Mutton Biryani or Lamb Biryani: Savor the Richness

Indulge in the richness of our Mutton Biryani or Lamb Biryani—a recipe meticulously crafted to bring a symphony of flavors and aromas to your table. Picture succulent mutton or lamb, fragrant basmati rice, and a blend of spices, layered and slow-cooked to perfection, creating a culinary masterpiece that embodies the essence of this classic dish. Whether you’re a fan of aromatic biryanis or someone seeking a rich and satisfying meal, this recipe is your key to savoring the authentic goodness of Mutton Biryani or Lamb Biryani. Join us as we guide you through the steps, ensuring each forkful is a celebration of the tender meat, fragrant spices, and the delightful richness that defines this beloved dish. Get ready to savor the richness in every bite!


  • 500 grams of mutton or lamb (bone-in pieces for extra flavor)
  • 2 cups of long-grain basmati rice
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/2 cup of yogurt
  • 2 tablespoons of ginger-garlic paste
  • Whole spices (2 bay leaves, 2 cinnamon sticks, 4 cardamom pods, 6 cloves)
  • 1/2 cup of fresh coriander leaves, chopped
  • 1/2 cup of fresh mint leaves, chopped
  • Red chili powder, to taste
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon of garam masala
  • A pinch of saffron strands soaked in 2 tablespoons of warm milk
  • 3 tablespoons of ghee or cooking oil
  • Salt to taste


Marinating the Meat:

  • In a large bowl, combine the mutton or lamb pieces with yogurt, ginger-garlic paste, 1 teaspoon of red chili powder, turmeric powder, and a pinch of salt. Mix well to coat the meat evenly. Allow it to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.

Frying the Onions:

  • Heat 2 tablespoons of ghee or cooking oil in a heavy-bottomed pan over medium heat. Add the thinly sliced onions. Fry them until they turn golden brown and crispy. Remove half of the fried onions and set them aside for later garnishing.

Cooking the Marinated Meat:

  • In the same pan with the remaining fried onions, add the marinated meat. Cook it until it changes color and is partially cooked. The yogurt will keep the meat tender and juicy.

Parboiling the Rice:

  • While the meat is cooking, wash the basmati rice thoroughly and soak it in water for about 30 minutes. Bring a large pot of water to a boil and add the soaked rice. Parboil the rice until it’s 70-80% cooked. Drain the rice and set it aside.

Layering the Biryani:

  • In a heavy-bottomed, wide pot, start the layering process. Begin with a layer of partially cooked meat, followed by a layer of parboiled rice. Continue this process until all the meat and rice are used up. Ensure you finish with a rice layer on top.

Adding Tomatoes and Whole Spices:

  • Scatter the chopped tomatoes and whole spices (bay leaves, cinnamon sticks, cardamom pods, and cloves) between the layers of rice and meat. These aromatic spices will infuse the biryani with a delightful fragrance.

Saffron Infusion:

  • Drizzle the saffron strands soaked in warm milk over the top layer of rice. This not only imparts a beautiful golden hue to the biryani but also adds a subtle floral flavor.

Dum Cooking:

  • Seal the pot with a tight-fitting lid or use dough to create a steam-tight seal. Cook on the lowest heat setting for 20-25 minutes. The steam will cook the meat, and the rice will absorb the flavors.

Garnishing and Serving:

  • Once done, carefully open the lid. Garnish the biryani with the reserved fried onions, chopped mint leaves, and fresh coriander leaves. The aroma that escapes when you open the lid is nothing short of mesmerising.
  • Serve your Mutton Biryani or Lamb Biryani hot with raita (yogurt dip) or your favorite side dish.

Whether you choose mutton or lamb, this biryani recipe promises a delectable meal that’s perfect for special occasions or when you’re simply craving a taste of indulgence.

Enjoy the richness and aroma of this traditional dish that’s sure to become a family favorite. Serve with raita or your favorite side dish for a complete experience.

Leave a Comment