The secret to a great mutton biryani is choosing the right cut. Mutton cut pieces cook evenly, stay tender, and hold the flavours of the marinade and spices. With the right mutton biryani cut Pieces and proper slow cooking, you can make biryani that tastes rich, juicy, and aromatic at home.

Why the Right Cut Matters

Not all mutton biryani cut pieces are equal when it comes to biryani. Smaller pieces may dry out, while large cuts may take longer to cook. Mutton Hub’s special biryani cut pieces are perfect for layered cooking — tender, evenly sized, and fresh. Using the right cut:

• Ensures even cooking with rice
• Helps the masala penetrate fully for a rich flavour
• Saves time and effort during prep

Ingredients (Serves 4)

Meat Masala:

• 🗹 500g Mutton Biryani Cut (Special Pieces)
  
• 🗹 2 tbsp yogurt
  
• 🗹 2 tsp ginger-garlic paste
  
• 🗹 1 tsp turmeric powder
  
• 🗹 1½ tsp red chili powder
  
• 🗹 1 tsp coriander powder
  
• 🗹 1 tsp garam masala
  
• 🗹 Salt to taste
  
• 🗹 2 tbsp oil
  

For the Rice:

• 🗹 2 cups Basmati rice
  
• 🗹 4 cups water
  
• 🗹 2–3 cloves
  
• 🗹 2–3 green cardamoms
  
• 🗹 1 bay leaf
  
• 🗹 1-inch cinnamon stick
  
• 🗹 Salt to taste
  

For Layering & Garnish:

• 🗹 2 medium onions, thinly sliced and fried until golden
  
• 🗹 ¼ cup fresh coriander leaves, chopped
  
• 🗹 ¼ cup fresh mint leaves, chopped
  
• 🗹 1–2 green chilies, slit
  
• 🗹 Saffron strands soaked in 2 tbsp warm milk (optional)
  
• 🗹 2 tbsp ghee
  

Pro Tip: Marinate the mutton in yogurt and spices for at least 30 minutes for tender, flavorful pieces.

Step-by-Step Cooking Method

Step 1: Marinate the mutton

Mix mutton pieces with yogurt, ginger-garlic paste, turmeric, chili, coriander powder, and salt. Let it rest for 30–45 minutes. This tenderises the meat and enhances flavour.

Step 2: Prepare the rice

Rinse basmati rice until the water runs clear. Boil water with whole spices (such as cloves, cardamom, bay leaf, and cinnamon) and salt. Add rice and cook until 70% done. Drain and set aside.

Step 3: Cook the meat masala

Heat oil in a heavy-bottomed pan. Add marinated mutton and cook on medium heat until the pieces are browned and partially cooked. Add a little water if needed to prevent sticking.

Step 4: Layer the biryani

In a deep pan, layer half of the partially cooked rice, then all the cooked mutton, followed by the remaining rice. Sprinkle fried onions, chopped coriander, mint leaves, green chilies, and saffron milk on top. Drizzle ghee evenly.

Step 5: Dum cooking (Slow cook)

Cover the pan tightly with a lid or foil. Cook on low flame for 25–30 minutes, allowing the flavours to meld and the meat to become tender.

Step 6: Serve hot

Gently fluff the biryani before serving to mix layers without breaking the meat pieces. Pair with raita or a side salad for a complete meal.

Tips for Perfect Biryani with Special Mutton Cuts

• Use fresh mutton biryani cuts from Mutton Hub for tenderness.
  
• Avoid overcooking rice; it will finish cooking during dum.
  
• Marinate for at least 30 minutes — overnight marination gives even better flavor.
  

Layer carefully: rice at the bottom and top prevents meat from sticking and ensures even cooking.

Health & Nutritional Benefits

• Mutton is high in protein, iron, and vitamin B12, supporting energy and immunity.
• Using fresh, locally sourced cuts ensures hygienic, chemical-free meat.
• Homemade biryani is lower in oil and sodium than restaurant or frozen alternatives.

Get your Mutton Biryani Cut (Special Pieces) from Mutton Hub for the best taste and tenderness. Freshly cut, hygienic, and ready to cook—call us today. 📞

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