Mutton Biriyani

This is one of the best Mutton Biriyanis Ive ever had. I used my Chicken Dum Biriyani recipe and changed a little bit here and there as this is Mutton. But the end result was just so wonderful that there was nothing left at all after our lunch that day.


Basmati Rice: 2 cups
Ghee: 2 tbsp
Cloves: 4
Cinnamon: 2 pieces
Star anise: 1

Mutton: 500 gms
Oil: 2 tbsp
Onions: 2 sliced
Tomatoes: 2 chopped
Meat Masala: 3/4 tsp (you can substitute it with Garam Masala)
Mint leaves and Coriander leaves: a handful

To marinate Mutton:
Onion Fried: 1/2 of an onion
Garlic; 6 cloves
Ginger: 1 inch
Green Chillies: 3
Curd: 3 heaped tbsp
Pepper: 1 tsp
Turmeric: 1/2 tsp
Garam Masala: 1 tsp
Lime Juice: 1/2 tbsp
Salt; as needed
Grind these ingredients in your mixie and marinate mutton in this atleast for half an hour.

To garnish:
Fried Onions: 1/2 cup
Fried cashews ad raisins: a handfu

To cook the mutton
Heat oil, saute the sliced onions till brown.
Throw in the tomatoes and cook till it is mashed up properly.
Add the meat masala and the marinated mutton.
Add 1/4 cup water, close the lid of the pressure cooker.
After the first whiste, lower the flame and let it cook for 15 minutes on low flame (dont bother about the whistle after the first)
When done, open the lid after the pressure is gone. Boi till all the water is drained.
Add a handful of chopped mint and coriander leaves

To cook the rice:
Wash rice and soak in water for atleast 20 minutes
Heat ghee and saute the drained rice till it is coated completely with the ghee.
Add 3 cups of water and the whole garam masala and let it cook on medium flame.
Turn off stove when done.

Preheat oven to 180 C
In a greased baking dish (make sure you grease it with ghee for the flavour), layer the mutton gravy first, topped by the rice, again mutton and lastly rice on top.
Garnish with fried onions, cashew and raisins
Cover it with aluminium foil.
Bake for 20 minutes.
Serve warm with raita and pickles

      Photos taken by my dear friend, Sarita.