Sulemani Mutton Biryani

A biryani recipe like never before. A mild flavorful and aromatic Sulemani Mutton Biryani recipe, THIS one is a must try. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk

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  • Saunf (Fennel seeds) 1 tbs
  • Kala zeera (Caraway seeds) ½ tsp
  • Zeera (Cumin seeds) 1 tbs
  • Sabut dhania (Coriander seeds) 1 tbs
  • Javitri (Mace) 1 piece
  • Jaifil (Nutmeg) ½ piece
  • Hari elaichi (Green cardamom) 5-6
  • Badi elaichi (Black cardamom) 1
  • Laung (Cloves) 5-6
  • Tez patta (Bay leaf) 1
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Lehsan (Garlic) sliced 5 cloves
  • Adrak (Ginger) 2inch piece
  • Pyaz (Onion) sliced 2 medium
  • Hari mirch (Green chillies) 5-6
  • Pakola Full Cream Milk 500ml
  • Water 500ml
  • Mutton mix boti 750g
  • Namak (Salt) ½ tsp or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Cooking oil ½ Cup
  • Pyaz (Onion) sliced 1 large
  • Dahi (Yogurt) whisked 1 Cup
  • Lal mirch powder (Red chilli powder) 2 tsp or to taste
  • Kali mirch (Black pepper) crushed 1 tsp
  • Namak (Salt) 1 & ½ tsp or to taste
  • Hara dhania (Fresh coriander) chopped 1-2 tbs
  • Podina (Mint leaves) chopped 1-2 tbs
  • Chawal (Rice) Sella 500g (soaked & boiled until ¾th done)
  • Kewra water 1 tbs
  • Zarda ka rang (Orange food color) ¼ tsp
  • Pakola Full cream Milk ¼ Cup


On a bowl,place muslin cloth,add fennel seeds,caraway seeds,cumin seeds,coriander seeds,mace, nutmeg,green cardamom,black cardamom,cloves,bay leaf,black peppercorns,garlic,ginger,onion,green chillies & wrap it to make a bouquet garni & set aside.

In a pot,add milk,water,mutton,salt,turmeric powder & bouquet garni,mix well & bring it to boil,cover & cook on low flame until meat is tender (approx. 40-45 minutes),remove bouquet garni and discard then cook on high flame until ½ cup of water is left & set aside.

In a pot,add cooking oil,onion & fry on medium flame until light golden.

On low flame,add yogurt & mix well.

Add red chilli powder,black pepper crushed,salt,mix well & cook for a minute.

Add cooked meat along with stock,mix well & cook for 2-3 minutes.

Add fresh coriander,mint leaves & mix well.

Take out half quantity of prepared gravy & reserve for layering.

In remaining gravy,add half quantity of boiled rice,reserved gravy,kewra water & remaining boiled rice.

In a small bowl,add orange food color,milk & mix well.

Now add dissolved food color,cover & steam cook on low flame for 15-20 minutes.

Garnish with fried onion,serve with salad & raita.

Recipe By: Seema Hanif

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