Name: Mutton Biryani – Sindhi Style
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4-5 People
Cuisine: Indian
Ingredients: 1/2 cup Oil; 2 medium, sliced Onion; 2 Bay leaves; 1 (approx. 1-inch piece) Cinnamon stick (Dar chini); 1 Star anise; 500 grams Mutton; 1 tbsp Ginger garlic paste; 3-4 Cloves (Loung); 2 Green cardamom (Choti elachi); 1 tsp Cumin seeds (Safaid zeera); 6-7 Whole black pepper (Sabut kali mirch); 1 tsp Red chilli powder; 1/2 tsp Turmeric powder (Haldi powder); 1 tsp Coriander powder (Dhaniya powder); 1 tsp Garam masala; 2 tbsp Sindhi biryani masala; 1/2 cup Yogurt; 2 medium, diced Tomatoes; 2-3 Green chillies; 2 medium, quartered (optional) Potatoes; 1 glass (approx. 250ml) Water; 1/4 cup, chopped Fresh coriander; 1/4 cup, chopped Fresh mint; 1 lemon, sliced Lemon slices; reserved from initial frying Fried onions; 1/2 cup Yogurt; 1/2 tsp Garam masala; a pinch (red/orange) Food color; sufficient for boiling rice Water; 3-4 Cloves (Loung)

Ready in

120 mins

Cuisine

Indian · Sindhi

Prep Time

30 min

Cook Time

90 min

Serving

4-5 People

Calories / Serving

~550 kcal

Recipe by Mom Made on YouTube

Recipe Summary

This recipe guides you through making a flavorful Sindhi-style mutton biryani. It involves cooking tender mutton with aromatic spices, layering it with partially cooked basmati rice, and then steaming it to perfection for a rich and satisfying meal.

Adjust servings

Tap an ingredient to mark it ready0 of 41 ready

All Ingredients - For Mutton Curry

Oil 1/2 cup
Onion 2 medium, sliced
Bay leaves 2
Cinnamon stick (Dar chini) 1 (approx. 1-inch piece)
Star anise 1
Mutton 500 grams
Ginger garlic paste 1 tbsp
Cloves (Loung) 3-4
Green cardamom (Choti elachi) 2
Cumin seeds (Safaid zeera) 1 tsp
Whole black pepper (Sabut kali mirch) 6-7
Red chilli powder 1 tsp
Turmeric powder (Haldi powder) 1/2 tsp
Coriander powder (Dhaniya powder) 1 tsp
Garam masala 1 tsp
Sindhi biryani masala 2 tbsp
Yogurt 1/2 cup
Tomatoes 2 medium, diced
Green chillies 2-3
Potatoes 2 medium, quartered (optional)
Water 1 glass (approx. 250ml)
Fresh coriander 1/4 cup, chopped
Fresh mint 1/4 cup, chopped
Lemon slices 1 lemon, sliced
Fried onions reserved from initial frying

All Ingredients - For Rice Layering

Yogurt 1/2 cup
Garam masala 1/2 tsp
Food color a pinch (red/orange)

All Ingredients - For Boiling Rice

Water sufficient for boiling rice
Cloves (Loung) 3-4
Cinnamon stick (Dar chini) 1 (approx. 1-inch piece)
Bay leaves 2
Star anise 1
Cumin seeds (Zeera) 1 tsp
Mace (Javitri) a small piece
Black peppercorns (Kali mirch) 5-6
Salt 3 tbsp
Mint leaves a few sprigs
Lemon juice from 1/2 lemon
Green chillies 2
Basmati rice 3 cups, soaked for 30 minutes

Tools You'll Need

Pot
Pressure cooker
Mixing bowl

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare Fried Onions

Heat 1/2 cup of oil in a large pot. Add 2 sliced onions and fry until they turn golden brown. Once fried, remove about half of the fried onions and set aside for layering later.

Step 2: Brown Mutton with Spices

To the remaining oil and onions in the pot, add 2 bay leaves, 1 cinnamon stick, and 1 star anise. Fry for a few seconds. Then, add 500 grams of mutton pieces and 1 tbsp of ginger garlic paste. Mix well and cook until the mutton changes color.

Step 3: Add Dry Spices

Add 3-4 cloves, 2 green cardamoms, 1 tsp cumin seeds, and 6-7 whole black peppercorns. Next, add 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala, and 2 tbsp Sindhi biryani masala. Mix all the spices thoroughly with the mutton and cook until the oil separates from the mixture.

Step 4: Cook Mutton Curry

Stir in 1/2 cup of yogurt and mix well. Add 2 diced tomatoes, 2-3 green chillies, and 2 quartered potatoes (if using). Pour in 1 glass of water, cover the pot, and cook until the mutton is tender. This will take approximately on low heat or less if using a pressure cooker.

Step 5: Prepare for Layering

Once the mutton is tender, add chopped fresh coriander, fresh mint, and lemon slices to the pot. Also, add the remaining diced tomatoes and the reserved fried onions over the mutton curry. In a separate small bowl, combine 1/2 cup yogurt with 1/2 tsp garam masala and a pinch of food color, then mix well. Pour this colored yogurt mixture evenly over the mutton curry in the pot.

Step 6: Boil Basmati Rice

In a separate large pot, bring sufficient water to a boil. Add 3-4 cloves, 1 cinnamon stick, 2 bay leaves, 1 star anise, 1 tsp cumin seeds, a small piece of mace, 5-6 black peppercorns, 3 tbsp salt, a few sprigs of mint leaves, juice from 1/2 lemon, and 2 green chillies to the boiling water. Once the water is boiling vigorously, add 3 cups of basmati rice (which has been soaked for ). Cook the rice until it is 70% done.

Step 7: Layer and Dum Cook Biryani

Carefully layer the 70% cooked rice over the mutton curry in the pot. Then, add the remaining 90% cooked rice as the final layer on top. Sprinkle the remaining fried onions over the rice. Cover the pot tightly and cook on a very low flame (dum) for to allow the flavors to meld and the rice to finish cooking.

Step 8: Serve Mutton Biryani

After , remove the lid. Gently mix the biryani from bottom to top to combine the mutton curry and rice layers. Serve hot.

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes