Mutton Biryani Recipe- Authentic Indian Mutton & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Mutton Biryani Recipe: Authentic Indian Mutton & Spice Blend

Hey everyone! If you’ve ever craved that deeply flavorful, aromatic, and utterly satisfying Mutton Biryani you get at the best Indian restaurants, you’re in the right place. I remember the first time I attempted this – it felt a little daunting, but the incredible result was so worth it. Today, I’m sharing my family’s recipe, honed over years, to help you create a Biryani masterpiece in your own kitchen.

Why You’ll Love This Recipe

This isn’t just any Mutton Biryani recipe. It’s about building layers of flavour, from the initial marination to the fragrant spices. It’s a dish that’s perfect for celebrations, family gatherings, or simply when you want to treat yourself to something truly special. Plus, the aroma that fills your home while it’s cooking? Unbeatable! It’s a little bit of effort, but trust me, every single bite is pure bliss.

Ingredients

Here’s what you’ll need to make this amazing Mutton Biryani:

• 2 cups Basmati rice
• 0.5 kg mutton (about 1.1 lbs)
• 1 cup thick buttermilk
• 3 cups water
• 2 cloves
• 1 elaichi (cardamom pod)
• 0.5 inch cinnamon stick
• 1-2 bay leaves
• 2 onions
• 0.75 tsp ginger garlic paste
• 1 tomato
• 1 tsp red chili powder
• 0.25 tsp turmeric powder
• 1 tsp coriander powder
• 0.25 tsp nutmeg powder
• 0.25 cup coriander leaves (chopped)
• 0.25 cup pudina (mint) leaves (chopped)
• 3 tbsp ghee (clarified butter)
• 1 tbsp oil

Ingredient Notes

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

• Basmati Rice: This is key. You absolutely want to use aged Basmati rice for the best fluffy texture and aroma. The grains should be long and slender. I usually rinse mine thoroughly until the water runs clear – this removes excess starch and prevents stickiness.
• Mutton: I prefer using mutton with some bone-in for extra flavour. Shoulder or leg cuts work beautifully. You can use boneless, but the flavour won’t be quite as rich.
• Biryani Masala: The heart of Biryani! While you can buy pre-made blends, making your own is so much better. The whole spices – cloves, cinnamon, elaichi, shah jeera (caraway seeds), cumin, mace, and star anise – are toasted and ground to release their full potential. Regional variations exist; some add dried rose petals or saffron for a more floral note. My family’s recipe leans towards a robust, warm spice profile.
• Buttermilk: Don’t skip this! It tenderizes the mutton and adds a lovely tang.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the mutton. In a bowl, combine the mutton with lemon juice, curd, salt, ginger-garlic paste, green chilies, red chili powder, coriander powder, and mint leaves. Give it a good mix and let it sit for at least 20 minutes – longer is even better!
2. While the mutton marinates, prepare the Biryani masala. Dry roast the cloves, cinnamon, elaichi, shah jeera, cumin, mace, and star anise in a pan until fragrant. Let them cool, then grind them into a fine powder.
3. Now, let’s start building the Biryani. Heat ghee and oil in a pressure cooker over medium heat. Add the whole spices (bay leaves, cloves, cinnamon, elaichi) and sauté until they become fragrant – about a minute.
4. Add the sliced onions and fry until golden brown. This takes patience, but it’s worth it for that beautiful colour and flavour. Stir in the ginger-garlic paste, coriander, and mint leaves and sauté for another minute.
5. Add the turmeric powder, red chili powder, and chopped tomatoes. Cook until the tomatoes soften and the oil starts to separate from the mixture.
6. Add the marinated mutton and 1 cup of water. Pressure cook for 3 whistles, or until the mutton is tender.
7. Once the mutton is cooked, add 3 cups of water, buttermilk, the Biryani masala, nutmeg powder, and salt. Bring to a boil, then add the drained rice.
8. Pressure cook again for 2 whistles. Once the pressure has released naturally, fluff the rice gently with a fork. Serve hot!

Expert Tips

Want to take your Biryani to the next level? Here are a few things I’ve learned along the way:

• Tender Mutton: Marinating is crucial! The longer, the better. You can even marinate overnight.
• Layering Flavours: Don’t rush any step. Each stage builds on the last, creating a complex and delicious flavour profile.
• Rice-to-Water Ratio: Getting this right is key for fluffy Biryani. I find 1 cup of rice to 1.5 cups of water works well in my pressure cooker, but it can vary.
• Don’t Overmix: When you add the rice, gently distribute it. Avoid stirring vigorously, as this can break the grains.

Variations

Biryani is a dish that welcomes customization!

• Vegan Mutton Biryani: Swap the mutton for jackfruit or mushrooms. Marinate them similarly and follow the rest of the recipe.
• Gluten-Free Mutton Biryani: This recipe is naturally gluten-free! Just double-check your spices to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustments: Love heat? Add more green chilies or red chili powder. Prefer it milder? Reduce the amount of chili powder or omit the green chilies altogether.
• Festival Adaptations: This Biryani is a staple at Eid and weddings in my family. It’s a dish that’s meant to be shared and celebrated!

Serving Suggestions

Biryani is a complete meal in itself, but these sides elevate it even further:

• Raita: A cooling yogurt-based dip. Cucumber raita, pineapple raita, or even a simple onion-tomato raita are all fantastic.
• Salan: A flavorful curry, often made with peanuts, sesame seeds, and tamarind.
• Mirchi ka Salan: A spicy chili curry, a Hyderabadi specialty.

Storage Instructions

Leftover Biryani? Yes, please! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to prevent it from drying out.

FAQs

Got questions? I’ve got answers!

• Is it better to use bone-in or boneless mutton for Biryani? Bone-in mutton adds more flavour, but boneless is perfectly fine if you prefer.
• What type of rice is best for Biryani and why? Aged Basmati rice is the best choice. Its long grains and low starch content result in fluffy, separate grains.
• How do I prevent the Biryani from sticking to the bottom of the pressure cooker? Ensure there’s enough liquid and use a heavy-bottomed pressure cooker. You can also lightly grease the bottom with ghee.
• Can I make Biryani in a pot instead of a pressure cooker? Yes, but it will take longer. Cook the mutton until tender in the pot before adding the rice and simmering until the rice is cooked through.
• How can I adjust the Biryani masala to my preferred taste? Feel free to experiment with the spice levels! Add more or less of each spice to suit your palate.

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