Mutton Do Pyaaza

What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.


  • 1 kg mutton-cut into pieces
  • 1/4 cup ghee
  • 1 Tbsp cumin seeds
  • 1 bay leaf
  • 4 whole peppercorns
  • 4 cloves
  • 1/2 tsp fenugreek seeds-roasted and powdered
  • 1 tsp fennel seeds- roasted and powdered
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup grated onions
  • 1/2 cup yogurt
  • 1 tsp garam masala salt to taste
  • 1/2 tsp turmeric
  • 1 Tbsp coriander powder
  • 1 tsp chilli powder
  • 2-3 green chillies-slit
  • 2 cups onions – sliced a little thick
  • 2 Tbsp chopped coriander leaves – to garnish


  1. Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds.
  2. When the seeds begin to splutter, add the garlic and ginger paste and the onions.
  3. Saute over high heat till soft.
  4. Increase the heat and add the meat pieces.
  5. Stir fry over high heat till pieces look opaque.
  6. Lower the heat, cover and let cook till tender.
  7. Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
  8. Cook till fat separates.
  9. Add the garam masala, salt, turmeric, coriander and chilli powder.
  10. Keeping the heat high, add the green chillies and sliced onions.
  11. Continue cooking over medium heat, till fat separates.
  12. The onions should be crunchy. Serve hot, garnished with chopped coriander leaves.