Authentic Mutton Biryani Recipe- Spiced Lamb & Saffron Rice

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Biryani Recipe- Spiced Lamb & Saffron Rice

Introduction

Oh, Biryani. Just the name conjures up images of celebrations, family gatherings, and that incredible aroma filling the house! This isn’t just a rice dish; it’s an experience. I remember the first time I attempted Biryani – it felt a little daunting, honestly. But trust me, with a little patience and this recipe, you’ll be rewarded with a truly unforgettable meal. This mutton biryani recipe is a family favourite, passed down with little tweaks over the years, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Mutton Biryani is a flavour explosion! Tender, succulent lamb marinated in a symphony of spices, layered with fragrant rice, and finished with a touch of saffron magic. It’s a dish that’s both comforting and celebratory. Plus, the slow-cooking process (or dum as it’s traditionally called) allows all the flavours to meld together beautifully. It’s a bit of a project, yes, but absolutely worth every minute.

Ingredients

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

• 1 kg mutton, cut into medium-sized pieces
• 2 tablespoons red chilli powder (adjust to your spice preference!)
• 1 teaspoon turmeric powder
• 3 tablespoons ginger garlic paste
• 3-4 small cinnamon sticks
• 1 teaspoon caraway seeds (shahi jeera)
• 3-4 cloves
• 1 teaspoon green cardamom powder
• 1 teaspoon black peppercorn powder
• 2-3 Chinese cubebs (kabab chini)
• 8-10 green chillies, slit
• 1 large bunch coriander leaves, chopped
• 1 large bunch mint leaves, chopped
• 1 cup deep fried onions (birista)
• 2 tablespoons oil
• 1 teaspoon garam masala powder
• 3 cups yogurt/curd, beaten
• 1 tablespoon lemon juice
• 1.25 kg rice (Basmati is best!)
• ?? cup saffron milk (see FAQ for how to make it)
• 2 tablespoons ghee

Ingredient Notes

Let’s talk about some of these ingredients! A few might be new to you.

• Chinese Cubebs (Kabab Chini): These little peppercorns add a unique, slightly smoky flavour. They can be tricky to find, but they really elevate the Biryani. (See FAQ for substitutions).
• Caraway Seeds (Shahi Jeera): These are smaller and darker than regular caraway seeds, with a more intense flavour. Don’t skip these!
• Saffron: Quality matters so much with saffron. A little goes a long way, and good saffron will give your Biryani that beautiful colour and aroma.
• Rice: Traditionally, aged Basmati rice is used for Biryani. It stays separate and fluffy. If you can find it, definitely go for it! (See FAQ for more on rice).
• Biryani Styles: There are so many regional variations of Biryani! This recipe leans towards a Hyderabadi style, known for its rich flavours and layered cooking method. Lucknowi Biryani, for example, is much more delicate and uses a dum pukht technique.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Mutton: In a large bowl, combine the mutton with red chilli powder, turmeric powder, ginger garlic paste, cinnamon sticks, caraway seeds, cloves, green cardamom powder, black peppercorn powder, Chinese cubebs, green chillies, coriander leaves, mint leaves, fried onions, oil, garam masala powder, yogurt, and lemon juice. Mix well, ensuring the mutton is fully coated. Cover and refrigerate for at least 4-5 hours, or even overnight for maximum flavour.
2. Prepare the Rice: Soak the rice in water for about 40 minutes. Drain and boil in a large pot with whole spices (a few cardamom pods, cloves, and a cinnamon stick) until it’s about 70% cooked. It should still have a slight bite to it. Drain the rice immediately and set aside.
3. Layer the Biryani: In a heavy-bottomed pot (Dutch oven works great!), start layering. Begin with a layer of marinated mutton, followed by a layer of parboiled rice. Repeat these layers until all the mutton and rice are used, ending with a layer of rice on top.
4. The Finishing Touches: Pour the saffron milk evenly over the rice. Sprinkle with a few more fried onions, chopped herbs, a drizzle of ghee, and a squeeze of lemon juice.
5. Seal and Cook (Dum): This is the crucial part! Seal the pot tightly with dough (made from flour and water) to trap the steam. Place the pot on high flame for the first 20 minutes, then reduce the heat to low and cook for another 40 minutes. Don’t peek!
6. Serve: Once cooked, let the Biryani rest for 10 minutes before gently fluffing it with a fork. Serve hot with raita (yogurt dip) or mirchi ka salan (chilli curry).

Expert Tips

• Don’t overcook the rice! It will continue to cook during the dum process.
• A heavy-bottomed pot is essential to prevent sticking and ensure even cooking.
• Be generous with the saffron milk – it adds both flavour and colour.
• Patience is key! The slow cooking process is what makes Biryani so special.

Variations

• Vegan Biryani Adaptation: Substitute the mutton with jackfruit or soy chunks. Use a plant-based yogurt alternative.
• Gluten-Free Biryani: This recipe is naturally gluten-free, but always double-check the ingredient labels (especially the fried onions) to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment: Reduce the amount of red chilli powder and green chillies for a milder flavour. Add more for a spicier kick! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: Biryani is a staple at celebrations like Eid and weddings. Feel free to add extra garnishes like nuts and dried fruits for a more festive touch.

Serving Suggestions

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

• Raita: A cooling yogurt dip with cucumber and spices.
• Mirchi ka Salan: A spicy chilli curry.
• Salad: A simple onion and tomato salad.
• Pickles: A tangy pickle to cut through the richness.

Storage Instructions

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

FAQs

What type of mutton cut is best for Biryani?

Shoulder or leg of lamb are excellent choices. They have enough fat to keep the Biryani moist and flavourful.

What is the purpose of sealing the Biryani pot with dough?

Sealing the pot with dough creates a tight seal, trapping the steam inside. This ensures the rice cooks evenly and absorbs all the flavours.

Can I use Basmati rice other than aged Basmati? What’s the difference?

You can, but aged Basmati is preferred. Aging the rice allows the grains to dry out slightly, resulting in a fluffier texture.

What are Chinese Cubebs and can I substitute them?

Chinese cubebs have a unique peppery, slightly smoky flavour. If you can’t find them, you can substitute with a pinch of black pepper and a tiny bit of smoked paprika.

How can I prevent the Biryani from sticking to the bottom of the pot?

Using a heavy-bottomed pot and ensuring there’s enough liquid (saffron milk and moisture from the yogurt) will help prevent sticking. You can also lightly grease the bottom of the pot with ghee.

How do I make Saffron Milk?

Simply soak a pinch of saffron strands in a few tablespoons of warm milk for at least 30 minutes. This will infuse the milk with the beautiful colour and aroma of saffron.