Go back

Mutton biryani

1 of 6


For the mutton marination
  • 1kg mutton pieces
  • 1 cup plain yoghurt
  • 0.25 tsp turmeric powder
  • 1/8 tsp chilli powder
  • 1 tsp salt
  • 5 garlic cloves, minced
  • 1 inch ginger, minced
For the fried onions (optional)
  • 3 tbsp vegetable oil
  • 2 onions, peeled and thinly sliced
For cooking the mutton
  • 3 tbsp vegetable oil
  • 2 onions, peeled and sliced
  • 1 green chilli, de-seeded for less heat and chopped
  • 5 garlic cloves, peeled and minced
  • 1 inch ginger, peeled and minced
  • 2 tbsp coriander powder
  • 1 tbsp cumin powder
  • 0.5 tsp chilli powder
  • 3 cups boiling water
  • 2 tomatoes, chopped
  • 1 tbsp salt
  • 1 tbsp garam masala powder
  • 1 handful of fresh coriander leaves, roughly chopped
For the rice
  • 2 cups basmati rice
  • 3 cups boiling water
  • 3 tsp salt
  • 3 bay leaves
  • 6 cloves
  • 6 green cardamom
  • 2 cinnamon sticks
  • 0.25 cup warm milk
  • 1 pinch saffron
  • 0.5 tsp rose water
  • 1 handful of fresh coriander leaves, roughly chopped
  • 0.5 lemon, juiced
  • Cooking Time
    2 hours 
  • Serving
    Serves 7
  • Skill Level
    Not that bad


I have been wanting to make mutton biryani for sooooo long! Finally, the time came alhamdulilah! There are sooo many recipes out there, it can get quite over-whelming...so this is my take on mutton biryani - please feel free to share how you/your family like to make it.
  1. Place the ingredients under 'for the mutton marination' in a large bowl, cover with foil and marinate in the fridge for at least one hour
  2. This is optional, but you can fry onions until crispy. To do this, place the oil in a frying pan, then add small handfuls of the onion until brown and crispy (do not add too many at a time or it will become soggy). Remove and place on kitchen paper, then set aside
  3. Rinse the rice a few times, then soak the rice in hot water and set aside
  4. To cook the mutton, heat the vegetable oil in a deep pot, then add the onions and chilli. Cook until the colour of the onions changes. Add the minced garlic and ginger, mix well then add the marinated mutton. Set the heat on high and allow to cook for 10 minutes
  5. Add the coriander powder, cumin and chilli powder and mix well. Add the boiling water, mix well, then cover and reduce heat to medium for 20 minutes
  6. In the meantime, partialy cook your rice by adding the water into a pot until it starts to boil. Add the drained rice, followed by the salt and bay leaves. In a thin material, add the cloves, cardamom and cinnamon sticks, knot the material and add it to the rice. Cover and cook for 5 minutes on low heat (or until the rice is a 1/3 cooked). Drain the rice and set aside
  7. Whilst the rice is cooking, add the tomatoes, salt, garam masala and coriander leaves to the pot of mutton. Mix and cook for a further 15 minutes on medium heat uncovered. If by then the liquid has not evaporated, place the heat on high and cook for a further 10 minutes until a thick gravy forms
  8. In a small mug, add the warm milk and saffron threads, cover and set aside for 15 mins. Add the rose water and mix - then set aside until ready for use
  9. To assemble the biryani, place 2 tbsp of vegetable oil in a deep pot, then assemble some of the rice, followed by some of the mutton mixture, followed by some rice, some crispy onions, a few sprinkles of the saffron milk and so on, until the final layer is the rice. Add on top of the rice more crispy onions, fresh coriander and the lemon juice. Cover with foil then place a tight lid over this. Cook on low heat for 40 minutes, then turn off heat and leave to stand for a further 10 mins before serving

This has so many amazing aromas, and tasted absolutely DELICIOUS mashAllah! Serve with salad, yoghurt, or bread...or simply eat it all on its own! Either way, enjoyyyy :)


There are no comments for this recipe. Be the first to comment.
Leave a comment
Leave a reply to