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Tender, succulent mutton and fragrant basmati rice cooked in a fiery, yogurt-based marinade. This Rajasthani specialty brings the royal flavors of Jodhpur to your table, with a unique smoky aroma and rich spices.
For 4 servings
Marinate the Mutton & Prepare Rice
Prepare the Birista (Fried Onions)
Cook the Mutton Korma
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
Tender, succulent mutton and fragrant basmati rice cooked in a fiery, yogurt-based marinade. This Rajasthani specialty brings the royal flavors of Jodhpur to your table, with a unique smoky aroma and rich spices.
This rajasthani recipe takes 110 minutes to prepare and yields 4 servings. At 850.92 calories per serving with 47.19g of protein, it's a advanced recipe perfect for lunch or dinner.
Par-boil the Rice
Layer and 'Dum' Cook the Biryani
Rest and Serve
Replace mutton with bone-in chicken. Reduce marination time to 2 hours and the korma cooking time to 20-25 minutes.
Substitute mutton with a mix of hearty vegetables like potatoes, carrots, cauliflower, and paneer. Par-boil the vegetables before adding them to the korma.
For an authentic smoky flavor, place a small steel bowl in the center of the layered biryani before sealing. Add a piece of live charcoal, pour a teaspoon of ghee over it, and immediately cover the pot to trap the smoke for 2-3 minutes before sealing for dum.
Mutton is an excellent source of high-quality protein, essential for muscle building, repair, and overall body function.
The combination of carbohydrates from basmati rice and fats from ghee provides a significant and sustained energy release.
Mutton contains essential minerals like zinc, phosphorus, and iron, which contribute to maintaining strong and healthy bones.
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that can support overall wellness.
A typical serving of approximately 380g contains around 650-750 calories, depending on the cut of mutton and the amount of ghee used.
It is a rich, celebratory dish. While high in protein from mutton, it is also high in calories and saturated fat from ghee. It's best enjoyed in moderation. To make it healthier, you can use leaner mutton and reduce the amount of ghee.
Yes, you can substitute mutton with bone-in chicken pieces. Reduce the marination time to 1-2 hours and the cooking time for the korma to about 20-25 minutes, as chicken cooks much faster.
Mushy biryani is usually caused by overcooking the rice. Ensure you only cook the rice to 70% doneness; it should still have a firm bite. Also, make sure the mutton gravy is thick and not watery before layering.
'Dum' is a slow-cooking technique where the biryani is cooked in a sealed pot on low heat. This traps the steam, allowing the rice and mutton to cook in their own juices and aromas, making the flavors meld together beautifully and the meat incredibly tender.