White Mutton Biryani
Summary
- A rich and royal White Mutton Biryani recipe featuring tender, juicy mutton and perfectly cooked, separate rice grains. This biryani is enhanced with creamy textures from curd, fresh cream, mayonnaise, and cheese, making it perfect for special occasions.
All Ingredients - For Pre-cooking Mutton
- Mutton (bone-in) 1.5 kg
- Coriander Leaves 1/4 cup, chopped
- Green Chilies 4-6
- Onion 1/2 medium, sliced
- Ginger-Garlic Paste 1 tbsp
- Salt 1 tsp
- Turmeric Powder (Haldi) 1/2 tsp
- Water 0.5 glass
All Ingredients - For Boiling Rice
- Basmati Rice 1.5 kg
- Water as needed
- Mint Leaves 1/4 cup
- Black Peppercorns 1 tsp
- Green Cardamom 4-5 pods
- Cinnamon Stick 1 inch piece
- Bay Leaves 2
- Green Chilies 4, slit
- Salt to taste
- Cooking Oil 1 tbsp
- Lemon Juice 1 tbsp
All Ingredients - For Akhni (Mutton Gravy)
- Cooking Oil 1 cup
- Bay Leaf 1
- Black Peppercorns 1 tsp
- Green Cardamom 3-4 pods
- Cinnamon Stick 1 inch piece
- Cumin Seeds 1 tsp
- Star Anise 1
- Dried Red Chilies 2-3
- Onions 2 large, thinly sliced (for gravy)
- Ginger-Garlic Paste 2 tbsp
- Tomatoes 2-3 medium, sliced
- Green Chili Paste 3-4 tbsp (from 10-12 chilies)
- Coriander Powder 2 tbsp
- Salt to taste
- Garam Masala Powder 1 tbsp
- Biryani Masala Powder 1 tbsp
- Curd (Yogurt) 1 cup
- Fresh Cream 1 cup
- Mayonnaise 2-3 tbsp
- Cheese Slices 4-5
- Coriander Leaves 1/2 cup, chopped
- Mint Leaves 1/4 cup, chopped
- Bottled Lemon Juice 2 tbsp
- Chili Flakes 1 tbsp
All Ingredients - For Layering & Garnish
- Crispy Fried Onions (Birista) 1 cup
- Ghee (Clarified Butter) 2-3 tbsp
- Mint Leaves 1/4 cup
- Cashews 1/4 cup, fried
- Raisins 2 tbsp, fried
Tools You'll Need
- Pressure cooker
- Pot
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
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 Mayonnaise?
- Plain Greek yogurt (1:1)
- Mashed avocado (1:1) — Best in dressings, sandwiches.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Pre-cook the Mutton
In a pressure cooker, add 1.5 kg mutton, 1/4 cup chopped coriander leaves, 4-6 green chilies, 1/2 medium sliced onion, 1 tbsp ginger-garlic paste, 1 tsp salt, 1/2 tsp turmeric powder, and 0.5 glass of water. Close the lid and pressure cook for 1-2 whistles until the mutton is about 80% cooked.
Step 2: Prepare Rice Water
In a large pot, add water and place it on high heat. Add 1/4 cup mint leaves, 1 tsp black peppercorns, 4-5 green cardamom pods, 1 inch cinnamon stick, 2 bay leaves, and 4 slit green chilies. Add salt to taste (ensure it's well-seasoned as it will flavor the rice). Add 1 tbsp cooking oil and 1 tbsp lemon juice to prevent rice from sticking. Bring the water to a rolling boil.
Step 3: Cook the Rice
Once the water is boiling, add the pre-soaked 1.5 kg basmati rice to the pot. Cook the rice until it is 80% done. Drain the rice and set aside.
Step 4: Prepare the Akhni Base
In a separate large pot, heat 1 cup cooking oil. Add 1 bay leaf, 1 tsp black peppercorns, 3-4 green cardamom pods, 1 inch cinnamon stick, 1 tsp cumin seeds, 1 star anise, and 2-3 dried red chilies. for a few seconds until fragrant. Add 2 large thinly sliced onions and fry until golden brown. Remove about 1 cup of fried onions for birista (garnish) and set aside. If needed, add a little more oil to the remaining onions in the pot.
Step 5: Assemble the Akhni Gravy
To the remaining fried onions in the pot, add 2 tbsp ginger-garlic paste and until the raw smell disappears. Add 2-3 medium sliced tomatoes and cook until softened. Add 3-4 tbsp green chili paste (made from 10-12 green chilies) and mix well. Add the 80% cooked mutton from the pressure cooker. Mix thoroughly. Add 2 tbsp coriander powder, salt to taste, 1 tbsp garam masala powder, and 1 tbsp biryani masala powder. Mix well. Stir in 1 cup curd, 1 cup fresh cream, and 2-3 tbsp mayonnaise. Add 4-5 cheese slices. Mix everything until well combined. Add 1/2 cup chopped coriander leaves, 1/4 cup chopped mint leaves, and 2 tbsp bottled lemon juice. Mix again. Finally, add 1 tbsp chili flakes and adjust salt if necessary. Cook on low heat for a few minutes until the gravy thickens slightly.
Step 6: Layer the Biryani
In a clean, heavy-bottomed pot, spread a layer of the 80% cooked basmati rice. Top with a generous layer of the prepared mutton akhni gravy. Add another layer of rice. Sprinkle with crispy fried onions (birista), a few mint leaves, and fried cashews and raisins.
Step 7: Dum Cook the Biryani
Cover the pot tightly with a lid. Place it on a low flame for to allow the flavors to meld and the rice to cook completely through the 'dum' method. Once done, gently fluff the biryani with a spoon.
Step 8: Serve
Serve the hot White Mutton Biryani with raita or your favorite side dish.
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