How to Make Mutton Biryani – Traditional Indian Recipe for British Home Cooks

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Introduction

Mutton biryani is not just a dish – it's a celebration on a plate. This regal Indian rice delicacy, made with fragrant basmati rice, tender mutton, and aromatic spices, is beloved across the Indian subcontinent. Known for its layered textures, rich flavours, and tempting aroma, mutton biryani is the ultimate comfort food for curry lovers and foodies alike.

In this blog post, you’ll learn how to make mutton biryani at home using British English language, with ingredients easily found in UK supermarkets such as Tesco, Sainsbury’s, or Asda. Whether you're cooking for your family, hosting a dinner party, or trying biryani for the first time, this step-by-step guide will make the process smooth and rewarding.

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Table of Contents

1. What is Mutton Biryani?

2. Ingredients You'll Need

3. Types of Biryani: Which Style Are We Cooking?

4. Step-by-Step Mutton Biryani Recipe

5. Tips for the Perfect Biryani

6. Serving Suggestions

7. Storage and Reheating

8. Nutritional Information

9. Final Thoughts

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1. What is Mutton Biryani?

Mutton biryani is a flavoured rice dish made by cooking marinated mutton (goat or lamb) with fragrant basmati rice and whole spices. It originated in the Indian subcontinent and has many regional styles such as Hyderabadi, Kolkata, and Lucknowi biryani.

This recipe is a hybrid style, combining the richness of Hyderabad’s dum biryani with simplified steps suitable for the British kitchen. We'll use lamb for mutton, as it’s more commonly available in the UK, and cook it in a single pot with classic layering.

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2. Ingredients You'll Need

All ingredients listed below are available from most UK supermarkets or local Indian stores.

For Marinating the Mutton:

500g lamb (bone-in or boneless)

150g plain yoghurt

1 tbsp ginger-garlic paste

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp ground coriander

1 tsp garam masala

Salt to taste

Juice of ½ lemon

For the Rice:

2 cups basmati rice (long grain, aged if possible)

1 bay leaf

4 cloves

1-inch cinnamon stick

2 green cardamoms

Salt

Water for boiling

For the Biryani Gravy:

2 medium onions, thinly sliced

2 medium tomatoes, chopped

½ tsp turmeric powder

1 tsp biryani masala (optional)

2–3 tbsp vegetable oil or ghee

1 tbsp fresh coriander leaves, chopped

1 tbsp fresh mint leaves, chopped

For Garnishing:

Fried onions (optional)

Saffron strands soaked in 2 tbsp warm milk (optional)

A few drops of rose water or kewra water (optional)

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3. Types of Biryani: Which Style Are We Cooking?

There are two popular methods of preparing biryani:

1. Kacchi Biryani (Raw meat layered with rice and cooked together)

2. Pakki Biryani (Cooked meat layered with partially cooked rice and then steamed)

In this recipe, we’ll use the Pakki Dum method, which is easier for home cooks and still delivers restaurant-style flavour.

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4. Step-by-Step Mutton Biryani Recipe

Step 1: Marinate the Mutton

In a large bowl, mix:

Lamb pieces

Yoghurt

Ginger-garlic paste

Turmeric

Red chilli powder

Ground coriander

Garam masala

Salt

Lemon juice

Cover and refrigerate for at least 2 hours, or ideally overnight. This tenderises the meat and infuses it with flavour.

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Step 2: Parboil the Basmati Rice

1. Rinse the basmati rice until the water runs clear. Soak for 30 minutes.

2. In a large pot, bring water to a boil. Add bay leaf, cloves, cardamoms, cinnamon, and salt.

3. Add the soaked rice and cook until 70% done (grains should break when pressed but still be firm).

4. Drain and set aside.

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Step 3: Cook the Mutton Gravy

1. Heat oil or ghee in a heavy-bottomed pot.

2. Add sliced onions and sauté until golden brown (10–12 minutes).

3. Add chopped tomatoes and cook until soft.

4. Add the marinated mutton and cook on medium-high heat for 10–12 minutes.

5. Lower heat, cover, and cook until the lamb is tender and oil starts to separate (around 30–40 minutes).

6. Stir in mint and coriander leaves.

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Step 4: Layer the Biryani

In a large heavy-bottomed pan or Dutch oven:

1. Spread a layer of cooked mutton gravy at the base.

2. Add a layer of half-cooked basmati rice on top.

3. Repeat layers if needed.

4. Drizzle with saffron milk and rose/kewra water.

5. Top with fried onions (optional).

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Step 5: Dum (Steaming)

Option 1: On the Stovetop

Seal the lid with foil or dough for airtight cooking.

Cook on very low heat for 20–25 minutes. Use a heat diffuser or tawa below the pot to prevent burning.

Option 2: In the Oven

Preheat oven to 180°C (fan 160°C / gas mark 4).

Cover biryani tightly with foil and a lid.

Bake for 25 minutes.

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Step 6: Rest and Serve

Let the biryani sit for 10 minutes before opening the lid. Gently fluff with a fork, serve with raita, salad, or boiled eggs.

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5. Tips for the Perfect Biryani

✅ Use aged basmati rice for longer, fluffier grains.

✅ Don’t overcook rice – it should be 70% done before layering.

✅ For best flavour, use bone-in lamb.

✅ Fresh herbs and saffron add a restaurant-style aroma.

✅ Let biryani rest before serving – it enhances the texture.

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6. Serving Suggestions

Boondi raita or cucumber-yoghurt raita

Mixed vegetable salad

Mint chutney

Papad or poppadoms

Soft drinks or lassi

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7. Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Microwave or steam with a splash of water for best texture.

Freeze: Biryani can be frozen in individual portions for up to 1 month.

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8. Nutritional Information (Per Serving – Approximate)

Nutrient Amount

Calories 500–650 kcal

Protein 30–35g

Carbohydrates 45–50g

Fat 20–25g

Fibre 4–6g

Sugar 3g

Salt 1.5g

Based on average serving size with lamb and ghee.

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9. Final Thoughts

Making mutton biryani at home might sound intimidating, but with the right steps and ingredients, it’s absolutely achievable – and incredibly rewarding. This recipe blends traditional Indian flavour with British-friendly instructions to bring one of the world’s most beloved rice dishes into your home.

Whether for a special occasion or a cosy weekend treat, homemade biryani is guaranteed to bring smiles to the table. Try it once, and you may never go back to takeaway biryani again!

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Write ✍️ by foodie Parmod.