Aromatic long-grain basmati rice and tender mutton pieces slow-cooked in layers with fried potatoes and a blend of subtle spices. This signature biryani from Odisha is a true feast for the senses, milder than its fiery counterparts but incredibly flavorful.
Prep45 min
Cook90 min
Soak30 min
Servings4
Serving size: 1 portion
859cal
46gprotein
101gcarbs
Ingredients
500 g Mutton (bone-in, curry cut)
2 cup Basmati Rice (long grain)
2 medium Potatoes (peeled and halved)
3 large Onions (2 thinly sliced for beresta, 1 finely chopped)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Aromatic, melt-in-mouth Odia Mutton Biryani with tangy raita – pure comfort food!
This odia dish is perfect for lunch. With 948.96 calories and 51.370000000000005g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
1 cup Vegetable Oil (for frying)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
2 tsp Biryani Masala
1 tsp Salt (for marination)
2 pcs Bay Leaf
4 pcs Green Cardamoms
4 pcs Cloves
1 inch Cinnamon Stick
0.25 cup Mint Leaves (chopped)
0.25 cup Coriander Leaves (chopped)
1 pinch Saffron Strands
3 tbsp Warm Milk
1 tsp Kewra Water (optional)
1 cup Water (for mutton gravy)
Instructions
1
Marinate the Mutton (2 hours+)
In a large bowl, combine the mutton pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, biryani masala, 1 tsp salt, and half of the chopped mint and coriander leaves.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for more tender and flavorful meat.
2
Prepare Rice, Onions, and Potatoes (30 minutes)
Wash the basmati rice gently until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely before cooking.
In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (bay leaf, green cardamoms, cloves, cinnamon stick) and 2 tsp of salt. Add the drained rice and cook for 5-7 minutes until it is 70% cooked (al dente). Immediately drain the rice in a colander and set aside.
Thinly slice 2 large onions. Heat 1 cup of oil in a pan over medium-high heat. Fry the onions in batches until they turn deep golden brown and crispy. Remove with a slotted spoon and spread on a paper towel to drain excess oil. This is your 'beresta'.
In the same oil, fry the potato halves until they are golden brown on all sides and about halfway cooked. Remove and set aside.
3
Cook the Mutton Curry (50-60 minutes)
Finely chop the remaining large onion.
In a heavy-bottomed pot or pressure cooker, heat 4 tbsp of ghee over medium heat. Add the chopped onion and sauté for 7-8 minutes until it turns golden brown.
Add the chopped tomatoes and slit green chillies. Cook for 5-6 minutes until the tomatoes become soft and mushy.
Add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 5-7 minutes, stirring continuously, until it changes color and the masala is fragrant.
Add 1 cup of water and 0.5 tsp salt. Stir well. If using a pressure cooker, cook for 5-6 whistles (about 20-25 minutes). If using a pot, cover and cook on low heat for 60-70 minutes, or until the mutton is tender.
Once the mutton is cooked, add the fried potato halves. Simmer for another 5 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken slightly.
4
Layer and 'Dum' Cook the Biryani (30 minutes)
In a small bowl, soak the saffron strands in 3 tbsp of warm milk for 10 minutes.
Select a heavy-bottomed pot for layering. Spread half of the 70% cooked rice evenly at the bottom.
Arrange the entire mutton and potato curry over the rice layer.
Sprinkle half of the fried onions (beresta), and the remaining chopped mint and coriander leaves over the mutton.
Gently spread the remaining rice to form the top layer.
Garnish the top with the remaining beresta, the saffron-infused milk, and kewra water (if using).
Cover the pot with a tight-fitting lid. To seal it perfectly for 'dum', you can place a clean kitchen towel under the lid or seal the edges with dough.
Cook on high heat for 2 minutes, then reduce the heat to the absolute lowest setting and cook for 20-25 minutes. A tawa (griddle) can be placed under the pot for even heat distribution.
5
Rest and Serve (15 minutes)
Turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This allows the flavors to meld together.
Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers lightly.
Serve hot with your favorite raita or a simple onion-tomato salad.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.