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Mutton Biryani


A few pepper corns
2 cardammoms
2 cloves
2 cinammon sticks
3 medium sized onions, chopped
2 tomatoes, chopped
4 tblsp olive oil.
3 cups rice
1 bay leaf
1 lb. Lamb meat cut into medium pieces


3 green chillies, chopped
1 cup yoghurt
2 tsp fresh garlic paste
2 tsp fresh ginger paste
2 tblsp chopped mint leaves
2 tblsp chopped coriander leaves
1 tsp cumin powder
1 tsp red chilli powder
2 tsp garam masala powder
2 tblsp vinegar
1 small lime (juice)
salt to taste

1 big onion sliced and fried
A few fried cashew nuts
A few fried raisins
A few fried almonds
A pinch of saffron soaked in ? cup warm milk


Take ingredients from MASALA. mix them well.
Clean the lamb and marinate it with the mixture and keep it aside for 2 to 3 hours.
Heat the oil in a cooking pot add a few cardamom, cloves, cinnamon sticks and a bay leaf, fry for a minute in the hot oil.
Add the chopped onion, fry them until golden brown. Add the marinated meat and cook the meat on medium heat till the meat is completely done and the gravy is very thick, lower from heat and set aside.
Wash the rice and let it soak in water for ? an hour. In a separate pot boil enough water add little oil.
Add cinnamon sticks, cardamom, cloves and pepper corns. Add rice.
When the rice is half done, drain it. Dissolve the saffron in the warm milk. Mix a quarter of the rice in this saffron mixture. Now mix this orange colored rice with the rest of the white cooked rice and set aside.
Take the deep serving tray (oven proof), grease it with butter and set the rice. Cover the rice with meat and spread evenly.
Repeat this as lamb is covered with rice.
Cover the dish with a foil and bake for about 15 to 20 minutes at 350 degree temperature. Remove and serve hot, garnished with fried onions, nuts and raisins.

Tips: If you marinate the mutton in vinegar, curds and lemon, the mutton will not smell.

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