Recipe: Mutton Biryani

Known as the king of Indian cuisine, Mutton Biryani is a favourite of all Indian non-veg food lovers. Try out this original recipe by Scotland’s top chef Mahrukh Butt.


1kg Lamb
Red chilli powder;
Coriander seeds;
Black peppercorns;
Madras curry powder;
300g tomatoes;
50ml olive oil;
350g onions;
1kg Basmati rice;
1l water;
5 cinnamon sticks;
½ tsp cloves;
1/2 tsp black pepper;
1tsp aniseed;
6 green cardamom;
4 bay leaves;
20g ginger garlic paste;
25g mint;
50g cashew nuts;
25g raisins;
1tsp rose water;
1tsp saffron water;
Sheet of simple wheat flour pastry dough.


Cut lamb into medium pieces, add 2 tsp of red chilli, coriander seeds, black peppercorns and Madras curry powder, together with 300g chopped tomatoes.

To prepare lamb, heat olive oil in a saucepan and sauté onion until golden brown. Add ginger garlic paste and sauté for two minutes. Add lamb and the remaining ingredients. Cook on low heat until lamb is tender.

To prepare the biryani rice, heat 50ml olive oil in a heavy bottom saucepan, add 200g of sliced onions and sauté until golden brown. Add basmati rice and 1 litre of water, then add cinnamon sticks, cloves, 1/2 tsp black pepper, aniseed, anise, green cardamom and bay leaves. Sauté gently ensuring that the rice does not break. Add water and stir occasionally. Cook until the water level has reduced to the level of the rice then cook "on dum" (a kind of slow cooker sealed with dough).

To prepare on dum, spread a layer of rice in a pot along with half the mint, fried onion, cashew nuts and raisins. Place a layer of lamb with gravy, then spread another layer of rice topped with mint, onion, cashew and raisins. Pour in the remaining lamb and cover it with the remaining rice, mint, fried onions, cashew nuts and raisins. Drizzle rose water and saffron over the rice. Seal the mouth of the pot with a sheet of dough and bake in a preheated oven (at 140C) until the pastry becomes golden brown.


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