Best Mutton Biryani Recipe

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Mutton Biryani Recipe

Discover the best mutton biryani recipe using top biryani mutton masala for an instant, flavorful meat biryani. Find tips for the best mutton biryani near me and make your perfect biryani at home!

Classic Indian Recipe for Mutton Biryani

Serves four to five people; takes thirty minutes to prepare.

Time Spent Cooking: 1.5 to 2 hours

Marination ingredients:

500g of bone-in, cleaned, and sliced mutton

One cup of thick yogurt curd

Two tablespoons of garlic-ginger paste

Two teaspoons of powdered red chili

One teaspoon of powdered turmeric

One teaspoon of garam masala

One tablespoon of lemon juice

Add salt to taste.

Two cups of basmati rice, soaked for half an hour, for the rice

One bay leaf

Four cloves

Two green cardamoms

One little cinnamon stick

One star anise (not required)

Five to six black peppercorns

Add salt to taste.

To make Biryani Masala, cut two large onions thinly.

Two slit green chilies

1/4 cup of mint leaves, chopped

1/4 cup of coriander leaves, chopped

For garnish, use half a cup of fried onions (birista).

Two teaspoons of ghee

Three teaspoons of oil

Two teaspoons of heated milk soaked with a few strands of saffron

Half a teaspoon of optional rose water

Half a teaspoon of optional kewra water

Instructions

First, let the mutton marinate.

Combine the mutton, yogurt, garam masala, turmeric, red chili powder, ginger-garlic paste, lemon juice, and salt in a bowl.

Place it in the refrigerator to marinate for at least two hours, or better yet, overnight.

Step 2: Bring the rice to a boil

Add salt, peppercorns, cinnamon, star anise, bay leaf, cloves, cardamoms, and peppercorns to boiling water.

When the rice is 70% cooked, add the soaked rice; the grains should still be able to bite through.

After draining, lay the rice out to cool on a platter.

Step 3: Get the Mutton Masala ready.

In a pressure cooker or heavy-bottomed pan, heat the oil and ghee.

Sliced onions should be fried till golden brown.

Add marinated meat and green chilies. Cook for five minutes over high heat.

Cover, lower the heat, and simmer until the mutton is soft. (If necessary, pressure cook for three to four whistles.)

Add the coriander leaves and mint after it has cooked.

Layer the biryani in step four.

Start stacking in a large pot with a heavy bottom (or the same pan):

A coating of mutton masala comes first,

Then a rice layer that has been cooked,

Add some kewra water, rose water, saffron milk, and fried onions.

Continue layering until all of the rice and meat has been used.

Place the remaining garnishes on top.

Step 5: Steaming or Dum Cooking

To capture steam, cover the pot tightly with a lid (or dough).

Cook for 20 to 25 minutes over a very low heat.

As an alternative, cook the tava on a griddle underneath the saucepan over low heat.

Step 6: Take a Break and Serve

Before opening, give the biryani ten minutes to rest.

Serve hot, gently fluffing up the layers.

Serving Ideas for Mutton Biryani 

Raita with Cucumber

Curry with spicy peppers, or Mirchi Ka Salan

Eggs boiled (optional)

Lemon wedges with onion rings

Expert Advice

Using high-quality basmati rice has a significant impact.

until prevent overcooking during dum, always cook rice until only 70% done.

Dum cooking at low and slow intensifies the flavor.

Make your own fried onions if you can; they taste richer than store-bought ones.