Mutton Biryani Recipe


Rice – 2 cups
Mutton – ½ kg
Yogurt- 2 cups
Coriander leaves- 1 cup (chopped)
Mint leaves- 1 cup (chopped)
Black cardamom – 2
Cinnamon – 2 pieces
Cloves – 5
Green Cardamom – 2
Cumin Seeds – 2 tsp
Cashew nuts – 3 tbsp (fried)
Plums – 3 tbsp (fried)
Coriander powder – 2 tsp
Red chili powder – 2 tsp
Garam masala powder – 1 ½ tsp
Turmeric – 1 tsp
Nutmeg – ½ tsp
Saffron – ½ tsp
Bay leaf – 2
Ghee for frying


The mutton needs to be marinated with the red chili powder, yogurt, salt and turmeric. Marinate the mutton for an hour, covered with a lid.

Place a pan over medium flame and add ghee to it. When the ghee is hot, drop in the cloves, black cardamom, cinnamon, bay leaves cumin seeds, coriander powder, nutmeg, garam masala powder.

Fry all the above ingredients well over a low flame. Stir the ingredients well into the ghee for at least 5 minutes.

When the ingredients is fried well, drop in the mutton to the pan. Blend in the mixture to the mutton and cover it well with a lid.

Let the mutton cook in the ingredients for atleast 20 minutes or so.When the mutton is cooking, in another pan boil the rice for about 10 minutes along with the bay leaf, green cardamom and salt.

When the rice is boiled and ready, drain the rice and keep aside.In another pan, add milk and the saffron.Now layer the plain rice with the mutton mixture and the next layer top it off with the saffron. Now mix both the layers together with a flat spoon.

Add in the cashews and plums to the rice and give it a good stir.Garnish the sweet kashmiri mutton biryani with mint and coriander leaves.Simmer the rice on a low flame for 15 minutes.

Serves:  3
Preparation Time: 20 minutes
Cooking Time: 30 minutes