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Mutton Biryani Recipe
5 from 18 votes

Mutton Biryani Recipe

Mutton Biryani Recipe features marinated goat meat layered with aromatic sela rice infused with a homemade biryani masala. This dish involves slow-cooking the meat in a spiced korma, mixing in fried potatoes and dried plums, then steaming everything together for tender, fragrant layers. The complex spice blend and marination develop deep savory flavors typical of classic biryani.

Prep Time
1 hr 30 mins
Cook Time
2 hrs 30 mins
Additional Time
4 hrs
Total Time
8 hrs
Servings: 8 servings
Calories: 878 kcal
Course: Main Course
Cuisine: Indian, Pakistani

Ingredients

Biryani Masala Powder
  • 1 teaspoon Coriander
  • 1 teaspoon white cumin
  • 1 teaspoon black cumin
  • 1 teaspoon fennel
  • 8 piece green cardamom
  • 4 piece black cardamom
  • 10 whole cloves
  • ½ inch cinnamon stick
  • 10 whole peppercorn
  • 4 piece mace
  • ½ piece nutmeg
  • 4 piece star anise
  • 10 whole dried red chilies
  • 4 whole bay leaf
  • 2 teaspoon salt (see notes)
  • 2 teaspoon red chili powder (see notes)
  • ½ teaspoon Turmeric
Meat Marinade
  • ¼ cup neutral cooking oil generic cooking oil
  • 2 inch ginger piece
  • 2 tablespoon garlic paste
  • 2 lbs goat meat (see notes)
  • 2 onion
  • 4 tomato
  • ½ cup yogurt
  • 2 green chilies
  • Biryani masala
The Korma
  • ½ cup neutral cooking oil see notes, generic cooking oil
  • 10 pieces dried plums see notes, also known as Aloo Bukhara
  • 2 potato
The Rice
  • 4 cups sela rice (see notes)
  • 2 teaspoon salt (see notes)
  • 4 cloves
  • ½ inch cinnamon stick
  • 1 bay leaf
  • 4 peppercorns
  • ½ teaspoon black cumin
Biryani Dum
  • ¼ cup neutral cooking oil generic cooking oil
  • ¼ cup milk
  • 10 trands saffron
  • 1 tablespoon kewra water
  • ½ teaspoon rose water
  • 1 teaspoon yellow food coloring
  • 1 lemon
  • 2 green chilies
  • ¼ cup mint
  • ¼ cup cilantro

Instructions

Biryani Masala Powder
    Cup of Yum
  1. Heat a non stick frying pan and dry roast all of the whole spices (see notes)
  2. Grind the roasted spices to a fine powder
  3. Mix in the salt, red chili powder and turmeric to the roasted mixture
Meat Marinade
  1. Grind the garlic, ginger, and green chilies to a paste.
  2. Slice the onions very thin, heat the ¼ cup oil add the onions fry till brown and crispy.
  3. Quarter the tomatoes and steam them in ¼ cup water. Mash and cool to room temperature. (see notes)
  4. Puree the ginger, garlic, green chilies, fried onions, tomatoes, yogurt, and biryani masala until you have a thick paste.
  5. Marinate the goat meat with this mixture and set aside in the fridge for 2 hours minimum. (see notes)
The Korma
  1. Once the meat has marinated for 2 hours, set it on the counter to come to room temperature while you prep the rest of the ingredients (see notes)
  2. Soak the aloo bukhara in 1 cup of water to soften it a little bit
  3. Peel, slice, and quarter the potatoes and fry them until the outside is brown and crispy. (see notes)
  4. Heat ½ cup of oil, add the marinated meat and start cooking it.
  5. Roast well for 5-10 minutes; add the aloo Bukhara and enough water to cover the meat. Cover, and cook on medium heat for 45 minutes.
  6. Uncover, dry the liquid and add then add the fried potatoes and saute for 5 minutes.
  7. Add ¼ cup of water and simmer until the potatoes are 80% cooked.
  8. set the meat aside and start prepping to cook your rice.
The Rice
  1. Soak the rice in about 3 times the water for 4 hours minimum (see notes)
  2. Add the rice, salt, spices, and enough water to boil the rice. Boil for about 10-15 minutes, till the rice is about 80% cooked, and then strain it, discarding the whole spices. (see notes)
Biryani Dum
  1. Soak the saffron in the milk for about 20-30 minutes.
  2. Wash and trim the cilantro and mint as needed.
  3. Slice the limes into thin slices.
  4. Slice the green chilies lengthwise, in half or quarters, depending on their size.
  5. Add the korma as the first layer. (see notes)
  6. Top with the rice, completely covering the korma.
  7. Drizzle the food coloring, saffron-infused milk, kewra water, and rose water on the rice.
  8. Layer the lemons, green chilies, cilantro, and mint on top.
  9. Cover with foil, making sure the pot is sealed tight.
  10. cover your pot and reduce the flame to the lowest setting (see notes)
  11. after 20 minutes, uncover carefully and gently fold to mix the korma and rice.

Notes

  • Use hind leg or shoulder meat for its tenderness and succulence in this biryani.
  • The amount of cooking oil is significant to maintain separated rice grains and a rich texture.
  • Aloo Bukhara (dried plums) soaked to soften are traditional and add a sweet tartness to the korma.
  • Sela rice is best for aroma and grain length; soak with ample water and salt the cooking water well before draining.
  • Dry roast whole spices individually as their burn points vary for optimal flavor.
  • Steaming tomatoes breaks them down for better incorporation into the marinade and korma.
  • Marinate meat minimum two hours; bring to room temperature before cooking to ensure proper roasting.
  • Fry potatoes until about 80% cooked with crispy coating to prevent mushiness after steaming.
  • Cook meat in batches to retain oil temperature and achieve good browning.
  • Seal the pot well for dum cooking and use a heat diffuser on electric stoves to avoid scorching.
  • Test rice doneness by breaking a grain between fingers; it should snap into two pieces.
  • Fold biryani gently when serving to maintain layers and mix flavors carefully.

Nutrition Information

Serving 1serving Calories 878kcal (44%) Carbohydrates 102g (34%) Protein 36g (72%) Fat 36g (55%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g (53%) Monounsaturated Fat 21g (105%) Trans Fat 0.1g (5%) Cholesterol 73mg (24%) Sodium 1490mg (62%) Potassium 1151mg (24%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 1228IU (25%) Vitamin C 35mg (39%) Calcium 156mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 878

% Daily Value*

Serving 1serving
Calories 878kcal 44%
Carbohydrates 102g 34%
Protein 36g 72%
Fat 36g 55%
Saturated Fat 5g 25%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 21g 105%
Trans Fat 0.1g 5%
Cholesterol 73mg 24%
Sodium 1490mg 62%
Potassium 1151mg 24%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 1228IU 25%
Vitamin C 35mg 39%
Calcium 156mg 16%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.