Introduction
Sometimes, you can convert a bad day into a totally opposite one just by having a plate of delicious food. Mutton biryani is that type of dish, it can bring a smile to anyone at any time.
A bonus point is that you won’t need to stand in the kitchen for long. This easy recipe requires around half an hour (maximum!) to get done. There are not too many steps included but the result is a delicious, hearty meal that must be enjoyed by many!
Let’s get into the details of the mutton biryani recipe.
What Is Mutton Biryani?
Biryani is such a beloved dish in India and Pakistan that many people consider it the national dish. This special mutton biryani is rich in spices, and it features a generous use of aromatics.
The recipe includes the basic steps of cooking biryani. This means you will marinate the meat, cook the rice, and then layer the biryani in the proper way. The result is a delicious, hearty meal that everyone will love!
How to Make Mutton Biryani
To make the mouthwatering mutton biryani, you need to marinate the mutton with spices, ginger-garlic paste, coriander, mint leaves, green chillies, and yoghurt for one hour.
After that, you will Cook the marinated mutton in mustard oil with cardamom, bay leaf, cinnamon, cloves, and onions. Soak basmati rice for 45 minutes, then cook it with spices until 90% done.
Layer the cooked mutton and rice, sprinkle with fried onions, and garnish with mint leaves, kewra water, and rose water. Steam for 15 minutes.
Mutton Biryani Recipe
Servings: 4, Prep Time: 25 minutes, Soaking Time: 45 minutes, Cook Time: 50 minutes, Course: Main Dish Cuisine: Indian and Pakistani
Ingredients
Things You’ll Need for Marination
- Mutton (cut into pieces): ½ kg
- Ginger paste: 1 tablespoon
- Garlic paste: 1 tablespoon
- Salt: ½ teaspoon
- Chilli powder: 1 teaspoon
- Turmeric powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: ½ teaspoon
- Biryani masala: 2 tablespoons
- Coriander leaves: ½ cup
- Mint leaves: 1 cup
- Green chillies: 4-5 pieces
- Sour yoghurt: ⅓ cup
Things You’ll Need for Cooking Mutton
- Mustard oil: ¼ cup
- Cardamom: 4 pieces
- Bay leaf: ½ piece
- Cinnamon stick: 1 piece
- Cloves: 3 pieces
- Sliced onions: 1 cup
- Water: ½ cup
Ingredients Needed for Rice:
- Black pepper: 10 pieces
- Cloves: 3 pieces
- Cardamom: 3 pieces
- Bay leaf: 1 piece
- Cinnamon sticks: 2 pieces
- Shahi jeera: ½ teaspoon
- Salt: 1 tablespoon
- Soaked basmati rice: 2 cups
For Layering and Garnishing:
- Fried onions
- Mint leaves: 7-8 pieces
- Kewra water: 1 teaspoon
- Rose water: 1 teaspoon
Directions
Preparation and Marination
- Grab a large bowl and place ½ kg of mutton (cut into pieces) in it.
- Add 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, ½ teaspoon of salt, 1 teaspoon of chilli powder, ½ teaspoon of turmeric powder, 1 teaspoon of coriander powder, ½ teaspoon of cumin powder, 2 tablespoons of biryani masala, ½ cup of coriander leaves, 1 cup of mint leaves, 4-5 green chillies, and ⅓ cup sour yoghourt to the mutton.
- Mix all the ingredients properly so the mutton pieces are evenly coated with the spices. Cover the bowl with a lid and marinate for 1 hour or so.
Cook the Mutton for the Biryani
- Heat a frying pan on the heat stove and pour ¼ cup of mustard oil in it. Mustard oil will add a unique and pungent flavour to the biryani.
- Add 4 pieces of cardamom, half of a bay leaf, 1 cinnamon stick, 3 pieces of cloves, and gently saute for 30 seconds.
- Now, add 1 cup of sliced onions to the oil and saute for a couple of minutes. Then, add the marinated mutton and stir well so all parts of it cook well. Saute for 6 minutes. After that, add ½ cup water to the meat.
- We are half done, cover the pan with a lid. Cook 4-5 more minutes, and you will notice the meat will be done.
Prepare Rice for Mutton Biryani
- Before cooking the rice, you need to soak it for around 45 minutes. You can do it parallelly when marinating the mutton pieces or whenever you feel it’s convenient.
- Heat water for the rice in a large pot. Once it starts to boil, add 10 pieces of black pepper, 3 cloves, 3 cardamom, 1 bay leaf, 2 cinnamon sticks, ½ teaspoon of shahi jeera, 1 tablespoon of salt, and 2 cups of soaked basmati rice to the water.
- Stir the rice using a spatula and cover the pot with a lid. Continue cooking the rice until it’s 90% done.
Layer the Mutton Biryani
- Then, use a wire skimmer to shift the rice over the cooked mutton.
- Evenly layer the rice and set it properly using a spatula. Then, sprinkle fried onion over the rice. Fried onions will add a deep, caramelized flavour to the biryani and the aroma will be something special.
- Add 7-8 mint leaves for garnishing purposes. Then, add 1 teaspoon of kewra water, 1 teaspoon of rose water, and cover the pan with a lid once again.
- For the last time, cook it for 15 minutes on low heat. And, Tada! You are done cooking soft and delicious mutton biryani that will win everyone’s heart.
What Side Dishes Go Well With Mutton Biryani?
Although biryani itself is a complete dish, there are some popular side dishes you should know about. Raita, particularly Burhani raita, adds a refreshing touch to any type of biryani, including mutton biryani.
An onion and cucumber salad also pairs well, you will get a crisp contrast. Additionally, ghol (a diluted yoghurt drink) can be served to complement the flavours of the biryani. These sides make the biryani even more enjoyable.
Chef’s Tips
- Use high-quality, aged, long-grain basmati rice for mutton biryani. The longer the grains, the better the texture and appearance of the dish.
- Do not skip the marination part, as this step is the key to infusing flavour and tenderising the meat.
- Be extra careful when shifting the cooked rice over the meat to prevent the rice grains from breaking.
- Try to balance the rice-to-meat ratio. A 1:1 ratio of rice to meat ensures a balanced dish. Some prefer a 2:1 meat-to-rice ratio, but balance is key in biryani.
Nutrition Facts (Per Serving)
| Ingredient | Amount Per Serving | % Daily Value |
| Calories | 927 | |
| Cholesterol | 95mg | 32% |
| Carbohydrates | 89g | 30% |
| Protein | 33g | 66% |
| Fat | 48g | 74% |
| Sugar | 4g | 4% |
| Fiber | 6g | 25% |
Note: Percent Daily Values are based on a 2000-calorie diet. Also, This nutrient information is estimated using an online calculator. I am not a certified dietitian. If you have any dietary concerns, please consult with an expert for an accurate estimation.