Andy Cooks Mutton Biryani

Mojo April 4, 2024

Andy Cooks Mutton Biryani

Indulge in Culinary Delight with Andy Cooks’ Mutton Biryani Recipe

When it comes to iconic dishes that tantalize the taste buds and evoke a sense of culinary ecstasy, few can rival the aromatic and flavorful Mutton Biryani. Originating from the Indian subcontinent, this beloved dish has captured the hearts and palates of food enthusiasts around the world. Now, with Andy Cooks’ authentic Mutton Biryani recipe, you can embark on a gastronomic journey right in your own kitchen.

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  • 500g of tender mutton pieces
  • 2 cups of basmati rice
  • One large onion, thinly sliced
  • Two tomatoes, chopped
  • 1/2 cup of yoghurt
  • Four cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • Whole spices (cinnamon, cardamom, cloves, bay leaves)
  • Fresh coriander leaves and mint leaves
  • Saffron strands soaked in warm milk
  • Ghee or cooking oil
  • Salt to taste
  • Biryani masala powder


  1. Marinate the mutton pieces in yoghurt, ginger-garlic paste, biryani masala powder, and salt. Allow it to marinate for at least 2 hours or overnight for enhanced flavour.
  2. Wash and soak the basmati rice for about 30 minutes. Drain the water and set aside.
  3. In a large pot, heat ghee or cooking oil. Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnishing.
  4. Add the chopped tomatoes to the remaining onions in the pot and cook until they turn mushy.
  5. Add the marinated mutton pieces and marinade to the pot. Cook until the mutton is tender and the masala is well-cooked.
  6. Meanwhile, bring a large pot of water to boil. Add the soaked rice along with whole spices and salt. Cook the rice until it is 70% done. Drain the excess water and set aside.
  7. Alternately layer the cooked mutton masala and partially cooked rice in a separate heavy-bottomed pan. Sprinkle saffron-soaked milk, fried onions, fresh coriander leaves, and mint leaves between each layer.
  8. Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes or until the rice is fully cooked and aromatic steam escapes.
  9. Once done, gently fluff up the biryani with a fork, ensuring that the layers remain intact.
  10. Serve hot, garnished with fried onions, fresh coriander leaves, and a side of raita or salan for a complete dining experience.


Andy Cooks’ Mutton Biryani recipe is a testament to the artistry and passion of creating a dish that delights the senses and brings people together. With its fragrant spices, succulent mutton, and fluffy rice, this biryani will surely transport you to a world of culinary bliss with every bite. So why wait? Gather your ingredients, roll up your sleeves, and treat yourself to the ultimate indulgence with Andy Cooks’ Mutton Biryani recipe today.

Categories : Foodie