Published On: Thu, Sep 14th, 2017

Mutton Biriyani



  • Basmati Rice – 500 gm
  • Mutton – 1 Kg
  • Oil   –  5 tablespoon
  • Red chili powder – 1 tablespoon
  • Coriander leaves – 1 bunch (chopped)
  • Turmeric powder – 1 teaspoon
  • Saffron – 1 pinch
  • Cashew nuts – 50 gm
  • Curd – 2 cups
  • Mint Leaves – 1 bunch
  • Onion – 2 cups (sliced)
  • Garlic – 1 tablespoon (paste)
  • Ginger – 1 tablespoon (paste)
  • Rose water – 1 tablespoon
  • Garam masala powder – 2 tablespoon
  • Whole garam masala – 2 tablespoon
  • Cumin – 1 teaspoon
  • Salt – to taste


  • Wash mutton and drain water thoroughly. Marinate with garam masala powder, salt, ginger garlic paste, curd, turmeric powder and red chili powder and set aside for at least 5 hours.
  • Wash the rice and soak for 30 minutes. Drain it well. Then boil the water in a pot, add oil, salt, whole garam masala, cumin and rice into it. Half cook the rice.
  • Next add oil in a pan fry the sliced onions until golden- brown. Add 1/3 of the golden- brown onion to the mutton marination and rest keep aside.
  • Add the marinated mutton in the bottom of the biryani pot and add some water for cook the mutton and top it with half cooked rice, add mint leaves, coriander leaves and top it up fried onions. Take another bowl and add saffron to the warm milk for soaking. Once the milk soaks the colour of the saffron. Add it to the pot.
  •  Cover the pot with air tight lid. Cook for 45 minutes.
  •  Add rose water on it. Garnish it with fried cashew nuts and mint leaves.
  • Serve it hot.















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Mutton Biriyani