Prep 2 h : 15 m
Cook 1h : 15m


    500 gms mutton pieces on the bone

    2 tsp green chilli paste

    3 tbsp ginger garlic paste

    6 tbsp ghee

    300 gms onions, finely sliced

    300 gms potato, cubed into large pieces

    2 black cardamom pods

    5 black peppercorn pods

    4 green cardamom pods

    2-inch cinnamon stick

    4 whole cloves

    ½ tsp garam masala powder

    2 tomatoes, chopped

    1 ½ cup yogurt

    1 tsp coriander powder

    1 tsp cumin powder

    1 tsp red chilli powder

    600 gms Basmati rice

    100 gms chopped dry plums

    1/2 cup milk and cream

    Pinch of green cardamom powder

    5 to 6 saffron strands

    Rosewater/Kewra water (for sprinkling on top)

    2 tbsp fresh mint, chopped

    2 tbsp fresh coriander, chopped

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Ingredient Substitution Guide


1. To marinate the mutton, mix with green chilli paste, ginger garlic paste, salt to taste and 1 tbsp oil and keep 2 to 3 hours in refrigerator.

2. Take a heavy bottomed pan and add ghee. Add the sliced onions. Sauté until onions turn light brown. Remove and set aside.

3. In the same oil fry potato cubes to light brown; set aside.

4. Remove extra oil, add the whole spices and fry for one minute on low heat. Add the onions and mutton and cook until tender.

5. Add all the powdered spices, tomato and yogurt and let it cook until the ghee has separated from the masala.

6. Wash the basmati rice thoroughly and soak in water for 30 minutes. Drain.

7. Boil 1 litre of water, add the whole spices and 1 tbsp refined oil. Let it rest for 20 minutes, then take out all the whole spices, add in the rice and bring to a boil. Cook for 5 to 6 minutes or until the rice is cooked about 60 to 70 per cent).

8. Take a handi and lay a layer of rice, add in some of the mutton pieces. Then add some of the chopped plums. Repeat this alternate layering of rice and mutton pieces and chopped soft plums, finishing with a layer of rice on top.

9. Warm the milk and cream with the green cardamom powder.

10. Mix saffron and kewra water and sprinkle on top of the finished of biryani layers.

11. Cover with a lid or aluminium foil and seal the biryani pot.

12. Cook on very low flame for about 15 minutes on dum.

13. Remove the covered seal, garnish with tomato and onion slices, mint and coriander, and serve hot with mixed raita and Baingan mirchi salan. Enjoy!

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