Mutton Rogan Biryani

Mutton Rogan Biryani is a fragrant and flavorful Indian rice dish that combines tender, marinated mutton with aromatic basmati rice, infused with spices and herbs. This dish is a comforting meal that brings a taste of traditional Indian cuisine to your dinner table.

Ingredients

• Basmati rice - 200 grams
• Mutton (bone-in, cut into pieces) - 300 grams
• Onion (thinly sliced) - 1 large
• Tomato (chopped) - 1 medium
• Ginger-garlic paste - 1 tablespoon
• Plain yogurt - 100 grams
• Biryani masala - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Bay leaves - 2
• Cloves - 4
• Cardamom pods - 2
• Cinnamon stick - 1 inch
• Coriander leaves (chopped) - 2 tablespoons
• Mint leaves (chopped) - 2 tablespoons
• Ghee or vegetable oil - 3 tablespoons
• Salt - to taste
• Water - 500 milliliters

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. In a large bowl, marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Set aside for at least 30 minutes.
3. Heat ghee or oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
4. Add the sliced onions and cook until they turn golden brown. Then add the marinated mutton and cook for about 10-15 minutes until the mutton is browned.
5. Stir in the chopped tomatoes and biryani masala. Cook for an additional 5 minutes until the tomatoes soften.
6. Add 500 ml of water and bring it to a boil. Cover and simmer for about 30-40 minutes until the mutton is tender.
7. In a separate pot, bring water to a boil and add the soaked basmati rice with a pinch of salt. Cook until the rice is about 70% cooked (it should still have a bite). Drain the rice.
8. Layer the partially cooked rice over the mutton mixture in the pot. Sprinkle chopped coriander and mint leaves on top. Cover tightly with a lid and cook on low heat for another 15-20 minutes to allow the flavors to meld.
9. Once done, fluff the biryani gently with a fork and serve hot with raita or salad.

Nutrition

• Calories: 650
• Protein: 40 g
• Carbs: 70 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in essential vitamins and minerals from spices and herbs.

Tags