Indulge in the rich and aromatic world of Mutton Biryani, where tender pieces of mutton are slow-cooked with fragrant basmati rice, flavorful spices, and herbs. This traditional biryani recipe is perfect for family gatherings, festive occasions, or whenever you crave something special. The layers of juicy mutton and fluffy, spiced rice make this dish a timeless favorite.

Family Favorite: Why We Love Mutton Biryani

Mutton Biryani is a dish that brings everyone to the table with excitement. My family absolutely adores it, especially my husband, who always asks for second helpings. The juicy, tender mutton paired with the beautifully spiced rice is comfort food at its finest. It’s one of those meals that fills the house with an irresistible aroma and warms everyone’s hearts!

Why You’ll Love the Best Mutton Biryani Recipe

• Tender Mutton: The mutton is cooked to perfection, making every bite melt in your mouth.
• Aromatic Spices: A medley of spices like cinnamon, cloves, and cardamom infuses the biryani with bold, authentic flavors.
• Rich & Flavorful: This biryani is layered with deep flavors, making it a hearty, satisfying meal.
• Perfect for Occasions: Whether it’s a family celebration or a casual weekend meal, mutton biryani always makes the occasion special.

Ingredients Notes For Best Mutton Biryani Recipe

• Mutton: Use bone-in mutton for maximum flavor, as the bones enrich the dish with their natural juices.
• Basmati Rice: Long-grain basmati rice is the best choice for biryani, as it cooks to a fluffy, fragrant finish.
• Yogurt: Marinating the mutton in yogurt helps tenderize the meat while adding a creamy texture to the biryani.
• Whole Spices: Use fresh, whole spices like bay leaves, cloves, cardamom, and cinnamon for an authentic biryani flavor.
• Saffron: Soaked in warm milk, saffron gives the biryani its signature golden hue and adds a delicate aroma.

Recipe Steps for Best Mutton Biryani Recipe

1. Marinate the Mutton: In a large bowl, mix yogurt, ginger-garlic paste, biryani masala, turmeric, red chili powder, and salt. Add the mutton pieces and marinate for at least 2 hours (overnight for best results).
2. Cook the Rice: Parboil the basmati rice in salted water with bay leaves, cinnamon, and cardamom until it’s about 70% cooked. Drain and set aside.
3. Cook the Mutton: Heat oil in a large pot, fry sliced onions until golden brown, then set aside for garnishing. In the same oil, add whole spices and sauté. Add marinated mutton and cook until browned. Pour in water, cover, and let it simmer until the mutton is tender.
4. Layer the Biryani: In a heavy-bottomed pot, layer half the cooked rice. Top with mutton, fried onions, fresh coriander, mint leaves, and saffron milk. Add the remaining rice on top and drizzle with ghee.
5. Dum Cooking (Steaming): Cover the pot tightly with a lid (or seal with dough) and cook on low heat for 20-30 minutes until the flavors meld and the rice is fully cooked.
6. Serve: Gently fluff the biryani and serve hot with raita and salad.

Storage Options

• Refrigerate: Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat: To reheat, add a splash of water and microwave or steam to bring back the moisture without drying it out.

Variations & Substitutions

• Spicy Version: Add more red chili powder or green chilies for a spicier kick.
• Saffron Substitution: If you don’t have saffron, a pinch of turmeric in warm milk can give a similar color.
• Herbs: For extra freshness, garnish with more mint or coriander leaves before serving.

BEST MUTTON BIRYANI RECIPE

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Aromatic basmati rice layered with tender, spiced mutton, fragrant saffron, and rich spices, creating a flavorful, authentic biryani!

Ingredients

• For the Mutton Marinade:
• 1 1/2 pounds 700 g mutton or lamb, bone-in, cut into medium pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons lemon juice
• Salt to taste
• For the Rice:
• 2 cups basmati rice soaked for 30 minutes
• 4-5 cups water
• 1 bay leaf
• 4-5 green cardamom pods
• 4-5 cloves
• 1- inch cinnamon stick
• 1/2 teaspoon cumin seeds
• Salt to taste
• For the Biryani:
• 2 large onions thinly sliced
• 3-4 green chilies slit
• 1/2 cup chopped mint leaves
• 1/2 cup chopped cilantro coriander leaves
• 1/2 cup ghee or vegetable oil
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon saffron threads soaked in 1/4 cup warm milk optional
• Fried onions optional, for garnish
• 1/4 cup cashews or raisins optional

Instructions

• Marinate the Mutton:
• Prepare the Marinade: In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, ground coriander, ground cumin, lemon juice, and salt.
• Marinate the Mutton: Add the mutton pieces to the marinade, coating them thoroughly. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
• Cook the Rice:
• Boil the Water: In a large pot, bring 4-5 cups of water to a boil. Add the bay leaf, cardamom pods, cloves, cinnamon stick, cumin seeds, and salt.
• Cook the Rice: Add the soaked and drained basmati rice to the boiling water. Cook until the rice is about 70% done—soft but with a slight bite to it (al dente). Drain and set aside.
• Cook the Mutton:
• Fry the Onions: Heat the ghee or oil in a large heavy-bottomed pot or pressure cooker. Fry the sliced onions until golden brown and crispy. Remove half the onions for garnish and set them aside.
• Cook the Mutton: In the same pot, add the marinated mutton and cook over medium heat until the mutton is browned and begins to release its juices, about 10-12 minutes.
• Add Spices: Add the ginger-garlic paste, slit green chilies, mint leaves, cilantro, and 1/2 teaspoon garam masala. Stir to combine. Cover the pot and cook the mutton until it is tender. If using a pressure cooker, cook for 15-20 minutes on medium heat. If using a regular pot, cover and simmer for 45-60 minutes, stirring occasionally and adding water as needed to avoid burning.
• Layer the Biryani:
• Layer the Rice and Mutton: Once the mutton is cooked, start layering the biryani. Spread half the cooked rice over the mutton in an even layer. Drizzle half of the saffron milk (if using) over the rice, and add half of the reserved fried onions.
• Add the Second Layer: Add the remaining rice on top and drizzle with the remaining saffron milk and fried onions. If using cashews or raisins, add them on top.
• Dum Cooking:
• Seal the Pot: Cover the pot with a tight-fitting lid or seal it with aluminum foil to trap the steam. Place the pot on low heat and cook for 20-30 minutes (this is the "dum" process, where the flavors meld together).
• Rest: After 30 minutes, turn off the heat and let the biryani rest for another 10 minutes before serving.
• Serve:
• Garnish: Garnish the biryani with extra fried onions, chopped mint, and cilantro. Serve with raita or salad on the side.

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