Best Mutton Biryani or Gosht Biryani – A royal dish that indeed needs no introduction or special mentions. That beautifully spiced and fragrant layers of biryani rice centred with juicy, tender mutton and masalas, bliss! Prepared with utmost care and love, Mutton biryani holds a regal legacy from the kitchen of Nawabs and Nizams. Let us see how to make mutton biryani recipe step by step at home.
Today I am sharing the most demanding, Mutton Biryani (goat meat biryani/ lamb biryani) or call it Bombay style biryani. Yes, this not a Hyderabadi Kacche Gosht ki Biryani but call it as a Bombay style pakki mutton biryani
To all the non – veg lovers out there, have you ever said NO for a biryani??? I at least do not think so. Thank God, no one from my family tends to fall in these categories.
For us biryani is BIRYANI. There is no more discussion than that. So here, today I am sharing an authentic Bombay mutton biryani recipe
There may be few, who particularly believe that making biryani is very technical and tough game. But if you mentally prepare yourself for achieving your goal you can do anything.
Indeed, it is a game of cooking strong and getting the perfect taste out of each ingredient. But never lose hope or confidence. Failure comes with a message of giving another try to make it a success.
How To Make Mutton Biryani?
Mutton biryani recipe involves series of steps to follow. Biryani recipe indeed includes marination, to cook mutton, to cook rice, layer the biryani and then dum it. Another important thing that makes any biryani recipe royal and rich in taste is making of birista.
Birista, particularly, is the most effort indulging process of making biryani or korma. We were told as a kid that a person who can make a perfect birista is the one who can make anything. And I took that too seriously in my head.
You Can Check My Step By Step Process On How To Make Birista For Biryani
Right from chopping to frying, it is an eye keeping procedure. And, if you miss the point of turning off the flame at the right time, you may probably burn the onions.
So, begin with slicing the onions. In a deep pan, add oil more than the quantity of your onions. Fry on high flame in the beginning.
Lower the flame as you see the onions turning pink. Now, as soon as you see the onions turning golden, stir them well.
Take the pan immediately off the flame when the onions are proper golden and are about to turn brown. I always store a big batch of birista in my freezer. Therefore making biryani, korma are never ever a time consuming process for me.
To Marinate Meat For Mutton Biryani Recipe
- Let us get our hands over to the mutton marination. The recipe of mutton biryani calls for goat meat (lamb) on bone, clean and wash it well, then drain all the water if any.
2. Then, you need to make a paste of fresh ingredients to give a punch in our mutton biryani. So, assemble peppercorns, cardamoms, cloves, garlic cloves, ginger pieces, coriander leaves and green chilies. Now, grind these all in into a paste.
3. After that, take thick yoghurt, birista, garam masala powder and ground paste into a bowl, and marinate mutton into it.
To Boil Rice For Mutton Biryani
I have used long grain basmati rice (biryani rice), bay leaves, shah jeera, cinnamon sticks, cloves, star anise, water, ghee and green cardamom (choti elaichi).
The other ingredients that we need to make mutton biryani
The ingredients that we need to make biryani masala are sliced onions, cumin seeds, cinnamon sticks, tomatoes, green chilies. The spice powders that goes in are red chilli powder, turmeric powder and coriander powder
For Layering The Mutton Biryani
Ofcourse, you also need ingredients here. So, gather a stack full of mint leaves, birista, saffron soaked in milk and ghee are perfect enough to go with the layering.
The delicious homemade restaurant style mutton biryani seems to be pretty lengthy in process with too many preparations. But trust me, it is very easy to make
Important Tips On How To Prepare Best Mutton Biryani Recipe
Most noteworthy here is, to make best biryani recipe, always use aged best quality long grain basmati rice. Never ever compromise on this point. Longer the grains of rice better will be the biryani both, visually as well as in taste.
Personally, I love to use a little large than medium sized pieces of a lamb or goat shoulder meat cut. It gives nice tender chunks when cooked. However you can use raan (hind leg meat cut) to make mutton biryani.
Secondly, always marinate the mutton in masala for atleast 2 hours. I prefer the marination over night. Yes, marination is the soul to the masala layer in any biryani recipe except egg biryani.
Be sure to cook the rice as mentioned, i.e 90 percent which is exact 9 minutes from the point when rice starts boiling on high heat. Also, do not stir the rice too much while boil as it may break the rice grains and result will not be as we want it to be.
Lastly, do not use thin bottom pan, always use heavy bottom pan or handi to make the recipe of biryani.
For the final dum, always, cook biryani on high for 5 minutes and them simmer to dum for 15 minutes. This helps in generating steam well cooking the mutton biryani recipe perfectly each time.
Enough of philosophy before biryani I believe. Let’s get started with step by step images for our lip smacking Bombay style mutton biryani recipe
You Might Also Like:
How to make mutton biryani recipe – step by step photos
preparation of mutton biryani recipe
To begin with, first, add all the ingredients mentioned under “to grind to paste” into a blender and blend it to a fine paste. (photo 1)
Then, in a large bowl, add ground paste, 1/4 cup birista, whisked curd, and garam masala powder along with salt. (photo 2)
Now, add clean and washed mutton and mix well. (photo 3)
Allow the mutton to marinate for 2 hours atleast (preferably over night) under refrigeration. (photo 4)
to fry potatoes
Once the mutton is ready to cook, then heat oil in a pan, add potato cubes. (photo 5)
Fry the potatoes until golden. Then take them out and set it aside for later use. (photo 6)
to cook mutton biryani masala
To cook mutton, heat oil in a handi. (photo 7)
Then add sliced onions, salt and fry until pink. (photo 8)
Once the onions softens, add cinnamon sticks and cumin seeds and cook. (photo 9)
Fry everything until onions starts picking up golden colour, do not over brown or burn it. (photo 10)
Now, add marinated mutton and saute on high 5-6 minutes until raw small goes off. (photo 11)
Then, add red chilli powder, turmeric and coriander powder and mix. Now, add 2 cups of water, cover and cook the mutton until tender. (photo 12)
This will take approx 50 minutes as I have made it in handi. Do not over cook mutton at this stage. Keep stirring in between to avoid burning. If water dries up, you may add more.
But you can make it pressure cooker as well to save time. Also, make sure, if you are cooking it in pressure cooker, do not add to much water at a time. We need to cook it such that not much water is left in cooked mutton.
Now, add tomato slices, fried potatoes and chilies and cook for another 5 minutes. (photo 13)
You will see oil layer on the top, and mutton masala has not much water into it. This is the perfect mutton masala for biryani recipe. (photo 14)
Now, carefully scoop out the layer of oil in a bowl and set it aside for later use.
to boil rice for biryani
While the mutton cooks, clean and wash biryani rice and soak it for 45 minutes. (photo 15)
Then, in a large pot, add enough water, bay leaves, cinnamon sticks, shajeera (or cumin seeds), cloves, cardamom, star anise, ghee and salt. Bring it to a boil. (photo 16)
Once the water starts boling, starin the soaked rice and add into boiling water. (photo 17)
Cook the rice until 90 percent done. (photo 18)
Do not over cook or rice will get sticky and will break in biryani. Immediately strain the water and set the rice aside.
to layer and dum the mutton biryani
Now, in a large pot in which you want to dum biryani, add half the cooked rice as a bottom layer. (photo 19)
Then, add cooked mutton and spread evenly. (photo 20)
Sprinkle mint leaves, 1 tablespoon ghee, 1/2 of the soaked saffron and birista. (photo 21)
Then, add the reamining rice over the mutton layer evenly. (photo 22)
Now, pour remaining ghee, saffron milk and reserved oil that we scooped out from the mutton masala. (photo 23)
Finally, put a clean cotton cloth over the top and cover it with the lid putting heavy weight on the top of the lid. Dum the mutton biryani for 20 minutes, first on high flames for 5 minutes and then simmer for 15 minutes. (photo 24)
Once the biryani is done, allow it to rest for 15 minutes. Then carefully dish out, Mutton Biryani is ready to serve with raita of your choice.
💓 We Love to hear back from you and appreciate your success stories !
Have you tried this “Bombay Mutton Biryani Recipe“? Please feed us with your ★ star ratings and comments below.
Mutton Biryani Recipe card
To grind to a paste (for marination)
- ¼ cup Coriander leaves tightly packed
- 4-5 Green chilies you may adjust as per preference
- 16– 18 Garlic cloves
- 3 inches Piece of ginger
- 1 teaspoon Peppercorns
- 5-6 Cardamom
- 6– 8 Cloves
To marinate the mutton for biryani
- 250 grams Yoghurt (thick)
- ¼ cup Golden fried onions (birista)
- 1/2 tablespoon Garam masala powder
- Salt to taste
- 1 kilogram Lamb or goat meat on bone cut
For mutton biryani gravy
- 8 tablespoons Oil divided
- 5 Potatoes medium, cut in large cubes
- 2 Onions large, finely sliced
- 2 inch Sticks of cinnamon
- 2 teaspoons Cumin seeds
- 1 teaspoon Turmeric powder
- 3-4 teaspoons Kashmiri red chili powder
- 1 tablespoon Coriander powder
- Water as needed
- 2 Tomatoes large , sliced / wedges
- 4-5 Green chilies slit or sliced
To cook rice for biryani
- 4 cups Long grain basmati rice (800 gms)
- Water as needed
- 2– 3 Bay leaves
- 1 ½ inch Cinnamon sticks
- 1 teaspoon Caraway seeds (shajeera) or cumin seeds
- 3– 4 Cloves
- 5– 6 Green cardamom
- 1 Star anise
- 1 tablespoon Ghee
For layering the mutton biryani
- ¼ cup Mint leaves
- 3 tablespoons Ghee
- A generous pinch of saffron soaked in 4 tablespoons of milk
- 1/3 cup caramalised onions or fried onions (Birista)
How to make mutton biryani
Preparation for mutton biryani
- Add all the ingredients mentioned under "masalas to grind to paste" into a blender. Blend everything together to a fine paste.
- In a large bowl, add ground masala paste, 1/4 cup birista, whisked yogurt and garam masala powder along with salt.
- Add clean and washed mutton and mix well. Allow the mutton to marinate for atleast 2 hours under refrigeration. (preferable - over night)
- Clean and wash biryani rice and soak it for 45 minutes. Strain the rice and set it aside.
For making the mutton biryani gravy
- Heat 3 tablespoons of oil in a pan, add potato cubes. Fry the potatoes until golden. Take them out and set it aside.
- Heat reamining oil in a handi. Then, add sliced onions, salt and fry until pink and soft. Add cinnamon sticks and cumin seeds and cook.
- Further, fry until the onions starts picking up golden colour, do not over brown or burn it.
- Add marinated mutton and saute on high 5-6 minutes until raw small goes off.
- Add turmeric powder, red chili powder and coriander powder and mix.
- Add 2 cups of water, cover and cook the mutton until tender. Keep stirring at regular intervals. If water dries up, you may add more.
- Add tomato slices, fried potatoes and chilies and cook for another 6-8 minutes.
- Carefully scoop out the layer of oil in a bowl and set it aside for later use.
To cook biryani rice
- In a large pot, add enough water, bay leaves, cinnamon sticks, shajeera (or cumin seeds), cloves, cardamom, star anise, ghee and salt. Bring it to a boil.
- Once the water starts boling, strain the soaked rice and add into boiling water.
- Cook the rice until 90 percent done. Immediately strain the water and set the rice aside.
To layer and slow cook (dum) the mutton biryani
- In a large pot in which you want to dum (slow cook) the biryani, add half the cooked rice as a bottom layer.
- Add cooked mutton masala and spread evenly.
- Sprinkle mint leaves, 1 tablespoon ghee, 1/2 of the soaked saffron and birista on the mutton.
- Add the remaining rice over the mutton layer evenly.
- Add remaining ghee, saffron milk and reserved oil that we scooped out from the mutton masala.
- Put a clean cotton cloth over the top and cover it with the lid putting heavy weight on the top of the lid.
- Dum the mutton biryani for 20 minutes, first on high flames for 5 minutes and then simmer for 15 minutes.
- Once the biryani is done, allow it to rest for 15 minutes.
- Carefully dish it out. Mutton Biryani is ready to serve with raita of your choice.
- You can choose to skip potatoes if you do not like or prefer it.
- I have made mutton biryani masala in a pot, but you can make it in pressure cooker as well. Pressure cooking will save the time.
- If you are making mutton biryani masala in pressure cooker, then do not add too much water as it will make watery masala base for the biryani. 3/4 to 1cup of water is good enough to pressure cook the mutton. Pressure cook it for 2-3 whistles only. Mutton will further be cooking with rice.
- Also, add tomatoes, fried potatoes and chilies after the mutton is pressure cooked for 2 whistles. Cook the mutton biryani gravy for 5-6 minutes (without the lid).