This dish is truly a labour of love, and I like to think of this style of breyani as an art form. I have the fondest memories of this type of breyani. My grandfather used to do some work for Manjra’s, a renowned establishment in Durban known for making and catering the most heavenly breyani. Every Friday, he would bring home containers of Masala Mutton Breyani, sour milk, and the best soji I have ever tasted.
Masala Mutton Breyani
This breyani stands apart from the layered or one-pot styles we are generally accustomed to. You can distinctly taste the masala and the buttery rice, and the combination of the two creates an explosion of flavour that is so satisfying. I call it a labour of love because making Mutton Masala Breyani requires patience and precision. It’s all about timing and the care you put into every step. I shared a brief video of the process on my socials and mentioned that it took me five years to feel confident enough to make this breyani. I was so afraid of getting it wrong! My husband often recalls a memory from his childhood when he visited his friend Irfaan’s house. Irfaan’s mom had made Mutton Masala Breyani, and the memory of it has stayed with him ever since. He describes it as though he tasted it just yesterday. I can only imagine how incredible it must have been to eat a breyani so memorable that it lingers in one’s mind for years. When I got the chance to collaborate with Spekko rice, I decided to give Masala Mutton Breyani a try. I meticulously measured each ingredient to adapt the recipe for someone attempting it for the first time. While it does take time, I promise this is the best breyani I’ve ever made. If you prefer soft, tender meat, I recommend using lamb, as it cooks faster and adds incredible richness. I can’t wait for you to try my Durban-style Mutton Masala Breyani recipe. If you do, please drop a comment and let me know how it turned out!
Ingredients
- RICE
- 3 cups Spekko Saman White Rice
- 1 Teaspoon Salt
- 1 star anise
- 3 elachi cardamom pods
- 2 cinnamon sticks
- 3 cloves
- 1 bay leaf
- 1/2 cup cooked brown masoor lentils
- 1/2 teaspoon egg yellow powder
- 1 tablespoon butter
- GREEN MARINADE
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 2 sprigs curry leaves
- 2 –3 green chillies
- 1/2 cup water
- MUTTON MARINADE
- 1 –1.2 kg lamb
- 3 grated tomatoes
- 4 tablespoons Kashmiri Special Mix Masala I use the one from Gorimas
- 2 teaspoons garam masala
- 2 teaspoons dhania-jeera powder
- 1 teaspoon turmeric
- 1/2 cup plain yoghurt
- 1 cup water
- 1/2 cup fried onions
- 2 pinches saffron diluted with a dash of hot water
- 2 teaspoons ginger and garlic paste
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil optional
- MASALA INGREDIENTS
- 1 sliced onion
- 3 potatoes mixed with 1 teaspoon egg yellow powder, Salt
- 1/4 –1/2 cup ghee
- 1 bay leaf
- 2 cloves
- 2 elachi cardamom pods
- 1 star anise
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon jeera cumin seeds
- 1 cup hot water
- 1 cup cooked brown masoor lentils
- Handful of coriander for garnish
Instructions
- Begin by washing the 3 cups of rice until the water runs clear. Soak the rice for an hour (optional, but this helps the rice cook faster). Bring the rice to a boil, add the whole spices and salt, and cook until 90% done. Strain and cover with a lid to keep the rice soft and fluffy.
- Create a green paste by blending coriander, mint leaves, curry leaves, green chillies, and water until smooth.
- Marinate the meat with all the masalas listed above, fried onions, ginger and garlic paste, plain yoghurt, saffron diluted in water, green paste, grated tomatoes, salt, and your preferred oil. Mix thoroughly until the meat is well coated. Let it marinate overnight or for a few hours.
- Peel and halve or quarter the potatoes. Wash them and mix with a little oil, egg yellow food colouring, and salt. Set aside.
- Fry the sliced onions with all the whole spices until soft and slightly browned.
- Add the marinated mutton to the pot. Coat the mutton with the fried onions and cook on medium heat until the meat is half-cooked. Check occasionally and add small amounts of hot water if the meat begins to stick or dry out.
- Once the mutton is half-cooked, add a cup of water and place the potatoes on top of the masala. Let them cook for 10 minutes, then mix them into the pot and continue cooking.
- Colour the rice with powdered egg yellow colouring. Remove 2 1/2 cups of cooked rice and set aside. Mix half a cup of cooked lentils into the remaining rice, which will be served with the masala mutton.
- Remove the potatoes once they are cooked. This ensures they stay whole and intact.
- When the gravy starts to thicken and the meat is fully cooked, you will notice oil rising to the surface. Add a cup of cooked masoor dal and mix it into the mutton.
- Add the 2 1/2 cups of cooked rice and a tablespoon (or more, if desired) of butter. Taste and adjust for salt. Mix everything gently to combine.
- Place the cooked potatoes on top of the masala breyani and garnish with fresh coriander.
- To serve, plate some of the plain rice set aside earlier, along with the masala breyani. Pair it with carrot salad and sour milk salad, and enjoy this labour of love!
Notes
Rice Texture: For fluffy, separate grains, avoid overcooking the rice. Cooking it to 90% ensures the rice won’t become mushy during the final layering.
Marination: For the most flavourful meat, marinate the mutton overnight. If pressed for time, a minimum of 2 hours will still work. Meat Cuts: If you prefer a softer texture, lamb is ideal. Mutton adds more depth of flavour but may take longer to cook.
Cooking the Masala: Always cook the masala on medium heat to avoid burning the spices, which can result in bitterness. Add water gradually if it dries out too quickly. Presentation Tips
Garnish generously with coriander leaves and serve with carrot salad or a cooling cucumber raita to balance the richness of the breyani. Ingredient Substitutions
Ghee: For a healthier option, use a mix of ghee and vegetable oil. However, ghee adds the authentic richness this dish is known for. Timing Tips
Start by cooking the rice and preparing the green marinade while the meat marinates to save time.
Ensure the potatoes are cooked through but firm when added to the dish; this helps them hold their shape during final assembly. Storage and Leftovers
Breyani tastes even better the next day as the flavours meld together. Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently with a splash of water to restore moisture.
Marination: For the most flavourful meat, marinate the mutton overnight. If pressed for time, a minimum of 2 hours will still work. Meat Cuts: If you prefer a softer texture, lamb is ideal. Mutton adds more depth of flavour but may take longer to cook.
Cooking the Masala: Always cook the masala on medium heat to avoid burning the spices, which can result in bitterness. Add water gradually if it dries out too quickly. Presentation Tips
Garnish generously with coriander leaves and serve with carrot salad or a cooling cucumber raita to balance the richness of the breyani. Ingredient Substitutions
Ghee: For a healthier option, use a mix of ghee and vegetable oil. However, ghee adds the authentic richness this dish is known for. Timing Tips
Start by cooking the rice and preparing the green marinade while the meat marinates to save time.
Ensure the potatoes are cooked through but firm when added to the dish; this helps them hold their shape during final assembly. Storage and Leftovers
Breyani tastes even better the next day as the flavours meld together. Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently with a splash of water to restore moisture.
