Looking to make an irresistible Mutton Biryani that impresses instantly? This dum-style Mutton Biryani recipe brings together fragrant spices, marinated mutton, and saffron-infused basmati rice layered and slow-cooked to perfection. Ideal for festive gatherings or dinner parties, this royal dish pairs perfectly with spicy salan or cool raita.
📝 Ingredients
For the Rice:
- 500g Basmati rice (blanched)
- 1 Star anise
- 2 Bay leaves
- 2 Black cardamom
- 2 tsp Black cumin seeds (Shahi jeera)
- 6 Black peppercorns
- 6 Green cardamoms
- 2 Cinnamon sticks
- 6 Cloves
- 1 tsp Fennel seeds
- 1/4 Jaiphal (nutmeg)
- 1 Javitri (mace)
- 3 tsp Salt
For Mutton Marinade:
- 1 kg mutton (preferably front leg cut)
- 1 tbsp Garam masala
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 3 tbsp Raw papaya paste
- 4 tbsp Hung curd
- 1 Lemon (juice)
- 1 tbsp Red chilli powder
- 1 tsp Salt
- 1 tsp each of coriander & cumin powder
Other Ingredients:
- 4 Onions, sliced
- 2 Tomatoes, chopped
- 1/4 cup Warm milk
- Ghee
- Saffron strands
- Oil
- Rose water
- Kewra essence
- 4 Green chillies
🔪 How to Make Mutton Biryani
1. Marinate the Mutton:
Combine mutton with curd, ginger-garlic paste, papaya paste, red chilli, salt, lemon juice, and garam masala. Let it marinate for at least 3 hours.
2. Prepare Fried Onions (Barista):
Slice 2 onions thinly and fry in oil until golden brown. Fry in batches for even crispness. Drain on paper towels.
Also Read: Chicken Biryani Tips & Variations for Perfect Flavor
3. Cook the Mutton:
Heat ghee, sauté onions and chillies until golden. Add ginger-garlic paste, marinated mutton, and cook on high for 7–8 minutes. Mix in coriander, cumin, and red chilli powders. Add water and simmer until meat is nearly cooked. Stir in tomatoes, garam masala, and fresh coriander. Cook until ghee separates and no gravy remains.
4. Cook the Rice:
Soak basmati rice for 20 mins, rinse and drain. Tie whole spices in a muslin cloth to form a potli. Boil water with salt, bay leaves, and the spice potli. Add rice and cook until 1/3rd done. Drain and discard the potli.
5. Prepare Saffron Milk:
Soak saffron strands in warm milk for 20 minutes. Add rose water and kewra essence. Set aside.
🍲 Layering and Dum Cooking the Biryani
- In a heavy-bottom pan, melt ghee to coat the base.
- Begin with a layer of rice, then mutton, then saffron milk, fried onions, and ghee. Repeat layers.
- Finish with rice on top, mint, coriander, green chillies, and lemon juice.
- Cover with foil or dough-sealed lid. Cook on low heat (‘Dum’ method) for 40 minutes.
- Rest for 10 minutes before serving.
- Serve hot with raita or salad!
✅ Tips & Notes:
- Always use long-grain basmati rice for best results.
- Marinate the mutton well for extra tenderness.
- Adjust spice levels to your preference.