Mutton Biriyani-My Version

Copy Icon
Twitter Icon
 Mutton Biriyani-My Version


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 30 Min

Total Time : 1 Hr 50 Min


Serves : 4
  • 500 gms goat meat

  • 500 gms basmati rice

  • 3 nos onion medium finely chopped

  • 15 nos for masala(grind to paste) :garlic pods

  • 1 inch ginger

  • 1 nos onion

  • 2 nos green chilli

  • 2 sprig coriander leaves

  • 1 tbsp mint leaves

  • 1 tsp coriander seeds

  • 1 tsp cumin

  • 1 tsp fennel seed

  • 1/2 inch cinnamon

  • 1 nos green clove

  • 1 nos green cardamom

  • 1/2 cups chopped coriander

  • 1/2 cups mint leaves

  • 2 nos bay leaf

  • 2 nos black cardamom

  • 3 nos green cardamom

  • 4 nos cloves

  • 4 tbsp biriyani masala

  • 100 gms curd

  • 1 tbsp red chilli powder

  • 1 tsp turmeric powder

  • 2 tsp kewara water

  • 2 tsp rise water(cooking)

  • 1 cups warm milk

  • 1 pinch saffron

  • 1 tbsp salt to taste

  • 6 cups water

  • 2 nos green chilli

  • 6 nos potato medium chopped in halves

  • 6 tbsp mustard oil

  • 6 nos eggs boiled

  • 1 tsp sugar

  • 2 nos petals of javitri

  • 2 tbsp ghee


  • Clean the goat meat and marinate with Masala paste all(keep 1 tsp aside), add curd,1 tsp biriyani masala,salt,1 tsp oil and marinate it for minimum 30 mins
  • Soak rice in water for 30mins
  • In a heavy bottom pan add oil and deep fry potato,till turns golden brown
  • In the same oil add pinch of chilli powder and turmeric powder and fry boiled eggs,till it turn crispy outside and little golden red
  • After 30 mins,take a pressure cooker add 2 tbsp oil, once heated add meat to it and saute for 5 mins and add 2 cup of water and salt to it.Give 3-4 whistle till the meat us soft and tender.
  • Now take a heavy bottom biriyani pot and add oil ,once heated ad sugar and once caramelized add 1 bay leaf,1 green Cardamom,1 black cardamom,2 cloves, and sauté fast
  • Now add chopped onion and saute till turns golden brown.
  • Now add red Chilli powder, turmeric powder and 1 tbsp biriyani masala
  • Now add cooked meat with the stock to it and cook till all stock dries and all Masala gets cooked properly and oil start coming from sides
  • In the mean time ,lets cook the rice
  • Now in pot add water and add 1 bay leaf, javitri,1 black cardamom (crushed),2 green Cardamom, cinnamon, cloves and remaining Masala paste, salt ,1 tbsp Coriander leaves,1 tsp mint leaves and bring to boil
  • Add rice to it and strain the rice when 60%cooked
  • In the mean time add saffron to it and keep aside
  • Now it's time to give dum to biriyani
  • Now divide the mutton into two halves,just take out half of meat Masala from it keep it aside
  • Add half semi cooked rice on the mutton surface add half of the ghee, biriyani masala, Coriander leaves,mint leaves,rise water, kewra water,milk and saffron
  • Now add rest of meat Masala again add left rice
  • And topped it with rest of ghee, biriyani masala, coriander leaves,mint leaves,milk and saffron,rose water and kewra water and fried eggs
  • Now cover the pot with aluminum foil and and tight fit plate on it
  • Now cook it on low flame till 20 mins and off the stove
  • Annd open the pot only after 15mins
  • Serve hot with curd raita