Mutton Biryani

by Unknown Serves 4


Step 01

Marinate the mutton with Hanson's Fried Onion (make it crushed), Hanson's Garlic Ginger Paste, yogurt, salt (to taste), chopped coriander, Hanson's Mint Chutney and dried grinded garam masala (cumin, cinnamon, black pepper chill, nutmeg, both cardamoms, cloves, bay leaf).

Step 02

Leave it in marination for about 1 hour.

Step 03

Put marinated mutton in a deep pan and cook till meat is tender and the gravy is thick. Add little water if desired.

Step 04

When the mutton is nearly done, add whole green chilies and mix well.

Step 05

Soak Basmati rice in water for ½ hour and boil with water salt, bay leaf, cumin and 2-3 green cardamoms. When almost done, strain in a colander.

Step 06

In a skillet make a layer of rice the other layer of mutton with gravy again make a layer of rice and again mutton.

Step 07

Sprinkle kewra water (dissolved with saffron) over the rice and cover the lid of the pot.

Step 08

Cook on low heat on top of tawa till the rice is done. Serve with raita or any other thing you desired.


  • Mutton 1kg
  • Basmati Rice ½ kg
  • Yogurt 1 cup
  • Hanson's Fried Onions ½ cup
  • Oil (as required)
  • Hanson's Ginger Garlic Paste 2 tbsp
  • Cinnamon 3 sticks
  • 3 Bay leafs
  • Cumin seeds 2 tsp
  • Black pepper 1 tsp
  • ½ Nutmeg
  • 5-6 Green cardamom
  • 3-4 Black cardamom
  • 5-6 Cloves
  • 2-3 Chili whole
  • 2-3 Green chilies
  • Fresh coriander ¼ bunch
  • Hanson's Mint Chutney 2 tsp
  • Kewra Water 1 tsp
  • Saffron 12-14 strands