From the royal rasois (kitchens) of Nizams and Nawabs, comes Mutton Biryani, a regal one-pot meal prepared with utmost care and love. This dish is a delicious harmony between layers of fragrant biryani rice, spices, and herbs that are centred by juicy, tender meat! Marinate the meat with our 100% natural, Yellow Chilli Vegan Mayo, to indulge in an elevated culinary experience of this Hyderabadi gem.
Chef's note:
For the perfect biryani rice, avoid overcooking it, as that can cause the rice to break and become mushy or sticky. Strain the water immediately before you set aside the rice.
Ingredients:
- 5 tablespoons of Boombay's Yellow Chilli Vegan Mayo
- 300 grams of Basmati Rice
- 800 grams of Curry cut Mutton, Bone-in
- 400 grams of Curd
- 2 tablespoons of Garam Masala
- Salt to taste
- 2 tablespoons of Shahi jeera
- 1 Bay leaf
- 1 Cinnamon Stick
- 1 Green Chilli
- 3 Cloves
- 3 tablespoons of Ghee or Oil
- 1 tablespoon of Lemon Juice
- ½ cup of Fried Onion
- 4 tablespoons of Fresh cream
Products Used:
1
Prep
- Wash the mutton.
- Marinate it in yoghurt, Garam Masala, salt and Boombay’s Yellow Chilli Mayonnaise.
- Marinate for 30 mins if in a hurry or 2 hours if you have time or overnight if at leisure.
2
Cook
- Wash the rice thoroughly. Soak it in water for half an hour.
- Heat water in a deep pan on medium heat. Add salt, lemon juice, bay leaf and 1 pinch of jeera to the water.
- Add the soaked rice and cook until it is al dente.
- Drain the rice in a colander.
- Heat Oil/Ghee in a pan. Add all the spices. Add the marinated mutton along with green chilli. Cook it until it is soft and oil has separated.
- Layer the rice on the meat. Add some fried onion on top. Add the cream.
- Cover the pan tightly and cook on slow flame until the rice is fully cooked.
3
Garnish
Fried Onion.