Mutton Biriyani

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  1. Mutton 1 Kg
  2. Rice long 4 cups
  3. Biriyani masala 3 spoons
  4. Red chilli powder 1 spoon
  5. Turmeric Powder ½ spoon
  6. Garam Masala ½ spoon
  7. Lemon Juice of 1 lemon
  8. Salt As required
  9. Yoghurt 2 table spoons
  10. Coriander leaves 2 table spoons
  11. Onion 5 Nos. (chopped thin and deep fried)
  12. Cashew nuts/ raisins as Required
  13. Ghee/ Butter 2 spoons



  • Marinate Mutton with all masalas/ powders/ yoghurt/ salt/ lemon juice. Keep in Refrigerator for 2 hours.
  • Pressure cook the marinated mutton to 3 to 4 whistles with enough water, as we are going to use this water for cooking the rice.
  • Drain most of the water to deep pan and boil it again with 1 ½ glass of water. Altogether water should be 5 ½ cups. When boiled put soaked rice. (Rice to keep in soak for ½ hour) and cook the rice in low flame.
  • Remove from fire when the rice cook and add mutton in layers with ghee/ coriander leaves/ fried onions and garnish with fried cashewnuts and raisins.
  • Seal the vessel and keep in Oven for 20 minutes.

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