Mutton Biryani Recipe – Authentic Indian Dum Biryani with Yogurt

Last Updated on 1 month by Neha Deshmukh

Mutton Biryani Recipe – Authentic Indian Dum Biryani with Yogurt

Hey everyone! If you’ve ever dreamed of making that restaurant-style, melt-in-your-mouth Mutton Biryani at home, you’re in the right place. This recipe is a little bit of a project, but trust me – the incredible aroma and flavour are so worth it. I first attempted this during a family gathering, and while it wasn’t perfect, the smiles around the table made it a success! Now, after years of tweaking, I’m excited to share my version of this classic Indian dish with you.

Why You’ll Love This Recipe

This isn’t just any biryani; it’s a proper dum biryani, meaning it’s slow-cooked to perfection, allowing all the flavours to meld beautifully. The yogurt-based marinade tenderizes the mutton, while the fragrant spices create a symphony of taste. It’s perfect for special occasions, celebrations, or just when you’re craving a truly comforting and flavourful meal. Plus, the step-by-step instructions will guide you through each stage, making it surprisingly achievable.

Ingredients

Here’s what you’ll need to create this delicious Mutton Biryani:

• 1 kg mutton pieces
• 5-6 tablespoon oil
• 2-3 large cinnamon sticks
• 4-5 cloves
• 4-5 cardamoms
• 1 teaspoon caraway seeds
• 4-5 large onions
• 3 tablespoon ginger garlic paste
• 1 bunch fresh coriander leaves
• 4-5 large tomatoes
• 7-8 dried red chillies paste
• ½ teaspoon turmeric powder
• 2 ½ cups beaten yogurt
• 3 tablespoon mint leaves
• 1 kg rice (Basmati is best!)
• 1 tablespoon lemon juice
• 1 tablespoon ghee

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a good biryani.

• Mutton: I prefer using bone-in mutton, like shoulder or leg, as the bone adds extra flavour. Look for good quality, fresh mutton for the best results.
• Rice: Basmati rice is the star here. Its long grains and delicate aroma are perfect for biryani. Make sure to rinse it well before cooking to remove excess starch.
• Spice Blend: While you can use pre-made biryani masala, I highly recommend building your own spice blend for a truly authentic flavour. Regional variations exist – some families add a pinch of saffron, others a dash of garam masala. Feel free to experiment!
• Whole Spices: Don’t skimp on the whole spices! They release their flavour slowly during cooking, creating a depth that ground spices just can’t match. Gently toasting them before adding them to the oil will enhance their aroma even further.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Spices & Yogurt: Heat the oil in a pressure cooker over medium heat. Add the yogurt and sauté along with the whole spices (cinnamon, cloves, cardamom, and caraway seeds) until fragrant.
2. Onions & Coriander: Add the sliced onions and half of the chopped coriander leaves. Sauté until the onions turn golden brown – this is key for building flavour!
3. Ginger-Garlic & Mutton: Mix in the ginger-garlic paste and mutton pieces. Cook until the meat changes colour, about 5-7 minutes.
4. Tomatoes & Spice Paste: Add the chopped tomatoes, salt, turmeric powder, and red chilli paste. Cook for another 3-4 minutes, stirring occasionally.
5. Marinate & Pressure Cook: Stir in the beaten yogurt, mint leaves, the remaining coriander, and 2 cups of water. Close the pressure cooker lid and cook until the mutton is tender – usually 6-8 whistles on medium heat.
6. Parboil the Rice: While the mutton is cooking, boil the rice with whole spices and a little oil until it’s about 70% cooked. Drain the water and set aside.
7. Layering Time: Layer the partially cooked rice over the mutton mixture in the pressure cooker. Drizzle with lemon juice and ghee.
8. Dum Cooking: Seal the cooker lid tightly. Place a heavy-bottomed pan (a tawa or griddle works best) under the pressure cooker to diffuse the heat. Dum cook on low heat for 20 minutes. This slow cooking process is what makes the biryani so special!
9. Fluff & Serve: Gently fluff the biryani with a fork and serve hot with your favourite raita.

Expert Tips

Here are a few tricks I’ve learned over the years:

• Tender Mutton: Marinating the mutton overnight in yogurt and spices will make it even more tender.
• Layering Technique: Don’t stir the rice and mutton together! The layers are what create the distinct flavour and texture of biryani.
• Preventing Sticking: A generous drizzle of ghee between the rice layers helps prevent sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Biryani: Use plant-based yogurt and substitute the mutton with jackfruit or soy chunks.
• Gluten-Free Biryani: This recipe is naturally gluten-free, but always double-check the ingredients of your spice blends to ensure they don’t contain any gluten.
• Spice Level Adjustment: Adjust the amount of red chilli paste to control the spice level. My family prefers a medium spice, but feel free to go mild or hot!
• Festival Adaptations: This biryani is a staple at Eid and weddings. You can add a pinch of saffron for a more festive touch.

Serving Suggestions

Biryani is a complete meal in itself, but here are a few sides to complement it:

• Raita: Cucumber raita is a classic, but you can also try onion raita or even a sweet pineapple raita.
• Salad: A simple onion and tomato salad with a squeeze of lemon juice is a refreshing accompaniment.

Storage Instructions

Leftover biryani tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

Let’s answer some common questions:

1. What cut of mutton is best for biryani?
Bone-in mutton, like shoulder or leg, is ideal. The bone adds flavour, and these cuts become beautifully tender during the slow cooking process.

2. Can I use a regular pot instead of a pressure cooker for the mutton?
Yes, but it will take much longer to cook the mutton until tender – around 1.5 to 2 hours.

3. How do I achieve the perfect ‘dum’ effect without a tawa?
You can use two heavy-bottomed pans stacked together to diffuse the heat.

4. What is the role of yogurt in biryani, and can I substitute it?
Yogurt tenderizes the mutton and adds a lovely tang to the flavour. You can substitute it with buttermilk, but the flavour will be slightly different.

5. How can I prevent the biryani from becoming too dry?
Ensure there’s enough liquid during cooking and don’t overcook the rice. A drizzle of ghee also helps keep it moist.

6. Can I make this biryani ahead of time?
You can prepare the mutton marinade and parboil the rice ahead of time. However, it’s best to assemble and dum cook the biryani just before serving for the best flavour and texture.

Enjoy making this delicious Mutton Biryani! I hope it becomes a family favourite in your home, just like it is in mine. Happy cooking!