A vibrant green mutton biryani made with a freshly blended paste of chillies, mint, coriander, and curry leaves. Tender mutton, fluffy basmati rice, golden potatoes, and boiled eggs slow-steamed to perfection.
Ingredients
The Green Marinade
- 20 fresh green chillies
- 5 fresh red chillies
- 40 g fresh mint leaves
- 40 g fresh dhania (coriander)
- 5 sprigs fresh curry leaves
- ½ cup (125ml) lukewarm water
The Mutton and Spices
- 3 kg mutton
- 2 cups (500ml) maas (medium cream)
- 2 medium onions (chopped)
- 2 medium tomatoes (chopped)
- 1 sprig fresh curry leaves (scrunch to release flavor)
- 2 tsp vadouvan
- 2 tsp turmeric
- 10 garlic cloves (crushed)
- 3 tbsp coarse salt (to taste)
- 250 g margarine
- 2 tbsp vegetable oil
- 5 small potatoes
- 1 tbsp garam masala
- 3 tbsp ginger and garlic paste
Rice
- 3½ cups (500g) basmati rice
- 2 tbsp coarse salt (to taste)
- 1 cinnamon stick
- 1½ tsp turmeric
Boiled Eggs
- 10 eggs
- 1 tsp bicarb
Instructions
Make the Green Marinade
- Add the green and red chillies to a blender and blend until fine. Then add the mint, coriander, curry leaves, and water and blend everything together until you have a smooth, vibrant green paste. Set aside.
Boil the Eggs
- Bring a pot of water to a boil and add the bicarbonate of soda. Gently lower the eggs in and boil for 8 minutes. Transfer to cold water to stop the cooking, then peel and set aside.
Cook the Rice
- Wash the rice under cold water until the water runs clear to remove the excess starch. Then transfer to a large pot with plenty of water, add the turmeric, salt, and cinnamon stick, and bring to a boil. Cook until the rice is fully cooked and fluffy, about 45 minutes, then drain and set aside.
Cook the Mutton
- In a large pot, combine the mutton with the maas, green marinade, onions, tomatoes, and scrunched curry leaves and mix well. You can cook immediately or leave it to marinate for an hour, but if you have the time, cover and refrigerate overnight.
- Add the vadouvan, turmeric, crushed garlic, salt, margarine, garam masala, ginger and garlic paste, and vegetable oil directly over the meat. There is no need to add water, the mutton and maas will release their own liquid as it cooks. When the mutton is about halfway done, place the sliced potatoes on top. Don’t stir them in, just let them sit in the gravy until cooked through. Continue cooking until the mutton is fully tender.
Combine and Steam
- Add the cooked rice directly into the pot with the mutton and gently fold everything together until the rice and mutton are combined. Tuck the boiled eggs in as you mix. If you prefer a layered look for serving, you can finish with a layer of rice on top.
- Cover the pot by placing the lid firmly on top – you want no steam escaping. Put it on the lowest heat on your stovetop to prevent burning. Alternatively, you can place the pot into a preheated oven at 180°C – just make sure your pot is oven-safe before you do this, as not all pots can go in the oven. Either way, leave it for an hour to steam and don’t lift the lid.
Serve
- Serve and enjoy with raita, tomato and onion salad, carrot sald or dhal.
Notes
- The green marinade is the heart of this recipe - use fresh herbs only, not dried.
- You don't need to add water to the pot. The mutton and maas release their own liquid as they cook.
- For the best flavour, marinate the mutton overnight in the green paste.
- Place the potatoes on top of the mutton halfway through cooking - don't stir them in as this would cause them to break apart and lose their shape.
- If using the oven for the steam stage, make sure your pot is oven-safe before you do this - not all pots can withstand oven heat and the handles or lids may crack or warp.
- I don't recommend freezing this biryani - the rice goes mushy and the fresh herb flavour dulls once thawed.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day.