Introduction
For many Indian families, Sunday lunch is incomplete without a dish that feels indulgent and festive — and nothing delivers that better than Mutton Biryani. It’s not just a meal; it’s a culinary celebration that brings together the richness of spices, the fragrance of basmati rice, and the tenderness of slow-cooked mutton. The moment its aroma fills the air, it turns an ordinary afternoon into something truly special.
The real charm of this recipe lies in how effortlessly it comes together while still tasting rich and royal.” In just 60 minutes, you can prepare a biryani that tastes every bit as royal as the ones served in restaurants. Easy to follow, rich in flavor, and designed for family-style enjoyment, this version is the perfect centerpiece for a memorable Sunday feast.

Why Try This Recipe?
✅ Quick & Easy – Ready in just 60 minutes
✅ Authentic Taste – Dum-style cooking with rich spices
✅ Family Favorite – Perfect for gatherings & weekend feasts
✅ Beginner-Friendly – Step-by-step guide even for new cooks
Ingredients
For Marination
500 g mutton (goat meat, medium pieces)
1 cup thick curd (yogurt)
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tbsp red chili powder
1 tbsp biryani masala
2 tbsp lemon juice
Salt to taste
Fresh coriander & mint leaves (chopped)
For Rice
2 cups basmati rice (soaked 30 minutes)
4–5 cups water
2 bay leaves
4 cardamoms
4 cloves
1 cinnamon stick
1 tsp salt
For Layering
3 medium onions (thinly sliced, fried golden brown)
3 tbsp ghee (clarified butter)
2 tbsp oil
Few saffron strands in 3 tbsp warm milk (optional)
Extra coriander & mint leaves
Step-by-Step Method
Step 1: Marinate the Mutton (10 Minutes)
Mix mutton with yogurt, ginger-garlic paste, spices, lemon juice, coriander, and mint.
Cover and let it rest for 10–15 minutes (or longer for deeper flavor).
Step 2: Cook the Rice (15 Minutes)
In a deep pot, heat plenty of water with a little salt and a mix of whole spices like cardamom, cloves, and bay leaf.
Once the water starts boiling, add the soaked basmati rice and let it cook until it is about 70% done — the grains should be firm but not fully soft.
Drain the rice gently and keep it aside for the final layering.
Step 3: Cook the Mutton (20 Minutes)
Heat oil + ghee in a heavy pot.
Add marinated mutton and cook until browned.
Add ½ cup water, cover, and cook until tender. (Pressure cooker method: 2–3 whistles).
Step 5: Dum Cooking (10 Minutes)
Seal the pot with a tight lid or dough.
Cook on low flame for 10 minutes to lock in flavors.
Serving Suggestions
Pair with raita (onion-tomato, cucumber, or boondi raita).
Serve with salad & lemon wedges for freshness.
Add mirchi ka salan for a complete Hyderabadi touch.
Pro Tips for Best Results
Always soak rice before cooking to get fluffy grains.
Fry onions until golden brown for rich flavor.
Use fresh herbs generously they bring freshness to biryani.
Don’t skip the dum cooking; it’s what makes biryani authentic.
FAQs
Q1: Can I make this biryani in a pressure cooker?
Yes. Cook mutton in a pressure cooker first, then layer with rice and finish on dum for 10 minutes.
Q2: How long should mutton be marinated?
At least 15 minutes, but overnight marination gives the best flavor.
Q3: Can I make this biryani without saffron?
Yes, use a pinch of turmeric in milk for natural color.
Q4: Which rice is best for biryani?
Aged basmati rice is ideal — it cooks fluffy and aromatic.
Conclusion
This ⏰ 60-minute Royal Mutton Biryani is the ultimate Sunday lunch recipe — quick, aromatic, and bursting with flavors. Perfect for family gatherings or festive weekends, this dish promises to win every heart at the table.
So, why wait? Put on your apron, follow these steps, and enjoy the royal taste of homemade mutton biryani today.