Skip to main content

Mutton Biryani Recipes for Any Occasion

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

mutton-biryani-recipes-for-any-occasion

Mutton Biryani Recipe

Ingredients:

Gluten free

Meat
1 kg: Lamb or goat meat on bone

Produce
2: Bay leaves
1/3 cup: Caramalised onions or fried onions
1/4 cup: Coriander, tightly packed Leaves
1 tbsp: Coriander, Powder
16: Garlic cloves
3 inches: Ginger piece
1/4 cup: Golden fried onions
8: Green chile
1/4 cup: Mint, leaves
2: Onions, large
5: Potatoes, medium
2: Tomatoes, large

Pasta & grains
4 cups: Basmati rice, Long Grain

Baking & spices
1 tsp: Caraway seeds
5: Cardamom
5: Cardamom, Green
3 1/2 inch: Cinnamon stick
9: Clove
1/2 tbsp: Garam masala, Powder
3 tsp: Kashmiri red chili powder
1 tsp: Peppercorns
1 generous pinch: Saffron
1: Salt
1: Star anise
1 tsp: Turmeric, Powder

Oils & vinegars
8 tbsp: Vegetable oil

Nuts & seeds
2 tsp: Cumin seeds

Dairy
4 tbsp: Ghee
1 cup: Yoghurt, Thick

Liquids
2: Water

Instructions:

  • In a large bowl, add ground masala paste, ¼ cup birista, whisked yogurt and garam masala powder along with salt.
  • Add clean and washed mutton and mix well. Allow the mutton to marinate for atleast 2 hours under refrigeration.
  • Clean and wash biryani rice and soak it for 45 minutes, strain the rice and set it aside.
  • Heat 3 tablespoons of oil in a pan, add potato cubes. Fry the potatoes until golden, take them out and set it aside. Heat reamining oil in a handi, add sliced onions, salt and fry until pink and soft. Add cinnamon sticks and cumin seeds and cook. Fry until the onions starts picking up golden colour, do not over brown or burn it. Add marinated mutton and saute on high 5-6 minutes until raw small goes off. Add turmeric powder, red chili powder and coriander powder and mix. Add 2 cups of water, cover and cook the mutton until tender. Keep stirring at regular intervals, if water dries up, you may add more.
  • Add tomato slices, fried potatoes and chilies and cook for another 6-8 minutes. In a large pot, add enough water, bay leaves, cinnamon sticks, shajeera (or cumin seeds), cloves, cardamom, star anise, ghee and salt. Bring it to a boil. Once the water starts boling, strain the soaked rice and add into boiling water. Cook the rice until 80 percent done. Immediately strain the water and set the rice aside.
  • In a large pot in which you want to dum (slow cook) the biryani, add half the cooked rice as a bottom layer. Add cooked mutton masala and spread evenly. Sprinkle mint leaves, 1 tablespoon ghee, ½ of the soaked saffron and birista on the mutton.Add the remaining rice over the mutton layer evenly. Add remaining ghee, saffron milk and reserved oil that we scooped out from the mutton masala. Put a clean cotton cloth over the top and cover it with the lid putting heavy weight on the top of the lid. Cook the mutton biryani for 20 minutes, first on high flames for 5 minutes and then simmer for 15 minutes. Let it to rest for 15 minutes.
mutton-biryani-recipes-for-any-occasion

Mutton Biryani Recipe

Ingredients:

Meat
2 cut into pieces: 900 gms mutton on the bones
1: Mutton gravy, cooked

Produce
1/3 cup: Cilantro or coriander, leaves
1/2 cup: Coriander
5: Green chilies
1/2 cup: Mint
1/3 cup: Mint, leaves

Condiments
1 tbsp: Ginger garlic paste

Pasta & grains
600 g: Basmati rice
1: Basmati rice, cooked

Baking & spices
1: 1" piece mace
1/2 tbsp: Biriyani masala powder, Homemade
3: Cardamoms, Green
1: Cinnamon stick
4: Cloves
1 1/4 tbsp: Garam masala, Powder
2: Salt
1: Star anise

Dairy
2/3 cup: Ghee
1/2 cup: Saffron milk
1 cup: Yogurt

Other
null: 1/2 cup birista
3 tbsp: Homemade biriyani msala powder
null: a small piece of muslin/cotton cloth to make a pouch
1/2 tsp: Shahi jeera

Scroll to Continue

Instructions:

  • In a deep bottomed pot or saucepan bring enough water to roaring boil. Add the soaked basmati rice, ghee, salt and the small temporary spices pouch. Bring the rice to a roaring boil too and immediately turn down the heat to medium. Cook the rice until 80% done.
  • Drain the rice immediately, and spread it on a large plate.
  • Wash the mutton pieces well and pat them dry completely. Next, add all the ingredients to the meat and mix well with the help of your hands or a spatula. All the mutton pieces must be well coated with the marinade. Allow to marinated meat to rest for at least 2-3 hours in the fridge.
  • Add the marinated mutton along with the marinade to the pot and fry until oil begins to leave the sides of the pot.
  • Add water just enough so that mutton pieces are just 70% submerged. Cook for 15 mins. Grease the interior of the pot with ghee. With the help of a ladle scoop out the mutton gravy and arrange in at the base of the pot or tray in a single layer. Pour the gravy evenly on top of the mutton pieces.
  • Sprinkle some chopped cilantro & mint leaves, a few barista, little garam masala powder & biriyani masala powder. Layer cooked basmati rice on top of the mutton in a single layer. Drizzle about 4 tablespoons saffron milk on top of the rice layer. Sprinkle more chopped cilantro & mint leaves, barista, garam masala powder & biriyani masala powder.
  • Layer the rest of the basmati rice and top the final layer with chopped mint & cilantro, barista, garam masala powder, biriyani masala powder and rest of the saffron milk. Cover the terracotta pot with its lid or if using an aluminum tray cover it with the help of a large sheet of aluminum foil.
  • Place the pot or tray in the middle rack of a pre-heated oven at 350F and cook it for 30 mins.

Spicy Mutton Biryani Recipe

Ingredients:

Meat
500 g: Mutton

Produce
2: Chillies, green
3 tbsp: Coriander, leaves
3: Green chilies
3: Mint, leaves
2: Onions, large

Condiments
1 tsp: Ginger garlic paste

Pasta & grains
600 g: Basmati rice
1: Rice

Baking & spices
4: Cardamom
1: Cinnamon stick, medium size
1: Cinnamon stick
5: Clove
2 tbsp: Food color, orange
1/2 tsp: Garam masala, powder
2 tsp: Lemon extract
1/4 tsp: Peppercorn, black powder
4: Peppercorns, black
1 tsp: Red chili powder
2: Salt
1/4 tsp: Turmeric, powder

Oils & vinegars
3 2/3 tbsp: Vegetable oil

Dairy
1 tsp: Ghee
2 tbsp: Milk
2 cups: Yogurt

Liquids
1 cup: Water
1: Water

Other
null: 1/2 tsp shahi jeera

Instructions:

  • Add oil and heat it well.
  • Add cinnamon stick, cardamoms, cloves, shahi jeera.
  • Add sliced onions and saute them well. Add ginger garlic paste and saute few seconds. Add mutton to it. Roast the mutton until color changes. Add salt as per taste, red chilli powder, turmeric powder. Cook the masala until oil releases from the sides. Add yogurt. Mix well. Add black peppercorn powder, garam masala powder.
  • Cook the gravy until oil releases. Add water and stir well. Pressure cook until the mutton gets tender (15 minutes). Add chopped coriander leaves. Add chopped green chilies. Mix and cook the gravy on low heat for 4-5 minutes. Add water to a pot. Add cinnamon stick, cloves, black peppercorns,shahi jeera cardamoms, salt to taste, lemon extract, oil. Bring the water to a boil. Add soaked basmati rice. Stir well.
  • Cook the rice until 80% done while stirring in between. Take a cooking pot to give dum. Add a layer of mutton curry at the bottom. Add another layer of rice. Make layers of mutton and rice. Top it up with coriander leaves, mint leaves, green chilies, 2 tablespoon orange food color mixed with water, 2 tablespoon milk soaked in 3-4 saffron strands, 1 teaspoon oil, 1 teaspoon lemon extract, 1 teaspoon ghee. Cover the cooking pot tightly with an aluminium foil. Close the lid tightly. Cook for 25 mins. Serve warm.

Easy Mutton Biryani Recipe

Ingredients:

Meat
1 kg: Mutton on bone

Produce
2: Bay leaves
16 cloves: Garlic
2 inch: Ginger
6: Green chilies
1: Lemon, Juice of
2: Onions, medium size
3: Onions

Canned goods
6 1/2 cups: Yakhni stock

Pasta & grains
900 g: Rice

Baking & spices
8: Cardamom, Green
3 inch: Cinnamon sticks
10: Cloves
2 tbsp: Coriander seeds
3/4 tbsp: Fennel seeds
1 tsp: Garam masala, powder
2: Mace flower
1 Pinch: Saffron
2: Salt
2: Star anise

Oils & vinegars
150 g: Ghee or oil

Nuts & seeds
1 tbsp: Cumin seeds

Dairy
1 cup: Yogurt

Beer, wine & spirits
1 1/2 tbsp: Rose petals, Dried

Liquids
7 cups: Water

Other
null: ¼ cup Birista (Golden Fried Onion)
null: Few drops of kewda essence

Instructions:

  • Heat ghee (or oil) in handi or pan.
  • Once the ghee is hot, add bay leaves and fry for few seconds. Add sliced onions and fry until they start picking up golden color.
  • Add green chilies slit and fry for another few seconds.
  • Then, add boiled mutton and gently sauté it on high heat for 2-3 minutes.
  • Add salt and whisked yoghurt and mix. Cook for a minute.
  • Now, drain the water from the rice. Add rice and mix gently.
  • Then add, the yakhni (mutton stock) counting to the exact 6 ½ cups. If the Yakhni is less in amount then add some water along with yakhni but it should be 6 ½ cups in total. For the reason that we are adding a cup of curd, it will also add the liquid to the rice, so we are adding 6& ½ cups of yakhni stock only.
  • Add garam masala powder, lemon juice, kewra essence/water and mix, bring it to a boil.
  • Allow it to cook on high heat until 90% water dries up.
  • Now, pour the saffron soaked milk over the rice. Cover the pot with foil and put it on Dum for 15 minutes.

Classic Mutton Biryani Recipe

Ingredients:

Gluten free

Meat
1 kg: Mutton

Produce
1: Chilli, Powder
1: Chillies - 2, Green
1: Coriander, Powder
1 Leaves cup: Coriander
1 Leaves cup: Mint
1: Onion - 5, large
1: Shallots / sambar onion
1: Tomato - 4, large

Refrigerated
1 cup: Curd

Condiments
1/2 cup: Ginger garlic paste
1: Lemon juice - 2 tblsp

Pasta & grains
5 cups: Seeraga samba rice

Baking & spices
5: Cardamom
1 small piece: Cinnamon
4: Cloves
1: Garam masala, Powder
1: Salt

Oils & vinegars
1/4 cup: Coconut oil
1/2 cup: Oil

Liquids
8 cup: Water

Instructions:

  • Take cinnamon, cardamom and cloves in a dry pan and toast it well. Cool it down and powder it fine. Set aside.
  • Heat oil and coconut oil in a pressure cooker or a wide pan.
  • Add in cinnamon, cloves and cardamom and let it sizzle.
  • Add in onions, pureed shallots and mix well. Cook that till golden brown.
  • Add in ginger garlic paste and mix well.
  • Add in tomatoes and mix well. Cook that till mushy.
  • Add in curd, green chillies and mix well.
  • Add in mutton and salt and mix well.
  • Add in all spice powder and mix well.
  • Add in water and bring it to a boil. Cover and pressure cook for 5 to 6 whistle till mutton is done.
  • Now add in rice, coriander leaves and mint leaves and mix well.
  • Cook on high heat for 10 mins. Add lemon juice and mix well.
  • Simmer the pan and cover with the lid. Dont put whistle.
  • Simmer for 15 mins.

Traditional Mutton Biryani Recipe

Ingredients:

Produce
1 tsp: Black pepper corn
3: Black pepper corns
2 tbsp: Chilli, red powder
8: Chillies, green
1 large bunch: Coriander, leaves
2 tbsp: Coriander
1 1/8 cup: Deep fried onion
3 tbsp: Lemon extracted, juice
1 large bunch: Mint, leaves
2 tbsp: Mint

Refrigerated
3 cups: Yogurt/curd

Condiments
1 tbsp: Extracted lemon juice
3 tbsp: Ginger garlic paste

Pasta & grains
1 1/4 kg: Rice
1: Water to cook rice

Baking & spices
2 tsp: Caraway seed
1 tsp: Cardamom, green
2: Cardamoms, green
3: Cinnamon sticks, small
2: Cinnamon sticks, medium size
3: Cloves
1 tsp: Garam masala, powder
1: Salt
1: Salt - as per taste
1 tsp: Turmeric, powder

Oils & vinegars
2 tbsp: Edible oil
2 tbsp: Oil
2 tbsp: Oil to coat the base

Dairy
1 tbsp: Ghee
1/4 cup: Saffron flavored milk

Other
null: a large cooking pot
2: 3 kabab chini
null: 3-4 cloves
1 1/2 kg: Mutton cleaned and washed well

Instructions:

  • Firstly, in a large bowl, add the mutton pieces, add salt to taste, add red chilli powder, add turmeric powder, add ginger garlic paste.
  • Add cinnamon sticks, caraway seeds, cloves, cardamom powder, black pepper corn powder, cubebs and mix the whole mixture well.
  • Add salt into the water for taste.
  • Add whole spices such as cinnamon, cardamom, cloves, black pepper, caraway seeds into the water.
  • Bring the water to a boil.
  • When the water boils add soaked rice into it, cook till 70% done and strain. Add the whole mutton marinade at the bottom. Over it add all the rice that has been strained. Over the top, add some water/milk all over the rice. Add saffron flavored milk all over the rice.
  • Garnish with coriander leaves and mint leaves. Garnish with deep fried crushed onions.

Related Articles