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Gourmet Mutton-Goat Biryani | Aromatic & Delicious Recipe – Tips & Tricks

My beloved biryani, a dish that’s truly one of a kind…

Biryani is an emotion, it’s a vibe, feel, nostalgia & it’s pure joy. Who can possibly resist biryani??? None, without any doubt.

A plate of biryani has the extraordinary power to turn a normal day into a special one.

On a cold snowy day, for lunch, I made this gourmet mutton biryani. With layers of meat, rice, fried onions, nuts & herbs. A dish that’s worth the wait.

With every bite, I tasted your love. It’s a dish that’s truly sent from heaven. A culinary masterpiece that’s everyone’s delight.

Sharing the recipe for making finger-licking mutton biryani with all you biryani lovers.

Mutton Biryani with raita

Aromatic Delicious Gourmet Mutton-Goat Biryani | Best Tasting For Special Occasions
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 6 People
For marinating mutton or goat
  • Mutton or goat- 1 kg or 2 lb, bone-in pieces
  • Ginger-garlic paste- 2 tbsp
  • Crushed green chilies- 2 tbsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1 tbsp
  • Fennel powder- 1 tbsp
  • Garam masala- 1 tbsp
  • Salt- 1½ tsp
  • Curry leaves- 10 leaves
  • Cilantro, chopped- ¼ cup
  • Mint leaves, chopped- 10 leaves
  • Lemon juice- 1 tbsp
For grinding
  • Garlic- 4 large cloves
  • Ginger- 2-inch slice
  • Green chilies- 4 or more based on your spice level
  • Small pearl onions or shallots- 4 pearl onions or 2 shallots
  • Whole green cardamoms- 3
  • Whole cloves- 2
  • Whole cinnamon- 2 inch slice
For making mutton masala
  • Ghee- 1 tbsp
  • Coconut oil- 2 tbsp
  • Dried bay leaves- 2
  • Whole mace- 2
  • Whole star anise- 1
  • Onions, sliced thin- 3 large yellow onions
  • Ground ginger-garlic paste
  • Pearl onions or shallots, sliced- 6 pearl onions or 4 shallots
  • Cooked mutton
  • Yogurt- 3 tbsp
  • Coriander powder- 1 tsp
  • Fennel powder- 1 tsp
  • Garam masala- ½ tsp
  • Salt- 1 tsp
  • Cilantro, chopped- 2 tbsp
For cooking rice
  • Ghee- 3 tbsp
  • Whole green cardamom- 3
  • Whole cloves- 2
  • Whole cinnamon- 1-inch slice
  • Dried bay leaves- 2
  • Basmati rice- 2 cups (soaked & rinsed)
  • Mutton gravy- 1 cup
  • Water- 2½ cups
  • Salt- 1¼ tsp
For layering
  • Mutton masala
  • Cooked basmati rice
  • Fried onions- 1 onion sliced & fried
  • Ghee-roasted cashew nuts or almonds- ¼ cup
  • Ghee-roasted raisins- 2 tbsp
  • Cilantro, chopped- ¼ cup
  • Mint leaves chopped- ¼ cup
  • Saffron water- 10 saffron strands soaked in 2 tbsp water or milk
  • Ghee- 2 tbsp
  • Hard-boiled eggs- 4 or more, optional
Prep work
  1. I've taken 1 kg or 2 lb mutton, bone-in pieces are the best for making biryani.
  2. While cleaning the mutton, I've added ¼ tsp turmeric powder & ½ tbsp salt to the water & soaked the mutton for 5 minutes & rinsed it well in running water.
  3. Drain all the water from the mutton.
  4. In a bowl, soak 2 cups of basmati rice in 4 cups of water for 30 minutes. After soaking, take the basmati rice in a strainer & rinse in running tap water till the water runs clear.
  5. This recipe is for 6 servings. For making more, you can double or triple the recipe.
First step: Marinate the mutton
  1. To a bowl, add the well-cleaned mutton, add all the ingredients mentioned 'for marinating mutton'.
  2. Combine well & let marinate for at least an hour, you can also let it marinate overnight.
Second step: Grind the spices
  1. To a blender jar, add the ingredients mentioned 'for grinding' & grind to a coarse paste. Keep it aside.
  2. For making this biryani, chili powder is not added, green chilies added will impart the heat.
  3. Based on your spice level you can add the green chilies, I make my biryani mildly spicy, hence I've added fewer green chilies.
Third step: Pressure cook marinated mutton
  1. After an hour long marination, pressure cook the marinated mutton.
  2. I've used my Instant Pot, add the mutton to the stainless steel pot & combine well.
  3. Don't have to add water in the Instant Pot.
  4. Close the pot with the lid.
  5. Select pressure cook setting, set the time to 20 minutes at high pressure.
  6. If you don't have an Instant Pot, use a regular pressure cooker, in the regular pressure cooker, along with the mutton you have to add 1 cup water & pressure cook for 3 to 4 whistles.
  7. After pressure cooking, in the instant pot let the pressure release naturally for 5 minutes & then do a quick pressure release.
  8. Open the lid.
  9. Mutton will be perfectly cooked & fork tender, there will be around 1 cup liquid in the pot, it's the flavorful mutton gravy.
  10. Save the gravy, we'll use this for cooking rice.
  11. Keep aside the cooked mutton.
Fourth step: Making mutton masala
  1. While the mutton is being pressure cooked, let's start making the masala.
  2. To a large wide pan, add ghee & oil.
  3. Add dried bay leaves, whole mace & star anise. saute for a few seconds till aromatic.
  4. Add the sliced onions, onions have to be sliced thin. I've added 3 large yellow onions.
  5. If using medium-sized onions, add 5 onions.
  6. Add the ground ginger-garlic-green chilies-shallots-whole garam masala paste. Combine well.
  7. Add the sliced pearl onions or shallots.
  8. Season with 1 tsp salt, combine well.
  9. Cook for a few minutes till the onions turn light brown in color, will take at least 20 minutes.
  10. Add the cooked mutton, don't add the mutton gravy.
  11. Combine well & cook for 2 minutes.
  12. In a bowl take yogurt & beat well using a whisk.
  13. Add the yogurt to the mutton, combine well.
  14. Add coriander powder, fennel powder, garam masala & more salt if needed.
  15. Give everything a good mix & cook for 5 minutes.
  16. Add chopped cilantro & mint leaves, combine well
  17. Take the pan off the heat & keep the mutton masala covered.
Fifth step: Cooking rice
  1. Place a large saucepan over medium heat, add ghee.
  2. Add whole cardamom, cloves, cinnamon & dried bay leaves; saute for a few seconds till aromatic.
  3. Add the soaked & rinsed basmati rice, roast for 3 minutes.
  4. Add the mutton gravy (the liquid that's left in the pot after pressure cooking mutton), there will be around 1 cup of mutton gravy.
  5. Add 2½ cups warm water.
  6. Total liquid measurement should be 3½ cups for cooking 2 cups basmati rice over stove top.
  7. Add salt & combine well.
  8. Cook covered for 12 to 15 minutes till the rice has 90% cooked.
  9. The cooking time of the rice depends on the kind of the basmati rice you've used, some variety cook really fast in just 10 minutes, some take 20 minutes.
  10. Take the pan off the heat & keep the rice covered for 3 minutes.
Sixth step: Prep work before layering the biryani
  1. Soak saffron strands in water or milk for 5 minutes.
  2. Fry the onions, I've taken 1 sliced yellow onion & fried it in oil till golden brown.
  3. Roast cashew nuts or almonds & raisins in ghee.
  4. Have chopped cilantro & mint leaves ready.
Seventh step: Layering the biryani
  1. I used the same large wide pan used for cooking the mutton masala.
  2. Spread half of the mutton masala as the first layer.
  3. Spread half of the cooked basmati rice over the mutton masala.
  4. Drizzle half of the soaked saffron water over the rice.
  5. Top with half of the fried onions, roasted cashew nuts, raisins, cilantro & mint leaves.
  6. Drizzle 1 tbsp ghee.
  7. Spread the remaining mutton masala, layer with the remaining cooked rice, drizzle saffron water, top with remaining fried onions, roasted cashew nuts, raisins, cilantro & mint leaves.
  8. Drizzle 1 tbsp ghee.
  9. I also placed 4 hard boiled eggs on the top, gently place them into the rice; this is optional.
Eight step: Dum cooking
  1. If you have banana leaves, cover the pan with banana leaves. This is an optional step.
  2. Cover tightly with aluminum foil & with the pan's lid.
  3. Place over low heat & dum cook for 20 minutes- ensure the heat is low, else the mutton masala at the bottom will turn brown.
  4. After 20 minutes of dum cooking, gently take the biryani pot off the heat & let rest for 5 minutes.
  5. Open the lid, aluminum foil & banana leaves.
  6. Pause & inhale the mesmerizing aroma of the biryani. It's just divine.
  7. Gently combine the mutton masala & rice & serve on a plate.
  8. Enjoy with raita, pappad & pickle.
  9. Making biryani is time-consuming, however...
  10. This is a dish that's worth the effort. With each handful, you'll savor the taste. A culinary masterpiece that brings everyone together & fills with joy & spice.
  11. Enjoy my dear biryani lovers!
Tips for making the best biryani
1- For best tasting biryani, use fresh ingredients like garlic, ginger, green chilies, fresh cilantro & mint leaves.
2- Don't skip adding fresh mint leaves, will enhance the aroma of the biryani.
3- Meat has to be marinated for at least an hour, more time the better.
4- Use good quality basmati rice, basmati rice has to be soaked in water for 15 to 30 minutes.
5- Cook the rice in the mutton gravy, will make the rice really flavorful.
6- If the rice is not salted properly, biryani will taste bland so taste & add salt accordingly.
7- While layering, must add saffron, fried onions, roasted cashew nuts, raisins & fresh cilantro/mint leaves; these will greatly enhance the taste & aroma of the biryani.
8- Dum cook over low heat for 15 to 20 minutes, don't skip this step.
9- Use good quality ghee.
10- Last but not least, make the biryani with all your heart & sprinkle lots of love, your biryani will make everyone's taste buds dance with joy 🙂



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...