Mutton biryani is a South Asian rice dish layered with spiced mutton, partially cooked basmati rice, herbs and fried onions, then finished together over gentle heat. Calories in one plate vary with serving size and the amount of oil or ghee, so this recipe gives a practical estimate alongside a measured, flavorful version.
Answer: One serving of this recipe has approximately 700–800 calories, with an estimated midpoint of about 750 calories. The estimate assumes four equal portions and includes the rice, mutton, yogurt, oil and garnishes; actual calories change with the cut of meat, trimming and serving size. It is an estimate, not a laboratory analysis.
Ingredients
- 1½ cups (300 g) basmati rice
- 1¼ lb (570 g) bone-in mutton pieces, or boneless lamb; trim excess visible fat
- ½ cup (120 g) plain whole-milk yogurt
- 2 medium yellow onions (about 300 g), thinly sliced
- 3 tbsp (45 ml) neutral oil, divided
- 1 tbsp (15 g) ghee, divided
- 1 tbsp (15 g) ginger-garlic paste, or 2 tsp each finely grated ginger and garlic
- 1½ tsp fine salt, divided, plus more for the rice water
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp Kashmiri chili powder or mild paprika
- ½ tsp ground cumin
- ½ tsp garam masala
- 1 small cinnamon stick (about 2 in/5 cm)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- 3 tbsp (12 g) chopped fresh cilantro
- 2 tbsp (6 g) chopped fresh mint
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) warm milk, optional
- A pinch of saffron threads, optional; turmeric-colored milk is not a flavor-equivalent substitute
Instructions
- Rinse the rice in several changes of cool water until the water is less cloudy. Cover with fresh water and soak for 20 minutes, then drain. Meanwhile, mix the mutton with yogurt, ginger-garlic paste, coriander, turmeric, chili powder, cumin, garam masala and ¾ tsp salt. Set aside while preparing the onions and other ingredients.
- Heat 2 tbsp (30 ml) oil in a heavy, lidded pot over medium heat. Add the sliced onions and cook, stirring often, for 12–15 minutes, until deeply golden but not burnt. Transfer them to a plate. If the pot browns too quickly, lower the heat; burnt onions can make the biryani bitter.
- Add the remaining 1 tbsp (15 ml) oil to the pot. Add the cinnamon, cardamom, cloves and bay leaf; stir for 30 seconds. Add the marinated mutton and scrape in all the marinade. Cook uncovered for 8–10 minutes, stirring occasionally, until the meat is no longer raw on the outside and the mixture is bubbling.
- Pour in 1 cup (240 ml) water and bring to a simmer. Cover, reduce the heat to low and cook for 40–55 minutes, checking every 15 minutes and adding a splash of water if the pot looks dry. The mutton should be tender; timing varies by cut and size. Check a thick piece with a food thermometer: USDA FSIS safe minimum for whole cuts of lamb and goat is 145°F (63°C) followed by a 3-minute rest. For tender biryani, continue simmering beyond that temperature if needed. If using a covered pressure cooker, follow its manufacturer’s instructions and verify doneness with a thermometer.
- While the mutton cooks, bring a large pot of water to a boil with about 2 tsp salt. Add the drained rice and boil for 5–6 minutes, until the grains are elongated but still have a firm center. Drain promptly. The rice will finish cooking with the meat, so do not boil it until fully soft.
- When the mutton is tender, taste the gravy and adjust the salt. It should be moist but not soupy; simmer uncovered briefly if there is excess liquid. Stir in the lemon juice and half the cilantro and mint. Scatter half the fried onions over the meat.
- Spread the drained rice evenly over the mutton. Top with the remaining onions, cilantro and mint. If using saffron, steep it in the warm milk for 5 minutes and drizzle over the rice; otherwise, use plain warm milk or omit it. Dot with 1 tbsp (15 g) ghee.
- Cover the pot tightly and cook over the lowest heat for 15–20 minutes. To prevent scorching, use a heat diffuser or set the pot over a flat griddle. Turn off the heat and let it rest, covered, for 10 minutes. Gently lift rice and mutton together into four portions, taking care not to mash the grains.
Tips
- For a closer calorie estimate, weigh the finished biryani and divide it into four equal portions. A larger plate or fatty, untrimmed mutton can add considerably more; oil and ghee are also major contributors.
- Bone-in mutton brings flavor but takes longer to soften. Boneless lamb works too; cut it into even pieces and begin checking tenderness earlier. Do not shorten the cooking solely to meet the clock.
- Use a heavy pot with a tight-fitting lid, and keep the final heat low. A thin pot or high flame can scorch the bottom before the rice steams through.
- Fried onions may be prepared ahead, but keep them covered at room temperature only while assembling the meal. Refrigerate cooked biryani within 2 hours; see storage guidance below.
Serving Suggestions
Serve hot with cucumber raita, sliced onion and lemon wedges. A simple salad of tomato, cucumber and herbs adds freshness, while a small bowl of salan or another light curry can make the meal more substantial. Portion the biryani before adding sides if you are tracking the calories in one plate, since accompaniments change the total.
Variations
For a milder pot, reduce the chili powder to ½ tsp; for more heat, serve sliced green chilies separately. If Kashmiri chili powder is unavailable, mild paprika gives color but less of its distinct flavor. Mint can be replaced with extra cilantro, though the aroma will be less cooling. Saffron is optional and adds fragrance rather than being essential to the method. For boneless lamb, use the same weight and check tenderness sooner; leaner pieces may need careful attention to prevent drying.
Storage and Reheating
Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. Keep for 3–4 days at 40°F (4°C) or colder. For longer storage, freeze promptly in airtight portions; best quality is generally maintained for about 2–3 months. Thaw in the refrigerator, not on the counter.
Reheat only the portion you plan to eat, covered with a spoonful of water, in a microwave or covered pan until steaming throughout and at least 165°F (74°C). Stir or turn the portion for even heating, then check the temperature with a food thermometer. Avoid repeatedly cooling and reheating the whole batch.
Frequently Asked Questions
How many calories are in one plate of mutton biryani?
This recipe is estimated at about 750 calories per one-quarter batch serving, with a reasonable range of 700–800. A restaurant plate may be larger or contain more oil, ghee or fatty meat, so its calorie count can differ substantially.
What counts as one plate?
Here, one plate means one of four equal portions made from the listed ingredients. For the most consistent estimate, divide the finished pot into four portions rather than serving by eye.
Can I make the biryani less calorie-dense?
You can reduce the oil to 2 tbsp (30 ml) total and omit the finishing ghee, use lean trimmed mutton and serve a measured portion. The rice and meat still contribute energy, and the result may be less rich, but the cooking method remains the same.
Can I use lamb instead of mutton?
Yes. Boneless lamb is a practical substitute and is often more tender; bone-in lamb also works. Because cuts and piece sizes vary, cook until tender and use a thermometer rather than relying only on the suggested time.
Why is my rice mushy?
It may have boiled too long before layering, or the mutton gravy may have been too wet. Drain the rice when its center is still firm, and simmer excess gravy uncovered before adding the rice. Keep the final steaming heat very low.
Can I prepare it ahead?
You can marinate the mutton covered in the refrigerator for up to 24 hours, and fry the onions ahead. Keep raw mutton refrigerated and separate from ready-to-eat ingredients. For the best rice texture, cook and layer the biryani close to serving time; refrigerate cooked leftovers promptly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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