Mutton Biryani Recipe

INGREDIENTS (1 cup = 240ml) Marination for Mutton Biryani ½ kg mutton (cut) 1 tsp Catch red chili powder 1 tsp Biryani masala powder 1 tbsp ginger garlic paste ¼ tsp Catch turmeric powder ½ cup curd 1 ½ tbsp lemon juice fresh 1 tbsp oil (tenderizes meat) ½ tsp Salt To cook rice 2 cup Basmati rice 8 cups water 1 bay leaf ½ tsp Shahi jeera 3 cloves 1 cinnamon 3 green cardamom Dry Spices (for seasoning) 3 tbsp ghee/oil 1 bay leaf ¾ tsp Shahi jeera 4 green cardamoms 1 star anise 2-inch cinnamon 8 cloves Other ingredients 1 cup onions sliced thinly or 1/3 cup fried onions 2 green chilies 4 tbsp coriander and mint (for top layer) 4 tbsp mint leaves or coriander leaves (for seasoning) ½ cup yogurt 1 pinch saffron Accompaniments with Mutton Biryani:

  • Raita
  • Papad
  • Salan

Preparation for Mutton Biryani: 1) Marinate mutton with Catch red chili powder, biryani masala, ginger garlic paste, Catch turmeric powder, lemon juice, oil and salt. 2) Refrigerate for at least 4 hours. Overnight marination is best. 3) Wash rice and soak for 30-40 minutes. Drain it completely and set aside. Making Mutton Biryani Gravy (Salan) 1) Heat a heavy bottom pan with oil and add the dry spices. 2) Add onions, green chilies and fry till they turn golden brown and almost about to caramelize. Keep stirring to prevent burning. This is essential to get a good aroma. There must be enough oil to fry the onions. Set aside half the fried onions for garnishing. 3) Reduce the flame to low. Add the marinated mutton. Add half of the coriander and mint leaves, sauté for 3-4 minutes. 4) Cook covered on a low flame till the mutton turns soft and tender. Turn off the heat. Stir occasionally to prevent burning. Remember that the flame has to be low otherwise the mutton will turn hard. Making Biryani Rice 1) While the meat is cooking, bring water to boil in a large pot. Add dry spices and salt. Make sure the water is slightly salty. 2) When the water comes to a boil, add the drained rice. 3) Cook until 90% done. Drain the water off. 4) Soak saffron in a small bowl of milk and set aside. 5) The meat should be completely cooked by now. If still undone, cook till the meat turns soft and tender. Layering Mutton Biryani 1) Add the rest of the half cup curd to the cooked mutton. 2) Add chopped coriander and mint leaves, few fried onions and mix everything well. Check the salt and spice at this stage and adjust accordingly. 3) Layer the rice evenly over the cooked meat. 4) Sprinkle some chopped coriander leaves, mint leaves, fried onions and tbsp of ghee. 5) Lastly pour the saffron milk. 6) Cover the rim of the Biryani with a moist clean cloth or foil. 7) Place a heavy lid over the Biryani pot. 8) Heat an old tawa until very hot. Place the biryani pot over this tawa and cook on a low flame till 15 minutes. 9) Allow to rest for at least 15 minutes. 10) Serve Mutton Biryani with raita. Recipe Notes/Suggestions: 1) Do not use iron pots/pans for cooking Mutton. 2) Make sure your rice is not overcooked and if it has turned mushy, then do not use this rice for Biryani, make a fresh batch of rice. Other than the Mutton Biryani recipe, here are some other Indian dinner recipes and vegetarian lunch recipes that you can try making at home too, like


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