Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

This is one of the Biriyanis that is on that Biriyani hall of fame. There are so many different types of Biriyani, and depending on where you’re from, the taste is different even though the ingredients are practically the same. I’ve made different Biriyani recipes on the blog/channel and I’m sure this one won’t be the last.

Biriyani Masala –

Here are the ingredients and steps to make this recipe!

2 cups sliced red Onions
¼ cup green chilles slices
Handful of nuts – Almonds and Cashews
2 lbs 8 oz bone in Mutton cut in small 1 inch pieces
4 tsps each of ginger and garlic paste
4 tbsps of Biriyani Masala
½ cup yogurt.
Oil for frying
1 -2 Potatoes, sliced
4 cups chopped Tomatoes
2 tbsps of ghee
Whole spices – cardamoms green and black, cloves, cinnamon, & star anise


Soak the saffron in ¼ cup of warm milk
Heat some oil and start frying the onions
Add ¼ cup green chilles slices
Remove golden brown, take half out and leave aside, also remove the chillies
Keep browning the rest and they should be getting really dark but not burnt
Add some salt to help caramelize the onions
Add a handful of almonds & cashew nuts and take them out of the pan and leave aside.
Marinate 2 lbs 8 z – over 1 kg of mutton with the juice of a lime, 2 tsps each of ginger and garlic paste, 2 tbsps of Biriyani Masala, Salt and ½ cup yogurt
In some hot oil, saute all my meat till you get a bit of color
Add 2 tsps each Ginger and Garlic paste and 2 tbsps of Biriyani masala
Add the onions and chilies back in
Mix everything well together, add 4 cups of chopped Tomatoes and salt to taste, mix again and let this cook for 30 – 45 mins.
In the last 2-3 minutes add the half done potatoes to the gravy and leave it aside
In a pot heat 2 tbsps of ghee or clarified butter and throw in some whole spices like cardamoms green and black, cloves, cinnamon, & star anise.
They will start sizzling, add water to the pot together with salt to taste and bring to the boil.
Add the Basmati rice in after it’s been washed and drained and cook for 15 minutes.
As soon as you see the water bubble to the top, turn the heat down to low as you only want to cook this rice till it’s half cooked
Drain this rice well
In an oven proof pot or dish, layer in half of the meat and gravy
Follow this with a ½ the rice and drizzle in some of that saffron milk
Add another layer of the meat with the potatoes and the final layer of rice
Drizzle in the rest of the saffron milk .
Cover with the fried onions and nuts we reserved earlier
Use a pinch of orange food colouring to the top layer of the Biriyani
Add some halved boiled eggs
Cover with tin foil and cook in a preheated 350 degree oven for 30 – 45 mins
Once done, dig in to all those layers and serve
Add some fresh coriander and mint leaves and serve this with a side of raita.

Bookmark the recipe on my blog –

Snapchat: KravingsFA

I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I’ve appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver’s Pressure Cooker. Let’s connect, follow me on my social channels

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ki Mc says: i LOVE your outfit! oh, and the recipe too. i never thought of putting ginger and garlic in mason jars like that. i go through so much of each.


im hungry n mac is too cute.

Garrett wheeler says:

great video, awesome recipe. I hope to see more from you.

Kanupriya Jaireth says:

I just love your style Karen di. Also you’ve lost so much weight. Raita recipe please

Bong Eats says:

Great recipe. We are, of course, partial to the Calcutta-style biryani, so it was heartening to see you use potatoes in yours! 😉

PS. Love your shirt.

Harshad patil says:


Kam Jotsinghani says:

could smell the aroma and the beautiful fragrance associated with cooked Basmati….!!

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