Mutton Biryani is a classic Indian rice dish made by layering fragrant basmati rice with marinated mutton, herbs, and aromatic spices. Slow dum cooking allows the flavors to blend beautifully, resulting in a rich, flavorful, and celebratory dish perfect for special occasions and family meals.
Ingredients
For marination
- Mutton – 1 kg (with bone, cleaned)
- Curd (yogurt) – 1 cup
- Ginger garlic paste – 2 tbsp
- Red chilli powder – 2 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Biryani masala – 2 tsp
- Lemon juice – 2 tbsp
- Salt – as needed
- Mint leaves – 1 cup (chopped)
- Coriander leaves – 1 cup (chopped)
- Green chillies – 3–4 (slit)
For rice
- Basmati rice – 4 cups
- Water – plenty for boiling
- Salt – as needed
- Bay leaf – 1
- Green cardamom – 4
- Cloves – 6
- Cinnamon – 1 inch
- Shahi jeera – 1 tsp
For layering
- Onions – 4 large (thinly sliced & fried till golden)
- Saffron – few strands soaked in ¼ cup warm milk
(or milk + pinch of food color) - Ghee – 3 tbsp
- Oil – 3 tbsp
- Rose water or kewra water – 1 tsp (optional)
Preparation Method
1. Marinate the mutton
- Mix all marination ingredients with mutton.
- Cover and rest for at least 2 hours (overnight gives best flavor).
2. Cook the rice
- Wash and soak basmati rice for 30 minutes.
- Boil water with whole spices and salt.
- Add rice and cook till 70% cooked.
- Drain and keep aside.
3. Cook the mutton
- Heat oil + ghee in a heavy-bottom vessel.
- Add marinated mutton and cook on medium flame.
- Cover and cook till mutton is 80–90% cooked and gravy thickens.
4. Layer the biryani
- On cooked mutton, spread a layer of rice.
- Add fried onions, mint, coriander, saffron milk.
- Repeat layers if needed.
- Sprinkle rose/kewra water and little ghee on top.
5. Dum cooking
- Seal lid with dough or cover tightly.
- Cook on very low flame for 25–30 minutes.
- Rest for 10 minutes before opening.
6. Serve
- Gently mix and serve hot with:
- Mirchi ka salan
- Onion raita
- Lemon wedges
Tips
- Do not overcook rice.
- Marination time is key for soft mutton.
- Cook on low flame during dum to avoid burning.
Variations
- Pressure cooker method: Cook mutton separately till soft, then layer.
- Spicy Andhra style: Add more green chillies and chilli powder.
- Kacchi biryani: Raw marinated mutton layered directly with rice and dum cooked longer.