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Easy, authentic Mutton Biryani recipe

After several iterations, I have finalised the mutton biryani recipe that works for me. This tastes like a classic Bengali Mutton Biryani (mildly spiced and includes potatoes and eggs) and the methodology is inspired by Hyderabadi Kachchi Biryani.

The amounts mentioned in this recipe produces Biryani that serves between 3 - 6 people depending on the appetite of the eaters.

tbsp = table spoon, tsp = tea spoon

Here goes -

Procure Ingredients

  • 1 Kg mutton (large pieces)
  • Curd
  • 500 gm Basmati rice (I use Daawat Biryani Rice)
  • 6 eggs
  • 3 potatoes of respectable (not gigantic) size
  • Milk
  • Ghee
  • Raw Papaya
  • 1 lemon
  • Salt
  • Biryani Masala (I use Everest)
  • Turmeric powder
  • Kashmiri red chilli powder
  • Shah Jira
  • 10 pods of Cardamom
  • 10 Cloves
  • 2 - 3 Cinnamon sticks (1 inch sticks)
  • Chopped coriander and mint leaves
  • Saffron
  • Yellow food colouring
  • Flavouring agents
    • Kewra water
    • Rose water
    • Meetha attar
  • 3 handful Birista. Make or Buy

Marinate Mutton

Add following to the mutton and mix well. Let it rest for 2+ hours afterwards.

  • 5 tbsp curd
  • 3 tsp turmeric powder
  • 2 tsp kashmiri red chilli powder
  • 3 tsp salt
  • 4 tbsp ghee
  • Handful of chopped coriander and mint leaves
  • 2 - 3 drops of each flavouring agent
  • Handful of birista
  • 1 whole lemon juice
  • 5 tbsp papaya paste
  • 1 tbsp biryani masala

Prep

  1. Rinse and soak Rice for 1 hour (in water, if that wasn't obvious). In the meantime, do the following.
  2. Hard boil and peel the eggs. (Really? You don't know how to hard boil eggs? Watch this)
  3. Peel and halve the potatoes to get 6 half potatoes.
  4. Coat potatoes and eggs with some turmeric, kashmiri red chilli powder and some salt.
  5. Heat some white oil and fry the potatoes till golden brown. Don't burn them unless you prefer it that way.
  6. On the same oil, fry the eggs till the skin is crispy and golden brown. It's a good idea to stab each egg in 2-3 places gently with a knife before frying. This allows the good flavours to enter the eggs later on.
  7. Make saffron milk: heat up some milk till it's warm and add a pinch of saffron, a pinch of yellow food colouring, 3-4 drops of each flavouring agent.

Make rice

  1. Take 4-5 litres of water in a large container (500 gm rice will go in this too, so needs to be big enough).
  2. Add 2-3 tbsps of shah jira, 10 cardamom pods, 10 cloves, 2 - 3 cinnamon sticks, chopped coriander and mint leaves, 2 tbsp ghee, 2 split green chillis.
  3. Start heating the water up and once it's warm, add salt. Start with 2 tbsps and keep adding till the water has a sea-water like taste.
  4. Once water comes to a roaring boil, add the soaked rice (after straining of course). Cook till the rice is half done (approx. 5-6 minutes).

Assemble & Dum

  1. Take a large container (I use a 6L pressure cooker), heat it up slightly and brush the inner walls and bottom of it with ghee.
  2. Layer the mutton at the bottom, distribute evenly.
  3. Add a handful of birista, distribute birista evenly.
  4. Add the potatoes over the mutton. avoid the sides because you may accidentally cut the potatoes while mixing the biryani later.
  5. Add the half-boiled rice over potatoes and mutton. Distribute evenly to get a flat top.
  6. Add another handful of birista, distribute evenly.
  7. Pour the saffron milk evenly over the rice.
  8. Add 2 tbsp biryani masala and top everything off with the eggs.
  9. Seal the container with aluminum foils and/or a tight lid. Try to be thorough while sealing so that the flavours do not escape.
  10. Cook on high flame for 10 minutes and then on low flame for 45 minutes.

Mix & Eat

The biryani should be ready by now. Open the seal and mix the biryani gently with a spatula. Be careful to not cut the potatoes and eggs but mix well so that the meat juices mix with the rice.

That's all. Enjoy!

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