Mutton Biryani Recipe

Straight from the royal kitchens of Hyderabad, this Mutton Biryani recipe by Foodesti is also a legend in itself. The slow cooking process is what makes this dish stand out, and it's made itself a household name not only in India but many parts of the world .

Follow step by step process on how to prepare and make this delicious dish at home.

Ingredients for Mutton Biryani Recipe

2 Tsp Raw Papaya Paste

1 Tsp Ginger-Garlic Paste

¼ Cup Curd

Salt to taste

1 ½ Tsp Red Chilli Powder

1 ¼ Tsp Garam Masala

¼ Tsp Turmeric

1 Tsp Cumin Powder

2 Tsp Coriander Powder

1 Bay Leaf

½ Tsp Cumin Seeds

2 Cinnamon Sticks

2 Black Cardamom

6 Cloves

10 Peppercorns

¼ Tsp Nutmeg Powder

500gm Mutton, cut into pieces

7 Tbsp Oil

Water as required 

250gm Basmati Rice

4 Green Chillies, cut into pieces

5 Tsp Saffron Water

1 ½ Tsp Coriander, chopped

2 Tsp Mint Leaves, chopped + for garnish

1 ½ Tsp Ghee

⅓ Cup Fried Onions + for garnish

Raita, to serve

Method to make Mutton Biryani Recipe

In a bowl, add papaya paste, ginger-garlic paste, curd, salt, red chilli powder, garam masala, turmeric, cumin powder, coriander powder, bay leaf, cumin seeds, cinnamon sticks, cardamom, cloves, peppercorns and nutmeg. Mix well.

Add mutton and mix well to coat evenly. Drizzle 2 tsp oil over the mutton, mix again, cover and marinate for half-hour.

In the meantime, add water into a deep pot and bring to the boil. Add remaining 2 tsp oil, salt and rice to the boiling water. Mix well, cover and cook for 7-8 minutes or until the rice is half cooked.

Once the rice is half cooked, remove from heat and drain the water. confirm to not cool the rice.

In a pressure cooker, add 3 tbsp oil and marinated mutton. Sprinkle green chillies on top followed by boiled rice. Level the rice using a spatula.

Now drizzle saffron water over the rice followed by coriander, mint leaves, ghee and fried onions. Place the pressure cooker on a stove, cover with lid, remove the whistle and switch the warmth on medium-low. Cook for 45 minutes.

After 45 minutes, remove from heat and let it sit for 10 minutes. After 10 minutes, remove the lid and transfer the biryani into a serving plate.

Garnish with mint leaves and fried onions. Serve hot with raita of your choice.