Nawabi Mutton Biryani

Nawabi Mutton Biryani


  • 325 gms basmati rice

  • 1/2 kg mutton, cut in pieces
  • 3 onions, sliced
  • 1/2 tbspn ginger garlic paste
  • 1 tspn garam masala
  • 3 red chilies
  • 1" piece cinnamon
  • 1/2 cup curd (yogurt), beaten
  • 3 green cardamom
  • 5 cloves
  • 5 pepper corns
  • 1/2 tspn shah zeera (black cumin seeds )
  • 1 pinch saffron, dissolved in 1/4cup milk
  • 1/2 tspn turmeric powder
  • Dry fruits, as required
  • 5 jardalu (apricots)
  • Coriander leaves & pudina (mint ) leaves, as required)
  • Ghee , as required


  • Fry the apricots and dry fruits in 2 1/2 tbspn ghee with a little salt to taste. Grind the red chilies and fried onions to a fine paste.
  • Marinate the mutton pieces with curd, onion paste, ginger garlic paste, turmeric powder and salt . Heat ghee in a pressure cooker, add the marinated mutton and pressure cook until it is done.
  • In another vessel heat ghee again, add the whole spices, fry it for a while and then add the washed rice. Add salt , warm water so that it comes 1 1/2 inch above the rice and cook it until the rice is done.
  • Remove, remove the whole spices and spread out to cool. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle a little garam masala.
  • Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for about 20 minutes.
  • Mix and serve hot garnished with pudina and chopped coriander.

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