Mutton Biryani

Recipe by Rajiv Anand of Santa Clara, US

Ingredients non vegetarian 4 servings

  • 1½ kgs Rice (basmati)
  • 1½ kgs Meat, goat
  • 200 gms. Ginger, paste
  • 150 gms. Garlic, paste
  • 3 tsps. All spice powder
  • 1 cup Vegetable Oil
  • ½ kg Onion, chopped
  • ¼ kg Yoghurt
  • 2 nos. Lemon
  • 10 leaves Coriander leaves
  • 1½ tsps. Turmeric Powder
  • Salt to taste


  1. Cook mutton with salt, turmeric and ginger-garlic paste for 15-20 minutes in a cooker or a thick bottomed vessel.
  2. Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes.
  3. Add the beaten yoghurt, chopped coriander and juice of two lemons.
  4. Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
  5. Add the mutton pieces and let it simmer for 10 minutes.
  6. Serve hot with raita (yoghurt chutney).



Whoever thinks this is not biryani are mistaken, what is biryani, it is also a form of mutton rice. And moreover these are the only ingredients actually used for biryani, when you add tomatoes, it becomes the south indian version of biryani.

Harsh Tripathi

Harsh Tripathi

Shahi jeera, saffron, khada garam masala(Whole garam masala), javitri-ilaichi(mace-green cardamom powder) ans kewda(rose water) are some of the missing ingredient. Biryani is layered. In a deghchi first put some curry left while cooking mutton, after pouring curry put half 75% cooked rice, then put fried onion rings, spronkle some javitri- ilaichi powder then put mutton pieces and again some fried onion rings and sprnkle javitri-ilaichi powder. Then rest of the rice. On this pour melted butter, gew drops of kewda, saffron dipped on cup milk. we also put shahi jeera inbetween the layers. Now seal the deghchi using dough. Put it on dum(ver slow fire) for 45 minutes.


this recipe didnot fullfill my mutton biriyani dream


first cook goatmeat separately with all ingredients cook rice separately in two colours & one plain white boil some eggs fried some chop big onions & greenpepper & red pepper first take a separate vessel put some butter heat it put a layer of white rice out some fried onions,eggs & cooked mutton put some two colour rice layer on it & again same mutton,onion.eggs plain rice & coloured rice & again same type layer & some colour rice & white rice followed by kothmir serve hot but by cutting in one deep layer thanks

Rupali Sen

A big bunch of chopped coriander and mint leaves layered with the cooked rice starting with the mutton at the bottom of the pan and rounded off with some melted ghee on top would make it more a biryani and less a mutton pulao. A part of the yoghurt to which a generous pinch of saffron mixed in a tbsp of warm milk has been added can be layered in between the rice layers.


Sorry but this is no Biryani. At best you can call it mutton rice!




This is a very easy way to cook Biryani but actually if we want to cook a real biryani we should add more items and more time and also the information is not clear


This is a very sketchy version. The real mutton biryani has many more ingredients. it is cooked on slow fire and......




recipe does not indicate when to use curry powder.