Mutton Biryani

Name: Mutton Biryani
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g mutton (bone-in pieces); 1.25 cup basmati rice (washed and soaked for 30 minutes); 0.5 cup yogurt (plain, whisked); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 tbsp ginger-garlic paste; 3 pcs green chili (slit); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 2 tbsp ghee; 1 tbsp oil; 2 pcs bay leaf; 4 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 0.5 tsp shah jeera; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 pinch black pepper; 0.25 tsp salt (for mutton masala); 2 cup water (for pressure cooking mutton); 6 pcs saffron (soaked in 2 tbsp warm water)

RATING

4.6/5(173)

TASTE SCORE

10/10

Fragrant basmati rice layered with tender mutton, yogurt, herbs, and warm whole spices, then finished on dum. Each spoonful has fluffy grains, rich meat, and the deep aroma that makes biryani so satisfying.

PREP

30m

COOK

75m

SERVES

1 KATORI

734 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Soak the rice and prep the biryani ingredients.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in fresh water for 30 minutes, then drain.
3.Slice the onion, chop the tomato, slit the green chili, and keep the herbs ready.
4.Whisk the yogurt and soak the saffron in warm water.
TIPSoaked rice cooks more evenly and gives longer grains after dum.
saute · ~12 min
Start the mutton masala.
1.Heat ghee and oil in a pressure cooker over medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, and shah jeera; cook until fragrant (30 seconds).
3.Add sliced onion and cook until lightly golden (8-10 minutes).
4.Add ginger-garlic paste and green chili; sauté until the raw smell fades (1 minute).
TIPDo not rush the onions; their sweetness gives the biryani base depth.
saute · ~10 min
Cook the mutton with spices and yogurt.
1.Add the mutton and cook on medium-high heat until the pieces lose their raw color (4-5 minutes).
2.Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, black pepper, and salt.
3.Cook until the tomato softens and the spices coat the meat well (4-5 minutes).
4.Add yogurt, half the mint, half the coriander leaves, and lemon juice; mix well.
pressure cook · ~35 min
Pressure cook the mutton until tender.
Pour in 2 cups water and stir well. Lock the cooker and cook on medium heat until the mutton is tender, about 20-25 minutes after pressure builds. Let the pressure release naturally, then open and keep the gravy slightly thick, not watery.
TIPIf the masala looks thin after opening, simmer it uncovered for a few minutes before layering.
boil · ~8 min
Parboil the rice.
Bring 6 cups water to a boil in a large pot. Add the drained rice and salt for parboiling, then cook until the grains are about 70 percent done and still have a firm center, about 5-6 minutes. Drain immediately.
TIPRice that is too soft at this stage will break and turn the biryani heavy.
assemble · ~3 min
Layer the biryani for dum cooking.
1.Spread the cooked mutton masala evenly in a heavy pot.
2.Top with the parboiled rice in an even layer.
3.Scatter the remaining mint and coriander leaves over the rice.
4.Drizzle the saffron water over the top.
simmer · ~30 min
Cook the biryani on dum.
Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and absorbs the mutton aromas. Rest it off the heat for 10 minutes before opening.
TIPKeep the heat low so the bottom does not catch before the steam finishes the rice.
serve
Fluff gently and serve the biryani hot.
Use a flat spoon to lift from the side and mix lightly so the rice grains stay long and separate while the mutton pieces remain intact.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the onions to light golden, not dark brown, or the masala can taste bitter on dum.
2
Keep the mutton gravy slightly thick before layering; excess liquid makes the rice patchy and soft.
3
Parboil the basmati only until the center still feels firm when pressed between fingers.
4
Use a heavy-bottomed pot or place a tawa under the biryani pot during dum to prevent scorching.
5
After dum, rest the biryani covered for 10 minutes so the steam settles and the grains firm up.
6
Fluff from the sides with a flat spoon, lifting in layers rather than stirring hard, to keep grains separate.
7
You can cook the mutton masala a day ahead; chilled, thickened masala layers even better the next day.