Easy Best Mutton Biryani Recipe

Ingredients

• 700 g Mutton (bone‑in pieces) (cut into bite‑size pieces)
• 200 g Yogurt (plain) (room temperature)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1.5 tsp Salt (adjust to taste)
• 0.5 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust for heat)
• 0.5 tsp Kashmiri Chili Powder (for color and mild heat)
• 3 Green Chilies (finely chopped)
• 1 tsp Coriander Powder (ground)
• 0.5 tsp Cumin Powder (ground)
• 1 tsp Biryani Masala (or Garam Masala) (store‑bought blend)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 2 Onions (large, thinly sliced)
• 3 tbsp Vegetable Oil (for frying onions)
• 4 tbsp Desi Ghee (2 tbsp for mutton, 2 tbsp for final layering)
• 2 cups Basmati Rice (rinsed and soaked 30 min)
• 2 Whole Bay Leaves (for rice and mutton broth)
• 5 Green Cardamom Pods (slightly crushed)
• 5 Cloves (whole)
• 1 large Cinnamon Stick (broken into pieces)
• 2 Star Anise (whole)
• 1 tsp Shahi Jeera (Black Cumin) (optional, for rice)
• a pinch Saffron Threads (soaked in 2 tbsp warm milk)
• 2 tbsp Milk (warm for saffron soak)
• 6 cups Water (for cooking rice and mutton)

Instructions

1. Marinate the Mutton

   In a mixing bowl combine mutton pieces, ginger‑garlic paste, yogurt, salt, turmeric, red chili powder, Kashmiri chili powder, chopped green chilies, coriander powder, cumin powder, biryani masala and half of the chopped fresh coriander. Mix thoroughly until the meat is well coated. Let it rest for 15 minutes at room temperature.

   Time: PT15M

2. Fry the Onions

   Heat vegetable oil in a large pan over medium‑high heat. Add the thinly sliced onions and fry, stirring occasionally, until they turn deep golden brown and crisp (about 10 minutes). Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

3. Add Whole Spices to the Mutton

   In the same pan, add 2 bay leaves, 5 green cardamom pods, 5 cloves, 1 broken cinnamon stick and a pinch of saffron‑infused milk. Sauté for 1 minute, then add the marinated mutton. Cook, stirring, for about 10 minutes until the meat changes color and the spices coat it.

   Time: PT10M

4. Pressure‑Cook the Mutton

   Transfer the spiced mutton to a pressure cooker. Add 2 tbsp desi ghee, 1 cup water and a pinch of salt. Seal the cooker and cook on high flame for 12 minutes, then reduce to medium‑low and cook for another 12 minutes. Release pressure naturally. The meat should be tender and the gravy thick.

   Time: PT24M

5. Rinse and Soak the Rice

   Place basmati rice in a fine mesh sieve, rinse under cold running water until water runs clear. Transfer to a bowl, cover with fresh water and let soak for 30 minutes. Drain before cooking.

   Time: PT35M

6. Prepare the Rice Broth

   In a large pot bring 4 cups water to a boil. Add 2 bay leaves, 5 cardamom pods, 5 cloves, 1 cinnamon stick, 2 star anise, shahi jeera, a pinch of saffron‑milk, 1 tsp salt and 1 tbsp ghee. Let it simmer for 5 minutes to infuse flavors.

   Time: PT5M

7. Par‑boil the Rice

   Add the soaked and drained rice to the simmering broth. Cook uncovered on medium heat for about 10 minutes, or until the rice is 70 % cooked (the grains should still have a slight bite). Drain any excess liquid.

   Time: PT10M

8. Layer the Biryani

   In the heavy‑lidded pot, spread the cooked mutton gravy as the bottom layer. Sprinkle half of the fried onions, half of the remaining fresh coriander and 1 tbsp ghee. Gently spread the par‑boiled rice over the meat. Top with the remaining fried onions, coriander, saffron‑milk drizzle and the final 1 tbsp ghee. Sprinkle 1 tsp biryani masala evenly on top.

   Time: PT5M

9. Dum Cooking (Seal & Steam)

   Cover the pot tightly with a lid (or seal with dough/aluminum foil). Place the pot on high flame for 3 minutes, then reduce to low/medium‑low and cook for 15 minutes. Turn off the heat and let the biryani rest, undisturbed, for 5 minutes.

   Time: PT20M

10. Serve

    Gently fluff the biryani with a wide‑toothed fork, mixing the layers slightly. Serve hot with raita or salad on the side.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

2 g