Prep 45 m
Cook 1h : 15m


    ¼ cup (whole) garam masala

    4 large red onions, sliced

    8 tbsp ghee or olive oil

    800gm mutton neck or shoulder, cut into pieces

    Biryani Mixture {see recipe)

    3 cups yoghurt

    3 tomatoes, quartered

    3 pinches saffron

    6 cups water

    3 cups Basmati rice

    1 cup mixed nuts (cashews, almond, pistachios)

    ¼ cup coriander leaves, chopped

    For biryani mixture

    1 tbsp powdered garam masala

    3 tbsp ginger-garlic paste

    2 tbsp chilli powder

    6 green chillies

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Ingredient Substitution Guide


1. Select a large pot. Heat 4 tablespoons of ghee or olive oil in a pot. Add the garam masala and onions. Stir-fry until golden brown. Remove and set aside for later. Add the mutton pieces to the same pot and stir-fry until well browned and until all the liquid evaporates.

Tip: Cook on a medium-to-low temperature to brown well without the risk of burning the meat.

2. While the meat browns, prepare the biryani mixture by mixing all the ingredients.

3. In a separate pan, boil the rice in plenty of fresh, salted water until half cooked. The rice grains should have lengthened but should not be fully cooked. Drain the rice and set it aside.

4. When the meat is well browned, add the biryani mixture and stir-fry for 1-2 minutes. Add the yoghurt and tomatoes. Let it bubble in the pan to make a fragrant meat curry. Season with salt.

5. To assemble the biryani for cooking: first, spread half of the meat curry in a heatproof casserole. Next, spread over half of the rice as the second layer. Spread the remaining meat curry on top of the rice and finally cover with a layer of the remaining rice. Sprinkle saffron over this rice layer and pour over an additional 5 tablespoons of water.

6. Cover the pot with a tight fitting lid and cook over very gentle heat for about 10 to 15 minutes.

7. To serve, remove from the heat, spoon out the biryani and garnish with fried nuts, reserved brown onions and chopped coriander.

Image courtesy: Shutterstock

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