Spicy Mutton Biryani under 30 mins

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 900 gms - mutton, all fat removed
  • 300 gms - basmati rice
  • 1 tsp - saffron
  • 2 tbsp - warm water
  • a few drops of kewda water
  • 1 cup - clarified butter (ghee), salt to taste.
  • For Marination :
  • 5 green chillies, slit and seeded
  • 2 piece fresh ginger, julienne
  • 1 tbsp - raw-ripe papaya
  • 10 small onions, fried
  • 2 bay leaves
  • 10 green cardamoms
  • 1 cinnamon stick
  • 1 tsp - red chilli powder
  • 1.5 cup - yogurt, 3 tbsp. ginger-garlic paste
  • 1.5 tsp - black, ground black cumin (shahjeera)
  • 10 mint leaves
  • 1.5 tsp - cardamom powder (jautri elaichi)
  • 5 cloves.
  • For Garnishing :
  • Fried slices onion
  • slit green chilli
  • mint leaves
  • ginger julienne

How to Make Spicy Mutton Biryani under 30 mins

  • Wash the mutton and pat fry. Cut into large chunks. Clean and wash the rice. Soak the rice in water for 30 mins. Drain and set aside.
  • To make the Marinade :
  • Slit green chillies and seed them. Peel the ginger and cut into juliennes. Fry the onions until caramelized. Reserve a few caramelized onions, ginger juliennes and slit chillies for the garnish and put the remaining onions, ginger julienne and slit chillies in a bowl to mix with the rest of the marinade ingredients. Make papaya paste by blending raw papaya and add to the marinade in the bowl.
  • Add the bay leaves, green cardamoms, cinnamon stick, red chilli powder, yoghurt, ginger-garlic paste, black cumin, dried mint leaves, cardamom powder, cloves and salt.
  • Mix well, then add the meat. Marinate the meat in this mixture for about 3 hours in a cool place.
  • Cook the rice in salted boiling water till rice is just half cooked. Strain and place the rice in a pot.
  • Add all the marinated mutton on top of the rice. Add saffron, kewda water, pour over the ghee and cover tightly with a lid.
  • Cook on medium to high flame till it steams (which should take about 10 mins).
  • Let it steam for a further 10 mins. Reduce heat a bit more and let it steam (dum) for another 10 mins.
  • Serve turned out with rice on top, garnished with the reserved caramelized onion. Slit green chillies, ginger julienne and fresh mint leaves.