By Rajlakshmi
February 26, 2026
Crafting a restaurant-quality mutton biryani in the comfort of your own kitchen is a culinary venture that demands precision and care. If you follow these tips and tricks, you can achieve it!
For the best experience, you need to pick a long grain basmati which will separate nicely when cooked and not form clumps.
You can customise it as per your personal tastes. It usually contains a mixture of 15 or more roasted whole spices ground down into a fine powder.
Fried onions and saffron soaked in milk poured over the rice with kewra water seals the taste of your mutton biryani.
Marinate overnight with yoghurt and lemon juice, which breaks down the meat's connective tissues.
Soak the rice for 30 minutes. Drain it. Boil with whole spices like cinnamon, cardamom and cloves.
Start with a base of mutton, which should have its own rich oil and gravy, then add a layer of rice. Repeat until you reach the rim of the pot.
You can serve raita, salan, salad, boiled eggs and fried potatoes as well on the side.