Mutton Biryani—rich, aromatic, and layered with tender meat and spiced rice.
🍛 Mutton Biryani
🛒 Ingredients
For the mutton:
- 1 kg mutton (bone-in preferred) Mutton
- 1 cup yogurt
- 2 large onions (fried or sliced)
- 2 tbsp ginger-garlic paste
- 2–3 green chilies
- 1 tsp turmeric
- 2 tsp red chili powder
- 2 tsp biryani masala
- Salt to taste
- 1/2 cup oil or ghee
Whole spices:
- 2 bay leaves
- 4 cloves
- 4–5 black peppercorns
- 2 green cardamoms
- 1 cinnamon stick
For rice:
- 3 cups basmati rice Basmati rice
- Salt
- Whole spices (same as above)
For layering:
- Fresh coriander leaves
- Mint leaves
- Saffron soaked in milk (optional)
- Fried onions
🔥 Step 1: Cook the Mutton
- Heat oil/ghee in a pot.
- Add whole spices and let them splutter.
- Add onions and fry until golden.
- Add ginger-garlic paste and green chilies.
- Add mutton, salt, turmeric, chili powder, and biryani masala.
- Cook until mutton is browned.
- Add yogurt and simmer until mutton is tender and gravy is thick.
🍚 Step 2: Cook the Rice
- Soak basmati rice for 30 minutes.
- Boil water with salt and whole spices.
- Add rice and cook until 70% done (slightly firm).
- Drain immediately.
🍲 Step 3: Layer the Biryani
- In a heavy pot:
- First layer: mutton gravy
- Second layer: rice
- Sprinkle fried onions, coriander, mint
- Drizzle saffron milk or ghee
- Repeat layers if needed.
🔥 Step 4: Dum (Steam Cooking)
- Seal pot with foil or tight lid.
- Cook on low heat for 20–30 minutes.
- Let it rest for 10 minutes before serving.
😋 Result
You’ll get:
- Fragrant, fluffy rice
- Juicy, tender mutton
- Deep, spiced aroma with layered flavor
If you want, I can also give you:
- Karachi-style spicy biryani version
- Quick 1-hour pressure cooker method
- Or restaurant-style plating tips 🍽️
