How to Make Authentic Mughlai Mutton Biryani at Home
Servings Prep Time
5people 15minutes
Cook Time
40minutes
Servings Prep Time
5people 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Blend red chillies and cashew nuts into a fine paste. In a bowl, mix mutton, ginger-garlic paste and beaten curd. Marinate for 2 hours.
  2. In a wok, heat oil and add the chilli-cashew paste with 4 tablespoons of milk. Stir-fry for about a few seconds and add marinated mutton, onion, garam masala and salt. When the milk begins to separate, add a cup and a half of warm water and pressure cook until the mutton becomes tender.
  3. In a deep bottomed pan, heat oil and sauté cinnamon, cardamom, cloves and bay leaves. Add the remaining milk, rice, green chillies, salt and enough water for the rice to cook. In another bowl, mix coriander, mint, fried onions and set aside.
  4. In a pot, add a layer of rice and top it with mutton. Sprinkle half of the coriander-mint mixture and lemon juice. Add another layer of rice and drizzle saffron milk and ghee. Cover tightly and cook for about 30 minutes on extremely low flame.
  5. Serve hot with a bowl full of raita, some lemon wedges and onions slices.
Recipe Notes

Recipe Tip

For cutting through the layered biryani easily, smear the pot with some ghee or clarified butter on the bottom and the sides.

Share your version of this recipe

How do you make Biryani at home? Do you use any special ingredients or prefer any unique cooking style? Let us know with your version of the recipe.

Frequently Asked Questions

What is the minimum time required to marinate the mutton?

You should marinate the mutton for at least 30 minutes. 

Can I use lamb instead of goat mutton for this recipe?

Yes. You can use bone-in lamb shoulder pieces or biryani cuts for this recipe.

Print Recipe
How to Make Authentic Mughlai Mutton Biryani at Home
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Blend red chillies and cashew nuts into a fine paste. In a bowl, mix mutton, ginger-garlic paste and beaten curd. Marinate for 2 hours.
  2. In a wok, heat oil and add the chilli-cashew paste with 4 tablespoons of milk. Stir-fry for about a few seconds and add marinated mutton, onion, garam masala and salt. When the milk begins to separate, add a cup and a half of warm water and pressure cook until the mutton becomes tender.
  3. In a deep bottomed pan, heat oil and sauté cinnamon, cardamom, cloves and bay leaves. Add the remaining milk, rice, green chillies, salt and enough water for the rice to cook. In another bowl, mix coriander, mint, fried onions and set aside.
  4. In a pot, add a layer of rice and top it with mutton. Sprinkle half of the coriander-mint mixture and lemon juice. Add another layer of rice and drizzle saffron milk and ghee. Cover tightly and cook for about 30 minutes on extremely low flame.
  5. Serve hot with a bowl full of raita, some lemon wedges and onions slices.
Recipe Notes

Recipe Tip

For cutting through the layered biryani easily, smear the pot with some ghee or clarified butter on the bottom and the sides.

Share your version of this recipe

How do you make Biryani at home? Do you use any special ingredients or prefer any unique cooking style? Let us know with your version of the recipe.

Frequently Asked Questions

What is the minimum time required to marinate the mutton?

You should marinate the mutton for at least 30 minutes. 

Can I use lamb instead of goat mutton for this recipe?

Yes. You can use bone-in lamb shoulder pieces or biryani cuts for this recipe.