cibobook – For Food Lovers

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Masala Mutton Biryani

on July 3, 2012


Yesterday it was my dad’s birthday and i cooked his favorite mutton biryani with masala marination. Though i cooked in more than sufficient quantity, but at the end of the dinner  the dishes were empty 🙂 so here tis the recipe of super tasty biryani as the way i like it and i am sure you will too!


-Mutton 1 kg ( i took neck’s part as its much softer and tenderizes quick )

-Sela Rice  3 / 12 cups soaked for 2 hours

-Onions medium sized thinly sliced 4

-Green chillies 6-7 cut slit

-Yogurt 1 1/2 cups

-Red chilli powder 4 tbsps

-Tumeric powder 1 tsp

-Corriander powder 2 tbsps

-Cumin powder 1 tbsp

-Whole Garam Masala 2 tbsps ( cloves, black pepper, cinnamon, bay leaf, star aniseed, cardemom, green cardemom & black cumin seeds)

-Oil 1 cup

-Mint & corriander leaves 2 tbsps chopped

-Saffron few strings

-Lemon juice 4 tbsps

-Ginger garlic paste 3 tbsps heaped

-Salt to taste


Fry or deep fry onions till golder browna and set aside. Marinate the mutton in yogurt, ginger garlic paste, half of the fried onions, 2 tbsps oil, red chilli powder, turmeric powder, corriander powder, cumin powder, 2 tbsps lemon juice and salt. Leave it  for about 2 hours.

Meanwhile, boil water with half of the garam masala, mint and corriander leaves and salt. Add soaked rice in boiling water and cook till half done.

Cook marinated meat covered on low flame until the meat it done. Add 1 cup water to  cook.

In another pan, add oil, fry whole garam masala, fried onions (leave some for dum) and cooked meat until all the excess water dries up. When cooking add few mint & corriander leaves.

Now its time for dum. Place a tawa (hot plate) first on high flame then the biryani pot. Apply a thin rice layer at the bottom then all the meat gravy and finally the remaining rice. Sprinkle the remaining fried onions, green chillies, saffron, lemon juice and rest mint & corriander leaves. Dum on high flame until you see the smoke evaporating from the sides. Lower the flame and leave for about 15-20 minutes.


Kitchen Tip:

To keep the chillies fresh for a longer time, remove the stems before storing.


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