Arabic Mutton Biryani

Ingredients

• 1.5 tbsp Coriander seeds (For Arabic spice mix)
• 1.5 tbsp Cumin seeds (For Arabic spice mix)
• 1.5 tbsp Black peppercorns (For Arabic spice mix)
• 1 tsp Cloves (For Arabic spice mix)
• 11 Green cardamom (For Arabic spice mix)
• 6.5 Cinnamon sticks (For Arabic spice mix)
• 2 Star anise (For Arabic spice mix)
• 3 Dried lemons (For Arabic spice mix)
• 2.5 Bay leaves (For Arabic spice mix)
• 1 tsp Turmeric powder (For Arabic spice mix)
• 750 g Mutton mix boti (For stock; edible meat weight)
• 1.5 tsp Ginger garlic paste (For mutton stock)
• 1.5 tsp Salt (Or to taste; for stock)
• 3 Cinnamon sticks (For stock)
• 1 Black cardamom (For stock)
• 2 Cloves (For stock)
• 2 Bay leaves (For stock)
• 4 cup Water (For stock)
• 0.5 cup Clarified butter (Desi ghee; for gravy)
• 1 Cinnamon stick (For gravy)
• 1 tsp Cumin seeds (For gravy)
• 3 Onion (Medium, sliced)
• 2 Tomatoes (Medium, chopped)
• 0.5 tbsp Ginger garlic paste (For gravy)
• 1.5 tsp Salt (Or to taste; for gravy)
• 1.5 tsp Coriander powder (For gravy)
• 0.5 tbsp Red chilli powder (Or to taste)
• 1.5 tsp Cumin powder (For gravy)
• 0.5 tsp Turmeric powder (For gravy)
• 0.75 cup Yogurt (Whisked)
• 500 g Sella rice (Boiled with salt and whole spices until 50% done)
• Fried onion (Amount not specified; for layering and garnish)
• Fresh coriander (Chopped; for layering and garnish)
• Mint leaves (Chopped; for layering and garnish)
• 2 tbsp Lemon juice (For layering)
• Yellow food color (Amount not specified)
• 2.5 tbsp Clarified butter (Desi ghee; for finishing)

Steps

1. 1

   Combine the coriander seeds, cumin seeds, black peppercorns, cloves, green cardamom, cinnamon sticks, star anise, dried lemons, bay leaves, and turmeric powder for the Arabic spice mix.

2. 2

   Dry-roast the Arabic spice mixture until fragrant, as shown in the video.

3. 3

   Prepare the mutton stock by combining the mutton, ginger-garlic paste, salt, cinnamon sticks, black cardamom, cloves, bay leaves, and water.

4. 4

   Cover and cook over a medium-low flame until the meat is tender, about 35–40 minutes.

5. 5

   Reserve ½ cup of the prepared stock, as shown in the video.

6. 6

   Heat the clarified butter and add one cinnamon stick and the cumin seeds.

7. 7

   Add the sliced onions and cook them in the ghee until softened and browned.

8. 8

   Add the chopped tomatoes and mix well. Cook until the tomatoes are soft, about 2–3 minutes.

9. 9

   Add the ginger-garlic paste, salt, coriander powder, red chilli powder, cumin powder, and turmeric powder. Mix into the tomato and onion mixture.

10. 10

    Add the whisked yogurt and cook it into the gravy until combined.

11. 11

    Add the tender mutton and the prepared Arabic spice mix to the gravy, then mix well.

12. 12

    Add the reserved stock to the mutton gravy and combine.

13. 13

    Prepare the sella rice by boiling it with salt and whole spices until it is 50% done, then drain it.

14. 14

    Layer the partially cooked rice over the mutton gravy.

15. 15

    Top with fried onion, chopped mint, chopped fresh coriander, lemon juice, and yellow food color.

16. 16

    Drizzle the remaining clarified butter over the biryani.

17. 17

    Cover and cook on high flame for 5 minutes to build up the steam.

Notes

The source does not specify the quantities of fried onion, fresh coriander, mint, yellow food color, or the whole spices used to boil the rice. The video explicitly indicates reserving ½ cup stock and steaming the assembled biryani covered over high heat for 5 minutes.

Nutrition per serving

• main
• biryani
• Pakistani
• mutton
• rice dish
• spiced
• family meal
• stovetop