Malai Mutton Biryani

Malai Mutton Biryani

Taqabbal Allahu minna wa minkum.. Eid Mubarak!! 💝

It was a beautiful 30 days,sad that Ramadan just flew away, now it is time to live by the life we have been living the past one month (reminding myself first). 

I love mutton, for how tender it is when slow cooked. The process of slow cooking mutton is a tedious job, but the flavors attained is worth the while. While I usually prepare mutton in the pressure cooker, I totally dislike it. I prefer slow cooking mutton (if it is a tender lamb, much easier to cook and is tender).

The recipe doesn't require tomatoes. The rice prepared in the oil that was used to fry the onions, takes the flavor of the rice to a whole new level. Even though I did not use saffron, the flavor from the fried onions gave the rice a very nice aroma and taste.

Malai/ cream when added to any dish makes the dish delectable. It does the same job here. You may use the same recipe for preparing malai chicken biryani, just keep track of the cooking time of chicken.

This is a delicious and easy biryani. Do try and let mem know how you liked it.

Ingredients: (makes for 4)

  • 500 gms mutton
  • 3 medium Onions, chopped
  • 2 tbsp ginger garlic paste
  • 7-8 green chillies, crushed
  • 1 tsp ginger garlic paste
  • 2 tbsp Yogurt
  • Chopped coriander
  • Chopped mInt
  • 1 tsp Garam Masala
  • 2 1/2 cups Basmati Rice, soaked and drained
  • 2 tsp ghee (clarified butter)
  • 1/4 Cup oil
  • 1 tsp Shahi jeera
  • Whole spices - 2 cardamom, 3 cloves, 2 cinnamon pieces, 3-4 Bay leaves
  • 3 3/4 cups Water
  • 3 tbsp Cream
  • Squeezed Lemon
  • Salt, as required
  • Turmeric water/ milk (you may use saffron)


  1. Marinate the mutton pieces with ginger garlic paste, yogurt, herbs (coriander & mint), garam masala, crushed ginger garlic paste, and salt as required.
  2. Soak Basmati rice at least for 25- 30 mins.
  3. In a large non stick pan, add ghee and oil and fry the onions, till golden and crisp.
  4. While the onions fry, in a medium non stick pan, add ghee and crushed ginger garlic paste, Shahi jeera, and your marinated mutton, allow to cook for at least 1/2 an hour on simmer and check if meat is cooked. Add the cream and half of the fried onions and mix well. 

  5. If the water has drained, add in 1/2 cup f water and allow to simmer for 15 minutes until the gravy thickens.
  6. Drain the fried onions once golden and crisp and set aside. Now, to the fried onion oil, add in your whole spices, and add your soaked and drained rice, mix and make sure the grains of rice are covered in oil and pour water and allow to cook for 25 mins until cooked. (for detailed instructions check here).
  7. To the cooked malai mutton masala, squeeze lemon and add salt as required, garnish with chopped coriander leaves.
  8. Transfer the rice to a large bowl, now start layering the rice as the first layer, then add in the mutton masala, then again add the rice layer and garnish with fried onions and coriander leaves and sprinkle turmeric water/ milk for added natural colour. 
  9. Cover with an aluminum foil and let it sit on dum at least for 1/2 an hr and serve with raita/ pickle.

You may give the mutton masala a charcoal effect by heating a piece of charcoal and placing in a steel/ aluminum container that has oil and allow the fumes from the charcoal to seep into the rice by closing the pan with aluminum foil and lid. I am not a fan of this method, so did not do it here.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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