Mutton Biryani / Lamb Biryani

Biryani is a splendid dish among the rice dishes of Indian cuisine, and is served on most of the occasions. Goat meat is often referred to as mutton. Biryani is one of the dish that comes first to our mind when we think of a rice dish, which is rich in flavour.

Mutton Biryani

  • Basmathi Rice - 2 cups
  • Mutton (Lamb)500g / 1 lb
  • Onion - 1 (sliced)
  • Tomato - 2 (chopped)
  • Mint leaves - handful 
  • Coriander leaves - handful
  • Cinnamon - 1 inch stick
  • Cloves - 4
  • Bay leaf - 1
  • Cardamom - 1
  • Green chillies - 3
  • Ghee - 4 tbsp
  • Turmeric powder - 1/4 tbsp
  • Chilli powder - 1 tbsp
  • Biryani masala - 2 tbsp
  • Ginger garlic paste - 1 1/2 tbsp
  • Curd - 1/3 cup
  • Oil
  • Salt to taste
To Marinate:
   In a bowl take biryani masala, 2 table spoon curd , a pinch of turmeric powder, 1 table spoon salt and mix well. Add the mutton pieces to it and allow to marinate for half an hour.

  1. Wash and soak rice, 1 cup rice  : 1 and a half cup water ratio for an hour.
  2. Take oil in a pan, add cinnamon, cloves, cardamom, bay leaf and saute.
  3. Add the mint leaves, coriander leaves and green chillies and saute well.
  4. Add onions and saute until they are slightly brown.
  5. Add ginger garlic paste and saute.
  6. Add tomatoes and saute, then add turmeric powder, chilli powder and saute until  the tomatoes are soft.
  7. Now add the marinated mutton and saute well for 5 minutes.
  8. Add curd and stir well, add half cup water and salt just enough for mutton to cook.
  9. Now pressure cook mutton until it is tender.
  10. Once the mutton is cooked, add the soaked rice into it (along with water) and stir, add the required amount of salt for rice and allow rice to cook. 
  11. Remove from heat, add ghee, garnish with coriander leaves and serve hot with onion raitha.