Mutton biryani | How to make Mutton biryani

By Chandrani Bhattacharya  |  7th Mar 2018  |  
5 from 1 review Rate It!
  • Mutton biryani, How to make Mutton biryani
  • Prep Time

    3

    Hours
  • Cook Time

    25

    mins
  • Serves

    6

    People

6

1

About Mutton biryani Recipe

A typical north indian style of biryani, loved by all non vegetarians

Mutton biryani

Ingredients to make Mutton biryani

  • 500gm half boil basmati rice
  • Mutton 250gms
  • 1/2 cup curd
  • mint leaves
  • ginger garlic paste 2tbspn
  • bay leaf 4
  • Badi elaichi1
  • Chhotti elaichi 3
  • mace powder 1/4tspn
  • jaiphal powder1/4tspn
  • ghee 2tbspn
  • Refine oil 2table spoon
  • Mustard oil 1tbspn
  • Few strings of kesar absorbed in 1/2 cup luke warm milk
  • 1/3tspn rose water
  • Shan biryani masala

How to make Mutton biryani

  1. Marinate the mutton with curd ginger garlicpaste salt and mustard oil for atleast 1 1/2 hrs
  2. Take a kadhai put ghee and little refine oil
  3. Heat it in a low flame
  4. Add only half of the garam masalas+2 bay leafs
  5. Now add the marinated mutton and cook till it becomes soft
  6. Take a large glass bowl
  7. Add oil and ghee
  8. Microwave it for 30secs
  9. Then add sliced potatoes( half boiled with slight salt)
  10. Now add the remaining garam masalas
  11. Again microwave it for 2-3 mins
  12. Now add the half boiled basmati rice (little quantity)
  13. Then the cooked mutton and its gravy
  14. Keasr few drops soaked in milk
  15. Few mint leaves
  16. Shan biryani masala, sprinkle about 1/2 tsp
  17. Again put the rice then mutton
  18. Add kesar ,mint leaves
  19. Shaan biryani masala1/2tsp
  20. Repeat the above process 3times
  21. Finally put finely fried sliced onions
  22. Add the remaining oil
  23. Put 1tspn of ghee
  24. Add 1/2cup of water
  25. Microwave it for about 20-22 min
  26. Garnish it with boiled eggs and fried onions.

Reviews for Mutton biryani (1)

Shelly Sharma8 months ago

I really want to try this from a long time. Thanks for sharing this recipe.
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