Pakistani Mutton Biryani
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The Tale of Pakistani Mutton Biryani
Story updated
Like Indian biryani, Pakistan's version descends from Mughal and Persian-influenced rice traditions, but developed distinct regional styles, particularly in Karachi and among Pakistan's Memon and Sindhi communities. Its layering technique and spicing reflect the broader South Asian Mughlai culinary legacy.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, soaked
- 2 lbs mutton or lamb, bone-in
- 1 cup yogurt
- 2 onions, sliced and fried crisp
- 3 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 3 tsp biryani masala
- 1 tsp red chili powder
- Pinch of saffron, soaked in milk
- Fresh mint and cilantro, chopped
- 4 tbsp ghee
- Salt, to taste
Instructions
- 1Marinate the mutton in yogurt, ginger-garlic paste, biryani masala, and chili powder for at least 1 hour.
- 2Cook the marinated mutton with tomatoes and half the fried onions until the meat is tender and the sauce thickens, about 45 minutes.
- 3Parboil the soaked rice in salted water until 70% cooked, then drain.
- 4Layer the cooked mutton in a heavy pot and top with the parboiled rice.
- 5Scatter remaining fried onions, mint, cilantro, and saffron milk over the rice, and drizzle with ghee.
- 6Cover tightly and cook on very low heat (dum) for 25-30 minutes.
- 7Gently fluff and serve hot.
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