Loading...
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.
For 4 servings
Marinate the Mutton (2 hours+)
Prepare Rice, Onions, and Potatoes (30 minutes)
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
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.
This odia recipe takes 135 minutes to prepare and yields 4 servings. At 858.96 calories per serving with 46.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton Curry (50-60 minutes)
Layer and 'Dum' Cook the Biryani (30 minutes)
Rest and Serve (15 minutes)
Replace mutton with chicken pieces. Reduce marination time to 1 hour and the curry cooking time to about 20-25 minutes.
Substitute mutton with a mix of hearty vegetables like carrots, beans, cauliflower, and paneer. Par-boil or sauté the vegetables before layering.
Increase the amount of red chili powder and green chillies, or add a teaspoon of black pepper powder to the marinade for extra heat.
Add a few hard-boiled and lightly fried eggs along with the potatoes during the layering process for an extra element.
Mutton is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
This dish provides a good amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The combination of carbohydrates from rice and fats from ghee and mutton provides a significant amount of energy, making it a fulfilling and hearty meal.
Spices like turmeric, ginger, and garlic contain anti-inflammatory and antioxidant compounds that can support overall health and immunity.
A typical serving of approximately 475g contains around 650-750 calories, depending on the fat content of the mutton and the amount of ghee and oil used.
It is a rich, celebratory dish. While mutton provides high-quality protein and iron, the dish is high in calories and saturated fats. It's best enjoyed in moderation. To make it healthier, use leaner cuts of mutton and reduce the amount of ghee.
Absolutely. You can cook the mutton in a heavy-bottomed pot or a Dutch oven. It will take longer, about 60-75 minutes on low, covered heat, until the mutton is tender. Ensure you check occasionally and add a splash of hot water if it looks dry.
'Dum' is a slow-cooking technique where food is cooked in a sealed container on low heat. This method traps steam, allowing the ingredients to cook in their own juices, which makes the biryani intensely aromatic and flavorful.
The rice was likely overcooked during the initial boiling. It's crucial to cook it only to 70% doneness, where it still has a firm bite. It finishes cooking with the steam during the 'dum' stage. Using aged, long-grain basmati rice also helps prevent mushiness.
You can do the prep work in advance: marinate the mutton overnight and fry the onions (beresta) a day before. The final biryani tastes best when freshly made, but leftovers can be stored in the refrigerator for up to 2 days and reheated gently.