Mutton Biryani

So, I like to keep things short and sweet when it comes to recipes, so no background story on this one, but from time to time I will share my travel adventures with you all in hopes you will enjoy them. For those who are unaware mutton is a type of meat or lamb cut taken from an adult lamb and in some cases, goat.

When prepared correctly the dish can be exquisite and mind blowingly delicious.

You certainly don’t have to know someone of middle eastern or Indian descent to enjoy mutton from time to time. It is certainly delicious and flavorful dish to enjoy from time to time. So, treat yourself by giving our recipe a try. Just be sure to let us know in the comments section below how it goes.

Now onto the recipe.



Ingredients – for Mutton Marinade

3.5 lbs Mutton

1 1/2 Tbsp Lemon or Lime Juice

1 Tbsp Salt

1 1/2 Tbsp Garlic-Ginger paste

1 tsp Turmeric

Mix the above ingredients with your meat. Let the mutton marinate overnight or at least 6 hours (the longer the better).

Other Ingredients

2 large Bay Leaves

3-5 green chilies (to taste)

3 large red onions (sliced)

1-2 cans diced tomatoes (or 3 medium tomatoes)

1-2 tsp Coriander powder

1 cup fresh coriander leaves

3 1/2 tsp garam masala powder

7-8 Tbsp oil (for sautéing)

3 1/4 cup water

1 1/2 to 2 Tbsp (Kashmiri) Red Chilli Powder

3/4 tsp Cumin powder

4-5 mint leaves

1/4 oz whole garam masala

a pinch of saffron

2-2 1/2 cups Biryani Rice

2 Tbsp Ghee

1 1/2 Tbsp Rosewater

2 large onions (fried and set aside)




Heat oil up in a large pot or dutch oven.

Add in whole garam masala (you can make your own or purchase here on Amazon). Add in the red onions, bay leaves, and green chilies.

Sauté for one to two minutes, then add in the ginger and garlic paste.


Add in the marinated lamb and or goat (i.e. mutton) and brown it. Once the meat is brown, add in water and cook until meat is half-way done – about 30 to 40 minutes on medium low heat.

After meat is half done, add Kashmiri Red Chilli Powder. Add in the following: coriander powder, garam masala powder, and Cumin powder.

Let simmer for 20 to 25 minutes on low.

Add diced tomatoes & cook until they are tender. If using canned tomatoes, drain water first before adding and cook for 3 to 5 minutes to avoid over cooking. Note: Tomatoes do not have to be mixed in, just simply layer them on top of meat mixture, so they basically get steam in the stew.

Add coriander leaves and mint leaves.

Mix in the last three ingredients you have now added and remove from heat. Leave pot covered.

Make a pot of Biryani rice. Your rice should be a little more than halfway done let’s say about 70% done.

Put a layer of your steaming hot rice in a pan or baking dish, then add a layer of your stewed meat on top. Add a layer of rice on top of it. Add meat stew. Repeat this layering process, alternating your meat stew with rice, just be sure the last or topmost layer is rice.

Add Ghee on topmost layer of rice.

Mix the Rosewater with a pinch of saffron (you can crush the saffron threads with a little bit of salt before adding to rosewater to help with faster color release). Sprinkle water over rice and meat layers.

Add the 2 large onions you had fried, sprinkled all over the top. Add extra coriander and mint leaves if you would like.

Cover your pot with foil and then place lid on and cook for 20 minutes on low. You can skip the foil if you are using a good quality Dutch Oven.

If using a baking pan, cover with foil and bake at 250°F for 10 to 15 minutes or until rice grains are medium soft. You don’t want your rice to be too soft.

Once done mix layers together well and serve while hot.

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