Mutton biryani

Try mutton dressed as mouth-watering in this fabulous oven baked Biryani recipe from Simon Rimmer
By Simon Rimmer
Mutton biryani
  • Rating:
  • Serves: 1-2
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 30 minutes plus 2 hrs marinating
  • Effort: medium



  • 500 g mutton, cubed
  • 100 g yogurt
  • 2 clove garlic, crushed
  • 2cm knob fresh ginger, finely chopped
  • 250 g basmati rice
  • 6 red chillies
  • g cashew nuts
  • 50 ml vegetable oil
  • 15 g garam masala
  • pinch of salt
  • 25 g butter
  • pinch of turmeric
  • 2 tbsp olive oil
  • ½ onions, sliced
  • 2 bay leaves
  • juice of 1 limes
  • 50 ml rose water
  • pinch of saffron, dissolved in 4 tbsp milk
  • 2 hard boiled eggs, chopped


1. Mix together the yoghurt, garlic and ginger, stir in the mutton and leave to marinate for at least 2 hours.

2. Wash the rice in plenty of cold water and then leave to soak in cold water for 30 minutes.

3. Pound the chilli and cashew nuts to a paste using a mortar and pestle. Heat the vegetable oil in a frying pan over a low heat and fry gently for 5 minutes.

4. Add the meat, garam masala and salt and fry for 5 minutes.

5. In a separate pan, heat the butter and fry the rice for about 3 minutes. Add water to cover, season and stir in the turmeric. Cook for about 25 minutes until soft. Lay out on a tray to dry a little.

6. Heat the oil in a frying pan over a moderate heat and fry the onion until golden and crisp.

7. Preheat the oven to 180°C/gas 4. Grease an ovenproof dish with butter, and then sit the bay leaves on the bottom. Now layer up the rice, mutton, onion, lime and rose water - repeat the layers, then pour over the saffron milk.

8. Cover with foil and cook in the oven for 30 minutes. Top with chopped egg and serve immediately.

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