Best Mutton Biryani Recipe

5 from 6 votes

Fragrant basmati rice layered with succulent meat cooked in an ancient mughlai spice blend make this the Best Mutton Biryani Recipe!

Prep Time1

Cook Time3

marination and rice soak4

Total Time8

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: best biryani, biryani, dum biryani, mughlai biryani, mutton biryani

Servings:

Calories: 775kcal

Author: Nosheen Babar

Ingredients

Biryani Masala Powder

1 tsp coriander
1 tsp white cumin
1 tsp black cumin
1 tsp fennel
8 piece green cardamom
4 piece black cardamom
10 whole cloves
½ inch cinnamon stick
10 whole peppercorn
4 piece mace
½ piece nutmeg
4 piece star anise
10 whole dry red chillies
4 whole bay leaf
2 tsp salt (adjust to taste)
2 tsp red chili powder (adjust to taste)
½ tsp turmeric

Biryani Korma

½ cup cooking oil (SEE NOTES)
2 inch piece ginger
2 tbsp garlic paste
2 lbs goat meat (SEE NOTES)
2 onions
4 tomatoes
½ cup yogurt
2 green chilies
½ tsp salt
½ tsp red chili powder
¼ cup aloo bukhara (dried golden sour prunes)
2 potatoes

Rice

4 cups sella rice (SEE NOTES)
2 tbsp cooking oil
2 tsp salt (SEE NOTES)
4 whole cloves
½ inch cinnamon stick
1 whole bay leaf
4 whole peppercorn
½ tsp black cumin

Biryani Dum

¼ cup milk
5 strands saffron
1 tbsp kewra water
½ tsp rose water (optional)
1 tsp yellow food coloring
1 lemon
2 green chillies
¼ cup mint (optional)
¼ cup cilantro

Instructions

Biryani Masala Powder

heat a non stick frying pan and dry roast all of the whole spices (SEE NOTES)
grind the roasted spices to a fine powder
mix in the salt, red chili powder and turmeric to the roasted mixture

Biryani Korma

grind half of the garlic, ginger and green chilies and mix with ½ tsp salt and ½ tsp red chili powder
marinate the goat meet with this mixture and set aside in the fridge for 2 hours (SEE NOTES)
once the meat has marinated for 2 hours set it on the counter to come to room temperature while you prep the rest of the ingredients (SEE NOTES)
quarter and steam the tomatoes in ½ cup water, mash and cool to room temperature (SEE NOTES)
beat the yogurt slightly and add to this mixture and set aside
slice the onions very thin
grind the remaining garlic and ginger
slice your chilies or leave them whole depending on their size
soak the aloo bukhara in 1 cup of water to soften it a little bit
peel, slice and quarter the potatoes and soak in water (SEE NOTES)
heat the 1 cup oil
add the onions and start frying
once the onions are a rich brown color add the ginger and garlic and saute for 3-5 minutes
add the marinated meat in small batches and start frying (SEE NOTES)
once the meat is a nice light brown add the spices and roast for a few minutes, followed by the tomato/yogurt mixture
roast well for 5-10 minutes, add the aloo bukhara with the 1 cup water, cover and cook on medium till the meat is 80% cooked
uncover, add the green chilies, potatoes and 1 cup water, cook on medium till the potatoes are 80% cooked and the oil separates (SEE NOTES)
set the meat aside and start prepping to cook your rice

Rice

soak the rice in about 3 times the water for 4 hours minimum (SEE NOTES)
heat water in a large pot, adding the salt and oil to it (SEE NOTES)
take all the whole spices and tie them up in a piece of cheesecloth to make a small pouch and add to the water
once the water reaches a boil add the rice to it and cook about 10 minutes, till the rice is about 80% cooked (SEE NOTES)

Biryani Dum

soak the saffron in the milk for about 20-30 minutes (SEE NOTES)
chop the cilantro and the mint (if using)
slice lemons into thin slices
slice the green chilies if they are on the larger side, if they are small ones, leave them whole
once the rice is cooked strain it, remove the spice pouch and start the layering
add ½ of the HOT korma as the first layer (SEE NOTES)
add ½ the rice, completely covering the korma
add the remaining korma, distributing evenly over the rice
add the remaining rice
drizzle the saffron infused milk, kewra water and if using rose water on the rice
lay the lemons, green chilies, cilantro and mint (if using) in an even layer on top
cover with foil, making sure there are no gaps so the steam can stay in
cover your pot and reduce the flame to the lowest setting (SEE NOTES)
after 20 minutes uncover carefully (the steam can burn)
plate in a manner that there is some mixing of the layers (SEE NOTES)

Notes

I use a cut up Raan (goat meat from the hind legs) for this recipe as it's very soft and succulent meat. If you're not a fan of goat meat you can use chicken,veal or beef instead.
The oil may seem like a lot but is essential to good biryani as they help keep the rice grains separate.
Sella rice is ideal for biryani as it adds to the aroma and the grains are long and tend to stay seperate.
The rice must be well salted in order for the flavor of the dish to come through. I tend to prefer a little less salt than most people so please adjust the quantity as needed.
Dry roasting and grinding the spices yourself will make your biryani smell exquisite. Roast each spice separately for best results as different ones have a different burn point. But if you don't have time for this step then I would suggest Shan Bombay Biryani Masala (1 packet for this quantity of meat and rice).
Marinating the meat makes sure that it's well seasoned all the way through.
After 2 hours, take the meat out of the fridge. By the time you're done prepping the rest of the ingredients it will be a at room temperature and cook more evenly.
The consistency of the Korma gravy has to be perfect, not too dry and not too liquidy. Cooking the tomatoes first and mashing them helps reach that consistency more quickly and effectively.
Soaking the potatoes in the water keeps them from browning till you're ready to add them to the curry.
It's best to add the meat in small batches as adding it all at once drops the temperature of the oil and onions and stops it from browning properly.
The potatoes will continue cooking after you turn the stove off and also during the steaming part later. If you overcook them at this point they will break apart.
The soaking time has been given with Sella Rice in mind. If you're using traditional Basmati Rice then don't soak for more than an hour.
A lot of water is needed as the rice expands during the soaking, start with at least 3 times the water and check periodically incase the rice has absorbed too much water and you need to add more.
There needs to be at least 30% more water than rice for it to cook properly and the water needs to be well salted or the rice will taste bland later. The oil is added to help keep the grains separated and is a must.
Everyone has a different stove and cooking utensils so a way to test if the rice is 80% cooked is to take a grain and squeeze it between your thumb and forefinger. If it breaks into exactly two pieces it's ready to be strained.
Soak the saffron in the milk and set aside in the fridge when you start boiling the water for the rice so it has time to release it's flavor and color.
Make sure the korma is hot before you add it as this will help create the steam which is essential at this point.
Turn your flame as low as it will go to prevent the gravy from burning and sticking to the pot.
When you dish the Biryani out spread it in a manner that the colored layers of rice and korma mix a little bit so you get all the flavors in each bite.

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