the garam masala powder and pour the yogurt evenly.
- 8.
Cover the pot with a lid and cook on low heat for 20 minutes or until the rice and mutton are fully cooked and flavors are well blended.
- 9.
Serve the spicy Mutton Donne Biriyani hot, garnished with the reserved fried onions and fresh coriander leaves.
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