Mutton Biryani Recipe- Authentic Indian Rice with Spices & Bones

Last Updated on 2 months by Neha Deshmukh

Mutton Biryani Recipe: Authentic Indian Rice with Spices & Bones

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. This Mutton Biryani recipe is a labor of love, but trust me, the end result is so worth it. It’s a dish I first attempted years ago, determined to recreate the flavors of my grandmother’s kitchen, and I’ve been tweaking it ever since. It’s a real showstopper, perfect for celebrations or just a comforting weekend meal.

Why You’ll Love This Recipe

This isn’t just any biryani. We’re building layers of flavor, starting with a rich, homemade mutton stock. Using the bones is key – it adds a depth you just can’t get any other way. The fragrant basmati rice, infused with spices, is unbelievably tender and fluffy. It’s a bit of a process, but the authentic taste of this biryani will have everyone asking for seconds!

Ingredients

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

• 500 gm mutton bones
• 2 cups water (plus extra for stock adjustment)
• Salt to taste
• 1 tbsp black peppercorns
• 2-3 black cardamom
• 5-6 green cardamom (split)
• 2 bay leaves
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 3-4 dried red chillies
• 1 onion (roughly cubed)
• 2 cups basmati rice
• 2 tbsp ghee
• ½ cup thawed frozen peas (optional)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this biryani:

• Mutton Bones for Stock: Don’t skip this! The bones are where all the flavor lives. Ask your butcher for marrow bones if possible – they add extra richness.
• Basmati Rice Quality: Use good quality aged basmati rice. It should be long-grained and fragrant. Cheaper varieties tend to get mushy. I prefer the extra-long grain variety.
• Regional Spice Variations: Spice blends vary across India. If you love a smoky heat, consider using Kashmiri chillies for their vibrant color and milder spice.
• Ghee vs. Oil: Ghee adds a beautiful nutty flavor that’s traditional in biryani. While you can use oil, ghee really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Stock: First, rinse the mutton bones thoroughly and soak them in water for about 30 minutes. This helps draw out impurities. Drain and set aside.
2. Pressure Cook the Stock: In a pressure cooker, combine the drained mutton bones, 2 cups of water, salt to taste, black peppercorns, black cardamom, green cardamom, bay leaves, cumin seeds, coriander seeds, dried red chillies, and the roughly cubed onion. Cook on high heat for 5-6 whistles. Once cooked, let the pressure release naturally – don’t rush it!
3. Strain & Measure: Carefully strain the stock through a colander. Measure how much stock you have. If it’s less than 3 cups, add warm water to bring it up to 3 cups total. This is important for the rice-to-liquid ratio.
4. Toast the Rice: Heat the ghee in a large, heavy-bottomed pan. Add the drained basmati rice and sauté for about 5 minutes, stirring constantly. This toasts the rice and helps it stay separate. You’ll notice a lovely nutty aroma.
5. Combine & Simmer: Pour in the prepared stock, add the peas (if using), and season with salt and pepper to taste. Bring the mixture to a vigorous boil.
6. Cook to Perfection: Reduce the heat to low, cover the pan tightly, and simmer until the rice is cooked and all the liquid is absorbed. This usually takes about 15-20 minutes. Resist the urge to peek! Gently fluff the rice once during cooking.

Expert Tips

Want to take your biryani to the next level? Here are a few secrets:

• Fluffy Rice is Key: Don’t overcook the rice! The goal is tender, separate grains, not mush.
• Preventing Sticking: A heavy-bottomed pan is essential to prevent the rice from sticking and burning.
• Maximize Bone Flavor: The longer you simmer the stock, the more flavor you’ll extract from the bones.

Variations

Biryani is a dish that welcomes customization!

• Vegan Adaptation: For a vegan version, substitute the mutton bones with a robust vegetable stock. Be sure to use a plant-based ghee alternative or a neutral oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the number of red chillies to control the spice level. Start with 2 for mild, 3-4 for medium, and add more if you like it spicy. My friend, Priya, always adds a pinch of cayenne for an extra kick!
• Festival Adaptations: This biryani is a staple for Eid and Bakrid celebrations in my family. It’s a dish meant to be shared with loved ones.

Serving Suggestions

Biryani is a complete meal on its own, but these sides complement it beautifully:

• Raita Variations: A cooling raita is a must! Try cucumber raita, pineapple raita, or even a simple yogurt raita with chopped mint.
• Curry Pairings: Salan (a peanut and sesame-based curry) or Mirchi ka Salan (chilli curry) are classic accompaniments.

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

Got questions? I’ve got answers!

1. What cut of mutton is best for making biryani stock?
Marrow bones and neck bones are fantastic for stock. They have a lot of collagen, which gives the stock a rich, gelatinous texture.

2. Can I use a regular pot instead of a pressure cooker for the stock?
Yes, but it will take much longer – around 2-3 hours of simmering.

3. How do I prevent the rice from becoming mushy?
Don’t overcook it! Keep a close eye on the liquid level and cook until just tender.

4. What is the significance of soaking the basmati rice?
Soaking helps the rice grains elongate and become fluffier when cooked.

5. Can I add other vegetables to this biryani?
Absolutely! Potatoes, carrots, and cauliflower are popular additions.

6. How can I adjust the spice level of this biryani?
Reduce or increase the number of red chillies. You can also remove the seeds from the chillies for a milder flavor.

Enjoy making this delicious Mutton 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!