Whosayna’s Mutton Biryani

Copy Icon
Twitter Icon
Whosayna’s Mutton Biryani


Cooking Time

Preparation Time :30 Min

Cook Time : 50 Min

Total Time : 1 Hr 20 Min


Serves : 8
  • 1 kg Mutton 1 kg Onions (sliced and deep fried to golden brown color/Birista) 1/2 kg Tomatoes 4 tbsp Tomato puree 1 n half cup Yogurt 2 tsp Chilli powder 1/4 tsp Turmeric powder Salt (as required) 2 tsp Garam masala Few whole Garam masala (Cardamon, Cinnamon, Bay leaf, Cloves and Black Peppercorns) 2 tbsp Ginger Garlic paste 6-7 Potatoes (halved and deep fried in birista oil till browned up) Rice: 1 kg Basmati Rice (long grains) Salt (as required) few Whole Garam masala (Cardamon, Cinnamon, Cloves, Bay leaves and Black Peppercorns) 2 tsp Cummin seeds few Saffron strands 1/2 Lemon juice 3 tbsp Ghee pinch of Orange and Green color


  • Boil meat in pressure cooker put 4 cups water, few blackpeppers, cloves, cinnamon and cardamons. Till almost done. In a pot put 6 tbsp oil which you fried birista with keep on flame and add whole garam masala let it splutter add tomatoes and cook on medium flame till its soft and paste formed, add all spices, ginger garlic and yogurt, mix well add potatoes and cook on low or medium flame. Add boiled meat, three quatre of birista and tomato puree with meat broth, now keep high flame if its watery, when dried up a bit simmer if you are not mixing with rice if mixing with rice do not simmer keep aside will simmer with rice. Rice: Keep a pot on flame with 8 cups of water, add whole garam masala and let boil when bubbling add salt, rice and cummin seeds, cook til almost done. Keep a strainer ready beneath keep a pot, pour all rice with water on it and let all water get strained out. In the same pot which you boiled rice put half of the rice put a tablespoon of ghee and a tablespoon of used oil of birista (if remaining) mix well add saffron mixed in lemon juice then on two sides add color and mix with rice so its colored well, now add remaining half of the rice in the strainer put quarter birista left and add a tablespoon of ghee and simmer but, if mixing with masala do not put the left rice on strainer in coloured rice. If putting them together in meat masala pot pour white rice add ghee 1 tbsp and stir slightly and spread rice evenly, sprinkle remaining birista then spread coloured rice and ghee, take baking paper or foil paper cut size of pot, and keep the entire pot to simmer keep something heavy on top so no smoke escapes. If using charcoal can keep few charcoal on top and leave very few in the charcoal stove. After 20-30 mins you will get nice aroma of biryani, check if smoke comes out as you open the lid, then its done. Serve with raita or kachoomer. NB: If keeping rice and meat masala separate then simmer separately when both done. Today i added 1 cup peas in rice, when keeping rice water on boil put peas as well with whole garam masala