Mutton/ Chicken Biryani Recipe

Prep Time: 1hr
Cook Time: 1hr to 2½ hrs
Servings: 8

2 kg mutton/lamb
3 cups rice
1 kg potatoes
3 tomatoes
3 green chilies
1 tablespoon Papas ginger and garlic
1 handful of mint leaves
2 cups peas
1 onion
½ cup oil
250 g butter
3 tablespoons Papas Breyani Masala
3 cinnamon sticks
3 green cardamom pods
5 cloves
3 bay leaves
3 star anise
2 tablespoons Papas Kashmiri chili powder
2 tablespoons salt
1 cup yoghurt/maas
2 stems curry leaves
¼ teaspoon Papas turmeric powder.

3 cups rice
1 tablespoon salt
½ teaspoon turmeric
1 clove
1 green cardamom (elachi)
Water for boiling rice
Boil for 30 minutes.


Blend mint leaves, tomatoes, green chili, and yogurt into a puree using a blender.
Marinate the cubed meat with Breyani masala, curry leaves, ginger, and garlic, Kashmiri chili powder, salt, and mint puree.
Allow it to marinate for about 30 minutes.
Marinate the potatoes with ½ teaspoon fine salt and turmeric.
Heat oil in a pot and fry cinnamon sticks, cardamom pods, cloves, bay leaves, star anise, chilies, and half an onion for a few minutes.
Add the marinated meat once the onions turn golden brown.
Braise the meat for 30 minutes.
Add the pre-cooked rice and peas when the meat is half-cooked.
In a separate frying pan or pot, melt butter and fry the remaining half of the onion until golden brown.
Air fry or fry the potatoes in oil.
Add the fried onions, potatoes, and 1 cup of boiled water to the rice.
Place the pot in the oven at 200 degrees Celsius for 30 minutes.

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