Tender mutton pieces and fragrant basmati rice cooked with the unique, aromatic Goda masala. This one-pot biryani from Maharashtra is a hearty and flavorful meal, perfect for a special Sunday lunch.
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, 1 tbsp of Goda masala, red chili powder, turmeric powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4 hours or overnight.
2
Prepare Birista and Saffron Milk
Heat vegetable oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onion and fry, stirring frequently, for 10-12 minutes until they are uniformly golden brown and crisp. Be careful not to burn them.
Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
Tender mutton pieces and fragrant basmati rice cooked with the unique, aromatic Goda masala. This one-pot biryani from Maharashtra is a hearty and flavorful meal, perfect for a special Sunday lunch.
This maharashtrian recipe takes 105 minutes to prepare and yields 4 servings. At 985.06 calories per serving with 44.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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In a pressure cooker, heat the ghee over medium heat. Add the whole spices: bay leaves, cinnamon stick, cloves, and green cardamoms. Sauté for 30-45 seconds until fragrant.
Add the 2 finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the marinated mutton and sear on high heat for 5-7 minutes, stirring occasionally, until the mutton is browned on all sides.
Stir in the chopped tomatoes and slit green chilies. Cook for 5 minutes until the tomatoes soften and turn pulpy.
Add the remaining 1 tbsp of Goda masala and 1 cup of water. Mix well, scraping the bottom of the cooker.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low and cook for 20-25 minutes (or about 5-6 whistles) until the mutton is tender. Allow the pressure to release naturally.
4
Parboil the Rice
While the mutton is cooking, bring 5-6 cups of water to a rolling boil in a large pot.
Add 1.5 tsp of salt to the boiling water.
Drain the soaked basmati rice and add it to the pot. Cook for 6-7 minutes until the rice is 70-80% cooked. The grains should have a slight bite to them.
Immediately drain the rice completely in a colander and set aside.
5
Layer and 'Dum' the Biryani
Once the pressure has released, open the cooker. You should have tender mutton in a thick, flavorful gravy.
Gently spread the parboiled rice in an even layer over the mutton curry. Do not mix.
Sprinkle half of the fried onions (birista), chopped mint leaves, and chopped coriander leaves over the rice.
Drizzle the saffron-infused milk evenly over the top.
Cover the pressure cooker with its lid (without the whistle) or a tight-fitting lid. To create a better seal, you can place a clean kitchen towel under the lid.
Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process, known as 'dum', will cook the rice to perfection and infuse it with aromas.
6
Rest and Serve
Turn off the heat and let the biryani rest, covered, for at least 10-15 minutes. This allows the flavors to meld.
Open the lid and gently fluff the rice from the sides using a fork or a flat spatula, slightly mixing the rice and mutton layers as you serve.
Garnish with the remaining fried onions and serve hot with a side of cucumber raita or solkadhi.
Pro Tips
1Use good quality, long-grain basmati rice for the best texture and aroma.
2Marinating the mutton overnight yields the most tender and flavorful results.
3Fry the onions (birista) on medium heat for an even, golden color. High heat can burn them quickly.
4Ensure the rice is only 70-80% cooked before layering. Overcooked rice will turn mushy during the 'dum' process.
5Goda masala is key to the authentic Maharashtrian flavor. If unavailable, a mix of garam masala, a pinch of stone flower (dagad phool), and desiccated coconut can be a substitute.
6Letting the biryani rest after the 'dum' is a crucial step. It allows the steam to settle and the flavors to distribute evenly.
7For a richer flavor, you can add a tablespoon of ghee on top of the rice before starting the dum process.
Recipe Variations
Vegetarian
Vegetarian
Replace mutton with 500g of cubed paneer, mushrooms, or a mix of vegetables like carrots, potatoes, and cauliflower. Reduce the cooking time for the vegetable base accordingly.
Chicken Version
Chicken Version
Substitute mutton with 500g of bone-in chicken pieces. Reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Spicier
Spicier
Increase the amount of green chilies to 5-6 or add an extra 1/2 tsp of red chili powder to the marinade for more heat.
Richer Flavor
Richer Flavor
Add a handful of fried cashews and raisins along with the birista during the layering step for a touch of sweetness and crunch.
Health Benefits
✨
Excellent Source of Protein
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
✨
Rich in Iron
Mutton provides heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
⚡
Provides Sustained Energy
The basmati rice offers complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer.
✨
Anti-inflammatory Spices
The biryani is flavored with spices like turmeric, ginger, and cloves, which are known for their natural anti-inflammatory and antioxidant properties.
Frequently Asked Questions
What is Goda Masala and can I substitute it?
Goda Masala is a unique Maharashtrian spice blend known for its slightly sweet and pungent aroma, containing spices like coconut, sesame seeds, and stone flower (dagad phool). While it's best for authenticity, you can substitute it with regular garam masala, but the flavor profile will be different. Adding a teaspoon of roasted desiccated coconut to garam masala can bring it closer.
How do I get perfectly separate, fluffy rice grains?
The key is to not overcook the rice initially. Boil it only until it's 70-80% done—it should still have a firm bite. Draining it completely and then slow-steaming it on 'dum' allows it to cook through with the steam from the mutton gravy, keeping the grains separate and fluffy.
Can I make this biryani without a pressure cooker?
Yes. To cook the mutton without a pressure cooker, use a heavy-bottomed pot (like a Dutch oven). After searing the mutton, add the water, bring it to a simmer, then cover and cook on low heat for 60-75 minutes, or until the mutton is tender. You may need to add a little more water if it dries out. Then proceed with layering and dum in the same pot.
Is Maharashtrian Mutton Biryani healthy?
It's a balanced meal but is calorie-dense. Mutton provides high-quality protein and iron. However, the use of ghee and oil makes it high in fat. It can be part of a healthy diet when eaten in moderation. To make it healthier, you can reduce the amount of ghee and oil used.
How many calories are in one serving of this biryani?
One serving of this Maharashtrian Mutton Biryani (approximately 425g) contains an estimated 650-750 calories. The exact number can vary based on the fat content of the mutton and the amount of oil and ghee used.
How can I store and reheat leftovers?
Store leftover biryani in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a tablespoon of water over the biryani and microwave for 2-3 minutes or heat it in a covered pan on the stovetop over low heat until warmed through. The added water helps to steam the rice and prevent it from drying out.
