Karachi Mutton Biriyani


  • 10 mins
  • Prep Time
  • 50 mins
  • Cook Time
  • Normal
  • Difficulty

  • Recipe Rating


    Lamb/mutton- 1 kg, cut into small bite size pieces

    Basmati rice – 2 cups

    Onions -2, thinly sliced

    Ginger-garlic paste-2 tbsp

    Curd- 1/4 cup

    Turmeric powder- 1/2 tsp

    Red chili powder- 2 tsp

    Coriander powder-3 tsp

    Garam masala powder- 1 tbsp

    Cardamom pods- 2-3

    Nutmeg powder- 1/4 tsp

    Mace powder- 1/4 tsp

    Kewra water-1 tsp

    Black peppercorns – 4

    Cloves – 4

    Star anise – 2

    Bay leaves- 2

    Cinnamon – 1″ stick

    Saffron food color -a pinch

    Oil- As needed

    Coriander/cilantro leaves – A bunch, finely chopped

    Salt- To taste

    Water – As needed

    Ghee/clarified butter – As needed

    Coriander Powder

    Garam Masala

    Turmeric Powder


  • 10 mins
  • Prep Time
  • 50 mins
  • Cook Time
  • 1Clean, wash, & drain the mutton pieces. Marinate the meat with turmeric powder, chili powder, & salt. Keep it aside for 30 mins. Wash and soak the basmati rice in water for 15 minutes. Drain the water and keep it aside. Boil water in a heavy bottomed vessel. Add the drained rice along with the whole spices and salt to the boiling water. Cover and cook for 15 mins until the rice is 90% done. Drain it and keep aside.

    2In a heavy bottomed pan, heat oil. Add the sliced onion and saute until golden brown. Add ginger-garlic paste and saute for a minute until the raw smell goes away. Add the spice powders and saute until the oil starts to separate. Add the mutton pieces, 1/4 cup of water, curd, and salt. Mix well. Cover with a lid and cook for about 25-30 minutes, stirring often, until the mutton pieces are tender and cooked nicely. In a biryani pot, generously spread ghee. Add the cooked mutton masala on the top evenly. Layer the cooked basmati rice on top of the mutton masala. Sprinkle ghee top. Garnish with chopped coriander leaves. Mix kewra water with saffron food color and sprinkle it all over the rice. Cover with a lid tightly and cook on medium flame for 10 minutes. Remove from flame. Carefully remove the lid and mix the rice. Serve hot with salad and raitha of your choice.

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