4 pax

    10 hours (Preparation )

10 second read: One of the most popular Indian Dishes across the world, this is one of the simplest biryani recipes there is.

Final preparation 

a) First wash mutton thoroughly drain excess water then marinate with the ingredients in the marinade and cover it. Keep it refrigerated overnight.

b) Wash and soak rice in water for ½ an hour.

c) Heat oil in a pressure cooker, add the tempering ingredients one by one then add onion, sprinkle little salt and sauté for 1-2 minutes.

d) Then add ginger garlic paste and sauté till it cooks.

e) After that, add green chilli & chopped tomato and sauté till the whole mix turns soft.

f) Now add the marinated mutton, chilli powder and sauté for 5-6 minutes.

g) Then add 1 cup water and enough salt stir well and pressure cook for 6-7 whistles.

h) Once done switch off the stove and allow the pressure to cool down then open the lid . Mix half the coriander and mint leaves thoroughly.

i) Again switch on the stove now and add green peas and enough water to cook rice (general ratios used are 2 parts water to 1 part rice . Since you are adding cooked mutton that also has gravy so kindly adjust the amount of water accordingly) and allow it to boil.

j) Once it starts boiling add soaked & drained rice and cook till rice done or u can pressure cook for 1 whistle.

k) Another way to cook, i.e. Without pressure, is to cook in medium high heat till the 80% water drained, after that, turn the heat to low and then cover the vessel with clean kitchen towel then put the lid and cook for 6-7 minutes.

l) Plate it on a big platter carefully arranging the rice and the meat pieces carefully. Garnish with the boiled eggs arranging them around the Biryani. Sprinkle the onions & ginger evenly.

Chef's tip

Marinating the meat overnight and cooking the rice in dum are key steps here. Chicken can also be used instead of mutton. Just reduce the cooking time by 40%

Ingredient Checklist:

2 cups Basmati Rice
2 medium (sliced) Onion
2 medium ( chopped) Tomato    
1 tbsp Ginger Garlic Paste  
4 nos (slit open) Green chilli    
2-3 tbsp (finely chopped) Mint leaves    
1/4 cup (finely chopped) Coriander leaves  
1/2 cup (fresh or frozen - optional) Green peas    
1/2 tsp or 1 tsp Chilli powder    
To taste Salt      

For the Marinade

1/2 kg (cut into small pieces) Mutton  
2 tbsp Curd  
1 tbsp Ginger Garlic paste
½ tsp Turmeric powder  
2 tsp (optionally use Garam masala powder) Biryani Masala powder

For the Tempering

2-3 tbsp Oil
20gms Whole garam masala (whole cardamom, cinnamon sticks, black pepper, cloves, bayleaves)

For the garnish

4 Eggs (hard boiled)
2 nos Onions (julienned and deep fried)
1 inch piece Ginger (shredded)