Authentic Pakistani Mutton Biryani Recipe
Serves 6-8 | Prep: 1 hr | Marinate: Overnight | Cook: 2 hrs
"Mutton biryani is a slow symphony – where tough meat surrenders to spices through patience and steam."
🧂 Marination Ingredients
| Item | Quantity | Key Role | | ----------------- | -------------------------- | --------------------------------------- | | Mutton (bone-in) | 1 kg (shoulder/leg) | Fat = Flavor | | Yogurt | 1 cup | Tenderizer | | Ginger paste | 1.5 tbsp | Heat & Zing | | Garlic paste | 1.5 tbsp | Depth | | Raw papaya paste | 1 tbsp | Natural meat softener (⚠️ critical) | | Red chili powder | 2 tsp | Kashmiri for color | | Turmeric | 1 tsp | Golden hue | | Biryani masala | 2 tbsp (store-bought or homemade) | Soul of the dish | | Lemon juice | 3 tbsp | Brightness | | Salt | 2 tsp | |
Marination Time: Minimum 8 hours (24 hours ideal)
🍚 Rice Ingredients
| Item | Quantity | | ---------------- | ------------------------------- | | Basmati rice | 3 cups (aged, e.g., Basmati 385) | | Water | 12 cups | | Black cardamom | 3 pods | | Bay leaves | 4 | | Cloves | 8 | | Cinnamon stick | 2" piece | | Shahi jeera | 1 tsp | | Salt | 1.5 tbsp |
🔥 Layering & Dum Ingredients
| Item | Quantity | | ------------------ | ----------------- | | Ghee | ¾ cup | | Fried onions | 2 cups | | Saffron milk* | ½ cup | | Kewra water | 2 tsp | | Rose water | 1 tsp | | Mint leaves | 1 cup | | Coriander leaves | 1 cup | | Green chilies | 6 (slit) | | Potatoes (optional)| 2 large, quartered|
*Saffron milk = ½ cup warm milk + 1 tsp saffron threads (crushed)
👨🍳 Step-by-Step Instructions
1. Marinate Mutton (Night Before)
Mix all marinade ingredients → coat mutton thoroughly. Cover → refrigerate (⚠️ Papaya paste breaks down collagen).
2. Brown Mutton (20 mins)
Heat ¼ cup ghee in heavy pot → sear mutton on HIGH 5 mins/side until caramelized. Remove → set aside.
3. Build Masala (15 mins)
Same pot → add remaining ghee. Fry 1.5 cups fried onions → stir in marinated mutton. Cook 10 mins → add ½ cup water → cover → simmer 45 mins until meat is 80% tender. ⚠️ Add potatoes now if using.
4. Prepare Rice
Wash rice → soak 30 mins → drain. Boil water with whole spices → add rice → cook until 50% done (grain snaps when bent). Drain → spread on tray → sprinkle 2 tbsp ghee to prevent sticking.
5. Layering (The Art)
- Base: Spread mutton masala + potatoes
- Herb Layer: ½ mint + ½ coriander + green chilies
- Onion Layer: ½ fried onions
- Rice Layer: Cover with 50% rice
- Perfume: Drizzle ½ saffron milk + kewra + rose water
- Repeat: Herbs → onions → rice → saffron mix
- Seal: Cover with foil + tight lid (dough seal for perfect dum)
6. Dum Cooking (Magic Steam)
Cook on LOW heat 35 mins → Turn off → rest 20 mins (⚠️ NO PEEKING - steam builds flavor). Pro Tip: Place tawa/griddle under pot for even heat.
🌟 Traditional Techniques
Mutton Mastery:
- Use shoulder cuts (fat marbling prevents dryness)
- Double sear: Before AND after marination for crust
Rice Perfection:
- Aged basmati only (new rice turns mushy)
- Vinegar soak: 1 tbsp in boiling water for pearly grains
Dum Secrets:
- Coal smoking: Place live coal in foil cup on biryani → add ghee → cover (adds smokiness)
- Weighted lid: Place heavy object on lid (e.g., mortar)
🍽️ Serving Ritual
Gently mix layers → garnish with:
- Reserved fried onions
- Fresh mint/coriander
- Edible silver leaf (optional)
Accompaniments:
- Mirchi ka salan (chili curry)
- Boondi raita
- Kachumber salad (cucumber-tomato-onion)
"Perfect mutton biryani reveals meat that falls off the bone but holds its dignity."
📜 Regional Variations
| Style | Signature Twist | | ---------- | ----------------------------------- | | Hyderabadi | Layered with boiled eggs | | Sindhi | Dried plums (aloobukhara) in masala | | Bombay | Fried potatoes + tangy imli chutney layer | | Memoni | Less color + whole spices dominant |
Leftover Hack:
- Biryani Omelette: Mix with eggs → pan-fry
- Biryani Paratha: Stuff in dough → griddle
Bookmark this recipe – your gateway to Eid feasts and wedding-worthy spreads! 🎉
Pairing:
- Drink: Thandai or salted lassi
- Dessert: Shahi tukda