Authentic Mutton Biryani Recipe – Shahi Jeera & Spice Infused

Last Updated on 4 months by Neha Deshmukh

Authentic Mutton Biryani Recipe – Shahi Jeera & Spice Infused

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. It’s the celebratory dish in so many Indian households, and for good reason. Today, I’m sharing my family’s treasured recipe for Mutton Biryani, infused with the unique flavour of Shahi Jeera. It’s a little bit of effort, but trust me – every single bite is worth it!

Why You’ll Love This Recipe

This isn’t just any biryani. We’re going for a truly authentic flavour profile, leaning into the subtle sweetness of Shahi Jeera and a beautiful blend of spices. It’s rich, aromatic, and incredibly satisfying. Plus, the ‘dum’ cooking method (we’ll get to that!) locks in all the flavours, making it unbelievably tender and fragrant.

Ingredients

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

• 3 tablespoons oil
• 1 medium cinnamon stick
• 2 cardamoms
• 2 cloves
• ½ – 1 teaspoon shahi jeera (black cumin)
• 2 large onions, sliced
• 1 teaspoon ginger-garlic paste
• 500 gms mutton, cut into pieces
• Salt to taste
• 1 teaspoon red chili powder
• ½ – 1 teaspoon turmeric powder
• 2 cups yogurt
• ½ – 1 teaspoon black peppercorn powder
• ½ – 1 teaspoon garam masala powder
• 1 cup water
• 2 tablespoons coriander leaves, chopped
• 3 slit green chilies
• 1 cinnamon stick
• 3 cloves
• 4-5 black peppercorns
• ½ – 1 teaspoon shahi jeera
• 2 cardamoms
• 1 teaspoon lemon extract
• 1 teaspoon oil
• 600 gms basmati rice
• 1 tablespoon coriander leaves, chopped
• 3-4 mint leaves
• 2 slit green chillies
• 2 tablespoons orange food color (optional)
• 2 tablespoons milk soaked in saffron strands
• 1 teaspoon oil
• 1 teaspoon lemon extract
• 1 teaspoon ghee

Ingredient Notes

Let’s talk ingredients! A few things make all the difference:

• Shahi Jeera: A unique flavour profile. It’s slightly different from regular cumin – a little more floral and subtle. I’ll dive deeper into this below!
• Regional Variations in Biryani Spices: Biryani varies so much across India! Some regions prefer a sweeter biryani, others spicier. Feel free to adjust the chili powder and garam masala to your liking.
• The Importance of Basmati Rice Quality: Seriously, don’t skimp on the rice. Aged basmati rice is best – it stays fluffy and doesn’t get mushy.
• Oil & Ghee Choices for Authentic Flavor: I like to use a neutral oil for the initial cooking, then finish with a touch of ghee for that classic richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Mutton Marinade: Heat oil in a heavy-bottomed pan. Add the cinnamon stick, cardamoms, cloves, and shahi jeera. Let them sizzle for a minute to release their fragrance.
2. Sauté the Onions: Add the sliced onions and a generous pinch of salt. Sauté until they’re beautifully golden brown – this takes patience, but it’s crucial for flavour! Then, add the ginger-garlic paste and cook for just a few seconds until fragrant.
3. Brown the Mutton: Add the mutton pieces and roast until the colour changes. Season with salt, red chili powder, and turmeric powder. Mix well to coat everything evenly.
4. Cook the Mutton: Cook until the oil starts to separate from the masala. This means the mutton is nicely browned and the spices are blooming. Stir in the yogurt, black peppercorn powder, and garam masala powder.
5. Pressure Cook the Mutton: Add water and pressure cook until the mutton is incredibly tender – usually 4-5 whistles. Once cooked, mix in the chopped coriander leaves and slit green chilies. Simmer for 4-5 minutes to let the flavours meld.
6. Prepare the Rice: While the mutton is cooking, boil water with cinnamon, cloves, peppercorns, shahi jeera, cardamoms, salt, lemon extract, and a teaspoon of oil. Add the soaked basmati rice and cook until it’s about 80% done. It should still have a slight bite to it.
7. Layer the Biryani: Now for the fun part! In a large, heavy-bottomed pot, layer the mutton curry and rice. Top with coriander leaves, mint leaves, slit green chilies, saffron milk, a touch of orange food colour (if using), a drizzle of oil, a squeeze of lemon extract, and a tiny dollop of ghee.
8. Seal and Dum Cook: Seal the pot tightly with aluminum foil, then place the lid on top. Cook on high flame for 5 minutes, then reduce the heat to low and cook for 20-25 minutes. This is the ‘dum’ cooking process – it’s what makes the biryani so special!

Expert Tips

• Achieving the Perfect Dum (Sealing & Slow Cooking): The key to a good dum is a tight seal. The steam trapped inside cooks the biryani evenly and infuses all the flavours.
• Mutton Tenderness: A Guide: If your mutton isn’t tender enough after pressure cooking, add a little more water and cook for a few more whistles.
• Layering Techniques for Optimal Flavor Distribution: Don’t just dump everything in! Layering ensures that the rice absorbs all the delicious flavours from the mutton curry.

Variations

• Vegan Mutton Biryani Adaptation: Swap the mutton for jackfruit or mushrooms! Use a plant-based yogurt and ensure your ghee is vegan-friendly.
• Gluten-Free Biryani Considerations: This recipe is naturally gluten-free, but always double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustments: My family likes a medium spice level, but feel free to add more chili powder or green chilies if you prefer it hotter.
• Festival Adaptations (Eid, Diwali, etc.): Biryani is a staple for celebrations! You can add dried fruits like cashews and raisins for a festive touch.

Serving Suggestions

• Raita Pairings: A cooling raita is essential with biryani. I love cucumber raita or a simple onion-yogurt raita.
• Salad Accompaniments: A fresh salad with sliced onions, tomatoes, and cucumbers adds a nice crunch.
• Biryani Side Dishes: Mirchi ka Salan (chili curry) is a classic accompaniment, especially in Hyderabad.

Storage Instructions

• Reheating Biryani for Best Results: Reheat gently in a covered pot with a splash of water to prevent it from drying out.
• Freezing Biryani: A Comprehensive Guide: Biryani freezes beautifully! Let it cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

• What is the best cut of mutton for biryani? Shoulder or leg of mutton are great choices – they have enough fat to keep the biryani moist and flavourful.
• What does ‘dum’ cooking mean, and why is it important? ‘Dum’ means to breathe in. It’s a slow cooking technique where the pot is sealed, trapping steam and allowing the flavours to meld together.
• Can I use a different type of rice for biryani? While basmati is traditional, you can experiment with other long-grain rice varieties. Just be mindful of the cooking time.
• How can I adjust the spice level of this biryani? Add more or less red chili powder and green chilies to suit your taste.
• What is Shahi Jeera and where can I find it? Shahi Jeera (black cumin) has a unique flavour. You can find it at Indian grocery stores or online.
• How do I prevent the rice from sticking to the bottom of the pot? Using a heavy-bottomed pot and layering the rice properly helps prevent sticking. You can also add a tablespoon of oil to the bottom of the pot before layering.

Enjoy making this biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!