Mutton Biryani Recipe

Mutton Biryani is a symphony of aromas, where fragrant Basmati Rice embraces slow-cooked, spice-laden mutton in perfect harmony. A great Biryani isn’t born from just layering rise and meat. It comes alive through the alchemy of spices balanced with precision of cooking. Each grain carries a whisper of spices, while the tender meat releases its juices into every layer.

Preparation

Marinate the Mutton

  • In a large bowl, mix mutton pieces with yogurt, ginger garlic paste, barista (fried onions), lemon juice, cooking oil, salt and Johnny’s Mutton Biryani Masala
  • Mix thoroughly and marinate for at least 3 hours (overnight is ideal). Marination with Mutton Biryani Masala helps spices and flavours penetrate deep into the meat

Cook the Mutton

  • In a heavy-bottomed pan, cook the marinated mutton on medium heat
  • Add little water and cook until the meat is 90% done and the gravy is thick. Set aside

Cook the Rice

  • Boil water with bay leaves, cloves, cardamoms, cinnamon and salt
  • Add soaked rice (Basmati) and parboil it to almost 70% cooked
  • Drain and keep aside

Layer the Biryani

  • In a large pot (Dum), layer mutton at the bottom. Spread half the rice over it
  • Sprinkle fried onions, chopped mint (pudina) and fresh coriander leaves. Add little saffron milk and ghee. Also add a small quantity of Johnny’s Mutton Biryani Masala on every layer
  • Repeat the layer of remaining rice and other toppings of your choice (chopped nuts, raisins etc.)

Dum Cooking

  • Seal the lid with dough or use a tight lid
  • Cook on low flame for 25-30 mins, you may place the pot on a tawa to prevent burning
  • Let it rest for 10 mins before opening

Johnny’s Tip

“The real magic of Biryani happens in silence. Let the Biryani rest after Dum and slowly when the steam rises, the layers settle and the masala merges with the rice, that’s when it become Biryani and not just a rice-meat mix.”

You may have Johnny’s Mutton Biryani Masala directly from here also.