Moti Mutton Biryani | How to make Moti Mutton Biryani

By Sayan Majumder  |  17th Feb 2016  |  
4.8 from 4 reviews Rate It!
  • Photo of Moti Mutton Biryani by Sayan Majumder at BetterButter
Moti Mutton Biryaniby Sayan Majumder
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Video for key ingredients

  • How to make Khoya

About Moti Mutton Biryani Recipe

Each and every region in India has it’s own version of Biryani, nowadays they vary so drastically that today's Biryani can be defined as “rice and meat cooked together”. I love Kolkata style Biryani, because of its sweetness & flavour. I am presenting an authentic Kolkata style biryani with a little twist.

Moti Mutton Biryani

Ingredients to make Moti Mutton Biryani

  • 1 kg mutton (With bone)
  • 300 gms boneless mutton
  • mawa 200 gms
  • Extra long grain Basmati rice 600 gms
  • Raw papaya paste 4 tbsp
  • curd 300 gms
  • salt as per taste
  • 1/2 liter oil
  • 5 tbsp ginger garlic paste
  • 4 large fried onions (Beresta)
  • A Pinch of yellow food colour
  • saffron
  • Milk 2 cups
  • 6 potatoes
  • 3-4 Boiled eggs
  • 1 tbsp turmeric powder
  • 2 large onion chopped
  • 4 tbsp chilli powder
  • 200 gms ghee
  • 2 tbsp Kashmiri mirch powder
  • 2 green chillies, 4-5 Aloo Bukhara
  • 2 tbsp Garam masala powder, 2 drops rose water
  • 5 drops kewara water, 1 tbsp caraway seeds
  • 1 tbsp white pepper, 2 bay leaf
  • 2 inch cinnamon stick, Mace 1/2 inch
  • A pinch of Nutmeg, Small cardamom 8-10
  • 2 black cardamom, 6 cloves
  • 3 tbsp lime juice, 1 tbsp cumin powder
  • 1 tbsp coriander powder

How to make Moti Mutton Biryani

  1. Marinate the mutton with curd, papaya paste, ginger garlic paste, chilli powder, Biryani masala (Store bought or home made), salt , cumin and coriander powder. For best taste marinate over night. Heat oil and ghee in a pan, add bay leaf, cinnamon stick, sliced onion and saute for 4 minutes. Add in the marinated mutton and some turmeric powder. Cook for 20 minutes. Add in the Biryani masala, cook well. Add in the hot water and pressure cook it (The rice here should only be 90% cooked). Separate the Mutton, keep aside.
  2. Marinate minced meat with salt, cumin, corinader powder, ginger garlic paste and chilli powder. Set aside for 20 minutes. Deep fry them in hot oil and then keep aside to cool. Coat with silver varak. Boil 60% of the potatoes. Keep them in yellow water, that is a little turmeric mixed in water or some food colouring for 10 minutes. Fry the rest of the potatoes in little oil. Soak the rice for 45 minutes to 1 hour in water. Take whole garam masala in a muslin cloth and make a potli. Steep in the water along with lime juice. Boil the rice in this water. Cool and spread on a cloth, make sure the rice doesn't break.
  3. Biryani Masala: Dry roast 2 bay leaves, 4 to 5 cloves, 1 tbsp caraway seeds, 1 tbsp white pepper, 1/2 inch mace, a pinch of nutmeg, 2 black cardamom, 4 small cardamom and 2 cinnamon stick. Make a powder in a mixer grinder. Take a large handi, grease it with ghee, add lemon juice (2 tbsp), 4 aloo bukhara, 3 tbsp garam masala and the prepeared mutton gravy. Cook for 2 minutes and add in 50 gms ghee, 1 cup milk, salt, mutton and potatoes. Add the fried onions. First layer of rice, sprinkle few drops of yellow water by hand, diluted saffron, some mawa and ghee. Second layer of rice, mostly white so only rice, some mawa, ghee, 1 cup milk, meat balls, egg and rose water or kewara water. Keep pot on large wok with water. Cook for about 10 to 15 minutes.

My Tip:

Marinate the Mutton well and cook on a low flame to get juicy soft mutton.

Reviews for Moti Mutton Biryani (4)

محمد صفوان2 years ago


ume hany2 years ago


Nafisa Pathan3 years ago


Rita Chakraborty4 years ago