Pariz Neville Gandhi

Mutton Biryani (from cookbook)

Pariz Neville Gandhi
Mutton Biryani


  • 1 kg mutton (I used boneless)
  • 4 large onions
  • 2 tomatoes
  • 2 potatoes (fry)
  • 1 cup yogurt
  • 2 tbsp red chili powder
  • 1 tbsp garam masala powder
  • 2 tbsp biryani masala powder
  • 2 tbsp ginger garlic paste
  • 3 cups basmati rice
  • ½ tsp yellow food color
  • ½ tsp nutmeg and mace
  • ½ tsp large and small cardamoms
  • 2 cinnamon sticks
  • 2 Bay Leaves (tej patta)
  • 4 – 5 large green chilies
  • Mint and coriander leaves
  • Cashews fried (optional)
  • Boil eggs.
  • Salt to taste


  1. In a bowl, marinate mutton with yogurt, red chilli powder, garam masala powder, biryani masala, ginger garlic paste and salt for 1 to 2 hrs. In a different pan, heat oil or ghee fry onions until it turns golden brown remove half. Then add tomatoes, marinated mutton fry for 10 minutes and pressure cook.
  2. Soak rice for 30 mins. In a heavy bottom pan, heat water to boil rice with salt, whole garam masala and oil. Drain rice, pour half of the rice add mutton gravy, sprinkle brown onions, mint and coriander leaves, green chillies, cashews again give a layer of rice. Then mix 2 tbsp kewra (optional) and ½ tsp yellow food color and fried onions. Dot with some oil or ghee, give dum for 15 mins. till rice is fully cooked. Serve with raita or yogurt dip.

Yogurt dip: Grind 2 green chillies, few coriander leaves, mint leaves, 2 cloves garlic, roasted jeera powder, sugar and salt with 2 tblspn with yogurt, add this to 1 cup of yogurt and mix.

Other Biryani Recipes

15This is a sample recipe from our cookbooks


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