Recipe of Mutton Biryani

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Recipe Of Mutton Biryani


**For the Marination:**
1 kg mutton, cut into small pieces
2 tbsp. yogurt
2 tbsp. ginger-garlic paste
1 tbsp. lemon juice
1 tbsp. red chili powder
1 tbsp. coriander powder
1 tbsp. cumin powder
1 tsp. turmeric powder
1/2 tsp. garam masala
1/4 cup chopped coriander leaves
1/4 cup chopped mint leaves
1/2 cup oil

For the Biryani
2 cups long-grain basmati rice
4 cups water
4 tbsp. ghee or butter
1 large onion, thinly sliced
2 green chilies slit lengthways
1 teaspoon saffron dissolved in 1/4 cup warm milk
1 cup milk
1/2 tsp. kewra water or rose water (optional)
Salt to taste

For the Dum
1/2 cup finely chopped coriander leaves
1/4 cup finely chopped mint leaves
1/4 cup fried onions


1. In a large bowl, combine the mutton, yogurt, ginger-garlic paste, lemon juice, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, coriander leaves, mint leaves, and oil.
2. Mix well to coat the mutton evenly.
3. Marinate for at least 30 minutes, or up to overnight.

Biryani Layer
1. Rinse the basmati rice thoroughly under cold water and soak for 20 minutes.
2. In a large pot or Dutch oven, add the ghee or butter and melt over medium heat.
3. Add the sliced onions and sauté until golden brown.
4. Add the green chilies and sauté for 30 seconds.
5. Drain the soaked rice and add it to the pot.
6. Stir the rice to coat it in the melted ghee or butter.
7. Add the water and salt to taste, and bring to a boil.
8. Once boiling, reduce the heat to low, cover the pot, and simmer for 10 minutes.

Meat Layer
1. In a separate pan, heat the remaining oil over medium heat.
2. Add the marinated mutton and cook until it is browned on all sides.
3. Add the saffron dissolved in milk, the milk, and kewra water (if using).
4. Cover and simmer for 15-20 minutes, or until the mutton is tender.

Layering and Dum
1. Preheat oven to 180°C (350°F).
2. Spread half of the cooked rice evenly over the bottom of a large baking dish.
3. Top with the cooked mutton and its gravy.
4. Spread the remaining rice over the mutton layer.
5. Sprinkle with coriander leaves, mint leaves, and fried onions.
6. Cover the baking dish with aluminum foil and bake for 20–25 minutes, or until the rice is cooked through.
7. Remove it from the oven and let it rest for 10 minutes before serving.


For a richer flavor, use ghee or butter instead of oil.
If you don’t have a Dutch oven, you can use a large pot with a lid.
Adjust the spices according to your taste preference.
Serve the biryani with raita, onion salad, and cucumber slices.

also read : Recipe of Dum Biryani

Ahmed Mainul

My self Ahmed Mainul Mondal, and I'm the founder of the hospitality career profile website. I'm writing blogs and news posts as per user preferences.

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