How To Make Mutton Biryani

This a special recipe for a delicious mutton dish that will make your guests happy. Biryani is a dish that anybody can never ignore. Biryani seems to be an ideal main dish to serve along with a spicy salad or refreshing raita, be it a party or any occasion. Total Cook Time 1hr 35mins.

Today, we are sharing the most demanding Mutton Biryani recipe with you all. Generally, Mutton biryani is made by two methods.

The first one is the Hyderabadi Kacche Gosht Biryani and the next method is Pakki Gosht Biryani. And this particular recipe falls under the Pakki Gosht Biryani category.

The Difference Between The Two Methods:

In Kachi Mutton Biryani, the initial layer consists of raw meat pieces that have been marinated. Then the cooked rice is layered on top of the marinated meat layered following the process of slow cooking.

But in Pakki Mutton Biryani, we cook the marinated mutton first. Then we layer it between the rice. We do not use raw papaya paste in this method. For this reason, we will cook the meat well before doing the layering process.

Mainly, any recipe for biryani does involve a series of steps to follow. It includes marination, cooking rice, cooking mutton, and layer the cooked mutton & rice, then ‘dum’ it.

Best Rice For Mutton Biryani

There are so many varieties of rice available that are used in biryani and it can be a little confusing for all of us. We always suggest using aged Basmati Rice for mutton biryani. In this biryani recipe, the rice is first par-cooked, surpassing layering and steaming it with mutton masala to let the flavors come together.

Ingredients of Mutton Biryani

How to Make Mutton Biryani

Marinate the Mutton:

1) Clean and wash the meat well then drain all the water.
2) After that, take yogurt, barista, ginger & garlic paste, garam masala, salt, chili powder, and lemon juice into a bowl, and marinate the mutton pieces into it.
3) Marinate the mutton for approximately 3 hours.

Prepare Fried Onions or Barista:

1) Take two onions & slice them very thinly. Then separate the slices into different pots.
2) In a pan add oil then fry the onion slices till it’s brown. Take care not to burn them.
3) Keep stirring continuously but for an even brown color. Make sure that all the onion slices are fried in dipped oil. If needed add more oil.
4) Take the fried onions out and keep them on a paper-towel-lined plate. Now Barista is ready.

Best Way To Cook The Mutton:

1) Heat ghee in a pan
2) Then add the remaining sliced onions and green chilies. Stirring continuously till onions are light golden brown.
3) Add ginger & garlic paste and mix well.
4) Add marinated mutton and cook on high heat for 7 to 8 minutes.
5) Mix the coriander powder, cumin powder, and red chili powder.
6) Add three cups of water to boil. Reduce heat and covered it till the mutton is almost cooked.
7) Add salt, garam masala powder, tomatoes, and coriander leaves.
8) Cook for 15 minutes on medium heat & stirring sometimes. There should not be any gravy on the meat.

Cooking The Rice:

1) Use only good quality Basmati rice. Soak the rice for at least 20 minutes in fresh water. Wash well till the water runs clear then drain all the water.
2) In a small piece of cloth take cinnamon, cardamom, cloves, jaiphal, javitri, black peppercorn, and shahi jeera and tie a knot to make a pot.

3) Take 750 ml water to boil, add rice, salt, bay leaf, and potli then cover it and cook till rice is done 1/3rd.
4) Drain the water and remove the whole masala from the potli.

Prepare the saffron milk:

1) Take 1/4th cup of warm milk in a cup and dissolve saffron in the milk.
2) Cover & wait for approx 20 minutes. Add rose and kewra water to the milk. Mix well and cover then keep aside.

Layer the biryani:

1) Take a large pan and a tight-fitting lid.
2) Add 2 tbsp ghee to the pan. Melt the ghee on very low heat. Turn and rotate the pan carefully, so that the ghee can coat the bottom and sides of the whole pan. Then switch off the heat.
3) Add a layer of cooked rice, and cooked meat pieces, add fried onion slices, add ghee and sprinkle saffron water.

4) Again add a layer of cooked rice, then meat…..go on like this till you are done. Make sure that the top and bottom layers will be of rice.
5) Put the lid on the pan. Seal the pan with flour dough. Keep the heat to the lowest. And cook the Biryani in this ‘Dum’ process for at least 40 minutes.

6) You can place a flat tawa and then keep the pan on that tawa to prevent the rice from burning.
7) Switch off the heat after 40 minutes and let the biryani stand for another 10 minutes.
8) Now your Special delicious Mutton Biryani is ready and transferred to a serving bowl. Serve with raita and salad to make it more tasty.

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