My Mutton Biryani Recipe

Ingredients

• 1 tsp Turmeric Powder (ground)
• 2 tbsp Coriander Seeds (whole)
• 2 tbsp Cumin Seeds (whole)
• 1 tsp Caraway Seeds
• 4 Green Cardamom Pods
• 2 Black Cardamom Pods
• 1 small Cinnamon Stick (about 2 inches long)
• 1 tsp Black Peppercorns
• 3 Dried Red Chili (whole, seeds left for heat)
• 2 Bay Leaf
• 1 pod Mace
• 1/4 tsp Nutmeg (freshly grated)
• 10 Curry Leaves (fresh)
• 3 large Red Onions (about 500 g, peeled and sliced thin)
• 120 ml Peanut Oil (for frying onions)
• 4 pieces Lamb Shank Quarters (about 1.5 kg total, bone‑in)
• 1 tbsp Salt
• 2 tbsp Biryani Masala (freshly ground from step 1)
• 1 handful Coriander Stalks & Roots (washed and chopped)
• 1 handful Fresh Mint Leaves (roughly chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Garlic Ginger Paste (store‑bought or homemade (60 % ginger, 40 % garlic))
• 2 Green Chilies (finely chopped, seeds left for heat)
• 1 cup Greek Yogurt (full‑fat, plain)
• 500 ml Water (for pressure cooker)
• 2 cups Aged Basmati Rice (rinsed and soaked 20 min)
• 1 pod Star Anise
• 2 Green Chili (for rice) (slit lengthwise)
• 1 Bay Leaf (for rice)
• 1 tsp Cumin Seeds (for rice)
• 1 tsp Caraway Seeds (for rice)
• 2 Green Cardamom Pods (for rice)
• 1 tsp Black Peppercorns (for rice)
• 1 tbsp Lemon Juice (for rice)
• 0.1 g Saffron Threads (pinch, steeped in warm milk)
• 2 tbsp Milk (warmed)
• 2 tbsp Ghee (for bottom layer)
• 1 cup Fried Onions (half of the fried onions, reserved for layering)
• 1/4 cup Fresh Coriander Leaves (roughly chopped, for garnish)
• 2 tbsp Fresh Mint Leaves (for garnish)

Instructions

1. Toast and Grind Biryani Masala

   Heat a dry skillet over medium heat. Add turmeric, coriander seeds, cumin seeds, caraway seeds, green and black cardamom, cinnamon stick (broken), black peppercorns, dried red chilies, bay leaves, mace, and curry leaves. Toast until fragrant, about 3‑4 minutes, then add grated nutmeg and stir briefly. Transfer to a grinder or mortar and grind to a fine powder.

   Time: PT10M

   Temperature: medium

2. Slice Onions Thin

   Peel 3 large red onions. Cut them lengthwise and slice into very thin, long strands using a mandolin or a sharp knife.

   Time: PT5M

3. Fry Onions to Golden

   Heat 120 ml peanut oil in the skillet over medium‑high heat. Fry the sliced onions in two batches, stirring occasionally, until they turn a deep golden color but not dark brown. Drain on paper towels and set aside. Reserve the oil.

   Time: PT20M

   Temperature: medium‑high

4. Prepare Lamb Marinade

   In a large mixing bowl combine 2 tbsp biryani masala, 1 tbsp salt, ground coriander seeds, ground cumin seeds, chopped coriander stalks & roots, roughly chopped mint, 1 tbsp lemon juice, 2 tbsp garlic‑ginger paste, 2 finely chopped green chilies, half of the fried onions, 2‑3 tbsp reserved onion oil, and 1 cup Greek yogurt. Mix until a smooth paste forms, adding a splash of water if needed.

   Time: PT10M

5. Marinate Lamb

   Pat dry the 4 lamb shank quarters, then coat each piece thoroughly with the prepared marinade. Place in a sealed container and refrigerate for at least 2 hours, preferably overnight.

   Time: PT2H

6. Pressure Cook Lamb

   Remove lamb from the fridge. In the pressure cooker, heat a little of the reserved onion oil, sear each shank briefly on all sides (do not brown heavily). Add the remaining marinade and 500 ml water. Secure the lid and cook on high pressure for 45 minutes. Allow natural pressure release for about 10 minutes before opening.

   Time: PT55M

   Temperature: high pressure

7. Soak Basmati Rice

   Rinse the basmati rice until water runs clear. Soak in cold water for 20 minutes, then drain.

   Time: PT20M

8. Par‑Cook Rice in Spiced Water

   In a 5 L pot bring 5 L water to a boil. Add salt, 2 sliced green chilies, 1 star anise, 1 bay leaf, 1 tsp cumin seeds, 1 tsp caraway seeds, 2 green cardamom pods, 1 tsp black peppercorns, and 1 tbsp lemon juice. Add the soaked rice, stir, and cook for 5‑6 minutes until the grains are about 70 % done. Drain using a fine mesh sieve and set aside.

   Time: PT15M

   Temperature: boiling

9. Assemble Biryani Layers

   In the Dutch oven, melt 2 tbsp ghee to coat the bottom. Layer half of the par‑cooked rice, then spread the pressure‑cooked lamb (shredded into bite‑size pieces, keeping some larger chunks), half of the reserved fried onions, and a handful of chopped coriander and mint. Repeat with the remaining rice, lamb, onions, and herbs. Drizzle the saffron‑infused warm milk over the top layer, then finish with a final sprinkle of fresh herbs.

   Time: PT15M

10. Dum Cooking

    Seal the pot with its lid (or cover tightly with foil/pizza dough). Place on a medium‑heat burner (induction works best) and cook for 30 minutes. Keep the heat low enough that the bottom does not scorch.

    Time: PT30M

    Temperature: medium

11. Rest Before Serving

    Turn off the heat and let the biryani rest, still covered, for 20 minutes. Then gently fluff with a wide spoon and serve hot, garnished with the remaining fried onions and fresh herbs.

    Time: PT20M

Nutrition Facts

Calories

680

Protein

35 g

Carbohydrates

80 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Turmeric Powder: Paprika
• Instead of Coriander Seeds: Ground coriander
• Instead of Cumin Seeds: Ground cumin
• Instead of Caraway Seeds: Fennel seeds
• Instead of Green Cardamom Pods: Cardamom powder
• Instead of Cinnamon Stick: Ground cinnamon
• Instead of Black Peppercorns: Ground pepper
• Instead of Dried Red Chili: Chili flakes
• Instead of Mace: Nutmeg
• Instead of Nutmeg: Mace
• Instead of Red Onions: Yellow onions
• Instead of Peanut Oil: Canola oil, Sunflower oil
• Instead of Lamb Shank Quarters: Mutton shank
• Instead of Salt: Kosher salt
• Instead of Biryani Masala: Store‑bought garam masala
• Instead of Coriander Stalks & Roots: Cilantro stems
• Instead of Fresh Mint Leaves: Dried mint
• Instead of Lemon Juice: Lime juice
• Instead of Garlic Ginger Paste: Equal parts minced garlic and ginger
• Instead of Green Chilies: Jalapeño
• Instead of Greek Yogurt: Plain regular yogurt
• Instead of Water (for pressure cooker): Chicken or vegetable broth
• Instead of Aged Basmati Rice: Long‑grain rice
• Instead of Green Chili (for rice): Same as above
• Instead of Cumin Seeds (for rice): Ground cumin
• Instead of Caraway Seeds (for rice): Fennel seeds
• Instead of Green Cardamom Pods (for rice): Cardamom powder
• Instead of Black Peppercorns (for rice): Ground pepper
• Instead of Lemon Juice (for rice): White vinegar (small amount)
• Instead of Saffron Threads: Turmeric for color
• Instead of Milk: Almond milk (will change flavor)
• Instead of Ghee: Butter, Vegetable oil
• Instead of Fried Onions: Caramelized onions
• Instead of Fresh Coriander Leaves: Parsley

Equipment Needed

• Spice Grinder or Mortar & Pestle
• Large Skillet or Wok
• Knife
• Mandolin (optional)
• Mixing Bowl
• Pressure Cooker
• Large Pot (5 L)
• Fine Mesh Sieve
• Cheesecloth
• Measuring Cups & Spoons
• Tongs
• Dutch Oven or Heavy Pot with Lid
• Aluminum Foil or Pizza Dough (optional)

Critical Steps — Do Not Skip

• Grinding fresh biryani masala
• Frying onions to golden without burning
• Marinating lamb for at least 2 hours
• Pressure cooking lamb correctly
• Par‑cooking rice to 70% doneness
• Sealing the pot tightly for dum cooking
• Resting the biryani before serving

Chef Tips from the Video

• Use aged basmati rice for the best fragrance and separate grains.
• A pinch of saffron steeped in warm milk gives authentic color and aroma; if unavailable, use a dash of turmeric.
• Seal the pot with a clean kitchen towel under the lid for an extra airtight seal.
• For extra richness, add a few slivered almonds or raisins when layering.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Portion and freeze for up to 2 months; reheat gently on low heat with a splash of water.

Room temperature: Do not keep at room temperature longer than 2 hours.

Make-Ahead Tips

• Grind the biryani masala a day ahead and store in an airtight jar.
• Fry all onions in advance; they keep well refrigerated for 2‑3 days.
• Marinate the lamb overnight for deeper flavor.
• Par‑cook the rice and keep it covered; it can be refrigerated for up to 24 hours.

Frequently Asked Questions