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Mutton Biryani or Lamb Biryani: Savor the Richne

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– 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.

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