Biryani is all time favourite food for us so at least for fifteen days I make biryani mostly, we usually make chicken biryani but sometimes kids prefer to have mutton or egg biryani.

Marinating is the most important for mutton biryani and when it gets more marinated the biryani taste so good, the flavour of basmati rice and marinated mutton mixed with spices gives a unique taste for biryani and we Hyderabadis mostly love to have mutton biryani, this can be made in pressure cooker also for quicker version but I love to have it in dum method only so made biryani in dum method ..


Mutton                 : 1/2 kg

basmati rice    : 1/2 kg

onions         : 1/4 kg

curd              : 1 cup

cloves    : 4

cardamom  : 4

cinnamon   : 4

marati moggu    : 2

bay leaves : 4

ginger garlic paste  : 1 tsp

salt  : as per needed

red chilli powder : 2 tbsp

turmeric powder  : 1/4 tsp

coriander powder : 1 /2 tsp

ghee           : 4 tbsp

oil       : 2 tbsp

coriander leaves : 1/4 cup finely chopped

mint leaves  : 1/4 cup

water : 4 cups


3 cloves

1″ cinnamon stick

1 elaichi

pinch of shah jeera

pinch of jeera/cumin seeds

small piece of japathri/mace

1/2 anaasa puvvu/star anise

For marinade:

juice of half lemon

1 1/2 tbsps curd

1/2 tsp salt

1/2 tsp ginger garlic paste

3-4 whole green chillis without stalks

1/4 tsp red chilli pwd

1/2 tsp coriander pwd

few mint leaves


1.Wash Basmati rice and  drain the rice through  astrainer and keep aside no need to soak in water.

2.Marinate the mutton pieces with spices and along with ingredients listed with marination.

3.Chop mint leaves and coriander leaves and keep aside.

4.Slice onions and keep aside.

 5.Now take a deep pan and add some ghee and when ghee gets heated add sliced onions and stir well until they turn to golden brown in colour.

6.Take a wide vessel and add water and chopped mint and coriander leaves and when water gets boiled add basmati rice, bay leaves, cloves, cinnamon, cardamom, and other spices.

7.Strain the boiled water with a strainer when rice gets half cooked and keep aside.

8.Now take a wide vessel and add marinated mutton, barista (fried onions ) and arrange rice as layers and keep them one by one and finally add some ghee and chopped mint leaves,coriander leaves and some barista and cook on high flame for five minutes and then simmer to low flame and cook for up to 20 minutes and  serve along with some salna and  raitha.


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