Mutton Biryani Recipe- Authentic Indian Spiced Rice & Tender Mutton

Last Updated on 2 months by Neha Deshmukh

Mutton Biryani Recipe – Authentic Indian Spiced Rice & Tender Mutton

Introduction

Oh, Biryani. Just the name conjures up images of celebrations, family gatherings, and seriously delicious food, doesn’t it? This Mutton Biryani recipe is one I’ve perfected over the years – it’s a bit of a labour of love, but so worth it. I first made this for a big family Eid celebration, and it was a huge hit! It’s packed with flavour, incredibly tender mutton, and fluffy, aromatic rice. Get ready to impress!

Why You’ll Love This Recipe

This isn’t just any biryani; it’s a deeply flavorful, authentic experience. We’re building layers of taste with a special spice blend and techniques that really elevate the dish. You’ll love it because:

• It’s incredibly satisfying and comforting.
• The mutton is fall-off-the-bone tender.
• The rice is perfectly cooked and fragrant.
• It’s a showstopper – perfect for special occasions.

Ingredients

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

• 3 cinnamon sticks (1 inch pieces)
• 15 cloves
• 8 cardamom pods
• 1 small piece kal pasi (stone flower)
• 10 Indian shallots
• 2 inch ginger
• 1 garlic pod
• 0.5 cup coconut (grated)
• 2.5 cups water (for coconut milk)
• 500 grams mutton (bone-in)
• 0.5 cup plain yogurt
• 1 teaspoon rock salt (or to taste)
• 0.5 teaspoon turmeric powder
• 0.5 cup water (for mutton)
• 4 cashews
• 4 almonds
• 0.25 cup water (for nut paste)
• 500 grams basmati rice
• 0.25 cup ghee
• 0.25 cup groundnut oil
• 1 bay leaf
• 1 maratti moggu (dried flower bud)
• 4 cloves
• 5 cardamom pods
• 1 star anise
• 0.75 cup onions (sliced)
• 1 teaspoon red chili powder
• 0.75 cup tomatoes (chopped)
• 1 teaspoon rock salt (or to taste)
• 6 garlic cloves (minced)
• 8 green chilies (slit)
• 0.25 cup mint leaves (chopped)
• 0.25 cup coriander leaves (chopped)
• 0.5 lime juice

Ingredient Notes

Let’s talk ingredients! A few things here are key to getting that authentic flavour.

• Kalpasi/Stone Flower: This adds a unique, earthy flavour. You can find it in Indian grocery stores, or online. Don’t skip it if you can help it!
• Maratti Moggu: These dried flower buds contribute a beautiful aroma. Again, Indian grocery stores are your best bet.
• Spice Blend: The combination of cinnamon, cloves, cardamom, and star anise is classic, but feel free to adjust to your preference.
• Bone-in Mutton: Seriously, don’t use boneless. The bone adds so much flavour and richness to the biryani. Shoulder or leg cuts work beautifully.
• Basmati Rice: This is the rice for biryani. It’s long-grained, fragrant, and stays fluffy. Aged basmati is even better!
• Coconut Milk: Freshly extracted coconut milk is best, but good quality store-bought works too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice paste. Grind cinnamon, cloves, cardamom, kal pasi, shallots, ginger, and garlic into a fine paste without adding any water. A little patience here pays off!
2. Next, extract the coconut milk. Blend the grated coconut with 2.5 cups of water, then strain it well. Set aside.
3. Now for the mutton. Pressure cook the mutton with yogurt, rock salt, turmeric powder, and 0.5 cup of water for about 12 minutes. Remember to reserve the stock – it’s liquid gold!
4. While the mutton cooks, soak the basmati rice in water for 20 minutes. Then, drain it well. This helps the grains stay separate.
5. Soak the cashews and almonds in water for 20 minutes. Drain and grind them into a smooth paste with 0.25 cup of water.
6. Time to start layering the flavours! Heat ghee and oil in a pressure cooker. Add the bay leaf, maratti moggu, cloves, cardamom, and star anise. Sauté for just 10 seconds – you want to release their aroma.
7. Add the sliced onions and cook until they’re soft and golden brown. Stir in the chili powder and spice paste, and cook for another 2 minutes.
8. Add the chopped tomatoes, minced garlic, rock salt, and slit green chilies. Cook until the tomatoes soften – about 5-6 minutes.
9. Pour in the coconut milk and the reserved mutton stock. Add additional water if needed, aiming for about 1.5 cups of liquid per cup of rice. Bring it all to a boil.
10. Add the cooked mutton, drained rice, cashew-almond paste, chopped mint and coriander leaves, and lime juice. Mix everything gently but thoroughly.
11. Close the pressure cooker and cook for 5-6 minutes. Crucially, let the pressure release naturally. Don’t rush this step!
12. Finally, fluff the biryani gently with a fork before serving.

Expert Tips

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

• Rice Texture: Don’t overcook the rice! It should be 80-90% cooked before you add it to the pressure cooker.
• Layering Flavours: Sautéing the spices properly is key. Don’t burn them, just release their fragrance.
• Preventing Sticking: Make sure there’s enough liquid in the pressure cooker. A little ghee at the bottom also helps.

Variations

• Vegan Biryani: Swap the mutton for jackfruit or mushrooms, and use plant-based yogurt and ghee.
• Gluten-Free Biryani: This recipe is naturally gluten-free, but always double-check the ingredient sources (especially spice blends) to be sure.
• Spice Level Adjustments: Reduce the chili powder for a milder biryani, or add more for a fiery kick!
• Festival Adaptations: This is perfect for Ramadan, Eid, weddings, or any special occasion.

Serving Suggestions

Biryani is a meal in itself, but these sides make it even better:

• Raita (yogurt dip)
• Mirchi ka Salan (chili curry)
• Onion-Lemon Salad

Storage Instructions

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

FAQs

Let’s answer some common questions:

1. What is Kalpasi and where can I find it? Kalpasi, or stone flower, is a dried flower bud used for its unique flavour. You can find it in Indian grocery stores or online.
2. Can I use a different type of rice besides Basmati? While you can, Basmati is really the best choice for authentic biryani. Other long-grain rice might work in a pinch, but the flavour and texture won’t be the same.
3. How do I adjust the spice level of this biryani? Easily! Reduce the amount of chili powder for a milder flavour, or add more for extra heat. You can also add a pinch of cayenne pepper.
4. What is the best way to prevent the rice from sticking to the bottom of the pressure cooker? Ensure there’s enough liquid, and add a tablespoon of ghee to the bottom of the cooker before layering the ingredients.
5. Can I make this biryani ahead of time? You can prepare the mutton and spice paste ahead of time. However, it’s best to assemble and cook the biryani just before serving for the best flavour and texture.
6. What cut of mutton is best for biryani? Shoulder or leg cuts are ideal. They have enough fat and connective tissue to become incredibly tender during the cooking process.