SAFED MUTTON BIRYANI White Mutton Biryani is the kind of dish that surprises you from the very first bite—simple to look at, royal in ta...
SAFED MUTTON BIRYANI
White Mutton Biryani is the kind of dish that
surprises you from the very first bite—simple to look at, royal in taste, and
irresistibly aromatic. The rice stays pure white, the masala stays delicate,
and the mutton turns soft enough to melt without effort. This Sofiyani-style
biryani celebrates subtlety without compromising on spice or richness. If you
want a biryani that feels elegant yet powerful, this is the one that wins every
time.
This biryani pot has become a permanent part of my kitchen. It holds heat beautifully and allows the biryani to rest properly during dum — something I value deeply while cooking.
⭐ INGREDIENTS
Mutton
Use bone-in pieces or a mix of bone-in and
boneless for best flavour.
Spices
Both powdered and whole spices are used
generously, but without turmeric.
Qorma
Base
Fried onions + yogurt form the creamy base.
Cream
Adds richness and signature “white” texture.
Dried
Plums
Bring a tangy note. Tomatoes may be used if
unavailable.
Oil +
Ghee
Combination enhances aroma.
Rice
Aged or newly harvested long-grain basmati
works beautifully.
Aromatics
Saffron kewra water, mitta attar, biriyani
masala, mace and nutmeg are optional but elevate fragrance.
⭐ WHITE BIRYANI MASALA
Powdered
Spices
Salt, coriander powder, cumin powder, black
pepper powder, garam masala, green chilies, prunes, whole red chilies / red
chili flakes.
Whole
Spices
Green cardamom, black cardamom, star anise,
cinnamon, shah jeera, shah morich.
⭐ THREE-STEP METHOD
⭐ STEP 1 — MAKING THE MUTTON
QORMA
1. Prepare the Chili Paste
Blend green chilies with a little water and
keep aside.
2. Fry the Onions
Fry sliced onions until deep golden. Keep
aside.
3. Sauté the Mutton
Heat ghee + leftover onion oil.
Add mutton and sauté on high flame
until liquid evaporates and raw smell disappears.
4. Add Spices
Add chili paste, ginger–garlic, powdered
spices, salt, and whole spices.
Sauté for another 3–4 minutes.
5. Add Yogurt & Prunes
Add most of the beaten yogurt, prunes, and
half the fried onions.
Cover and cook for 10–15 minutes.
6. Add Water & Cook
Add 3–4 cups water, bring to boil, cover, and
cook for 30–40 minutes until tender. I use pressure cooker. And cook mutton to
75 percent to 80 percent.
7. Finish the Qorma
Lower the flame and add:
– Remaining yogurt
– Cream
– Button red chilies
– Kewra water
– Vinegar
Mix gently and cook only 2 minutes.
Qorma should taste saltier and spicier than normal curry.
⭐ STEP 2 — PARBOIL THE RICE
1.
Bring water to boil with salt + vinegar, 1 teaspoon
white oil.
2.
Add soaked rice only after water begins boiling.
3.
Boil for 4–5
minutes until a grain breaks when pressed but stays intact.
4.
Drain and keep aside.
Tip:
Vinegar keeps the rice white and prevents breakage.
⭐ STEP 3 — ASSEMBLING &
DUM
Garnish
Includes:
✔ Fried onions
✔
Biriyani masala (pinches)
✔
Few drops of Mitta Attar
Layering
1.
Grease the base of a heavy pot with ghee.
2.
Add whole spices.
3.
Spread the first layer of rice (⅓).
4.
Add fried onions + biriyani masala.
5.
Add a layer of mutton qorma.
6.
Repeat layers.
7.
End with rice + barista + biriyani masala + attar.
8.
Add a splash of milk on top.
Dum
Cooking
Seal the pot tightly with foil + lid.
Place a tawa beneath the biryani pot.
Cook on low flame for 45 minutes
— do not open in between.
Rest for 10 minutes before serving.
⭐ SERVING SUGGESTION
Fluff the biryani gently with a flat spoon to
avoid breaking the grains.
Serve hot with thick raita. This biryani tastes royal, subtle, and
unforgettable — perfect for family gatherings or special meals.
⭐ ENDING NOTE
Safed Mutton Biryani brings elegance to your
table without losing the boldness of classic biryani. Creamy, fragrant, spicy
yet subtle — this recipe will make your guests wonder how something so white
can taste so powerful. Cook with patience, love, and low flame… the results
never disappoint.
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