Kashmiri Mutton Biryani Recipe

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Kashmiri Mutton Biryani
  • Recipe Servings: 3
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Looking for something exquisite to cook? Get your hands on some Kashmiri magic with this lip-smacking mutton biryani.

Ingredients of Kashmiri Mutton Biryani

  • 1/2 kg mutton, cubed
  • 1/2 kg cooked rice
  • 1/2 cup yogurt
  • 2 bayleaf
  • 2 black cardamom
  • 2 green cardamom
  • 2 cinnamon sticks
  • 4 cloves
  • 2 tsp shahi jeera
  • 1 Tbsp cashew nuts
  • 2 tsp coriander powder
  • 2 tsp chilli powder
  • 2 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1/4 nutmeg-ground
  • 1/2 tsp saffron mixed with 1 Tbsp milk
  • 4 Tbsp pure ghee
  • Salt to taste
  • 1 cup chopped mint and coriander leaves

How to Make Kashmiri Mutton Biryani

  • 1.Mix the meat with curd, chilli powder, turmeric powder and salt. Allow to marinate for one hour.
  • 2.Cook basmati rice in more than enough water with little salt, till just half done. Drain and keep aside.
  • 3.Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.
  • 4.Add marinated meat stir and fry well till browned and the curd is absorbed.
  • 5.Add enough water to cook meat, cook till the meat is tender. Keep aside.
  • 6.Divide the rice into two portions. To one portion add saffron milk, half meat, half coriander and mint leaves, mix.
  • 7.Cover with white rice and remaining meat.
  • 8.Sprinkle the remaining coriander and mint leaves and cashew nuts.
  • 9.Shut the pot tightly. Cook on a low fire for a 30-45 minutes.
  • 10.Serve with shahi shorba and aam ka achaar. For semi boiled rice, bring water to boil, add rice cook till rice is almost done. Drain and use.