CHEF RAVINDRA RAWAT PRESENTS A ROYAL BOHRI MUTTON BIRYANI WITH BURANI RAITA RECIPE: Part-8.

Saturday, 1/August/2026: Authentic Bohri Mutton Biryani reaches home kitchens through Chef Ravindra Rawat’s signature recipe, showcasing traditional cooking techniques, aromatic spices and slow-cooked perfection. Paired with refreshing Burani Raita, this restaurant-style preparation offers food enthusiasts an opportunity to recreate one of India’s most celebrated regional biryanis with professional culinary excellence.

BOHRI MUTTON BIRYANI WITH BURANI RAITA:

A rich and aromatic Bohri-style mutton biryani featuring slow-cooked tender mutton, fragrant stock-infused rice and creamy Burani Raita. This traditional recipe delivers authentic Bohri flavours with a refined restaurant-style presentation.

Bohri Mutton Biryani with Burani Raita.

INGREDIENTS:

FOR MUTTON MARINATION:

Ingredient	Quantity
Mutton curry cut	2 kg
Curd	400 gm
Fresh cream	100 gm
Mace powder	2 gm
Green cardamom powder	3 gm
Bengali garam masala	15 gm
Mint, chopped	50 gm
Coriander, chopped	50 gm
Green chilli, slit	25 gm
Salt	14 gm
Lemon juice	20 gm

FOR COOKING BOHRI MUTTON:

Ingredient	Quantity
Oil	100 gm
Ghee	150 gm
Marinated mutton	2.6 kg
Fried onion	100 gm
Mutton stock	1,000 gm
Shiro miso	40 gm
Water	500 gm
Salt	14 gm

Chef Ravindra Rawat

FOR COOKING THE RICE:

Ingredient	Quantity
Oil	100 gm
Bay leaf	5 gm
Black pepper	10 gm
Cinnamon	10 gm
Green cardamom	10 gm
Black cardamom	5 gm
Ginger and garlic paste	50 gm
Dawat soaked rice 24MM	1.5 kg
Bohri mutton stock	3 kg or as required

FOR BURANI RAITA:

Ingredient	Quantity
Curd	500 gm
Fried garlic	25 gm
Salt	10 gm
Red chilli powder	5 gm
Zeera powder	8 gm

FOR BHORI MUTTON FINISHING (PER PORTION):

Ingredient	Quantity
Cooked mutton pieces	3 pieces

Fish grilled with mustard sauce

METHOD:

1. Mutton Marination:

Mix the mutton curry cut with curd, fresh cream, mace powder, green cardamom powder, Bengali garam masala, chopped mint, chopped coriander, slit green chillies, salt and lemon juice.

Marinate for at least 2–3 hours. For a richer and deeper flavour, preferably marinate overnight under refrigeration.

2. Cooking the Bohri Mutton:

Heat oil and ghee in a heavy-bottomed vessel.

Add the marinated mutton and sauté briefly over medium heat.

Add fried onions, mutton stock, shiro miso, water and salt.

Cook slowly over low heat until the mutton becomes tender and the gravy develops a rich and velvety consistency.

Reserve the cooked mutton along with the cooking stock.

Flame Grilled Chicken

3. Cooking the Rice:

Heat oil in a large heavy-bottomed pot.

Add bay leaf, black pepper, cinnamon, green cardamom and black cardamom. Sauté until aromatic.

Add ginger and garlic paste and cook briefly.

Add the soaked Biryani rice followed by sufficient Bohri mutton stock.

Cook until the rice is approximately 90% done. Drain excess liquid if required.

4. Preparing the Burani Raita:

Whisk the curd until smooth.

Add fried garlic, salt, red chilli powder and zeera powder.

Mix thoroughly and refrigerate until serving.

5. Pickup and Service:

Place three pieces of cooked mutton into a serving bowl.

Cover with the prepared Bohri Biryani rice and gently press to create a firm shape.

Cover the bowl with aluminium foil and steam for 5–10 minutes.

Carefully de-mould onto a serving plate.

Garnish with fried onions and fresh mint leaves.

Serve immediately with chilled Burani Raita.

Chef’s Note:

The slow-cooked Bohri Mutton Biryani derives its signature richness from the aromatic mutton stock, delicate spices and patient cooking process. Served alongside Burani Raita, it delivers a perfect balance of robust flavours and refreshing creaminess, making it an exceptional centrepiece for festive and fine-dining occasions.

THE RECIPE AND PICTURE COURTESY BY: Chef Ravindra Rawat.

A Report by: REFT Today.

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