Mutton Biryani Recipe

Learn how to make the delicious and aromatic mutton biryani at home with this easy to follow recipe. This popular Pakistani dish is a perfect blend of tender mutton, fragrant spices, and long-grain basmati rice, creating a mouth-watering explosion of flavors in every bite. Impress your friends and family with this restaurant-quality biryani.

Mutton Biryani Recipe:

Ingredients:

For the Marinade:

• 1 kg mutton
• 1 cup yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 teaspoons red chili powder
• 1 teaspoons turmeric powder
• 5 tablespoons shan biryani sauce
• 2 teaspoons Salt

For the Rice:

• 3 cups rice (soaked for 25 minutes)
• 15 cups water
• 3 cloves
• 3 green cardamom pods
• 2 cinnamon sticks
• 2 bay leaves
• Mint leaves
• 2 and 1/2 teaspoons Salt
• 1 tablespoon oil

Other ingredients:

• 1 cup oil
• 1 tablespoon butter
• 1 large sized onion (thinly sliced)
• 2 tomatoes (chopped)
• 2 green chilies (slit)
• 2 tbsp coriander leaves (chopped)
• 1 tsp garam masala powder
• 1 tsp biryani essence
• 3 and 1/2 cups water
• orange food color
• 1 teaspoon ghee
• 1/4 cup fried onions (for garnish)
• Mint leaves

Instructions

1. Marinate the Mutton:
• Add yogurt, ginger paste, red chili powder, garlic paste, turmeric powder, shan biryani sauce and salt in a bowl. Mix well.
• Add the mutton pieces to the marinade and mix well.
• Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours.

2. Cook the Mutton:
• Add oil and butter in a wok. Heat it up on medium flame. Add the sliced onion and fry until golden brown.
• Add the marinated mutton to the wok. Cook on high flame for 7-8 minutes.
• Add the sliced tomatoes, green chilies and biryani essence. Mix well.
• Add 3 and 1/2 cups of water. Mix well and bring it to a boil.
• Cover and cook on low flame until the mutton is cooked through.
• Once the mutton is cooked and the gravy is thick, add garam masala powder and chopped coriander leaves. Mix well.

3. Parboil the Rice:
• Add 15 cups of water in a large pot. Bring the water to a boil over high heat.
• Once the water comes to a boil, add bay leaves, green cardamoms, cloves, cinnamon sticks, mint leaves, salt, oil and mix well.
• Add the soaked rice to the boiling water and cook until the rice is 70-80% cooked (the rice should still have a bite to it).
• Drain the rice and set aside.

4. Layer the Biryani:
• Melt 1 tablespoon of ghee in a wok over low heat.
• Add a layer of parboiled rice.
• Spread half of the cooked mutton mixture evenly over the rice.
• Add another layer of rice over the mutton mixture.
• Spread the remaining mutton mixture over rice layer.
• Finally, layer the remaining rice on top.
• Drizzle the orange food color mixture in a few places over the rice.
• Sprinkle fried onions, chopped mint leaves over the rice layer.
• Drizzle some ghee.
• Cover the wok with aluminum foil.
• Place the lid on top of the aluminum foil to ensure it is well-sealed.
• Cook on low heat for 15-20 minutes.
• Once done, gently fluff up the biryani and serve hot with raita or salad.
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