Name: Mutton (Lamb) Biryani
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: Indian & Pakistani
Ingredients: 1 kg mutton or lamb, on the bone; 300 g (1¼ cups) yoghurt; 3 onions, sliced; 3 tomatoes, chopped; 2 tbsp ginger–garlic paste; 150 ml (¾ cup) oil or ghee; 2 tsp red chilli powder; 1 tsp turmeric; 2 tsp coriander powder; 1 tsp cumin powder; 1 tbsp biryani masala; 4 green chillies; Salt to taste; 500 g (2½ cups) basmati rice; 2.5 litres water; 2 tbsp salt; 1 cinnamon stick, 5 cloves, 5 cardamom, 1 bay leaf; ½ tsp saffron in 3 tbsp milk; 4 tbsp fried onions; Mint and coriander; 3 tbsp ghee; 2 tbsp kewra water

Mutton biryani with tender lamb pieces and basmati rice — Photo: Number55 · CC BY-SA 3.0 · Wikimedia Commons

Mutton biryani is the grand, unhurried cousin of chicken biryani. Lamb or goat is browned and simmered until spoon-tender in a robust masala, then layered with basmati and given a long dum. It rewards patience with deep flavour and melting meat — a true centrepiece dish.

Servings: 6
Prep: 30 minutes
Cook: 1 hour 40 minutes
Total: 2 hours 10 minutes (plus 1 hour marination)
Difficulty: Intermediate
Rice: Aged long-grain basmati

Method

Tick a step to mark it done.

Step 1: Marinate the mutton in yoghurt, ginger–garlic paste and half the spices for 1 hour.
Step 2: Rinse and soak the rice; drain.
Step 3: Fry the onions golden in oil; set aside half. Add the marinated meat and sear well.
Step 4: Add the remaining spices, tomatoes, chillies and salt. Add a little water, cover and simmer (or pressure-cook) until the meat is very tender, 1–1¼ hours. Reduce to a thick masala.
Step 5: Parboil the rice to 70% in the salted, spiced water; drain.
Step 6: Layer rice over the mutton with saffron milk, fried onions, herbs, ghee and kewra water.
Step 7: Seal and dum on the lowest heat for 25–30 minutes.
Step 8: Rest 5 minutes and fold gently.

To serve

Serve with raita, salad and lemon.

Mutton (Lamb) Biryani

Ingredients

Method

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