Mutton Biryani Recipe | Flavorful & Traditional

Instructions

Step 1: Prepare Spices

• In a dry pan, roast cinnamon, cardamom, cloves, and peppercorns for 2–3 minutes until fragrant.
• Cool and grind into a fine powder, or use store-bought biryani masala.

Step 2: Cook the Mutton (Approx. 30 minutes)

• Heat ½ cup oil/ghee in a large pressure cooker or pot on medium heat.
• Add cumin seeds, bay leaves,cinnamon stick, black cardamom, green cardamoms, and cloves. Sauté for 30 seconds until aromatic.
• Add onions and fry until golden brown (8–10 minutes).
• Stir in 2 tbsp ginger-garlic paste and cook for 1 minute.
• Add tomatoes, cook until mushy (4–5 minutes).
• Add mutton pieces and sauté on high heat for 7–8 minutes.
• Mix in turmeric, red chili powder, biryani masala, salt, and ½ cup yogurt. Cook for 3–4 minutes.
• Add 150 ml water, cover, and pressure cook for 10–12 minutes after the first whistle (or slow cook for 35–40 minutes until mutton is tender).

Step 3: Cook the Rice (Approx. 20 minutes)

• Boil 8–10 cups water with 1 tbsp salt.
• Add soaked basmati rice and cook until 70–75% done (about 7–8 minutes).
• Drain rice and set aside.

Step 4: Layer and Dum Cook (Approx. 25 minutes)

• In a deep handi/pot, spread half of the cooked mutton with gravy.
• Add half the boiled rice as the first rice layer.
• Sprinkle coriander leaves, mint leaves, and fried onions.
• Repeat with another mutton layer and rice on top.
• Drizzle saffron milk if using.
• Seal with a tight lid or foil, reduce flame to low, and cook (“dum”) for 15 minutes.

Step 5: Rest and Serve (Approx. 10 minutes)

• Turn off the heat and let the biryani rest for 10 minutes before opening.
• Gently fluff up the rice with a fork.
• Serve hot with cucumber raita, salad, or traditional mirchi ka salan.