Lamb Mutton Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 1 kg - Basmati rice or any other good rice, washed and soaked for about 1 hour
  • 1 kg - mutton / lamb (or beef) cut into fairly big pieces
  • 3 - bay leaves
  • 2 tsp - all spice powder or garam masala
  • 3 - large tomatoes, chopped
  • 3 - small sticks of cinnamon
  • 3 - cloves
  • 3 - cardamoms
  • 2 cups - oil or ghee
  • Salt to taste
  • 6 - green chillies, slit lengthwise
  • 3 tbsp - ginger garlic paste
  • 2 tsp - chilli powder
  • 3 - large onions, sliced finely
  • 1 tsp - turmeric powder
  • 1/2 cup - fresh mint leaves
  • 3 tbsp - curds / yogurt

How to Make Lamb Mutton Biryani

  • Wash the meat and marinate with the spice powder, green chillies, curds, half the quantity of ginger garlic paste and turmeric powder for half an hour.
  • Heat the oil or ghee in a large vessel and add the bay leaves, cloves, cinnamon, cardamom, remaining ginger garlic paste and onions and saute for some time.
  • Add the chopped tomatoes, mint leaves and chilli powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp.
  • Add the marinated meat and salt and cook till tender.
  • Remove the pieces and keep aside.
  • Now, add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid.
  • Add the rice and cook till half done.
  • Now, add the cooked meat and mix well.
  • Cover and cook on low heat for a few more minutes till all the liquid evaporates and the biryani is done.