Spiced Mutton Biryani with Caramelized Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A fragrant Indian rice dish featuring slow-cooked mutton in aromatic spices, layered with basmati rice and golden onions. This indian ready in about 100 minutes pairs mutton, ginger paste, garlic paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs mutton
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 large onion
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 cinnamon stick
• 4 green cardamoms
• 2 cloves
• 1 bay leaf
• 1.5 cups basmati rice
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 1 tsp turmeric
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 2 cups water
• 1/4 cup fresh cilantro
• 2 tbsp toasted almonds
• 2 tbsp toasted pistachios

Instructions

1. Step 1: In a large bowl, combine 1.5 lbs mutton, 2 tbsp ginger paste, 2 tbsp garlic paste, 1 cup plain yogurt, 2 tbsp lemon juice, 1 tsp turmeric, 1 tsp red chili powder, and 1/2 tsp garam masala. Mix well and marinate for 1 hour.
2. Step 2: Heat 2 tbsp vegetable oil in a heavy pot over medium heat. Add 1 large thinly sliced onion and 1 tsp cumin seeds, and cook for 15 minutes until onions are golden brown and crispy, stirring occasionally.
3. Step 3: Add marinated mutton (with all marinade) to the pot and cook for 5 minutes, stirring, until mutton is browned.
4. Step 4: Add 1.5 cups basmati rice, 2 cups water, 1 cinnamon stick, 4 green cardamoms, 2 cloves, and 1 bay leaf. Stir to combine, then bring to a gentle boil.
5. Step 5: Reduce heat to low, cover tightly with lid, and cook for 20 minutes until rice is tender and water is absorbed.
6. Step 6: Turn off heat and let biryani rest, covered, for 15 minutes.
7. Step 7: Garnish with 1/4 cup fresh cilantro, 2 tbsp toasted almonds, and 2 tbsp toasted pistachios before serving.