Mutton biryani has a way of filling the home with a slow-building aroma that feels both festive and comforting. There’s something special about the moment when tender mutton, warm spices, and long-grain rice come together in one sealed pot. For many families, biryani is the dish that brings everyone to the table, especially on a relaxed Sunday afternoon.
Using Netra’s Red Curry Paste brings out deep flavours without the long prep work. The marinated mutton cooks beautifully in the pressure cooker, and the pulao rice adds a soft, fragrant layer that absorbs the masala perfectly during dum. The final biryani feels rich and satisfying, with the kind of aroma that makes it hard to wait before serving.
Ingredients
- 1 kg mutton, curry cut
- 150 g Netra’s Red Curry Paste
- ½ cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- Salt to taste
- Juice of one lemon
For the gravy
- 3 sliced onions
- 2 chopped tomatoes
- 4 tablespoons ghee or oil
- Whole spices (bay leaf, cloves, cardamom, cinnamon)
- 1 cup hot water
For the rice
- 1 packet Netra’s Pulao
- Saffron milk (optional)
- Fried onions, mint, coriander (optional)
How to Make Mutton Biryani
In a bowl, mix the red curry paste with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, lemon juice, and salt. Coat the mutton well and let it marinate for at least two to three hours.
Heat ghee in a pressure cooker and add the whole spices. Add the sliced onions and sauté until golden. Add tomatoes and cook until soft. Add the marinated mutton and fry on medium-high heat for ten to twelve minutes.
Pour in one cup of hot water. Pressure cook for five to six whistles, or until the mutton is tender. Simmer uncovered if the gravy needs thickening. The masala should cling well to the meat.
Cook Netra’s Pulao slightly underdone, as it will finish cooking during dum. Spread it on a tray to keep the grains separate.
In a biryani pot, place a layer of cooked mutton, then a layer of pulao. Repeat the layers and finish with rice on top. Add saffron milk, fried onions, mint, or coriander if you like.
Seal the lid and keep the pot on low flame for twenty to twenty-five minutes. A tawa under the pot helps prevent burning.
Let the biryani rest for a few minutes before serving.
Tips / Variations
- Allow the mutton to marinate overnight for the softest results.
- Add a spoon of ghee while layering for a richer aroma.
- Adjust chili powder depending on how spicy you prefer your biryani.
- Use fried onions generously for a classic biryani flavour.
If you’d like a simpler way to prepare it, Netra’s Red Curry Paste helps create a deep, flavourful biryani masala with very little effort.
