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Mutton Briyani

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Mutton Briyani

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Learn how to make absolutely delicious , finger licking Mutton Biryani. Step by step cooking method of Mutton Biryani.


For Marination :

  • 1 kg  Mutton (cut into pieces)
  • 2 inch piece of Raw Papaya (Kacha Papita) grind to paste or meat tenderiser- 1 tsp
  • 5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready brown onion paste)
  • 1 tsp Garam Masala/All Spice Powder
  • 1 tsp Red Chilli Powder (Lal Mirch)
  • 1 tbsp Ginger Paste (Adrak)
  • 1 tbsp Garlic Paste (Lehsan)
  • 1.5 cup Yogurt (beaten)
  • Salt to taste

For the Rice :

  • 500 grams of Basmati Rice (washed, soaked and drained)
  • 1 Big Black Cardamom (Badi Ilaichi)
  • 2 Cinnamon Sticks (Dal Cheeni)
  • 4-5 Small Cardamoms (Choti Ilaichi)
  • 4-5 Cloves (Loung)
  • A handful of Mint Leaves/Podina chopped
  • Salt (to taste)
  • 1 pinch of Saffron dissolved in 4 tbsp warm milk or Orange/yellow food colour
  • 1 cup Ghee or Refined Oil


For Marination

  1. To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, garam masala powder, salt and crushed fried onions (keep 2 tbsp fried onion aside for garnish).
  2. Allow the mutton to marinate in refrigerator for 4-5 hours.

For the Rice

  1. Heat water (2 ½ times more than the rice).
  2. As soon as it boils, add the whole masala, rice and salt to taste.
  3. Cook the rice till nearly half done and then drain in the colander.

Layering Biryani

  1. Take a heavy-bottomed pot and put a thin layer of boiled Rice.
  2. Add the marinated mutton and half of the melted Ghee/oil.
  3. Layer with chopped pudina leaves.
  4. Add juice of half a lemon. Spread all the rice over this.
  5. Pour the remaining Ghee/oil on Rice.
  6. Add saffron milk (or orange/yellow food colour) and 1 cup water.
  7. Cover and seal the pot with Atta or tie a muslin cloth(kitchen towel) and cover with a lid.
  8. Make sure the steam should not escape out.
  9. Place over over high heat for 8-10 minutes.
  10. Lower the heat Put a Griddle(Tawa) underneath the pot and cook for another 35-40 minutes.
  11. Garnish with fried onions.
  12. Serve with Kachumber or Boondi Raita.
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