Mutton chops biryani is a special-occasion biryani: whole mutton chops marinated in spices, slow-cooked with yoghurt and cherry tomatoes until tender, then layered with basmati rice, fried onions, mint, coriander, saffron milk and rose water.
Aamna serves it with a fresh green raita blended from yoghurt, mayonnaise, mint, coriander and green chillies. It serves about eight and takes around 3 hours.
Why this recipe works
- Chops marinated for flavour. At least an hour, or ideally overnight, gets the spices into the meat.
- Slow-cooked before layering. Ninety minutes with the lid on makes the chops tender before the rice goes on.
- Saffron and rose water. They make the rice fragrant and colourful.
- A green raita. The cool, herby sauce cuts through the rich biryani.
Tips for the best mutton chops biryani
- Marinate overnight. It makes the biggest difference to flavour.
- Parboil the rice with whole spices. Cumin, cardamom, cloves and cinnamon go in the water.
- Spread the rice evenly. An even layer steams evenly.
- Seal the pot. A tight lid keeps the steam in while it finishes.
What to serve with mutton chops biryani
Serve with the green raita and a simple salad. For more biryanis, try our beef kofta biryani or classic chicken biryani. Love chops? Try our mutton chop curry.
Mutton Chops Biryani FAQs
Can I use lamb chops instead of mutton?
Yes. Lamb chops are more tender, so they need less slow-cooking before layering.
How long does mutton chops biryani take?
About 3 hours, including 90 minutes of slow-cooking the chops. Allow extra time if you marinate overnight.
What is the green raita made from?
Yoghurt, a little mayonnaise, coriander, mint, cherry tomatoes, green chillies, salt and pepper, blended together.
How many does it serve?
About eight people.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Regal Mutton Chops Biryani
Mutton Chops Biryani is an exquisite and rich South Asian dish known for its layers of aromatic basmati rice and succulent mutton chops, infused with a blend of spices and herbs. This biryani is a true feast for the senses, combining the tender texture of slow-cooked mutton with the fragrant, flavourful rice, making it a perfect dish for special occasions and gatherings.
Ingredients
For the Mutton:
For the Rice:
For the Raita:
Instructions
Marinate the Mutton:
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Mix garlic paste, ginger paste, Dhana Jeera, Kashmiri chili powder, turmeric powder, and salt.
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Coat mutton chops with the spice blend. Marinate for at least 1 hour, preferably overnight.
Prepare the Biryani:
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Heat oil in a pot, sauté sliced onions until translucent.
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Add ghee, green cardamom, star anise, black cardamom, peppercorns, cloves, cinnamon, and coriander seeds.
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Introduce green chilies and fry until aromatic.
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Add marinated mutton, fry until it takes on a vibrant colour.
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Include cherry tomatoes and yogurt. Cook for 5 minutes, then slow-cook for 90 minutes with a lid.
Make the Raita:
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Blend yogurt, mayonnaise, coriander, mint leaves, cherry tomatoes, salt, pepper, and green chilies.
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Prepare the Rice:
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In boiling water, add cumin seeds, cinnamon, black cardamom, green cardamom, peppercorns, and cloves.
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Add 4 cups of rice, cook for 6 minutes until 60% done.
Layer the Biryani:
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Add 2 cups of rice to the meat, ensuring an even spread.
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Sprinkle fried onions, fresh coriander, mint leaves, green chilies, melted ghee, and saffron-infused milk.
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Add the remaining 80% cooked rice.
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Drizzle more saffron milk, rose water, green chilies, coriander, mint, fried onions, and ghee.
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Seal tightly with foil and slow-cook for 30 minutes.
Final Presentation:
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Unveil the biryani - a perfect spectacle with fragrant rice and tender meat.
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Serve on a large round dish for a regal presentation.
Note
For the best flavour, marinate the mutton chops overnight.
Use high-quality basmati rice to ensure long, fragrant grains.
Slow-cooking the biryani ensures that the flavours meld beautifully and the meat becomes tender.
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