Monday, February 6, 2012

Mutton Biriyani

When I hear the word “Mutton biriyani” I only dream about this biriyani that I once had at my schoolmate’s house on Ramzan. Recently, one of our friends made this amazing biriyani which tasted a lot similar and I fell in love with it. I tried to recreate his  recipe and here is my best try.


Mint Leaves, finely chopped - 1/2 bunch
Cilantro, finely chopped - 1/2 bunch
Ginger garlic paste - 2 Tbsp
Lemon juice - 2tsp
Yoghurt - 1 cup
Turmeric powder - 2 tsp
Chilli powder - 4 tsp
Curry Powder - 4 tsp
Garam masala - 2 tsp
Biriyani Masala - 4 tsp
Biriyani paste - 3 tsp, optional
Mutton - 3lbs

For Biriyani:
Onions, thinly sliced - 2 large
Tomatoes - 1
Basmati rice - 3 cups
Spices - Cloves-3, cinnamon-2, anise-2, cardamom-2
Fried onions - 1/4 cup, optional

  1. Marinate the mutton overnight with all the ingredients from above overnight.
  2. Cook rice in the rice cooker with 1 1/2 cups of water per cup of rice, oil and all the spices and cool it in a large mixing bowl or tray.
  3. In a large saucepan, add onions and fry until browned. Add tomatoes and the marinated mutton and cook for 45 minute or so until the mutton cooks and becomes a thick gravy.
  4. Preheat oven to 350 degrees.
  5. In an oven safe tray, layer rice with the gravy one on top of the other and cover with aluminuim foil and bake it for 30 minutes.
  6. In you have fried onions, mix it with the biriyani towards the end and serve hot.
Enjoy with raitha and boiled eggs :)