Ronald’s Mutton [Lamb] Biryani

Happy Father’s Day to all the Fathers in the World!

As my tribute to the father of my lovely princess, I’m featuring his favorite Indian dish called Biryani – his version and his snaps 😉

Let’s get started

We will divide the process into 2 parts. Part 1 will be the meat preparation and part 2 will be the rice preparation. You can make Part 1 ahead of time.

The origin of biryani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and theAwadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.[1]

The word “biryani” is derived from Persian language. One theory is that it originates from “birinj”, the Persian word for rice.[1] Another theory is that it derives from “biryan” or “beriyan” (to fry or roast). – Wikipedia




Meat Marinade

  • 1 kilo Mutton / Lamb, chunks, bone-in
  • 1 small plain yogurt cup
  • 15g mehran bombay biryani masala (see notes below)


Bombay Meat Masala

  • 4 pcs tomatoes, coarsely chopped
  • 3 pcs onions, sliced
  • 3 pcs potatoes, peeled cut in quarters
  • 1 tbsp grated ginger
  • 1 tbsp finely minced garlic
  • 1 small cup plain yogurt
  • 1 small bell pepper
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh corriander
  • juice of 1 small lemon
  • 1/2 cup oil or ghee
  • 1 tsp bombay biryani masala
  • 3 to 4 cups hot water



Meat Marinade

Combine all the ingredients in a container. Coat each meat and cover, let marinate in the fridge overnight. Bring to room temperature before using.

Meat Masala

  1. Preheat pan with oil or ghee. Saute onions and tomatoes until soft and oil separates.
  2. Add the ginger, garlic, bell pepper, biryani masala and the lamb together with the marinade. Stir and fry further for 5 to 7 minutes.
  3. Add 3-4 cups of hot water and potatoes, cover and cook on low heat until the meat becomes tender. Set aside.



The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace,[14]pepper, cloves,[14] cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.[14] For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat,chicken and mutton. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of aubergine (brinjal),boiled egg, and salad. – Wikipedia



Historically, the most common varieties of rice used for preparation of biryani were long-grain brown rice (in North India) and Zeera Samba rice (in South India). Today, basmati rice is the most commonly used variety. In Bangladesh, puffed riceis also used.[13] – Wikipedia

Nuts and Onion topping

  • 2 medium onions, cut into rings
  • 2 tbsp sugar
  • 4 pcs dried figs, chopped
  • 1/4 cup chopped cashew
  • 1/4 cup chopped almonds




  • 5 cups basmati / biryani rice, soaked in water for at least 30 minutes
  • 5 cups hot water (pls. refer to package directions)
  • 1 chicken cube
  • 1 medium onion, chopped
  • 1 bulb garlic, finely minced
  • 2 potatoes, peeled and cut into quarters
  • 1/2 tsp biryani masala
  • 1/2 cup butter
  • 1 medium lemon, cut into wedges
  • 1 cinnamon sticks
  • 8-10 cardamon pods
  • 500g frozen mix vegetables
  • handful chopped fresh coriander




  1. In a pan over medium heat, heat oil, fry onion and add sugar, fry until it caramelize. Add figs and nuts, fry until tender and fragrant. Transfer to a small bowl, set aside.
  2. Fry potatoes and set aside.



  1. Preheat pot over medium heat, melt butter.
  2. Saute onion, garlic and biryani masala until fragrant and onion is transluscent.
  3. Strain rice and add to the pot and stir.
  4. Add hot water and stir.
  5. Add lemon, vegetables, cinnamon sticks and cardamon, stir then cover, bring to a boil, lower heat and keep covered until fully cooked, 10-15minutes.
  6. Top with caramelized nuts, onions and coriander.




There are two basic types of biryani: pakki (“cooked”, also pukka) and kacchi (“raw”, also kutchi). In pakki biryani, the cooked meat and cooked rice are layered. In the kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. – Wikipedia

Basically, what we did is a pakki type, wherein we cooked the meat and rice. BUT instead of layering the meat and rice, we just top the rice with caramelized oions, nut and meat (we’re hungry and excited at this point, didn’t have time to layer 😉 and dig in and store the leftovers separately.



You cannot substitute basmati rice with jasmine rice. The taste and feel won’t be the same.

Premixed biryani masala works fine for us and more convinient for us.

If you read the recipe at the back of the box, you will notice that it recommends the whole pack of the masala for this recipe and you will also notice that we only use almost half of the pack, this is because, the masala is too spicy for us. If you’re used to a very spicy dish, you may use the entire pack.


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