Biryanis of India

Mutton Biryani

  • 15m

    prep time

  • 30m

    Cook Time

  • 16



  • 2 LBS lamb pieces (with bones)
  • 8 C Water
  • 2 Cubes Chicken Bouillon
  • 2 1/2 cup of Kohinoor Gold Extra Long Basmati Rice
  • 2 tablespoon Clarified Butter (ghee)
  • 2 Onions finely chopped
  • 1 cup plain Yogurt
  • 2 Tomatoes finely chopped
  • ¾ teaspoon White Ground Pepper
  • ¾ teaspoon . Ground Cumin
  • ¾ teaspoon Ground Coriander
  • ¾ teaspoon Ground Turmeric
  • ¾ teaspoon Ground Cardamom
  • 3 garlic Cloves peeled & crushed
  • Roasted Dry Nuts, for garnishing

Nutrition information

Nutrition information coming soon.


  • Place lamb pieces and water in a large cooking pot. Bring it to a boil; remove froth as it appears.

  • Add chicken bouillon cubes; cover and simmer over low heat for about 90 minutes or until the lamb pieces are fully cooked.

  • Remove lamb from pot; add the basmati rice to stock and boil for about ten minutes or until almost cooked. Drain rice and set aside.

  • Heat clarified butter in a large pot; add chopped onions and cook for five to seven minutes or until golden brown.

  • Add cooked lamb pieces; stir gently to mix. In a bowl, combine yogurt with chopped tomatoes, spices and garlic; pour mixture over lamb pieces.

  • Add the partially-cooked basmati on top; cover and cook over low heat for 25 to 30 minutes or until rice is fully cooked. Serve.