Mutton Biryani
The king of all biryanis
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What kind of meat is used?
We use good-quality, bone-in cuts of goat meat to ensure maximum flavor and tenderness.
How is the meat made so tender?
An overnight marinade containing yogurt and natural tenderizers, followed by slow Dum cooking, ensures it melts in the mouth.
What is kewra water?
It is an extract distilled from pandanus flowers, adding a subtle, sweet, floral aroma typical in royal Mughlai cooking.
Does this dish have a lot of gravy?
Biryani is a dry, layered rice dish, though the meat pieces are coated in a thick, well-seasoned masala.
What sides are served with it?
It comes accompanied by a cool yogurt raita and a spicy, tangy mirchi ka salan.
About Mutton Biryani
Mutton biryani is the dish many regard as the benchmark of the whole biryani tradition, partly because goat takes longer to cook than chicken and rewards the slow, sealed dum method that the Hyderabadi kitchens refined under Mughal influence. Across India "mutton" almost always means goat rather than sheep, and the bone-in cut is prized for the marrow and connective tissue that dissolve into the rice during the long cook.
BHARAT prepares it in that classical way. Bone-in halal goat is marinated overnight in yogurt with a spice blend ground fresh each morning, so the meat tenderises and takes on flavour before any heat reaches it. It is then layered raw with par-boiled aged Punjabi basmati, sealed, and dum-cooked from raw on a low flame for roughly forty-five minutes. Through that time the bone releases marrow into the rice, and a touch of kewra water, distilled from pandanus flowers, lends the subtle floral note typical of royal Mughlai cooking. Nothing is pre-batched and reheated; each pot is made when ordered by a chef from Uttarakhand trained in India.
What you get is a substantial, deeply savoury rice with pieces of goat coated in a thick masala rather than swimming in gravy. The meat should pull cleanly from the bone, and the grains stay distinct while carrying the colour and aroma of saffron and fried onion. The spice sits at a warm medium by default and can be adjusted.
It is served with cooling yogurt raita and a tangy, spicy mirchi ka salan, the standard accompaniments that cut the richness of the meat and round out the meal. Pickled onion comes alongside to add sharpness between mouthfuls.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Rice & Biryani menu · best biryani in Bangkok · halal sourcing for our biryani · order biryani for delivery.