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Mughlai Mutton Biryani Recipe, Indian Mutton Biryani

Mughlai Mutton Biryani originates from the rich kitchens of the Mughal Empire. This Indian Mutton Biryani has creaminess, deep flavors, and a distinct aroma. A slow-cooked dum mutton biryani that has a tender texture. Goes well for festive meals, and all occasions. Check how to prepare mutton mughlai biryani at home.
Prep Time30 minutes
Cook Time1 hour
Marination6 hours
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Meat Recipes, Rice Recipes
Keyword: Authentic Mughlai biryani, Dum mutton biryani recipe, How to make Mughlai biryani, Indian royal biryani recipe, lamb mutton biryani, Layered biryani recipe, Mughlai cuisine biryani, Mughlai mutton biryani, Mughlai mutton biryani recipe, Mutton biryani with yogurt marinade, Saffron mutton biryani, Traditional Mughlai lamb biryani
Servings: 6 people

Ingredients

For Mutton Marinade

  • 1 kg mutton (bone-in pieces)
  • 3/4 cup plain yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 lemon juice
  • Salt to taste (according to taste)
  • 1 cup fried onions (birista)

For Rice:

  • 3 cups 3 cups aged basmati rice
  • 6-8 cups water
  • 1 bay leaf
  • 2 green cardamoms
  • 1 black cardamom
  • 4 cloves
  • 1 cinnamon stick
  • 1 tsp salt

For Layering:

  • ½ cup ghee (clarified butter)
  • A few saffron strands soaked in 3 tbsp warm milk
  • ¼ cup chopped mint leaves
  • ¼ cup chopped coriander leaves
  • ½ cup fried onions
  • 1 tsp rose water (optional)
  • 1 tsp kewra water (optional)

Instructions

  • Marinate the Mutton: Combine the mutton with yogurt, spices, lemon juice, ginger-garlic paste, salt, and fried onions. Mix thoroughly, cover, and refrigerate for 4–6 hours or overnight.
  • Wash the Rice: Rinse rice 3–4 times until the water runs clear. In a large pot, boil water with whole spices and salt. Add rice and cook until 70% done (firm grain with a slight bite). Drain and set aside.
  • Cook the Rice: Add rice and cook until 70% done (firm grain with a slight bite). Drain and set aside.
  • Sear the Mutton: Take a heavy-bottom pot, and heat ghee in it. Add marinated mutton and cook for 10 minutes on medium heat. Turn off the heat—mutton should not be fully cooked at this stage.
  • Layer the Biryani: Spread half of the par-cooked rice over the mutton. Sprinkle half of the saffron milk, mint, coriander, and fried onions. Repeat this with the remaining rice and toppings. Drizzle rose water and kewra water on top if using.
  • Dum Cooking: Seal the lid tightly (or use dough around the lid). Place a tawa (griddle) on the stove and keep the pot on it. Cook on low heat for 45–60 minutes.
  • Rest and Serve: Let it rest for 10 minutes before opening the lid. Gently mix without breaking the rice grains. Serve hot with raita or salad.