Authentic Pakistani Mutton Biryani Recipe for Eid ul Adha

Mutton Biryani Recipe for Eid ul Adha

Mutton Biryani is a flavorful and aromatic dish that is a staple in Pakistani households during Eid ul Adha. This dish symbolizes celebration and hospitality, often served to guests and family members.

Ingredients:

For the Marinade:

• 1 kg mutton, cut into pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons lemon juice

For the Biryani:

• 3 cups basmati rice
• 4 tablespoons ghee or vegetable oil
• 3 large onions, thinly sliced
• 2 large tomatoes, chopped
• 4 green chilies, slit
• 1 cup fresh coriander leaves, chopped
• 1 cup fresh mint leaves, chopped
• 2 teaspoons cumin seeds
• 4-5 cloves
• 2-3 bay leaves
• 4-5 green cardamom pods
• 1 black cardamom pod
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 1/2 cup milk
• A pinch of saffron (soaked in 2 tablespoons warm milk)
• 1 teaspoon kewra water (screw pine essence)
• Salt to taste

Instructions:

1. Marinating the Mutton:

• In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
• Add the mutton pieces and mix well to coat them evenly with the marinade.
• Cover and refrigerate for at least 4 hours, preferably overnight for best results.

1. Preparing the Rice:

• Wash the basmati rice thoroughly and soak it in water for 30 minutes.
• In a large pot, bring plenty of water to a boil. Add salt and the soaked rice.
• Cook the rice until it is 70% cooked (the rice should still be firm).
• Drain the rice and set aside.

1. Cooking the Mutton:

• In a heavy-bottomed pot, heat 2 tablespoons of ghee or oil.
• Add the cumin seeds, cloves, bay leaves, green cardamom pods, black cardamom pod, cinnamon stick, and black peppercorns.
• Sauté for a minute until the spices release their aroma.
• Add the marinated mutton and cook on high heat for 5-7 minutes, stirring occasionally.
• Reduce the heat, cover, and cook until the mutton is tender (this may take about 45 minutes to an hour). Add water if necessary to prevent burning.

1. Frying the Onions:

• In a separate pan, heat the remaining ghee or oil.
• Add the sliced onions and fry until golden brown and crispy.
• Remove half of the fried onions and set aside for garnishing.

1. Layering the Biryani:

• In the pot with the cooked mutton, layer half of the cooked rice over the mutton.
• Sprinkle half of the chopped coriander, mint leaves, green chilies, and fried onions over the rice.
• Repeat the layers with the remaining rice, coriander, mint leaves, green chilies, and fried onions.
• Drizzle the saffron milk and kewra water over the top.

1. Dum Cooking:

• Cover the pot tightly with a lid. If the lid is not tight, seal the edges with dough to trap the steam.
• Cook on low heat (dum) for 20-25 minutes.
• Turn off the heat and let the biryani rest for another 10 minutes before serving.

Serving Tips:

• Serve hot with raita (yogurt sauce) and salad.
• Garnish with fresh coriander and mint leaves for an added burst of freshness.

Cultural Significance:

Mutton Biryani is more than just a dish; it’s a celebration of Pakistani heritage and culinary tradition. Eid ul Adha, also known as the “Festival of Sacrifice,” commemorates the willingness of Prophet Ibrahim to sacrifice his son as an act of obedience to God. In remembrance, families sacrifice an animal, usually a goat or sheep, and share the meat with family, friends, and the less fortunate. Mutton Biryani, made from the sacrificed meat, is a testament to the spirit of sharing and generosity that defines this festival.

Enjoy your delicious Mutton Biryani, and Eid Mubarak!