Mutton Biryani

A mix medley of madrasi and hyderbadi biryani. After spending years trying to perfect my biryani making skills, I have come up with this unfailing recipe that will fill your kitchen with the aroma of a well-cooked biryani.

Picture of Mutton Biryani
Total votes: 1376

DB's Secret Indian Recipe !

Preparation Time: 
1 Hr 30 Min
Cooking Time: 
30 Min


Basmati rice - 320 ml
Mutton/Chicken - 500 g
Ginger garlic paste - 3 tbsp
Yogurt - 2 tbsp
Turmeric - 1/2 tsp
Mint (chopped) - 2 tbsp
Cilantro (chopped) - 2 tbsp
Ghee - 3 tbsp
Oil - 3 tbsp
Shahi jeera - 1 tbsp
Onion (preferable red) - sliced - 2 big
Green chillies - 4
Bay leaf - 2
Cinnamon - 2 (2 inch sticks)
Green cardamom - 4
Brown cardamom - 1
Mace - 2
Star anise - 1
Cloves - 6
Fennel seeds - 1 tbsp
Cumin seeds - 1 tbsp
Coriander seeds - 1 tbsp
Black pepper - 1 tsp
Milk - 2 tbsp
Saffron - few strands
Rose water - 2 tbsp
Start with soaking the basmati rice in water.
Making of biryani masala: To me this is the most important ingredient. Finely powder one 2" stick of cinnamon, 2 green cardamom, 1 mace, 1/2 star anise, 3 cloves, fennel seeds, cumin seeds, coriander seeds and black pepper.
Preparing the meat: Marinate the mutton in yogurt, ginger-garlic paste, turmeric, salt, mint and cilantro.
Bringing it together: Add oil and ghee to the pressure cooker and add bay leaf, brown cardamom, rest of cloves, cinnamon, green cardamon and shahi jeera. Add the onions and fry in medium flame till it caramelizes. Add the green chillies and then follow it with the marinated meat. Add 120ml of water and close the pressure cooker. Once the pressure builds up (right before the whistle blows, simmer the flame and let it cook for 5 minutes (chicken) or 15 minutes (mutton). Switch off the flame and wait till the pressure goes down. Open the pressure cooker and add the soaked basmati rice. Add 360 ml of water. Add the biriyani masala and mix. Once the mixture starts to boil, close the pressure cooker. Once the pressure builds up, simmer and cook on low flame for 10 minutes. Switch off the flame and let it sit till the pressure goes down completely.
Before serving: Crush the few strands of saffron in warm milk. Open the pressure cooker and add the milk+saffron mix. Add rose water also to the biryani. Mix gently and fluff up (only once). Cover the pressure cooker and let it rest for 30 minutes before serving. The resting step is most demanding (it is hard to resist the aroma of biryani) yet very important as this allows the flavors to seep in and also keeps the rice grains from breaking.
To serve: Squeeze half a lemon and then serve with raita of your choice.
Fresh Biryani masala is the key. I usually make the masala in small quantities and use it then and there.
Garnish as you wish. Remember that the food is finally judged based on how it tastes.