Mutton Biryani Recipe- Authentic Indian Mutton & Saffron Delight

Last Updated on 2 months by Neha Deshmukh

Mutton Biryani Recipe: Authentic Indian Mutton & Saffron Delight

Hey everyone! If you’ve ever dreamed of making that incredibly fragrant, melt-in-your-mouth Mutton Biryani you get at your favourite Indian restaurant, you’re in the right place. This recipe is a bit of a project, I won’t lie, but trust me – the results are so worth it. I first attempted this for a family gathering, and it was a huge hit! It’s become a tradition ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any biryani recipe. It’s a flavour explosion! We’re talking tender, succulent mutton marinated in a vibrant blend of spices, layered with fluffy basmati rice infused with saffron, and slow-cooked to perfection. The aroma alone will transport you straight to India. It’s perfect for special occasions, celebrations, or just when you’re craving something truly special.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 3 large onions, sliced
• Sufficient oil for frying
• 750 gm mutton pieces
• ½ cup yogurt
• 1 tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp cumin seeds
• To taste salt
• 3 green chillies, finely chopped
• 1 tbsp chopped mint
• 1 tbsp chopped coriander
• 2 lemon juice
• 2 tbsp vinegar
• 2 ½ cups basmati rice
• 3 cloves
• 1 small piece cinnamon stick
• 2 cardamoms
• 1 tbsp cumin seeds
• 1 lemon juice
• 1 tbsp ghee
• 100 ml milk
• 1 generous pinch saffron
• 2 tbsp chopped mint
• 2 tbsp chopped coriander

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Saffron: Don’t skimp on the saffron! It adds that beautiful colour and delicate flavour. A little goes a long way. Warming it in milk helps release its flavour and colour.
• Kashmiri Red Chilli Powder: This is for colour more than heat. It gives the biryani that gorgeous red hue without making it overly spicy.
• Mutton Cut Variations: I prefer using bone-in mutton for maximum flavour. Shoulder or leg cuts work beautifully. You can use boneless, but it won’t be quite as rich.
• Basmati Rice Quality: Use good quality aged basmati rice. It should be long-grained and fragrant. Soaking it is key to getting that perfect fluffy texture.
• Regional Spice Blends: Biryani spice blends vary hugely across India! Feel free to adjust the spices to your liking. Some people add garam masala, while others prefer a simpler spice profile.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Fry the Onions: Heat oil in a pan and fry sliced onions until golden brown and crispy. Drain them on paper towels and set aside, remembering to reserve that lovely flavoured oil!
2. Boil the Mutton: Boil the mutton pieces with salt and 1 tsp turmeric powder in water for about 10 minutes. This helps tenderize the meat and remove any impurities. Drain, keeping that stock – it’s liquid gold!
3. Marinate the Mutton: In a large bowl, combine the boiled mutton with yogurt, 1 tsp turmeric powder, ½ tsp red chilli powder, 1 tsp Kashmiri red chilli powder, ½ tsp cumin seeds, salt to taste, finely chopped green chillies, chopped mint, chopped coriander, 2 lemon juice, and 2 tbsp vinegar. Mix well and marinate overnight in the refrigerator. Seriously, don’t skip the overnight marination – it’s crucial for flavour!
4. Saffron Milk Prep: While the mutton marinates, warm the milk and soak the saffron in it. This will give it a beautiful colour and aroma.
5. Pressure Cook the Mutton: Bring the marinated mutton to room temperature. Then, pressure cook it in the reserved oil for one whistle. Let the pressure release naturally. This ensures the mutton is incredibly tender.
6. Rice Soak: Soak the basmati rice in the reserved mutton stock for 30 minutes, then drain it.
7. Parboil the Rice: Boil water with 3 cloves, 1 small piece cinnamon stick, 2 cardamoms, 1 tbsp cumin seeds, 1 lemon juice, and salt. Add the rice and parboil for 3-5 minutes. Drain immediately. We don’t want mushy rice!
8. Layer the Biryani: In a heavy-bottomed pan, drizzle 1 tbsp ghee and half the saffron milk. Add half the mutton, then half the rice. Sprinkle with fried onions, chopped mint, and chopped coriander. Repeat the layers.
9. Dum Cooking (Sealing & Slow Cooking): Seal the pan tightly with foil, then place a tight-fitting lid on top. Place the pan on a heated griddle. Cook on high heat for 10 minutes, then reduce the heat to low and cook for 1 hour. Let it rest for 15-20 minutes before opening. This “dum” cooking process is what makes biryani so special.
10. Serve & Enjoy: Gently fluff the biryani with a fork before serving.

Expert Tips

• Heavy-Bottomed Pan: A heavy-bottomed pan is essential to prevent sticking and ensure even cooking.
• Don’t Overmix: Be gentle when mixing the biryani before serving. You want to keep the layers intact as much as possible.
• Patience is Key: Biryani is a labour of love. Don’t rush the process!

Variations

• Vegan Adaptation – Jackfruit Biryani: Swap the mutton for jackfruit! Marinate it the same way and follow the rest of the recipe.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Adjust the amount of green chillies and red chilli powder to suit your spice preference. My friend, Priya, likes to add a pinch of cayenne pepper for extra heat.
• Hyderabadi/Lucknowi Style Adaptations: Hyderabadi biryani is known for its spicier flavour, while Lucknowi biryani is more subtle and aromatic. Adjust the spices accordingly.
• Festival – Eid/Wedding Biryani: For special occasions, you can add dried fruits like cashews and raisins to the biryani.

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with accompaniments! Serve it with:

• Raita (yogurt dip)
• Papad (crispy lentil wafers)
• Pickle
• A simple salad

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What cut of mutton is best for biryani?

Bone-in shoulder or leg of mutton is ideal for flavour.

2. How can I achieve the perfect dum (sealing) for biryani?

Ensure the lid fits tightly and seal the pan with foil. The goal is to trap all the steam inside.

3. Can I make biryani without a pressure cooker?

Yes, you can! You’ll need to simmer the mutton in a heavy-bottomed pot for a longer time (around 2-3 hours) until it’s tender.

4. What is the purpose of soaking rice in mutton stock?

It infuses the rice with flavour and helps it cook evenly.

5. How do I prevent the biryani from sticking to the bottom of the pan?

Use a heavy-bottomed pan, drizzle ghee generously, and cook on low heat.

6. Can I use a different type of rice for biryani?

While basmati is traditional, you can experiment with other long-grained aromatic rice varieties. However, the texture might be slightly different.

Enjoy making this delicious Mutton Biryani! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!