• Mutton Biryani

    Palms-Inspired Mutton Biryani: A Flavor-Packed Feast

    Welcome back to the Palms Restaurant & Lounge kitchen, where we’re turning up the flavor with a crowd-pleasing Mutton Biryani! This iconic dish layers tender, spiced mutton with fragrant basmati rice, creating a one-pot wonder that’s perfect for special occasions or a hearty family meal. Let’s dive into this aromatic adventure!

    Ingredients (Serves 4-6)

    For the Mutton Marinade:

    • 1.5 lbs (700g) mutton (goat or lamb), cut into medium pieces
    • 1 cup plain yogurt
    • 1 tbsp ginger-garlic paste
    • 1 tsp red chili powder
    • 1 tsp turmeric powder
    • 1 tsp garam masala
    • 1 tbsp lemon juice
    • Salt to taste

    For the Rice:

    • 2 cups basmati rice
    • 4 cups water
    • 2 bay leaves
    • 4 cloves
    • 2 cardamom pods
    • 1 cinnamon stick
    • 1 tsp salt

    For the Biryani:

    • 3 tbsp ghee or vegetable oil
    • 2 large onions, thinly sliced
    • 2 tomatoes, finely chopped
    • 2 green chilies, slit (optional)
    • 1 tbsp ginger-garlic paste
    • 1 tsp red chili powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • ½ tsp garam masala
    • ½ cup fresh cilantro, chopped
    • ½ cup fresh mint leaves, chopped
    • ¼ cup warm milk + pinch of saffron (soaked)
    • 10-12 cashews and raisins (optional, for garnish)
    • 1 tsp rose water or kewra water (optional, for aroma)

    Instructions

    1. Marinate the Mutton:
      • In a large bowl, combine mutton with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Mix well and marinate for at least 2 hours (overnight in the fridge for best results).
    2. Prepare the Rice:
      • Rinse basmati rice under cold water until clear. Soak for 30 minutes, then drain.
      • In a large pot, bring 4 cups of water to a boil. Add bay leaves, cloves, cardamom, cinnamon, and salt.
      • Add rice and cook until 70% done (about 5-6 minutes). Drain and set aside.
    3. Cook the Mutton:
      • Heat 2 tbsp ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and fry until golden brown (8-10 minutes). Remove half for garnish.
      • Add ginger-garlic paste and green chilies, sauté for 1 minute.
      • Stir in tomatoes, red chili powder, cumin, coriander, and garam masala. Cook until tomatoes soften (5 minutes).
      • Add marinated mutton and cook on medium-high for 10 minutes, stirring occasionally. Add ½ cup water, cover, and simmer on low for 45-60 minutes until mutton is tender. (Use a pressure cooker for 15-20 minutes to speed up.)
    4. Layer the Biryani:
      • In a heavy-bottomed pot, spread a layer of mutton gravy at the bottom.
      • Add a layer of par-cooked rice, sprinkle with saffron milk, some fried onions, cilantro, mint, and a few drops of rose water.
      • Repeat layers, ending with rice, saffron milk, remaining fried onions, cilantro, mint, and optional cashews/raisins.
      • Drizzle 1 tbsp ghee on top.
    5. Dum Cooking (Slow Steaming):
      • Cover the pot tightly with foil and a lid to trap steam. Cook on low heat for 25-30 minutes to let flavors meld.
      • Alternatively, place the pot in a preheated oven at 350°F (175°C) for 30 minutes.
    6. Serve & Savor:
      • Gently fluff the biryani to mix layers. Serve hot with raita, cucumber salad, or a boiled egg.
      • Enjoy the rich, aromatic flavors that make every bite a celebration!

    Pro Tips:

    • Tender Mutton: Marinate overnight and cook low and slow for melt-in-the-mouth texture.
    • Flavor Boost: Toast whole spices before adding to the rice for extra aroma.
    • Make it Quick: Use a pressure cooker for the mutton and pre-soaked rice to save time.

    This mutton biryani brings warmth and spice to your table, perfect for sharing with loved ones. At Palms, we’re all about creating memorable meals, and we hope this recipe becomes a favorite in your home!