Mutton Briyani


1kg Mutton/Lamb on the bone (get the shoulder or the leg)
3/4 Tsp Turmeric Powder
2 tsp Chili Powder
1 Tablespoon of Salt to taste
6 x Small Shallots
6 x Big Garlic Cloves
3cm of Ginger
2 Green Chili
6 Dried Red Chili
Few Mint Leaves
Few Coriander Leaves
1 Teaspoon of Coriander powder
Water to help blend
2 Tablespoons of Ghee
1 Tablespoon of Oil
1 Cinnamon Stick
4 Cardamom Pods
4 Cloves
4 Bay leaves
4 x Medium Onions thinly sliced
3 Tomatoes, Chopped
Salt to taste
3 Cups of Water
1 Packed Cup of Coriander Leaves
1/2 Cup of Mint Leaves
3 Cups of Basmati Rice (soaked in water for 30 minutes)
Top this delicious meal with some fried onions and chopped coriander leaves for more flavour !


1. In a mixing bowl add mutton, turmeric powder, chili powder, and salt. Rub well to mutton pieces. Let it sit for 15 minutes.
2. For Masala Paste: In a blender add shallots, garlic cloves, ginger, green chili, red chili, mint leaves, coriander leaves and coriander powder. Add little water and grind to a paste.Your masala paste is ready to keep aside.
3.In a pot, heat ghee and oil. Add the whole spices (cinnamon, cardamom pods, clove, bay leaves). Add the thinly sliced onions and sautee till it turns a brown color.
4.Then add tomatoes and saute for few minutes. Now add the grounded masala paste and saute for few minutes.Add the mutton pieces and salt. Mix well before adding water, coriander leaves, mint leaves and bring it to a light boil or simmer.
5.Once mutton is cooked check for seasoning before adding soaked basmati rice and add in sufficient amount of water. Cook until rice is light and fluffy.
6.Once done, garnish with coriander leaves and fried onions. Serve immediately.


This Mutton Briyani also known as biriyani, biriani, birani or briyani, “spicy rice”. A mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the countries that were once part of the Indian spice root. Made with spices, rice and meat (chicken, mutton, beef, prawn, or fish) and vegetables. Sometimes egg is also added.
The basic spices and condiments used in biryani include ghee (clarified butter), nutmeg, mace pepper, cloves,  cardamom, cinnamon, bay leaves, coriander, mintleaves, ginger, onions, tomatoes, and garlic. The premium varieties include saffron. In all biryani, the main ingredient that accompanies the spices is the chicken and mutton; special varieties also use beef and seafood. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg(optional), and salad.
This dish can commonly be found at indian restaurants or even Mamak restaurants.
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