Kashmiri Mutton Briyani


Kashmiri Mutton briyani is rich in ingredients with lots of nuts and spieces. Its very appetizing and delicious. It is an no garlic and onion recipe.

Kashmiri Mutton Briyani

Kashmiri Mutton Briyani


  • Mutton (big pieces) – ½ Kg
  • Long grain (basmathi) rice – 2 ½ cup
  • Curd/Yogurt – ½ cup
  • Red chilli powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Bay leaf – 2 nos
  • Cardamom – 2 nos
  • Cinnamon – 1 stick
  • Cloves – 3 nos
  • Shajeera – 2 tsp
  • Cashewnuts – 10 nos
  • Garam masala powder – 2 tsp
  • Nutmeg powder – ¼ tsp
  • Saffron – 6 strands
  • Ghee/Clarified butter – 4 tbsp
  • Salt – to taste
  • Mint leaves –  a handful
  • Coriander leaves – a handful


  • Marinade meat with chilli powder, curd, turmeric powder and salt for an hour.
  • In a tablespoon of water water, soak saffron and let it dissolve.
  • Cook basmathi rice with little salt.  Once cooked drain the rice and keep it aside.
  • Heat ghee in a pan, add cloves, cardamom, bay leaves, shajeera, coriander powder, nutmeg powder and garam masala.
  • Fry for few mins till the raw smell goes off.
  • Put the meat along with the marination.
  • Fry well till the meat is browned and curd is absorbed.
  • Add enough water to cook and cook the meat till its tender.
  • Divide the rice into two equal portions.  Take portion of rice, add saffron milk, half amount of meat, half of the coriander and mint leaves and mix it.
  • Now put this in a kadai. Cover this with white rice and remaining meat and garnish the leftover coriander and mint leaves.
  • Heat a tbsp gee in tadka and fry cashew nuts till golden brown.
  • Pour this to the top of the rice. Sprinkle water on the rice.
  • Cover the kadai tightly. Cook in sim for 30 mins.
  • Open the lid and mix the rice well.


Serve hot with shahi shorba and onion raita.

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