Mutton Biryani Recipe

biriyani recipe photos

There are many recipes of biryani in India in the sense that they can incorporate different combinations of vegetables, meats, fish and seafood prepared with a base of Basmati rice to which is usually added saffron for flavour. The rice that is used in the case of biryani should be basmati, a long-grain and very aromatic rice. Biryani, as a good Indian dish, is heavily spiced with various condiments such as ghee or clarified butter, nutmeg, pepper, cardamom, cinnamon, ginger, garlic, onion and aromatic substances.

The mutton biryani we bring you today is not only tender, but uses the spices that have made us so famous to create a delicious dish. It is also very easy to prepare if we are careful to leave the meat marinating the day before. There are vegetarian versions, but the chicken or lamb are the most common, although there are also preparations with fish, pork, prawns and beef. Some locals sell their more or less spicy versions.

The plate arrived in India along with the Mughals. The most knowledgeable ones say that the legitimate Biryani is the one in which the rice is cooked along with the meats and the condiments, since there are versions in which the rice is later incorporated to the stew that contains the meats or vegetables. It is easily found in restaurants in India. One of the cities most famous for biryani in India is Hyderabad.

Preparation Time: 60 mins
Cooking time: 50 mins
Servings: 4 servings
Calories per serving: 225 calories per 100 gms


2 cups basmati rice
4 large pieces mutton
4 cardamom pods
1 inch cinnamon
1 tsp turmeric powder
1 tsp cumin seeds
4 cloves
1 tsp ginger paste
1 tsp garlic paste
1 green chilli
1 red chilli
2 onions
2 tbsp ghee
1 cup curd
2 pinches saffron
1 tbsp cashewnuts
salt to taste

Recipe Method:

Fry almonds,cashewnuts and raisins and keep aside.

Wash mutton and take it in a vessel. Grind green chillies, red chillies, ginger, garlic, half of the fried onion, turmeric powder and salt and mix them all, then add this mixture to the meat. Then add beaten curd to it, mix the stuff thoroughly. Leave the material for half an hour.

Heat half of ghee, add marinated mutton and pressure cook till done. Heat 2 tbsp ghee add cinnamon, cardamom and cloves, when it splutters take out the rice and spread it on the meat and spices mixture and fry a little, then add warm water till 1 inch above the rice level. Add salt to taste. Cook till rice is done, then spread on a plate and remove.

Take a heavy bottom vessel and line it with butter. Place the prepared mutton and cover with rice and dot with ghee. Make deep holes in the rice then add the saffron milk and sprinkle fried nuts and crisp fried onion. Cover tightly and seal with aluminium foil and cloth or dough. Allow to cook on low flame for 25 minutes. Turn off the stove. Leave for 15 minutes.

Mutton biryani is ready to serve.