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Mutton Biryani | How To Make Restaurant Style Mutton Biryani

Restaurant Style Mutton Biryani

Mutton Biryani | How To Make Restaurant Style Mutton Biryani Mutton Biryani | How To Make Restaurant Style Mutton Biryani Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 2 voted )


  • For the rice:
  • ----------
  • 1 Star anise
  • 1 cup Basmati rice, blanched
  • 6 Black peppercorn
  • 4 Green cardamom
  • 2 Cinnamon sticks
  • 2 Bay leaves
  • 2 Black cardamom
  • 2 tsp Black cumin seeds
  • 6 Cloves
  • 1 tsp Fennel
  • 1/4 Jaiphal
  • 1 Javitri
  • 3 tsp Salt
  • For mutton marination:
  • ----------------------
  • 1 Kg Mutton (cut in small pieces)
  • 1 Tbsp Ginger & Garlic paste
  • 4 Tbsp curd
  • 1 Tbsp Garam masala
  • 1 Lemon (juiced)
  • Coriander powder
  • Cumin powder
  • 1 Tbsp Red chilli powder
  • 1 tsp Salt
  • Other ingredients:
  • ---------------
  • 2 Tomatoes, chopped
  • 1/4 Cup Milk (warm)
  • 4 Onions, sliced
  • Ghee
  • Saffron strands
  • Kewra essence
  • 4 green chillies
  • Rosewater
  • Oil


Marinating the mutton:

  1. To the mutton add the with beaten curd, ginger-garlic paste, chilli powder, salt, lemon juice, garam masala. To marinate for 3 hours.

Preparing fried onions or Barista:

  1. Heat a pan or kadai add oil and fry the onion slices till golden brown colour. Take the fried onions Keep them on a paper-towel-lined plate.

Cooking the mutton:

  1. Heat ghee in a pan. Add remaining sliced onions and green chillies. Stirring continuously till onions are a light golden brown colour. Add ginger paste to mix well. Add marinated mutton and cook on high heat for 7-8 minutes.
  2. Add coriander powder, and red chilli powder, cumin powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, And reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt to taste, garam masala and coriander leave. Cook for 15 minutes on medium heat until ghee would be come separated from the gravy.

Preparing the rice:

  1.  Soak the rice for 20 minutes in water. Drain all the water.
  2. In a small piece of cloth take cinnamon, cardamom, javitri, black peppercorn, Jaipal, shahi jeera, star anise and tie a knot to make a bag. Bring 2-3 cup water to boil and add rice, bay leaf, salt to taste cover and cook till rice is done 1/3rd. Drain the excess water & remove the whole masala.

Preparing the saffron-milk:

  1. Take the 1/4th cup of warm milk and dissolve by saffron strands in the milk and cover it wait for 20 mins.
  2. Add rose water and add kewra essence in the milk. Mix well and Keep aside.

 Layering the biryani:

  1. Take a large size of the pan. Add 2 teaspoon of ghee to the pan. Melt the ghee on low heat.
  2. Turn and rotate the pan so the ghee can coat the bottom and sides of the pan Switch off the flame. Add a layer of cooked rice, then cooked mutton pieces, sprinkle saffron water, add some fried onion slices, ghee. Again add the layer of rice, and again meat.
  3.  Again Top and the bottom layer will add rice. Cover with chopped coriander and pudina, fried onion and slit green chillies and juice of half a lemon.
  4. Keep the heat to low flame. And cook the Biryani in Dum process for 40 mins.
    Make sure your vessel is heavy-bottomed or the rice will burn. Or keep a flat tawa then keep the vessel on that tawa. After 40 mins switch off the flame and let the biryani stand for another 10 minutes. Transfer to a serving bowl.
  5. Serve with gravy and salad.

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