My Mutton Biryani Recipe 

As an Indian, I confirm that this mutton biryani recipe is on point and perfect!

Bro I'm Indian and I'm lazy and yours is definitely wayyyyyyyyyy more authentic than mine. If my mom ever saw this video, she would be ashamed of me. That looks absolutely delicious and it would fit right in a top tier biryani restaurant in India. That saffron is absolutely the master touch...and of course that masala is EXACTLY how my grandma would have done it. Subscribed. I will make this recipe as a surprise birthday gift to my parents!

One thing I love about Andy's video is actually the editing. Almost all the videos on RU-vid are heavily and overly edited. You can see them editing in between sentences. Andy's videos are authentic, clean, no unnecessary edits, and just so easy to watch.

I have cooked in restaurants for 13 years. I think your recipes and more importantly, techniques are some of the best I have learned. It is always a pleasure watching your clips and videos. My cookbook is on the way. Thanks Chef

At this point Andy knows how to cook every culture’s authentic cuisine.

The authenticity of this man as a cook shows in his respect towards the food itself but also more so its origin, its people and also the culture. It's almost like he is thinking like the people who cook the dish he's cooking at the moment and also the people who will eat it. He really FEELS the food that he's making and he makes it sound so effortless. COz that's that: This man just loves food. And his love is dripping in each of his videos- short or long! I really, really LOVE all of your videos. And being an Indian, when you said this food is supposed to be had by hand and then you also actually took a morsel yourself like that and took the dish to the table minus the cutlery.. You seriously won my heart a little more!!

As a biryani lover, I can tell this is the most authentic biryani video from any western chef I’ve ever watched.. Everything was perfectly executed 👏🏻👌🏻👌🏻

I am a Mauritian and biryani is very famous here because we are mostly of Indian origin.I can say your recipe is awsomly close to ours!

Boy the home made Biryani’ masala you simply took everything away from haters… some crafty effort to understand and appreciate variety of spices we use in our cooking ..Love from Lahori living in Adelaide.

Heat diffusers for the gas stoves are available in most any grocery store and Amazon. A trivet to go inside your pressure cooker (it should come with one) and your Dutch oven after you sear your meat will also help keep the meat, etc. off the direct heat of the bottom. Using either diffuser outside and/or a trivet (aluminum for pressure and cast for Dutch cookers) inside are great tools to help ease your cooking chores. 😊

Indian Biryani is all about the authentic original from scratch masala. You have simply nailed it there. As an Indian, I really appreciate it ❤

I appreciate how authentic his dishes are! Thank you for being respectful of the tradition and culture ❤

Your attention to detail towards the recipe is astounding. It's not just the ingredients, but the process and timing when to add which ingredients is also spot on.

Hi Andy, you are by far and away one of the most accomplished chefs on RU-vid and your style of guiding and cooking is a pleasure to follow. Thank you for taking the time to share these videos with us. It is much appreciated.

You killed it!!! You've won the hearts of every single Biryani lover.

I absolutely love the fact that you have a whole box of garlic and ginger paste just kept aside, not in a store bought container or anything -- instantly reminded me of my mum's cooking and now I'm tearing up. Thank you for that Andy

Hands down , you explain techniques and processes like you teach in a culinary school! Keep up the good work andy!

Those freshly cooked purple onions are the key, I’ve made many batches with other onions, packet fried ones and nothing is as good as this method. As an Aussie who’s lived in India for 1.5yrs now I can safely say no matter where you go that nothing gets the locals excited day in and day out like a good mutton biryani and can you blame them!? Thank you for this awesome recipe

I'm pretty sure Andy is gonna be teaching grandmas how to cook soon! Fair play for doing your due diligence on each recipe mate

Great recipe Andy! Our Mauritius version of biryani has chicken, lamb or fish but always includes golden potatoes and sometimes boiled eggs ! It is served with various pickles, a side of carrot/lettuce salad and an ice cold Pepsi!!!

How does this man manage to nail recipes from so many different culture's cuisines. Every comment section I see has people praising him for the authenticity. It's insane honestly. Hats off to you man

Notes from an Indian. Absolutely fabulous can't wait to try. My recipe has a few tiny differences. 1. No lamb, only goat but I buy your points because large parts of the west keeps goats as pets. 2. Curd in the marination 3. For those stressed about grinding 15 ingredients, consider Shaan masala (Bombay Biryani is good) by our brothers from Pakistan and they know more about biryani than any other race 4. Put a layer of bay leaves at the bottom before giving the dum 5. Rice, meat, rice, meat, rice is great layering especially if you have 1 kg mutton or more 6. Between each layer, saffron in milk, lemon juice, little salt, little ghee 7. Once you reach the top, dig tunnels to the bottom with chopsticks and pour the gravy from the mutton you've cooked. Once again, absolutely beautiful 😊

In India "Mutton" is actually goat. A lot of people don't realise this, becuase they expect it to be an older sheep.

Your honorary Indian citizenship accepted. Very well cooked. Love this

This is always my favorite one and what I love is that Andy always tries to get it as close as possible to the original recipes. This is the best way to honor the world traditional cuisines. Thanks for sharing this recipe, Andy! ❤️❤️

As a chef I would love to see a video tour of the set and all the equipment Andy uses. Especially all of the knives he prefers to use. Thanks for another great video. I need to start watching these after I've eaten so I'm not always hungry after

Just made this biryani from your previous video I can confirm it’s absolutely amazing. Thank you Andy. All the best from UK 🇬🇧

You do international foods and their respective cultures right, thank you! Love the channel.

Usually we use rose water with the saffron but milk is widely used too. Andy Nails every cultural cuisine good job!!. I just wish that he have made yoghurt mint sauce on the side To cut the heaviness of the spice in the rice

You know its serious when a chef roast and grinds his home made masala. Absolutely loving it 👍🏼

Nothing more impressive than à person thoroughly skilled in their profession. Andy, you are phenomenal.

It has the potential of being loved by 1,311,860,2XX+ for sure... 😀👍🏼 Btw: Still waiting for a German "Butterbrot" recipe... 😁😁😁

Andy, well done mate, that looks sumptuous!!

Mind-blowing... I'm north Indian and I am thoroughly impressed. You are one of the greatest chefs in the world❤😮🎉

as a Hyderabadi Indian who loves biryani, I'm proud of Andy for authentically and perfectly executing a dish that even many of us Indians struggle to make well. huge props!!

Andy, you do so good with authentic cuisines. I wonder if you could do a Brazilian Couscous! :D

"Thank you for sharing this wonderful Mutton Biryani cooking video. I truly appreciate the detailed steps and authentic spices you used. The flavors must be amazing! The well-lit presentation also made the dish look incredibly appetizing. Thanks a bunch for sharing the recipe; I can't wait to try it out at home!"😮😮😮

Very Authentic. He’s got everything on point including making your own masala and using the onion oil.. great job! 👏👍

Amazing recipe as always, looks stunning and delicious. If there is one thing I'd recommend is pairing it with raita which is what is traditionally done. Raita is basically a curd dressing/condiment that mellow out the intense spices and works wonderfully with biryani.

Bro, my mum is from Punjab and is a biryani specialist and this recipe is up there with hers. Mindbogglingly authentic.

Fun fact: In India (most South Asia), mutton often refers to goat meat and that's what is used in Mutton Biryani and most other mutton dishes. We don't really use sheep or lamb.

Did he say Dum Biryani? If yes, he crafted the art of making a Dum Hyderabadi Biryani! However, the chunks are too big for all of us. We have medium size Biryani cuts. Good one! Hyderabad delivers the World famous Biryani ❤

I just finished making your Chicken Biryani... that went down very well with the people I cooked it for so now I have a new target! Thanks so much for these Andy, they really are great recipes.

1:00 That Kasuri Methi pronunciation was on point 👍

That looks so professional Andy. I remember travelling to Bangalore with work and the 5* hotel proudly showing me pizza, pasta and burgers. I think they saw the disappointment in my face. I just said do you have a mutton biryani with garlic naan and no cutlery? BY the time I left Bangalore, I could see the chef preparing a fresh garlic naan the moment I walked in the restaurant. The same thing has happened in Indonesia, VIetnam, Thailand and the Philippines. Nations be so proud of your national dishes!!!

The thing about Andy is that he does his cultural homework thoroughly before these videos. That's why I love the dude!! Awesome biryani Andy!

As a Pakistani. I am so happy to to see a foreign cook not destroy the art of making biriyani

One of the hardest dishes to cook (can easily fuck it up if every piece of the puzzle is not done right, unlike italian cooking) , and you got it on point!

Oh my goodness Chef that looks so delicious 👍

So I did do a 24 hr marinade using your recipe only altered the end where I used dough to seal my dutch oven pot and baked it on 425 f for 30 minutes. Rested 20 mins to break off the bread seal and how it went from smelling bread like from the dough seal to a floral fragrance mixed with spices makes u drool. The taste... no words. My son loved it even more than me. I cheated and instead of naan I made Indian fry bread to enjoy with this using our hands traditionally to eat this at family dinner. Thank you for sharing your recipe and making this family dinner unique, fun, and delicious. ❤

As a Pakistani i am soooo delighted to see our ever beloved biryani made to such perfection.

You are such an amazing Aussie ambassador on respect and authenticity.

Showcasing eating with his hands. Thank you for respecting and appreciating our culture.

I think this is my most favourite food ever. I grew up in Durban and was blessed to be able to enjoy the incredible Indian food Durban is famous for, shopping at the most amazing spice markets and soaking up the multicultural vibes. I have lived in the UK for 20 years but curries and biriyanis are still my fave dishes and I cook them often (as well as I can manage!)

Absolutely wondeful chef, clearly explained and respecting the culture.

Goodness. This brings back childhood memories of Eid. Even though we still have biryani for Eid to this day, the care and attention Andy puts into this dish reminds me of the same care my grandparents would put into it back in the day. What a grand feast it was.

Excellent technique n recipe is spot on. As an indian chef who makes giant pots of biryani on a daily basis, u just need 1 tweak. The oil that u fried the onions.. switch it up for ghee or what u might call as clarified butter. Voila... u will be a biryani master.

BIRYANI LOVERS UNITE!!

I am a Indian and a biriyani lover. I am sure that's the perfect looking and perfect technique of cooking a mutton biryani. There's lots of videos in RU-vid but this seems to be the most authentic one.

Hey Andy, next time when you cook rice and want to put spices in water, use tea snap balls or cut cheese cloth into small pieces and make a spice pouch. And throw those in water. That way, it’s easier to take it out once rice is cooked 😊

Love what you do!! Thanks Andy !

Picked up your book, thanks, Legend. The book is fabulously presented. Great job on those involved in putting it together. Cheers! 🇨🇦

I made your chicken Biriiyani last week and oh my lord it was delicious. I made it for my friend's birthday made her very special since i normally don't cook . Everyone loved it. Thank you so much . Next time will be with Mutton 👍👍

Wow.......! Though you are a foreigner you made it in a authentic way. 😁 As a culinary art student I'm so impressed. Indian kitchen ❤

As a Pakistani and biryani lover. Biryani is a part of our culture, cuisine and no wedding , celebration is without biryani. We have biryani twice in a week. You did a great job. 🐑 🐄 🐓 🍖 🥩 ❤️

I have never seen a white guy EVER make beresta before (the fried onion prep at the very beginning). It’s such a crucial step but so many people skip it. That’s when I realised this was real. This was authentic. Props to you, man; you made us Indians proud.

Andy mate! Excellent recipe! I made this at home and everyone loved it! If I may be a little bold…..add a couple of tablespoons of ghee to the water when boiling the rice and it gets infused with the aroma. I also added a little ghee to the saffron milk. Yum!

This is just one interpretation of our Biryani. It goes to show how unique & complex indian dishes are and the range & variety of them all is just outstanding.. People say Thai, French etc. when quizzed about their favourites but if one starts digging into Indian dishes, one can easily say that we have the best of dishes in the entire worldworld, that too by far. No disrespect to others. 😂😂

Andy just one suggestion from an Indian who’s very passionate about cooking. Please dry roast ground spices separately from whole spices and also fenugreek needs to be dry roasted separately only because they all roast at different temps and times. The amount of time while apices take can burn if you add ground spices and fenugreek they tend to stick to the bottom of the pot and burn much faster than whole spices. Also there are different categories of spices also some are very fragrant and don’t need much roasting where as some are very warm and need a little more roasting. Trust me this will make a huge difference. Happy cooking and love your recipes !

Outstanding Andy! Looks authentic and delicious. Nice lesson on how to make a proper biriyan. Consider onion raita and aubergine gravy to go with it.

13,118,603 now

Loved the authenticity of your methods and the ingredients. No extras, no over the top 'exotic' stuff, no overtly modern techniques. Simple, traditional methods (just the difference being the equipment being used - induction instead of maybe a woodfire stove or a grinder machine instead of a manual one and so on). The icing on the top, as they say, was when you used the cloth/ towel for Dum which is the age old grandmother style, we have seen our mother/ grandmother using. There are many a modest, simple homemakers sitting far away in their modest wood fire stove equipped kitchens making such a Biriyani for their most special occasion or celebration with the exact same ingredients (or a thing or two lesser which they can't afford - saffron, nutmeg) in the subcontinent, resulting in the exact same recipe which you being you have deliciously churned out. Have just tried putting into words but can't do justice to the joy I felt just watching you cooking this. Thank you..

I love this recipe a lot! It's a great way to make a fantastic dish for a group. If you're ever trying to impress someone with a biryani, I recommend adding a couple drops each of Rose and Kevra water. Kevra water might be a little hard to find, but the rose water alone adds a new layer of fragrance that enhances the biryani. Chef Ranveer Brar showed the trick, and I've used it ever since. The only thing is that the rarity of these 2 glasses of water makes cooking this biryani style special.

Chef Andy is my favourite chef! I’m ordering your cookbook for sure! Excellent video and looks delicious!!!

Love this recipe! Got your cookbook, I’m trying one new recipe in it each week. This week will be jerk chicken but now I’m thinking I should’ve picked the biryani 🤤

Few more tips to elevate it to the next level. Fry cashews and raisins in ghee and add it during the layering of the biryani. A bit of rose water as well during layering.

Andy, Chef, Legend and all of the team! Great video! Peace ❤

Thank you Andy.... For your awesome recipe of biryani.....❤ Greetings from South Africa 🇿🇦

You know you have something good going on this dish, when the compliments exude from the Indian diaspora. Kolkata biryani is a tad different, and in a class all by itself. It features two additional ingredients - whole potatoes (size dependent), and eggs, all cooked in. But, then no complaints here. The attention to details is stunning. Kudos.

This is authentic way of making briyaani..impressed. If we use mutton then we put some raw papaya to marinate the meat.

Andy you didn't miss any point Hat's off for that. But if you could try adding dried Rose pettle in marinate and when you layer the rice add saffron milk with 2-3 tablespoon of clarified butter/ghee

12:23 I highly recommend using a silicon spatula for serving to ensure you aren't breaking many rice grains. Metal spoons of that size can do serious damage.

It's authentic! Good on you for keeping it that way

Andy is the best cook on RU-vid, period.

Andy, You're the man. Top recipe mate

I am happy that Andy ate with his hands. That's how we Indians experience the flavor.

The entire Indian continent loves how much Andy loves to do it old school. The bone flavor is a huge aspect of this recipe, no matter the meat. I suspect a wet yogurt is important. Don't use Icelandic or any other high-protein yogurt with low water content.

Andy is that guy who can literally cook anything and it'll be incredible.

Your amazing Andy , you’ve got the recipes mastered than many Indian cooks 👌👍🏽💯

Lovely. But why not wash the rice before soaking? Also some ghee(clarified butter) and few drops of rose water while layering would be very delicious.. 😊

OMG Sir! everything i watch you prepare makes me smile and very hungry! Disabled vet here and yesterday somebody gifted me a WHOLE DUCK (Kirkwood 5.58lbs w/orange sauce😰) I search your channel for something but I guess I don't know where to look...so much for my handle🥺... can you or the Fam help me out with something simple??? - Holiday season is fast approaching...it's such a delightful time of year! Be safe and take care EVERYONE!😎

Andy... i think by this stage you and your team are just loved! 😊

Wow. That biryani looks excellent. And I've had my fair share of biryani

This one is quite improvised from the chicken biryani you posted ealrier as the previous lacked ghee or oil which is the essence of biryani. You have done a remarkable job chef. Maybe in the next version of biryani you can also try adding some tomatoes in the marinade and some fried potatoes qnd cashews in the biryani. You can make a yoghurt raita(cucmuber,onion,tomato) as accompaniment 😊.

The way you cut the onions is absolutely correct, we cut this way to make barista (fried onions) 👌🏼

You cooked it better than most Indian women 😅. It’s good to see that someone has taught you the authentic way to cook it and I do know what I’m talking about so trust me on this . Not many Indians can cook biryani the authentic way and there are many versions of this dish but this is my favorite version . Now you need to learn Saadi Biryani which is like a Pulao and does not have too much gravy but is also extremely,extremely tasty. Very popular in authentic Pakistan homes and those in India familiar with Muslim Nawab cuisines.

For the very first time I’ve watched someone make biryani so authentically, I mean guys he even used a gas burner and a cooker😭😭😭😭 I can smell the spices from here in my hostel just like my moms. You nailed it just like my maushi does❤❤❤

Beautifully cooked!

Andy a pleasure to watch you work with poise and perfection the lamb biriyani meal. Sumptuously luscious/ delicious. Enjoy. Greetings from Mumbai India - an admirer.

II have dropped all other cook Videos to watch. Andy is simply the best although his Australian english is a challenge. A very very nice couple they are!!!!!!