Indian Mutton Biryani Recipe

Name: Indian Mutton Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g mutton, pieces; 600 g basmati rice, washed, drained and soaked for one hour before cooking; 200 g potatoes; 300 g onions, thinly sliced and fried crisp; 200 g tomatoes, peeled and chopped; 1 1/2 tablespoons garlic paste; 1 1/2 tablespoons ginger paste; 1/2 cup fresh yogurt; salt; 1/4 cup oil or 1/4 cup ghee; 3 -4 pieces cinnamon; 3 -4 cloves; 8 -10 black peppercorns; 2 green cardamoms; 2 bay leaves; 2 green chilies, slit; 1 tablespoon cumin powder; 1 tablespoon red chili powder; 1/4 teaspoon turmeric powder; 3 -5 saffron strands, dissolved in a little; warm milk; 3 -5 leaves of fresh mint; 3 -5 leaves fresh coriander

Servings: persons

500 g mutton, pieces
600 g basmati rice, washed, drained and soaked for one hour before cooking
200 g potatoes
300 g onions, thinly sliced and fried crisp
200 g tomatoes, peeled and chopped
1 1/2 tablespoons garlic paste
1 1/2 tablespoons ginger paste
1/2 cup fresh yogurt
salt
1/4 cup oil or 1/4 cup ghee
3 -4 pieces cinnamon
3 -4 cloves
8 -10 black peppercorns
2 green cardamoms
2 bay leaves
2 green chilies, slit
1 tablespoon cumin powder
1 tablespoon red chili powder
1/4 teaspoon turmeric powder
3 -5 saffron strands, dissolved in a little
warm milk
3 -5 leaves of fresh mint
3 -5 leaves fresh coriander

1
First of all, cut potatoes into quarters.
2
Apply salt to them.
3
Deep fry.
4
Pour oil/ghee in a skillet.
5
Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
6
Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
7
Add ginger-garlic pastes.
8
Fry for 3 minutes.
9
Add in the washed mutton pieces.
10
Saute until the mutton gives out its own juices.
11
Add the slit green chillies.
12
Add turmeric, chilli and cumin powders.
13
Mix well.
14
Saute for 5 minutes, stirring continuously.
15
Mix in fresh yogurt.
16
Simmer until the mutton is cooked.
17
Add salt.
18
Continue to cook until the oil separates from the meat.
19
Add finely chopped corriander and mint leaves.
20
In a separate pot, parboil rice until the grains are half cooked.
21
Strain the rice.
22
Spread out the mutton mixture in a heavy bottom pan.
23
Sprinkle the rice on top.
24
Add fried potatoes.
25
Sprinkle saffron milk over this.
26
Sprinkle crisp fried onions on top.
27
Cover the platter with a tight fitting lid.
28
Cook on low flame for 20 minutes.
29
Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.
30
ENJOY!

1043

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 500 g mutton, pieces, 600 g basmati rice, washed, drained and soaked for one hour before cooking, 200 g potatoes, 300 g onions, thinly sliced and fried crisp, and more.

Yes, Indian Mutton Biryani falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Mutton Biryani

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