Mutton Biryani Recipe- Authentic Bezaar Spiced Indian Rice Dish

Last Updated on 3 months by Neha Deshmukh

Mutton Biryani Recipe: Authentic Bezaar Spiced Indian Rice Dish

Hey everyone! If you’ve ever craved that deeply flavorful, aromatic biryani you get at the best Indian restaurants, you’re in the right place. I remember the first time I tried to make biryani at home – it felt a little daunting, but the incredible results were so worth it. Today, I’m sharing my go-to mutton biryani recipe, packed with authentic bezaar spices and guaranteed to impress.

Why You’ll Love This Recipe

This isn’t just any biryani. It’s a celebration of flavors! We’re talking tender, succulent mutton, fragrant basmati rice, and a spice blend that’ll transport you straight to India. It takes a little time, but the process is incredibly rewarding, and the aroma that fills your kitchen is simply divine. Plus, it’s perfect for special occasions or when you just want to treat yourself to something truly delicious.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 500 gm mutton
• 2 heaped tsp bezaar spices
• 0.5 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 4 garlic cloves
• 1 lime juice (from 1 count)
• Salt to taste
• 0.25 cup olive oil
• 2 large onions
• 2 medium tomatoes
• 2 cardamom pods
• 1 tsp black peppercorns
• 1 cinnamon stick
• 2 bay leaves
• 3-4 cloves
• 2 dried loomi (lime)
• 2 cups basmati rice
• 1 stock cube
• 0.5 bunch coriander
• 1 pinch saffron
• 1 tbsp ghee
• 1 small can chickpeas

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Bezaar Spices: A Deep Dive into this Traditional Blend
Bezaar is a magical blend, and honestly, it’s the heart of this biryani. It typically includes spices like cumin, coriander, fennel, cloves, cinnamon, and nutmeg. You can find pre-made bezaar spice blends at Indian grocery stores, or you can make your own for a truly customized flavor.

Mutton Selection: Choosing the Right Cut
I prefer using mutton shoulder or leg for biryani. These cuts have a good amount of fat, which keeps the meat tender and flavorful during the long cooking process. About 500 grams is perfect for a family of four.

Basmati Rice: The Importance of Quality & Aging
Basmati rice is essential for that fluffy, separate-grain texture. Look for aged basmati rice – it’s usually labeled as such. Aging the rice helps it cook up lighter and more fragrant.

Loomi (Dried Lime): Regional Variations & Flavor Profile
Loomi, or dried lime, adds a unique tangy and smoky flavor. It’s common in Gulf and Middle Eastern cuisines, and it’s become a beloved ingredient in many Indian biryanis. If you can’t find it, you can substitute with a squeeze of extra lime juice, but it won’t be quite the same.

Olive Oil vs. Traditional Oils for Biryani
Traditionally, ghee or mustard oil are used in biryani. I’ve found olive oil works well as a healthier substitute without sacrificing too much flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the mutton. In a bowl, combine the mutton with bezaar spices, turmeric powder, Kashmiri chilli powder, minced garlic cloves, lime juice, and salt. Let it sit for 10-15 minutes – this is where the magic starts!
2. Next, pressure cook the marinated mutton with 1 cup of water for 3 whistles. Once cooked, drain the mutton and reserve the stock. Add water to the stock to make a total of 3 cups.
3. Heat the olive oil in a large, heavy-bottomed pan. Fry the sliced onions until they’re beautifully browned and crispy. Remove half of the fried onions and set them aside for garnish – we’ll need them later!
4. Add the cooked mutton to the pan with the remaining onions and sauté for about 2 minutes.
5. Now, add the chopped tomatoes, cardamom pods, black peppercorns, cinnamon stick, bay leaves, cloves, and dried loomi to the pan. Cook until the tomatoes soften and release their juices.
6. Pour in the reserved mutton stock and add the stock cube. Bring the mixture to a boil, then gently stir in the basmati rice. Simmer until the water is almost completely absorbed.
7. Time for layering! Sprinkle the reserved fried onions, chopped coriander, saffron water (a pinch of saffron dissolved in a little warm water), ghee, and chickpeas over the rice.
8. Cover the pan tightly with a lid (a tight seal is crucial!). Steam on low heat for 15-20 minutes.
9. Finally, let the biryani rest for 5 minutes before fluffing it gently with a fork. Serve hot with a side of cooling yogurt or your favorite pickle.

Expert Tips

Want to take your biryani to the next level? Here are a few secrets:

Achieving the Perfect Biryani Layering Technique
Layering is key for flavor distribution. Don’t stir after layering – let the steam do its work!

Mastering the Dum Cooking Process
“Dum” cooking is the slow steaming process that makes biryani so special. A tight-fitting lid and low heat are essential. You can even seal the lid with dough for an extra airtight seal.

Tips for Tender Mutton
Marinating is your friend! The longer the mutton marinates, the more tender it will be. Pressure cooking also helps break down the fibers.

Variations

Let’s get creative!

Vegan Mutton Biryani (Using Plant-Based Alternatives)
Swap the mutton for jackfruit or soy chunks. Use vegetable broth instead of mutton stock and ensure your stock cube is vegan-friendly.

Gluten-Free Biryani Considerations
This recipe is naturally gluten-free, but always double-check the ingredients of your stock cube to ensure it doesn’t contain any gluten.

Spice Level Adjustments: Mild, Medium, and Hot
Adjust the amount of Kashmiri chilli powder to control the heat. For a milder biryani, use less chilli powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.

Festival Adaptations: Eid, Diwali, and Special Occasions
Biryani is a staple at celebrations! Feel free to add extra garnishes like fried nuts or dried fruits for a festive touch.

Serving Suggestions

Biryani is a complete meal in itself, but here are a few ideas for accompaniments:

• Raita (yogurt dip)
• Mirchi ka Salan (chilli curry)
• Pickle
• Fresh salad

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

What is Bezaar spice and where can I find it?
Bezaar is a traditional Indian spice blend. You can find it at Indian grocery stores or online. You can also make your own by combining cumin, coriander, fennel, cloves, cinnamon, and nutmeg.

Can I use a different type of rice for this biryani?
While basmati rice is ideal, you can use other long-grain rice varieties in a pinch. However, the texture won’t be quite the same.

How do I adjust the spice level to my preference?
Adjust the amount of Kashmiri chilli powder. Less for mild, more for hot!

What is the purpose of using loomi in biryani?
Loomi adds a unique tangy and smoky flavor that complements the spices beautifully.

Can I make this biryani ahead of time?
You can prepare the mutton and rice separately ahead of time. Assemble and cook the biryani just before serving for the best results.

How do I prevent the biryani from sticking to the bottom of the pot?
Use a heavy-bottomed pan and ensure there’s enough liquid. You can also place a flat tava (griddle) under the pan to distribute the heat evenly.

What is the best way to reserve and use the mutton stock?
The mutton stock is liquid gold! Use it in the biryani as directed, or freeze it for future use in soups, curries, or gravies.

Enjoy making this delicious Mutton Biryani! I hope it becomes a family favorite in your home, just like it is in mine. Happy cooking!