Mutton Biryani (Lamb/Goat)
If you ask me, nothing can beat a good mutton biryani. The meat is juicier and flavorful, and biryani rice is fragrant and spicy. I may be biased, but I love a good mutton biryani more than any other biryanis. Let me show you how I make my goat/lamb biryani.
Ingredients for Biryani
Rice
I like to use long-grain basmati rice for biryani. Sella basmati rice is also good for biryani, especially for beginners. Soaking the rice for 30 minutes helps it cook evenly, and it can fluff up beautifully.
Vinegar or lemon juice
Adding a little bit of vinegar or lemon juice when boiling the rice will give the rice a beautiful white color, and it fluffs up very nicely.
Mutton
In this recipe, I used mutton with bones. Mutton or lamb takes more time to cook. You can use an instant pot or pressure cooker to speed up the process, or slow-cook the meat for 45 minutes or until it is tender.
Biryani Masala
I like to use a combination of Shan biryani masala. In addition to that, I always use cumin and coriander powder. Try to use a small quantity of salt because store-bought masalas already have salt.
Tomatoes and Yogurt
I like to use a combination of tomatoes and yogurt to make the korma for biryani. Tomatoes and yogurt paired with other spices give some sourness to the biryani and make the korma delicious.
Caramelized Onion
Take one large onion, slice it thinly, and cook on high heat until it turns light golden brown. It is important not to overcook the onions. Once the onions are light golden brown, take half of the onions out to be used in the layering. Don’t skip caramelizing onions because it makes a huge difference in taste.
Steaming the Biryani
In this recipe, I steamed biryani on the stovetop. In a big pot, add a layer of rice, then korma, and then the remaining rice. Tightly close the lid with the foil paper and steam on high heat for 3-5 minutes, then on low heat for 10-15 minutes. You can also steam rice in the oven. Preheat the oven to 350°F and steam the biryani for 25-30 minutes.
Food coloring
I used red food coloring. Usually, I sprinkle a little bit of red food coloring on the top layer. The yellow color is because of the turmeric.
What to serve with Mutton Biryani
Biryani is often served with raita, a cooling yogurt-based side dish, and a salad. Some people also enjoy biryani with tangy and spicy green chutney. The combination of these different elements creates a balance of flavors and textures that is satisfying. Biryani is a dish that brings people together. Its rich and complex flavors, along with its vibrant colors and enticing aroma, make it a delightful centerpiece for any table.
How to store leftover Mutton Biryani?
I like to store any leftover biryani in an airtight container for up to three days in a refrigerator or store it in a freezer for a couple of weeks. Follow my reheating the rice guide here.
More Recipes to Try
Easy Pakistani Chicken Biryani
Goat/lamb Biryani
Ingredients
- 1.2 lbs (550 g) lamb, or more if you like to add more meat
- ¾ cup (177 ml) oil
- 4 tbsp biryani masala, any masala of your choice
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 large (250 g) onion
- 3 medium (360 g) tomatoes
- ½ cup (125 g) yogurt
- 2 cups (470 ml) water, or as needed depending upon the cooking method
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3 (3-4) green chilies, chopped (optional)
Ingredients for rice
- 2 cups (370 g) rice
- 2 tsp salt
- 10 cups Water to boil the rice
- 1 tbsp cumin seeds
- 5 green chilies
- 1 lemon , sliced (optional)
- ½ tsp orange food color
Instructions
Make korma
- Peel and thinly slice onions and cut tomatoes.
- Add oil to a pan and then add sliced onions.
- Cook the onions on medium heat until they turn light golden brown.
- Now take half of the onions out, and in the remaining onions, add ginger and garlic paste. Mix it well and let it cook for one minute.
- Add goat/lamb and cook on medium-high heat while mixing it often for 4-5 minutes or until the color changes.
- Add biryani masala, cumin, and coriander powder. Add tomatoes and cook for another 5 minutes. Now you can choose the stovetop or Instant Pot method.
Stove Top method
- Add 2 cups of water and cook on medium heat for 45 minutes or until the meat is tender.
Instant Pot method
- If your meat already has water, you don't need any extra water. Pressure cook on high for 17 minutes, then release the pressure and proceed with the next step
- Once the meat is tender, add yogurt and dry any excess water.
Cook rice
- While you are cooking your meat, wash and soak basmati rice for 30 minutes.
- In a large pot, boil water. Add salt, cumin seeds, sliced lemon (if using), and green chilies.
- Once the water is boiling, add the soaked rice and cook until 80% soft, then drain the rice using a strainer. (When you break the rice grain between your fingers, it'll break into 2 or 3 pieces)
Layer biryani
- In a large pot, add a layer of rice, all of the meat, and top it with the remaining rice.
- Add green chilies, cilantro, and food coloring.
- Sprinkle caramelized onions and steam on high heat for 5 minutes and then on low heat for 10-15 minutes.
Video
Notes
- The amount of water will vary depending on how long the meat takes to become tender. You can add more water if needed.
- If you use a pressure cooker, adjust the time and water accordingly.
This is the best biryani, I love it!