Overhead shot of Bombay Mutton Biryani served in large black bowl with raita on the side.
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4.92 from 47 votes

Mutton Biryani

Mutton Biryani or Gosht Biryani - is a royal dish with beautifully spiced and fragrant layers of biryani rice centred with juicy, tender mutton (goat meat or lamb) and masalas.
Prep Time15 mins
Cook Time1 hr 15 mins
Marination time2 hrs
Course: Main Course
Cuisine: Indian
Keyword: Gosht Biryani, Lamb Biryani, Mutton Biryani
Diet: Gluten Free, Non Vegetarian
Servings: 10
Calories: 836kcal
Author: Farrukh Aziz

Ingredients

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)

Instructions

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.

    Notes

    1. You can choose to skip potatoes if you do not like or prefer it.
    2. 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.
    3. 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.
    4. 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).

    Nutrition

    Calories: 836kcal | Carbohydrates: 86g | Protein: 27g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 212mg | Potassium: 983mg | Fiber: 7g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 26mg | Calcium: 152mg | Iron: 6.9mg