Friday, 9 August 2013


Mutton - 1 1/2 kg
Oil - 5 to 6 tblsp
Garlic - 2 tsp, ground
Ginger - 2 tsp, ground
Fried Onion Paste - 5 to 6 tblesp
Basmati Rice - 6 cups
Bay leaves - 2
Pepper corns - 6-8
Cardomom - 4
Cinnamon - 2 

Salt - 2 tsp or as per taste
Saffron - 1/2 tsp, soaked in 1/4 cup milk
Butter- 2 tblsp
Red food colour- 1 tsp

For the Marinade:

Thick Curd - 4 cups, beaten smooth
 Tomato Puree - 1/2 cup
Green Chillies - 2 tblsp, chopped
Coriander Leaves - 2 tblsp, chopped
Salt - 3 tsp
Chilli Powder - 2 tsp
Garam Masala Powder - 1 tsp
Turmeric Powder - 1 tsp
Biryani masala- 2 tsp
Bay leaves - 2
Pepper corns - 6-8
Cardomom - 4
Cinnamon - 2 


1. Mix the marinade ingredients to a smooth paste.
2. Rub it over the mutton and allow it to marinate for 8-10 hours.
3. Heat oil in a pan.
4. Fry the garlic, ginger and onions till light brown.
5. Fry for 2 minutes, stirring all the time.
6. Add the tomato puree.
7. Simmer on low heat till the oil starts to float on top.
8. Transfer the paste to a large pan.
9. Add the chicken with the marinade.
10. Cover pan and cook on low heat till the chicken is tender.
11. Wash rice and soak in water for 15 to 20 minutes.
12. Cook rice with salt in plenty of water till 3/4th done.
13. Drain out the water and allow the rice to cool.
14. Place 1/3rd of the rice in a deep pan.
15. Place half the mutton over the rice.
16. Cover with another layer of rice.
17. Place the remaining mutton over it and cover with the remaining rice.
18. Cover pan with a lid and seal the edges with flour paste.
19. Cook on low heat for 45 minutes.
20. Serve hot.

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  1. Thanks for posting the full details,its really a good information
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  2. Hi sana... m a huge fan of ua page... luv all ua preparations...
    The reason if this comment is that i want u to mk some corrections in dis mutton biryani recipe... u hv written chicken at some places n mutton at others... so plz correct it.
    P.S. i love u

  3. This comment has been removed by the author.

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