Mutton Biryani

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs almost clear, then soak it for 20 minutes. At the same time, combine the lamb with yogurt, ginger-garlic paste, red chilli powder, turmeric, garam masala, coriander powder, salt, and lemon juice. Mix thoroughly so every piece is coated, and let it stand while you prepare the rest; this short marinade is enough because the yogurt and salt begin tenderising immediately.

   180 g basmati rice500 g lamb, bone-in, medium pieces120 g plain yogurt25 g ginger-garlic paste5 g red chilli powder2 g turmeric powder4 g garam masala4 g coriander powder6 g salt10 g lemon juice
2. 2

   Soak the saffron in the warm milk and set aside. This bloom time helps the colour and aroma spread more evenly through the rice.

   30 g warm milk0.2 g saffron
3. 3

   Heat the ghee and neutral oil in a heavy pot or Dutch oven over medium heat. Fry the sliced onion with a pinch of patience, stirring often, until deep golden brown and caramelised, 10-12 minutes. Do not rush this stage; properly browned onions give the biryani much of its sweetness and depth. Remove about one-third of the onions for layering and garnish.

   25 g ghee20 g neutral oil180 g large onion, thinly sliced
4. 4

   To the same pot, add the marinated lamb and sear over medium-high heat for 4-5 minutes, stirring until the yogurt loses its raw look and the meat starts to firm up. Add the slit green chillies, chopped tomato, most of the mint, most of the coriander, the remaining onions in the pot, garam masala, and water. Cover and cook over medium-low heat for 20 minutes, stirring once or twice, until the lamb is about 70% cooked and the gravy is thick rather than watery.

   500 g lamb, bone-in, medium pieces120 g plain yogurt25 g ginger-garlic paste5 g red chilli powder2 g turmeric powder4 g garam masala4 g coriander powder6 g salt2 green chillies, slit100 g tomato, chopped20 g fresh mint leaves15 g fresh coriander leaves2 g garam masala120 g water
5. 5

   While the lamb cooks, bring the water to a rolling boil in a separate pot with salt, cardamom, cloves, bay leaf, and cinnamon. Drain the soaked rice and add it to the boiling water. Cook for 4-5 minutes until the grains are elongated but still have a firm chalky core in the centre, about 70% done. Drain immediately so the rice does not overcook.

   1.5 litres water10 g salt4 green cardamom pods4 cloves1 bay leaf1 small cinnamon stick180 g basmati rice
6. 6

   When the lamb is partially tender and the gravy is reduced, level the meat in the pot. Spread the drained rice evenly over the top without pressing. Scatter over the reserved fried onions, remaining mint and coriander, drizzle the saffron milk, rose water, and finishing ghee over the rice.

   180 g basmati rice180 g large onion, thinly sliced20 g fresh mint leaves15 g fresh coriander leaves30 g warm milk0.2 g saffron5 g rose water10 g ghee
7. 7

   Seal the pot with a tight lid; if needed, place a sheet of foil under the lid for a better seal. Cook on very low heat for 12 minutes. Then turn off the heat and rest for 8 minutes without opening. The biryani is ready when the rice is fully tender, separate, and aromatic, and the lamb yields easily when pierced.

8. 8

   Gently fluff from the sides with a spoon, lifting some meat and rice together rather than mixing aggressively. Garnish with the extra mint and serve hot.

   5 g fresh mint leaves

Origin & History

Biryani developed in the Indian subcontinent through a blending of Persian pilaf traditions with local spices, rice, and meat cookery. Mutton biryani became especially celebrated in royal and regional kitchens, from Hyderabad to Lucknow, each with its own style of layering, spicing, and dum cooking.