The Perfect Recipe for Delicious Indian Mutton Biryani


This is one of my Mom’s stellar dishes! Growing up, my parents use to entertain guests quite a lot. They were social butterflies and I love hosting people at home too. Be it my father’s golf buddies or family – we have had tons of dinner parties and the show stopper dish was always “Mutton Biryani”.

It also became a birthday tradition – none of my birthday celebrations were complete without Biryani, be it Chicken or Mutton.
Do try the recipe and enjoy it!


  • Mutton curry cut – 500g
  • Onion grated – 3
  • Tomato grated – 3
  • Ginger garlic paste – 1Tbsp
  • Bay leaf – 2
  • Clove – 2-3
  • Cinnamon stick – 1/4
  • Fennel powder – 1tsp
  • Green cardamom powder – 1/2tsp
  • Red chilli powder – 1tsp
  • Turmeric powder – 1/2tsp
  • Coriander powder – 2tsp
  • Kitchen king masala – 1tsp
  • Salt to taste
  • Dried Fenugreek Leaves (Kasuri Methi) – 1Tbsp
  • Rice soaked – 2cups
  • Mint leaves chopped – 1/2cup
  • Yoghurt – 1/4cup
  • Orange food colour/ Saffron – 1tsp
  • Fried onions – 1cup
  • Olive oil – 2Tbsp
  • Butter – 2Tbsp


  1. In a heavy bottom pot, heat oil & add bay leaf, cloves & cinnamon. When hot, add mutton pieces & fry for 5-7 minutes on high heat.
  2. Add onions & fry till translucent.
  3. Add ginger garlic paste & fry till raw smell disappears.
  4. Add tomatoes, dry masalas & kasuri methi. Fry them for 10 minutes. Add some water and cook covered till mutton tender (1-1.5 hours).
  5. Add coriander, mix and keep aside.
  6. Boil rice till 75% done.
  7. Add food colouring/saffron to yoghurt.
  8. Layering the Biryani – in a casserole or baking dish, layer with rice, then mint leaves, fried onions, mutton pieces and masala, dollops of yoghurt & butter. 2 layers should be good.
  9. Top with fried onions, mint leaves and butter.
  10. Cover and cook for 20 minutes in a preheated oven at 180 C or on the gas stove at low heat.
  11. Serve hot with a side of Raita (Indian Yoghurt) or Salan (Indian Curry)

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