Mughlai Biryani - An aromatic rice and mutton preparation

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“A very tasty biryani that would be perfect on special occasions such as Eid.”
1hr 40mins

Ingredients Nutrition


  1. Marinate mutton in yogurt, 1 tsp.
  2. ginger-garlic and salt.
  3. Heat 1/2 cup of ghee, add ginger-garlic and tomato.
  4. Cook till soft and add powdered spices, half fried onions, herbs and chillies.
  5. Add mutton and fry for 10 minutes, add water and salt.
  6. Cook till done and gravy is thick.
  7. Separately heat the oil.
  8. Add whole spices, hot water, rice and salt.
  9. Cook covered, on low heat, till almost done but firm.
  10. Grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
  11. Finish with a layer of rice.
  12. Pour the saffron and 1/4 cup melted ghee.
  13. Seal the biryani with foil.
  14. Bake at 180C or cook on low heat for 15 minutes.
  15. Serve HOT with yogurt raita.
  16. This biryani is traditionally served with baghare baingan (spicy bringals).

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