Mutton Biryani

Recipe by
Total Time:
6 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • Long grain rice - 750 gm
  • Mutton - 1 kg
  • Yogurt - 1 cup
  • Onions -5
  • Garlic - 15 cloves
  • Bay leafs - 6
  • Salt - to taste
  • Ground pepper powder - 1 tsp
  • Whole spices garam masala:
  • 2 inch - cinnamon
  • Cloves- 8
  • Green Cardamom - 8
  • Whole black peppercorns - 7
  • Cumin seeds - 1 tsp

How to Make Mutton Biryani

  • Wash the mutton, drain.
  • Add the yogurt, half of the garam masala and four bay leaves to the mutton in a bowl.
  • Mix it well, add salt and pepper powder.
  • Keep aside in fridge for at least 5 hours.
  • Soak rice in enough water for at least 1/2 an hour.
  • Slice the onions and peel the garlic cloves.
  • Heat oil in a pan and add half the onions and saute until they turn golden brown.
  • Remove and keep on a paper towel so that the extra oil is drained.
  • In the same oil, add the remaining whole spices, 2 bay leaves and cook for a few seconds on low heat.
  • When the spices start to change their colour, add the crushed garlic cloves.
  • Cook for a couple of seconds and add the remaining onions.
  • When the onion becomes translucent, add salt.
  • Remove the marinated chicken after lightly squeezing out the extra marinade and add the pieces to the pan.
  • Keep the yogurt marinade in reserve.
  • Cook the mutton pieces for at least 15-20 mins and then add the marinade to the mutton and cook for further 15 mins.
  • Transfer the mutton mixture to a pressure cooker and cook at full steam for about 10 - 12 mins. Then simmer for 15 mins.
  • Remove the pressure cooker from fire. Once all the steam subsides, transfer only the chicken pieces and sieve the residue with a wire strainer. Mash the contents through it and then discard the residue.
  • Add this liquid to the water needed for cooking rice (it should be 1 rice: 2 water).
  • Take a heavy bottom pan, grease its bottom and the sides.
  • Make a layer of bay leaves so that the surface of the pan is totally covered with the leaves.
  • Take the soaked rice, add a layer of rice to the pan and alternately put a layer of mutton and water. Repeat till the topmost layer is rice.
  • Add a little onions between the layers and the remaining on the top.
  • Make a dough with wheat.
  • Cover the lid of the vessel, seal the edges ot the lid with the dough and keep on high flame for 5-6 mins. Then cook on low fire for further 12-15 min.
  • Once the dough seal becomes hard and crusty, remove from fire and serve.
  • Also add a little saffron soaked in warm milk in the marinade.