Mutton Biryani
Layered fragrant rice and tender mutton — a weekend showstopper. Sub lamb or goat. Marinating overnight is optional but recommended.
Get recipes like this in your inbox — free.
You're in! Check your inbox.
🛒 Ingredients
- 2 lbs lamb or mutton pieces, bone-in
- 2.5 cups, rinsed basmati rice
- 1/2 cup plain yogurt
- 1 cup fried onions (store-bought or homemade)
- 2 tsp garam masala
- pinch in 2 tbsp warm milk saffron
- 1/4 cup mint leaves
- 2 tbsp ginger-garlic paste
- 3 tbsp vegetable oil
- 1 tsp each whole spices (cardamom, cloves, bay leaf, cinnamon)
👨🍳 Instructions
- 1Marinate meat in yogurt, ginger-garlic paste, garam masala, salt for at least 1 hour
- 2Par-cook rinsed rice in heavily salted water with whole spices until 70% done, drain
- 3In a heavy pot, heat oil, add remaining whole spices, then cook marinated meat until sealed, 10 minutes
- 4Add 1/4 cup water, cover and cook meat on low 30 minutes until tender
- 5Layer par-cooked rice over meat, top with fried onions, mint, and saffron milk
- 6Seal pot tightly with foil then the lid (dum), cook on lowest heat 25 minutes
- 7Open at the table, mix gently from the bottom and serve
Make it in QuickPlate
Filter by time, ingredients, and cuisine. Cook mode walks you through every step.
Try this in QuickPlate →