Lamb/mutton Biryani Recipe

Name: Lamb/mutton Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mutton or 1 lb lamb, cubed; 2 cloves; 2 big black cardamom pods; 2 small green cardamoms; 1 cinnamon stick; 1 bay leaf; 2 teaspoons shah zeera; 2 teaspoons coriander powder; salt; 2 teaspoons chili powder; 14 nutmeg, ground; 2 teaspoons garam masala powder; 2 tablespoons yogurt; 1 lb cooked rice; ½ teaspoon saffron, mixed with; 1 tablespoon warm milk; ½ cup mint leaf; ½ cup coriander leaves; 4 tablespoons pure ghee (clarified butter); 3 cups water

Servings: persons

1 lb mutton or 1 lb lamb, cubed
2 cloves
2 big black cardamom pods
2 small green cardamoms
1 cinnamon stick
1 bay leaf
2 teaspoons shah zeera
2 teaspoons coriander powder
salt
2 teaspoons chili powder
14 nutmeg, ground
2 teaspoons garam masala powder
2 tablespoons yogurt
1 lb cooked rice
½ teaspoon saffron, mixed with
1 tablespoon warm milk
½ cup mint leaf
½ cup coriander leaves
4 tablespoons pure ghee (clarified butter)
3 cups water

1
Heat ghee.
2
Add all the whole spices.
3
Give it a few twirls and add the ground spices.
4
Almost immediately add the yogurt.
5
Fry for a minute.
6
To this masala mixture, add all the meat.
7
Toss around to coat well.
8
Cook meat till it is well browned and the yogurt is absorbed by the meat.
9
Sprinkle in salt to taste.
10
Add water-- immerse the meat completely in it.
11
Use more or less, as required.
12
Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
13
Keep aside.
14
Divide the rice in two portions.
15
Mix saffron with one portion and add half the meat to it.
16
Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
17
Add mint and coriander leaves.
18
Cover with white rice and remaining meat.
19
Shut the pot tightly.
20
Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
21
Invert on to a large dish and serve with plain yogurt or raita.

810

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 lb mutton or 1 lb lamb, cubed, 2 cloves, 2 big black cardamom pods, 2 small green cardamoms, and more.

Yes, Lamb/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.

That's it — enjoy your meal!

Lamb/mutton Biryani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions