Tuesday, 4 October 2016

Mutton or Lamb Biryani


  • 1kg Mutton
  • 1kg Basmati Rice
  • 800gm Onion
  • 400gm Tomato
  • 150gm Ginger & Garlic paste
  • 200gm Vegetable or Sunflower oil
  • 50gm Ghee (or Butter)
  • 25 Green Chilli
    • Rules is 5 chillies per 200g of meat
    • 3 chillies for cooking mutton
    • 2 chilles for biryani
  • 1 bunch Mint leaves
  • Garam masala
    • 2 Small cinnamon stick
    • 4 Cardamon 
    • 4 Marathi Mogu
    • 1 Clove

Cooking Steps

Precook Mutton

  1. Add some oil to the pan and fry 15 chillies till it turns colour
  2. Finely grind the chillies after it is cooled down
  3. Add the mutton and chilli together in a pressure cooker
  4. Add 3/4 water w.r.t meat
  5. Boil the mixture in pressure cooker for 5 whistles (just 2 whistles for lamb)


  1. Add oil to the pan and fry garam masala.
  2. Add 10 chillies and chopped onions and fry until the onion turns brown.
  3. Add chopped tomatos and fry until it mashes well with onions.
  4. Add pre-cooked mutton, salt and chilli power and stir well.
  5. Add ginger garlic paste
  6. Fry the mix until the oil oozes out and separates from the gravy
  7. Add water in 1:1.5 ratio.
    • Thats 1.5 water for every cup of rice.
    • Use the soup from the pressure cooker first 
  8. Add required salt, taste and adjust as necessary
  9. Add rice, reduce the flame and cover the pan with lid.
  10. Stop the flame when the water has fully evaporated.