Pakistani Lamb Biryani | Fragrant Rice & Spiced Mutton

 Pakistani Lamb Biryani | Fragrant Rice & Spiced Mutton

Pakistani mutton biryani is a gorgeous, aromatic dish — tender strips of lamb piled high in layers with aromatic spiced rice, and that unparalleled South Asian richness of flavor. Need a real recipe or are you just dreaming about it ? Either way, I've got you!

Here's a  authentic-style Pakistani mutton biryani with soft lamb and just-right spiced rice:

Pakistani Mutton Biryani (Serves 6)

 For the Mutton Marinade:

·        1 kg mutton/lamb (bone    in, medium    sized pieces)

·        1 cup yogurt

·        2 tbsp ginger garlic paste

·        1 tsp red chili powder

·        ½ tsp turmeric

·        1 tsp garam masala

·        Salt, to taste

·        1 tbsp lemon juice

 Optional: 

                                 ·        1 tbsp biryani masala

            ·        Marinate for minimum 2 hours (overnight is  )

 For the Rice:

·        3 cups basmati rice (soaked 30 mins, then drained)

 Whole spices: 

·        1 bay leaf, 4 green cardamoms, 4 cloves, 1 cinnamon stick, 1 star anise, 1 tsp cumin seeds

·        Salt to taste

·        Water for boiling

·        Parboil rice till 70% done. Drain.

 For the Biryani Gravy:    

·        2 large onions, thinly sliced

·        2 medium tomatoes, chopped

·        ½ cup cooking oil + 2 tbsp ghee

·        1 tsp cumin seeds

·        1 tbsp coriander powder

·        ½ tsp black pepper

·        1 slit green chili (optional)

·        Fresh coriander and mint leaves (handful each)

·        Saffron or yellow/orange food color + 2 tbsp milk

·        Fried onions (to be used as topping)

Assemble & Cook Steps:    

1. Prepare the Lamb:    

·        Heat oil and ghee in a big pot. Add cumin, then sliced onions          and sauté till golden brown.

·        Add marinated mutton and cook at full flame for 5–10 minutes until it turns brown.

·        Add tomatoes, sauté until oil separates and the meat is tender (add a splash of water if needed).

·        It should be thick and rich — not watery.

2. Layering:    

·        In a large pot, add a layer of mutton gravy.

·        Add a layer of rice.

·        Include mint, coriander, fried onions, saffron milk or food color.

·        All rice and meat layers, repeat the same.

3. Dum Cooking (Steaming):    

·        Cover with foil or a tight lid.

·        Simmer on low heat (tava underneath a big help!) for 25–30 mins.

·        Rest for 10 mins before serving.

 Serve With:

  ·        Raita (yogurt sauce)

  ·        Salad

  ·        Lemon wedges