How to make Mutton Yakhni Biryani

by Dua Writer

Welcome, I am here to tell you the recipe for mutton yakhni biryani. You are going to love it and you can make this for lunch and dinner. It is the easiest recipe for mutton yakhni biryani so begin the recipe.


  • 1 KG Mutton
  • 1-star anise
  • 4-5 tenderer coriander stems
  • 2 tsp of vinger
  • 3-4 black cardamon
  • 1-star anise
  • 2-3 green cardamom
  • half tsp of fennel seeds
  • 3 to 4 cloves
  • 12 to 15 black peppercorns
  • 5 bay leaves
  • 3-4 tbsp of cup oil
  • 1-inch of butter
  • 2-3 tbsp of ghee
  • 3 medium chopped onion
  • 2 cups of curd
  • 3 tbsp of salt
  • 3 cups of rice
  • 3-4 sliced green chilies
  • 2 inches of sliced ginger
  • 1-inch cinnamon stick
  • 2 tbsp of cumin seeds
  • one tbsp of red chili powder
  • 1 tbsp of coriander powder
  • one tbsp of garam masala powder


Marinate Mutton;

Take a bowl to marinate the mutton. Add 1 kg mutton into it. Then we are going to add spices and add 3 to 4 black cardamon. Add 1-star anise, 2 to 3 green cardamom, half tsp of fennel seeds, and 3 to 4 cloves. 12 to 15 black peppercorns or you may add 2 tsp of black pepper powder, and 2 bay leaves. Take 2 medium size onions and sliced or chopped them. Add those chopped onions to the meat and keep it aside. Now take a small bowl add 2 cups of curd into it and add 1 tbsp of salt and beat it well. Then add into the mutton bowl. Mix well with the help of your hands once completely coated with the curd. Then keep it aside and rest it for 20 to 30 minutes.


If you have fresh-cut meat then you do not need to leave it aside. You can directly start cooking it because the mutton stock is also known as yakhni. So if your stock is prepared well then your biryani turns out to be amazing as well. We use black cumin seeds because it has delicate flavors and makes this biryani consists of delicate flavors. We can cook this mutton in the pressure cooker and cook it simultaneously

Prepare Marinate mutton Yakhni;

Make mutton marinate yakhni now obtain a pot and add 2 tbsp of oil and 1-inch butter to crook mutton. Make sure your oil is heated up if your oil is not heated. You can not cook till the oil is thoroughly heated so we need to be patient about it. If you hurry the process then the yakhni of biryani will turn out to be colored. So add 1 tbsp of jeera or cumin seeds, and add 1 medium chopped onion. Stir it well until the onions are a little softer. Become a light golden and make sure not to make it brown. Now add marinated mutton into it and make sure that. Give it enough time to heat up before you start cooking it.

Cover the lid and cook for 2 to 3 minutes and make sure that the mutton releases the water. After that reduce the water gradually till it is half the quantity. Then we will add some Water almost 2 and 1/2 half cups into it and prepare a stock out for it. We can cook mutton in the pressure cooker as well because this process needs too much time. But we are going to separate the mutton stock and mutton pieces and also going to flavor to add the additional taste to the mutton stock or yakhni. Add 3 to 4 sliced chilies and 2 inches of sliced ginger and 4 to 5 tenderer coriander stems. Now time to add water add 3 to 4 cups of water and 2 tsp of vinegar it will remove the impurities present in the stock

Once the form floats on the top then remove it instantly because it will hamper the taste flavor and color of the stock. Do not add too much vinegar otherwise, it will overpower the flavor and aroma of the dish. Now cover the lid for the pot and it for 10 to 20 minutes. After that separate the mutton into the plate. Keep it aside because it has a lot of flavors so stan the mutton stock. Stock is ready all you need to do is make a bowl of rice for biryani out of it.

Soaked the Rice;

Now take 3 Cups of rice put them into the large bowl and washed 3 to 4 times to make sure all the dust from the rice is removed. Then add 1 liter of water that rice-soaked water and keep it aside for at least 30 to 35 minutes.

Make Mutton rice;

Take a separate pot and add 2 to 3 tbsp of ghee or oil. Add 1-inch cinnamon stick, 1 bay leaf, and 1 tbsp of cumin seeds now cook it for 2 minutes. After that add cooked mutton this mutton almost cooks 80 to 90 percent crooked. When you press it a little hard then the juice should ooze out make sure it should not become soft. Cook it thoroughly in clarified butter. This part is super important because this will evaluate the taste of the dish. Now dig into the preparer yakhni into it and add one tbsp of red chili powder, one tbsp of coriander powder, and one tbsp of garam masala powder cook for a while.

Then add basmati rice to it. At this time check the flavor of the stock because if you need to add more salt. Then this is the right time to do so. If the salt is less then add 1 tbsp of salt. Cook, it for 5 minutes once your stock is almost disabled. Then cover the lid of the pot and maximum low of the flam and cook it for 8 to 10 minutes. (It is called dum). Then after, check your rice to see whether it is fully cooked if it is, take it from the heat and set it aside and your yummy Mutton yakhni biryani is ready.


Now take a serving plate and transfer the Mutton yakhni biryani into the plate and garnish it with chopped green coriander. Served with green mint raita or yogurt and a plate of salad.

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