Donne Mutton Biryani
- 100 min
- medium
- Serves 4
Donne mutton biryani is a Karnataka biryani of mutton and seeraga samba rice in a mint, coriander and curd masala. Medium-spicy, serves 4, about 100 minutes.
You’ll need: Pressure Cooker
Ingredients
- Water, For Cooking650 ml
- Water, For Soaking500 ml
- Mutton750 grams
- Salt2½ tsp
- Turmeric Powder1.5 grams
- Oil2 tbsp
- Cinnamon3 grams
- Cloves1 grams
- Green Cardamom1 grams
- Bay Leaves1 grams
- Onion, Thinly Sliced2
- Ginger Garlic Paste1 tbsp
- Tomato, Chopped2
- Green Chilli, Roughly Chopped12 grams
- Mint Leaves15 grams
- Coriander Leaves15 grams
- Curd, Whisked½ cup
- Red Chilli Powder3 grams
- Seeraga Samba Rice400 grams
- Lemon Juice1 tbsp
- Ghee1 tbsp
Contains: milk.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 787kcal | 3148kcal |
| Protein | 48g | 194g |
| Carbohydrate | 91g | 362g |
| Fat | 26g | 104g |
| Fibre | 4.2g | 17g |
| Sugar | 5.3g | 21g |
Cookd masalas for mutton
Method
Get ready by slicing the onions, chopping the tomatoes and green chillies, and whisking the curd. Wash the mint and coriander leaves, then blend them with the green chillies and 2 tablespoons of curd in a mixie until smooth. Rinse the rice 2 to 3 times, soak it in 500 ml water for 20 minutes and drain it. Cut the mutton into medium bone-in pieces, or ask the butcher to cut it.
Add the mutton, salt, turmeric powder and 300 ml water to a pressure cooker. Pressure cook on medium flame for 6 whistles, then let the pressure release naturally for 10 to 15 minutes until the pressure pin drops. Open the cooker and check that the mutton is tender and no raw meat remains near the bone; if needed, pressure cook for 2 more whistles and release the pressure naturally. Transfer the mutton with its stock to a bowl and keep it aside.
Heat the oil in the same pressure cooker on medium flame for 1 minute until hot. Add the cinnamon, cloves, cardamom and bay leaf, then fry for 1 minute until the spices sizzle. Add the onion and fry for 6 to 8 minutes until golden.
Add the ginger garlic paste and fry on medium flame for 2 minutes until the raw smell goes. Add the tomato, green herb paste, remaining curd and red chilli powder. Cook for 7 to 8 minutes until the tomato softens and the oil shows at the sides.
Add the cooked mutton with its stock, drained rice, remaining 350 ml water and salt. Mix once and boil on high flame for 3 minutes until the liquid bubbles strongly and starts reducing.
Lower the flame and cover the cooker with its lid without fitting the whistle. Cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the flame and keep the biryani covered for 10 minutes.
Open the cooker and gently fluff the biryani. Add the lemon juice and ghee, then mix lightly and serve hot.
Before you start
- How long does Donne Mutton Biryani take?
- 1 hour 40 minutes from start to finish. That is 25 minutes of preparation and 1 hour 15 minutes of cooking.
- How many people does Donne Mutton Biryani serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Donne Mutton Biryani vegetarian?
- No, it contains meat or fish.
- Is Donne Mutton Biryani spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Donne Mutton Biryani?
- 750 grams Mutton, ½ cup Curd, 400 grams Seeraga Samba Rice, 1 tbsp Lemon Juice, 1.5 grams Turmeric Powder, 3 grams Cinnamon, and a few more listed on this page.
- Do I need a pressure cooker for Donne Mutton Biryani?
- Yes, this one is cooked under pressure.
- How many calories are in Donne Mutton Biryani?
- About 787 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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