How To Make Mutton Biryani With Basmati

Mutton Biryani is a hearty dish, sure to win the admiration of your guests. It consists of layers of saffron-infused rice and mutton, cooked in a method known as ‘Dum”.

How To Make Mutton Biryani With Basmati

Use the best basmati rice for this recipe:

Mutton Biryani:


For the rice-

  • Star anise-1
  • Washed and drained basmati rice-500 gm
  • Bay leaves-2
  • Black cardamom -2
  • Black cumin seeds -2 tsp
  • Black peppercorn-6
  • Green cardamom-6
  • 1 inch cinnamon sticks-2
  • Cloves -6
  • Fennel-1tsp
  • Jaiphal- ¼
  • Javitri-1
  • Salt-3tsp

For Marinating Mutton:

  • Mutton cut into pieces of 2 inches -1 kg
  • Garam masala- 1 tbsp.
  • Garlic paste-1 tbsp.
  • Ginger paste- 1tbsp
  • Paste of raw papaya- 3tbsp
  • Hung curd- 4 tbsp.
  • Juice of 1 lemon
  • Red chili powder-1 tbsp.
  • Salt-1/2 tsp

Other Ingredients:

  • Thinly sliced oninons-4
  • Chopped tomatoes-2
  • warm milk- ¼ cup
  • Ghee
  • Saffron strands-a few
  • Oil
  • Kewra essence
  • Rose water
  • Green chillies-4


For marinating mutton:

  • Add curd, raw papaya paste, ginger garlic paste, salt, chili powder, garam masala and lime juice to the mutton.
  • Allow to marinate for 3 hours.

Preparing onions:

  • Slice onions thinly. Fry in pan with oil till golden brown.
  • Keep stirring constantly while frying.
  • Keep fried onion on a plate lined with paper.

Cooking the mutton:

  • Heat ghee in pan with thick bottom.
  • Add rest of sliced onions with green chili. Cook till golden brown.
  • Add ginger- garlic paste and combine well.
  • Add the marinated mutton and cook on high heat (7 to 8 minutes).
  • Add red chili powder, cumin powder and coriander powder. Mix well.
  • Stir into this, three cups of water. Bring to boil.
  • Reduce heat and cook covered till mutton is cooked.
  • Add garam masala, salt, tomatoes and coriander leaves.
  • Cook on medium heat while stirring till ghee separates from spices.

Preparing Rice:

  • Soak basmati rice for 20 minutes in water. Wash and drain.
  • Take cinnamon, cardamom, cloves, jaiphal, javitri, black peppercorn, star anise and shahi jeera in a piece of cloth and tie into knot (potli).
  • Boil 750 ml of water and add rice,potli, bay leaf, and salt.
  • Cook till rice is done by one-third.
  • Remove Potli and drain rice.

For Saffron Milk:

  • Add few saffron strands to ¼ cup of milk
  • Keep for 20 minute and add rose water and kewra essence.
  • Combine well and keep away.

Layering the Biryani:

  • Take a heavy bottom pan with tight lid.
  • Add 2tbsp Ghee to the pan. Keep on low heat till pan is covered with ghee. Take off heat.
  • Add a layer of cooked rice, followed by cooked pieces of meat, fried onion slices, ghee and sprinkle saffron milk.
  • Continue to build up layers or rice and meat. Rice will start and finish in the layers.
  • Garnish with chopped coriander and mint, slit green chilies and fried onions. Add juice of half a lemon.
  • Put on the lid. Secure pan with aluminium foil. Cook on very light heat. This is the ‘Dum’ process of cooking which must be done for 40 minutes.
  • After this time, take Biryani off heat and allow to stand for 10 minutes.
  • Serve hot along with salad.

This is one of the most delicious recipes that use Basmati rice. Basmati rice is growing popular globally and there is a great demand for organic basmati rice from India. It is unmatched for its texture, flavour, aroma and nutritional value.

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