Mutton/Chicken Biryani Recipe

Prep Time: 1 hour
Cook Time: 1 to 2½ hours
Servings: 8

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Ingredients

For the Meat & Marinade:

• 2 kg mutton or lamb (cubed)

• 3 tomatoes

• 3 green chilies

• 1 handful fresh mint leaves

• 1 tbsp Papas ginger and garlic paste

• 3 tbsp Papas Breyani Masala

• 2 tbsp Papas Kashmiri chili powder

• 2 tbsp salt

• 2 stems curry leaves

• 1 cup yoghurt or maas

For the Potatoes:

• 1 kg potatoes, cut into cubes

• ½ tsp fine salt

• ¼ tsp Papas turmeric powder

For the Rice:

• 3 cups basmati rice

• 1 tbsp salt

• ½ tsp turmeric powder

• 1 clove

• 1 green cardamom pod

• Water for boiling

For Cooking:

• ½ cup oil

• 250 g butter

• 1 onion (half sliced, half finely chopped)

• 3 cinnamon sticks

• 3 green cardamom pods

• 5 cloves

• 3 bay leaves

• 3 star anise

• 1 cup frozen peas

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Instructions

1. Prepare the Marinade:

• Blend tomatoes, green chilies, mint leaves, and yoghurt into a smooth puree.

• Mix the cubed meat with Papas Breyani Masala, curry leaves, ginger & garlic paste, Kashmiri chili powder, salt, and the mint-tomato-yoghurt puree. Marinate for at least 30 minutes.

2. Prepare Potatoes:

• Toss potato cubes with salt and turmeric powder. Set aside.

3. Cook the Rice:

• Rinse rice. Boil with salt, turmeric, clove, and green cardamom until about 70% cooked (about 30 minutes). Drain and set aside.

4. Cook the Meat:

• Heat oil in a large pot. Add cinnamon sticks, cardamom pods, cloves, bay leaves, star anise, green chilies, and half the sliced onion. Fry until onions turn golden and spices are fragrant.

• Add marinated meat and braise on medium heat for 30 minutes until partially cooked.

5. Assemble the Biryani:

• Gently mix in the partially cooked rice and peas with the meat in the pot.

6. Prepare the Toppings:

• Melt butter in a separate pan and fry the remaining onions until golden brown.

• Fry or air fry the marinated potatoes until crispy.

7. Layer and Bake:

• Add the fried onions, fried potatoes, and 1 cup boiled water to the biryani pot. Mix gently.

• Cover tightly with a lid or foil and bake at 200°C (392°F) for 30 minutes.

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Enjoy your rich and aromatic biryani — a true celebration on a plate!