How to make Gosht Biryani -

Mutton Biryani.This Indian lamb and rice dish is a delicious meal for dinner parties. Biryani is a bit of a project and is time consuming, but don’t be disappointed with the results. Since it is such a festive dish its is a huge hit.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

For more recipes related to Gosht Biryani checkout Keema Biryani, Hyderabadi Biryani, Yakhni Pulao, Keema Pulao . You can also find more Rice recipes like Red Rice Khichdi Barian Brown Rice With Greens Tasty Protein Pulao

Gosht Biryani

Gosht Biryani Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 5-6 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Gosht Biryani Recipe

  • Mutton 1 1/2 inch pieces 1 kilogram

  • Basmati Rice 1 1/2 cups

  • Ginger 4 inch piece

  • Saffron (kesar) 7-8 strands

  • Milk warm 1/2 cup

  • Yogurt 2 cups

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Garlic paste 1 1/2 tablespoons

  • Oil to deep fry

  • Onions thinly sliced 4-5 large

  • Cloves 4-5

  • Cinnamon 1 inch stick

  • Green cardamoms 4-5

  • Black cardamoms 1-2

  • Peppercorns 6-8

  • Ghee 5 tablespoons

  • Green chillies chopped 2

  • Coriander powder 2 tablespoons

  • Cumin powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Tomatoes chopped 4 large

  • Garam masala powder 2 teaspoons

  • Fresh coriander leaves coarsely chopped 1/2 bunch

  • Fresh mint leaves coarsely chopped 1/2 bunch

  • Butter 3 tablespoons


Step 1

Soak rice for half an hour in five to six cups of water. Drain and keep aside. Cut half the ginger into julienne and make a paste of the rest.

Step 2

Soak saffron in warm milk and keep aside. Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.

Step 3

Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper.

Step 4

Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. 7. Add remaining ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.

Step 5

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.

Step 6

In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce. Preheat oven to 180°C.

Step 7

Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter.Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.

Step 8

Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180C.

Step 9

Garnish with fried sliced onions and serve with mixed vegetable raita as accompaniment.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.