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Easy Mutton Biryani

Akum Raj Jamir
A hearty and scrumptious mutton biryani which is flavorful, delicious and is super easy to make. Mutton biryani is a popular one pot meal made using long grain basmati rice layered with a spicy mutton (goat meat) layer, fried onions, fried cashew nuts, fried raisins and saffron milk. An easy mutton biryani recipe to impress your guest and loved ones.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • heavy botom pot or pan
  • laddle
  • 240 ml measuring cup set
  • tawa or griddle

Ingredients
  

For Cooking Rice:

  • 1½ cup basmati rice
  • 1 inch cinnamon stick broken
  • 4 cloves
  • 2 green cardamom
  • few  coriander leaves
  • few mint leaves
  • 1 teaspoon oil
  • 4-5 cups water

For Mutton Marination:

  • 500 grams mutton/goat meat (or lamb)
  • ½ cup hung curd (yogurt)
  • 1 teaspoon chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 teaspoon biryani masala (optional)
  • ½ teaspoon garam masala powder (Use 1 teaspoon if you're not using biryani masala)
  • 2 teaspoon salt or as per your taste

For Cooking Mutton Masala:

  • 3 tablespoon oil
  • 1 tablespoon ghee
  • 2 small bay leaves
  • 2 inches cinnamon stick broken
  • 5 cloves
  • 4 green cardamom
  • 1 star anise
  • 1 tablespoon ginger garlic paste
  • 2 large green chillies whole
  • 1+2 large onion sliced
  • 2 large tomatoes sliced
  • ¼ cup coriander leaves
  • ¼ cup mint leaves
  • 2-3 tablespoon saffron milk (soak a pinch of saffron in 2-3 tablespoons milk)
  • 8-10 cashew nuts
  • 1 tablespoon raisin
  • water as required

Instructions
 

  • Marinate the mutton with the ingredients mentioned in marination list for atleast 30 minutes.
  • In a heavy bottom pot or pan heat the oil. 
  • Add 1 thinly sliced onion and fry till golden. Your fried onion is ready. Set aside in a plate. 
  • In the same pan add in the cashews and fry until golden. Remove and keep aside. Add in the raisins and fry the raisins for few seconds. Remove and keep aside along with the fried cashew nuts. 
  • In the same pot add in the ghee. Add bay leaves, cinnamon stick, cloves, cardamom, star anise and let it crackle
  • Add in ginger garlic paste and saute for a minute. 
  • Add in the green chillies, remaining onions and saute until the onion starts to brown. 
  • Add in the tomatoes and fry until it turns soft and mushy. 
  • Add in the marinated mutton and mix well. Cover the pot and cook over high flame for about 5 to 10 minutes or until the water released from the mutton evaporates completely. Stir occasionally in between
  • Add in some water. Cover the pot and cook further for few minutes. Add in coriander leaves and mint leaves.
  • Put on the lid and cook further until the mutton is cooked completely and ttender. Keep the consistency as thick masala gravy.
  • Meanwhile wash the rice nicely and soak it for 15-20 minutes. 
  • In a pot bring water to boil for cooking the rice. Add in the oil, whole spices, coriandee and mint leaves.
  • When the water starts to boil add in the drained soaked basmati rice.
  • Cook the rice only till 70% cooked approximately 5-7 minutes. Drain the rice nicely and keep aside.
  • Once the mutton is done start layering the mutton and rice for dum. I used the same pot where I cooked mutton. Keep some mutton pieces and masala and over it layer some portion of rice.
  • Sprinkle some fried cashew nuts and raisins. Continue the layering process of rice and mutton.
  • Finally sprinkle coriander leaves, mint leaves, fried cashew nut, fried raisin and fried onions.
  • Sprinkle the saffron milk all over on top. Cover the pot with lid. Place a tawa (griddle) over low flame. Place the biryani pot over the tawa for dum.
  • Let it cook on dum for about 15-20 minutes. Your mutton dum biryani is ready. 
  • Remove from the flame, open the pan and fluff it gently with a fork gently. Serve it with salad and raita of your choice.

Video

Notes

  1. Use bone-in mutton always for better taste and outcome.
  2. For best result marinate the mutton for longer duration.
  3. Adjust the spiciness of the biryani as per your heat preference.
  4. Use heavy bottom pot or pan for the dum. You can place the pan over a tawa/griddle.
  5. You can use store bought fried onions.
  6. Use both oil and ghee. But if you don’t want to use ghee, use oil alone in place of ghee.
  7. You can use a pinch of saffron. Soak the saffron in 2-3 tbsps of milk ir water. It imparts a rich flavour and aroma.
Keyword biryani, goat meat, hyderabadi biryani, lamb, mutton