Ramzan Special Mutton Biryani Recipe

Description:

A rich and flavorful biryani, the Ramzan Special Mutton Biryani is a vibrant spectacle of colors and aromas. The golden-brown rice is studded with tender, succulent pieces of mutton, the deep red of the spices adding a captivating contrast. The fragrant saffron threads lend a luxurious touch and the aroma of warm spices and herbs fills the air. Garnished with fried onions and fresh herbs, this dish is as visually appealing as it is delicious. The rice is perfectly cooked, fluffy, and absorbs the delicious flavors of the mutton and spices, creating a truly unforgettable culinary experience.

Ingredients:

• - 1 kg mutton, cut into 2-inch cubes
• - 1 large onion, finely chopped
• - 2 tomatoes, finely chopped
• - 1 cup yogurt
• - 2 tbsp ginger-garlic paste
• - 1 tsp turmeric powder
• - 1 tsp red chili powder
• - 1 tsp garam masala
• - 1/2 tsp cumin powder
• - 1/2 tsp coriander powder
• - 1/4 tsp saffron strands, soaked in 1/4 cup warm milk
• - 2 bay leaves
• - 4 cloves
• - 2 green cardamoms
• - 1 cinnamon stick
• - 1/2 cup mint leaves, chopped
• - 1/2 cup coriander leaves, chopped
• - 2 cups basmati rice, soaked for 30 minutes
• - 4 cups water
• - 2 tbsp ghee or vegetable oil
• - Salt to taste
• - Fried onions for garnish (optional)
• - Fresh mint sprigs for garnish (optional)

Instructions:

1. 1. Marinate the mutton: In a large bowl, combine the mutton, yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Mix well and let it marinate for at least 2 hours, or preferably overnight in the refrigerator. This allows the flavors to meld and the meat to become tender.
2. 2. Sauté the onions and aromatics: Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown. This should take about 8-10 minutes. Add the bay leaves, cloves, green cardamoms, and cinnamon stick and sauté for another minute until fragrant.
3. 3. Cook the tomatoes and spices: Add the chopped tomatoes to the pot and cook until they soften, about 5-7 minutes. Stir in the marinated mutton and cook for 5 minutes, stirring occasionally, until the meat is lightly browned on all sides.
4. 4. Simmer the mutton: Add 2 cups of water to the pot, bring to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the mutton is tender. Check and stir occasionally. If the liquid reduces too much before the mutton is tender, add a little more water as needed.
5. 5. Prepare the rice: While the mutton simmers, rinse the soaked basmati rice under cold water until the water runs clear.
6. 6. Layer the biryani: Once the mutton is tender, gently stir in the soaked saffron milk. Add the rinsed rice to the pot, spreading it evenly over the mutton. Pour in the remaining 2 cups of water, ensuring the rice is submerged. Add salt to taste. Cover the pot tightly and cook over low heat for 15-20 minutes, or until the rice is cooked and fluffy. Do not lift the lid during this time.
7. 7. Rest and Garnish: Once the rice is cooked, turn off the heat and let the biryani rest, covered, for 10 minutes to allow the flavors to meld. Fluff gently with a fork and garnish with fried onions (optional), chopped cilantro and mint, and fresh mint sprigs (optional) before serving.
8. 8. Serve hot: Serve the Ramzan Special Mutton Biryani hot, preferably with raita (yogurt dip) and a side salad.