Biryani Super Sunday

I have grown up in a family of cooks, and not just brilliant cooks, passionate cooks with legendary stories with home recipes cooked with oodles of love. So naturally I didn’t just grown up to appreciate good food and try exquisite things, but chopping, whipping, baking and donning the apron as soon as I could reach the stove. Growing up, cooking became more therapeutic and although now I rarely dabble, but every now and then, I do like to whip something up. This one was for  Father’s Day dinner – mutton biryani with no Nizam nor Nawab roots, just a plain simple recipe drenched in flavors, sincerity and love.

Biryani Super Sunday

Serves 4 hungry af people

  • Mutton – 1kg
  • Rice – about 500g
  • Ghee – 6tbsp
  • Onions roughly chopped – 3 big ones
  • ginger and garlic roughly chopped – 2tbsp
  • bay leaf – 3 full leaves
  • black cardamom – 2
  • green cardamom – 6
  • cinnamon sticks – 2, at least 2″ each
  •  cloves – 4
  • salt – as they say swaad anusar
  • black peppercorns, freshly crushed – 1tbsp
  • coriander powder – 3tpsp
  • lemon – 1 medium
  • turmeric and saffron to add color
  • fresh coriander leaves to garnish


  • Wash and pat dry the mutton.

biryani (1)

  • Add 1 tsp salt and fresh lemon juice and toss it well and let it chill for a minimum of 4 hours to really let the juices sink in to the meat.

biryani (2)
Cooking the mutton –

  • Heat the ghee in a heavy bottom pan or kadhai till a crackling sound
  • Add the whole spices – bay leaves, cloves, cardamom and cinnamon sticks, stir for about a minute
  • Add the ginger and garlic bits, fry till golden brown
  • Next, add the onions and cook till brown. Add
  • Time to add the mutton – add the mutton bits and cover to cook in its own juices. The trick to cook mutton is achieve the right balance between the “bhuna” and the “gala” – simply put it should be well roasted and just as well done.
  • Add the salt as per your taste and coriander powder. Cook the mutton till just about done, it takes about an hour and a half to get really roasted.
  • Meanwhile, wash and soak the rice for half an hour, or depending on the rice you are using.
  • Transfer the rice and mutton in a pressure cooker and add enough water so the ensemble is fully immersed.
  • Cook for about three whistles. Open the cooker and randomly add the liquid turmeric and saffron to add a little color.
  • Garnish with fresh coriander leaves and hog away.

biryani (4)
Cooking the rice with the mutton adds a great deal of flavor to the rice as well, and well, taste simply delicious.
Tell us your favourite Sunday recipes and stay tuned for more.