Arabic Mutton Biryani

An amazing fusion of Arabic and Pakistani spices to bring out of the best Fusion Biryani Recipes using Kisan ghee. “Arabic Mutton Biryani”. #HappyCookingToYou #FoodFusion #Biryani #Kisan

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Prepare Arabic Spice Mix:

-Sabut dhania (Coriander seeds) 1 & ½ tbs

-Zeera (Cumin seeds) 1 & ½ tbs

-Sabut kali mirch (Black peppercorns) 1 & ½ tbs

-Laung (Cloves) 1 tsp

-Hari elaichi (Green cardamom) 10-12

-Darchini (Cinnamon sticks) 6-7

-Badiyan ka phool (Star anise) 2

-Dried lemons 3

-Tez patta (Bay leaves) 2-3

-Haldi powder (Turmeric powder) 1 tsp

Prepare Mutton Stock:

-Mutton mix boti 750g

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp

-Namak (Salt) 1 & ½ tsp or to taste

-Darchini (Cinnamon sticks) 3

-Badi elaichi (Black cardamom) 1

-Laung (Cloves) 2

-Tez patta (Bay leaves) 2

-Water 4 Cups

-Kisan Basmati ½ Cup

-Darchini (Cinnamon stick) 1

-Zeera (Cumin seeds) 1 tsp

-Pyaz (Onion) sliced 3 medium

-Tamatar (Tomatoes) chopped 2 medium

-Adrak lehsan paste (Ginger garlic paste) ½ tbs

-Namak (Salt) 1 & ½ tsp or to taste

-Dhania powder (Coriander powder) 1 & ½ tsp

-Lal mirch powder (Red chilli powder) ½ tbs or to taste

-Zeera powder (Cumin powder) 1 & ½ tsp

-Haldi powder (Turmeric powder) ½ tsp

-Dahi (Yogurt) whisked ¾ Cup

-Chawal (Rice) sella 500g (boiled with salt & whole spices until 50% done)

-Pyaz (Onion) fried

-Hara dhania (Fresh coriander) chopped

-Podina (Mint leaves) chopped

-Lemon juice 2 tbs

-Pyaz (onion) fried

-Podina (Mint leaves) chopped

-Hara dhania (Fresh coriander) chopped

-Yellow food color

-Kisan Basmati 2-3 tbs



Prepare Arabic Spice Mix:

-In a frying pan,add coriander seeds,cumin seeds,black peppercorns,cloves,green cardamom, cinnamon sticks,star anise,dried lemons,bay leaves,mix well & dry roast until fragrant.

-Add turmeric powder & mix well.

-Let it cool.

-In spice mill,add roasted spices & grind to make a fine powder.Arabic spice mix is ready!

Prepare Mutton Stock:

-In a pot,add mutton mix boti,ginger garlic paste,salt,cinnamon sticks,black cardamom,cloves,bay leaves,water,mix well & bring it to boil.

-Remove the scum,cover & cook on medium low flame until meat is tender (35-40 minutes) & ½ Cup of stock should be left.

-In a pot,add kisan basmati & let it melt.

-Add cinnamon stick,cumin seeds & mix well.

-Add onion,mix well & fry until light golden.

-Add tomatoes,mix well and cook until tomatoes are soft (2-3 minutes).

-Add ginger garlic paste,salt,coriander powder,red chilli powder,cumin powder,turmeric powder,2 tbs of prepared arabic spice mix,mix well & cook for 1-2 minutes.

-Add yogurt,mix well and cook until oil separates (2-3 minutes).

-Now add boiled mutton along with its stock,mix well and cook for 1-2 minutes.

-Take out half quantity in a bowl & reserve for layering.

-In a pot,add half quantity of boiled rice,fried onion,fresh coriander,mint leaves,reserved mutton gravy,remaining boiled rice,lemon juice,fried onion,mint leaves,fresh coriander,yellow food color,kisan basmati,cover & cook on high flame for 5 minutes to build up the steam then steam cook on low flame for 8-10 minutes.

-Serve Arabic mutton biryani with tomato chutney & salad!



Recipe By: Kanwal Mohsin

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