Thursday, August 12, 2010


(Serves 4-5)


  • Mutton: 800 grams on bones
  • Meat tenderizer: 1 teaspoon
  • Basmati rice: 2 cups
  • Yogurt: 1 cup
  • Fried onions: 1 cup
  • Green chillies: 2 chopped
  • Garlic paste: 1 tablespoon
  • Ginger paste: 1 tablespoon
  • Green cardamom: 4
  • Black cardamom: 1
  • Nutmeg powder: ½ teaspoon
  • Mace: a few blades
  • Cloves: 1
  • Cinnamon stick: 1 inch
  • Black pepper corns: 8-10
  • Black cumin seeds: ½ teaspoon
  • Bay leaves: 1
  • Coriander leaves: a handful
  • Mint leaves: a handful
  • Oil: 2 tablespoon
  • Coriander powder: 1 tablespoon
  • Cumin powder: 1 tablespoon
  • Turmeric: ½ teaspoon
  • Red chilli powder: ½ teaspoon
  • Salt: to taste
  • Kesar (saffron): a few strands
  • Rose water: 1 tablespoon
  • Kewra water: 1 tablespoon


Soak the rice in four cups of water for thirty minutes.
Bring a pot of water to a boil and season with salt. Add the soaked rice, half the black cumin seeds and a dash of oil and cook till the rice is half done. Remove from heat, drain the rice and let it cool under a fan.
Soak the kesar in two tablespoons of water.
Wash the mutton pieces thoroughly and dab with a piece of cloth to absorb excess moisture. Sprinkle the meat tenderizer and mix well. Let it marinate for thirty minutes.
For the second marinade take yogurt in a glass bowl and add coriander leaves, mint leaves, half the fried onions, cumin powder, coriander powder, turmeric powder, red chilli powder, oil, chopped green chillies and all the whole spices. Season with salt.
When the meat has marinated in the tenderizer for thirty minutes drop the pieces into the second marinade and refrigerate for two hours.


In a deep, thick bottomed pan add the mutton with the marinade and smooth out the surface. Cover with the boiled rice and sprinkle some fried onions on top.  You may add some coriander leaves and mint leaves if you like. Sprinkle the Saffron water and a tablespoon each of rose water and kewra water on the top. Seal the pot and cook over high heat for four to five minutes. Reduce heat and cook over medium-low heat for forty to forty five minutes. When done carefully stir so that the meat and the rice are properly incorporated. Serve hot. 

By the way, you can now send awesome biriyani to Kolkata from a biriyani shop of your choice (shiraz, Aaminia, Arselan or Zee Shan). Just visit and start sending gifts to kolkata today. 

Mutton Biriyani


  1. HI Dhruba di,
    I dont know whether u remember me .im Purnima from Gokhale,your junior.i am so glad to see all your recipes..they are simply awesome.i am always scared to cook and try out new things.i hope u are going to keep these recipes available on this site for long time,cos i am going to follow the method from here.I'm going to bookmark it too.

  2. Yes sure purnima...its going to be there for ever :). Drop your questions if you have any. I will try to answer them. And let me know if you need any particular recipe. Happy cooking.