Mutton Biryani


  • ½ kg of tender Mutton (cut to a size of your choice)
  • 1 cup thinly sliced onions or ⅓ cup fried onions
  • 1 tsp. biryani masala powder or mutton masala
  • 1 garlic clove, minced
  • 1 tbsp. ginger garlic paste
  • ¼ tsp turmeric powder
  • ½ cup fresh yogurt (do not use a sour one)
  • 1 ½ tbsp fresh lemon juice
  • 1 tbsp.oil (oil helps to make the mutton soft)
  • ½ tsp Salt

To cook rice

  • 2 cup of aged basmathi rice (soaked for 20 mins)
  • 6 to 8 cups water
  • 1 bay leaf
  • ½ tsp shahi jeera
  • 2 to 3 cloves/ laung (optional)
  • 1 small cinnamon stick / dalchini (optional)
  • 2 to 3 green cardamom/ choti elaichi (optional)


Wash mutton and drain water thoroughly and marinate with marination ingredients and set aside for at least 4 hours. Overnight is best. If you are using raw papaya paste, you can just set aside for 30 to 40 mins.Wash rice and soak for 30 to 40 minutes. Drain it completely to a colander and set aside.Heat a heavy bottom pan or a pressure cooker with oil, add the dry spices.Skip this step if using store bought fried onions. Add onions, green chilies and fry till they turn brown almost about to caramelize. Keep stirring to prevent burning. This is crucial to get a good aroma and taste. There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.Reduce the flame to low. Add the marinated meat. Add half of the coriander and mint leaves saute for 3 to 4 mins.

When the pressure goes off, remove the lid. You will be left with a delicious Mutton Biryani. You mutton must be cooked completely now. Check it , if still undone cook until it is soft and tender.


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