Gosht Biryani / Mutton Biryani

Gosht Biryani or Meat Biryani classic Pakistani rice dish made with aromatic rice dish layered with a perfectly seasoned meat curry and lots of fragrant herbs and biryani spices.

There is no dish that is comparable to Biryani in Pakistani cuisine. Sure, Nihari, Haleem and other classics are good. But Biryani will always be our go-to for any celebration!

Gosht Biryani – festive rice dish, perfect for entertaining

Biryani is maybe the most festive, flavorful, and indulgent dishes in Pakistani cuisine.

Traditionally, Biryani is reserved for special occasions. No wedding or festive gathering is complete without Biryani!

It is a rice dish made with lots of spices. There are several regional variations of this dish in Pakistan and India. But they are all made with rice, different meats (or vegetables), and a lot of spices that make Biryani the special dish that it is.

When it comes to Biryani for really special occasions – Eid, celebrations, Daawat – you will always find a large pot of Gosht Biryani in our home.

Recipes you’ll love

If you’re looking for more classic Pakistani dishes, here are some of our favorites:

• Nihari Recipe
• Haleem: Pakistani Meat & Grain Porridge
• Korma: Chicken braised in a Yogurt sauce
• Chicken Ka Salan: Pakistani Chicken Curry Recipe
• Kofta Curry: Pakistani Beef Meatball Curry

Related: Check out some recipes to make for Eid!

Ingredients & Notes

• Meat – for this recipe we recommend bone-in meat for a more flavorful biryani. You can use beef, veal, or mutton
• Rice – We typically use long-grain-aged Basmati rice for our rice recipes. We love using Royal Basmati Rice. 
• Potato – we’ve added potatoes to this Biryani, but if you prefer your biryani without potatoes, feel free to leave it out.
• Ginger – Garlic Paste –  This is a popular addition to lots of Pakistani and Indian dishes. It is made with equal parts of crushed ginger and crushed garlic. If you opt to make your own, you can make a big batch ahead of time and keep it in the fridge for about two weeks.
• Ground spices – Coriander powder, Cumin powder, red chilli powder, turmeric powder, Garam Masala powder: these spices complement the biryani masala.
• Fried onions – Homemade or store-bought fried onions will work for this recipe. For best results, try to find a brand that doesn’t use flour to coat the fried onion, such as the brand Nawabi
• Oil – any neutral oil will work for this recipe. We typically use canola or vegetable oil when cooking.
• Herbs – Green chilli, Mint and Cilantro – these herbs add a fresh flavor to the biryani
• Orange food color – this is an optional ingredient to add vibrant color to the biryani. Feel free to skip this as it will not affect the taste.
• Biryani essence – It is a concentrated liquid that really adds traditional flavors to the Biryani. We highly recommend using it for this recipe if you can find it.

Biryani Masala Spices

There is a long list spices for the meat curry as well as the rice. But don’t let this intimidate you! A good biryani is all about flavor, and these spices add all the flavor. Here are a few notes on the whole spices used in the biryani curry and rice.

• Bay leaves – this spice is a fragrant leaf from the laurel tree, used whole or ground.
• Cinnamon – a popular spice used in a variety of sweet & savoury dishes, adds a hint to sweetness to the biryani.
• Anise seed flower / Star Anise – this spice has a strong, distinct flavor that is warm, sweet, and spicy.
• Black Cardamom – this is an essential spice in this blend and has a warm and smoky flavor.
• Green cardamom – this spice is warm and herby, and has more floral notes than black cardamom.
• Cloves – a warm and earthy spice with a very potent aroma.
• Black peppercorns – a popular spice, with a spicy flavor.
• Cumin – regular cumin or white cumin has a warm, slightly sweet and nutty flavor that complements the other spices.
• Black cumin – has a bolder, deeper flavor than regular cumin.

Gosht Biryani – Step by Step

There are three steps to making a pot of biryani:

1. Make the gosht or mutton gravy
2. Prepare the basmati rice
3. Assemble the biryani and let it cook on low heat

Prepare the Meat Curry

In a pot over low to medium-high heat, add oil and the whole spices. Once fragrant increase the heat to medium-high, then add the meat and ginger garlic paste. Cook for a few minutes till the meat is no longer pink.

Add salt, coriander powder, Garam masala powder, red chilli powder, cumin powder and turmeric powder and mix well. If the mixture starts to burn or stick to the pot, add a few tablespoons of water.

Once well incorporated add the crushed tomatoes. Mix well to incorporate. Next add yogurt, mix well.

Add chopped green chilli (optional) cook for a few minutes. Keep adding water if needed so that the spices do not burnt or stick to the bottom.

Add peeled and cubed potatoes (cut into approx 1 ½ inch cubes). Mix well to coat with the spices.

Add the fried red onion, and mix well. Add 1-2 cups water and cover and cook stirring occasionally so that the spices do not stick and burn.

Cook until the meat and potatoes are tender, using a knife to check.

Let the mixture simmer uncovered, until most of the water has evaporated. Keep stirring and checking the spices do not stick and burn. Once the water is evaporated and oil separates (rises to the top), remove from heat, cover and set aside.

Tips for Meat Curry for Biryani

• Use bone-in meat for the best flavor.
• We typically use mutton as the meat for this recipe, but you can use veal or beef. The cooking time will vary depending on the meat.
• The potatoes are optional, but we love potatoes in our biryani!

How to cook basmati rice for biryani?

In a large bowl wash and soak Basmati rice for approximately 20-30 minutes or as per the package instructions.

In a large pot add 6-8 cups of water, along with the whole spice for rice, salt, green chilli, and a couple of tablespoons of oil.

Once the water comes to a boil, drain the soaked rice and add it to the pot. Cook until it is al-dente (or about 90% cooked).

Drain the rice, and spread it on a large plate or tray to cool, so the grains do not turn mush. Set it aside.

Tips for the best Biryani Rice

When you prepare Biryani Rice, it is a delicate balance between trying to make sure the rice is cooked while the grains remain separate and do not turn mushy in the final step, when it put it on “dum”.

• Undercooked rice: when assembling your biryani in the next step, add a few drops of milk when you add the layers of rice. The rice will be cooked a little more, and will not get mushy
• Overcooked Rice: If you have overcooked rice, transfer it to a large plate or tray as soon as possible to stop it from cooking any further.

Assemble the Gosht Biryani

In a small bowl, add a couple of tablespoons of water, the orange food color and a couple of drops of biryani essence (if using).

In a large pot, add a layer of rice, add the meat curry, add a few drops of biryani essence, add half of the chopped cilantro and mint leaves.

Tip: Make sure to use a large pot like a deep dutch oven so the rice does not turn mushy.

Add a second layer of rice and some fried onion, chopped cilantro and mint leaves. Poke holes in the top layer of the rice.

Drop the orange food color all around. Then, cover and cook on low heat for 20-45 minutes. This gives the flavors from the meat and rice to meld together. The longer you allow it to cook on low heat, the better the flavor.

Tips and Serving Suggestions

How to serve Biryani?

Serve biryani on a large plate or platter. Transfer the top layer of the rice to the serving platter. Top with the rest of the rice and meat mixture.

Serve with yogurt raita and some kachumber salad.

Serving Suggestions

Biryani is a whole meal on its own, with rice, meat and potatoes. We typically serve it with some yogurt, and a simple salad or kachumber.

• Mint Raita: Easy Yogurt Sauce
• Raw Mango Salad – Keri Kachumber
• Masala Chaas – Salty Lassi Yogurt Drink

Many people opt to serve Biryani at a more elaborate dinner party. If you’re looking for some appetizers and desserts to round out your Pakistani Daawat menu, here are some of our favorites:

• Keema Samosa – Beef Samosa
• Zarda: Pakistani Sweet Rice Recipe
• Gulab Jamun with Milk Powder
• Chicken Shami Kabab: Chicken and Lentil Patties

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess