Mutton Biryani
Mutton Biryani (ข้าวหมกแพะอินเดีย)
Bone-in halal goat marinated overnight in yogurt and freshly ground spices, layered with aged basmati and dum-cooked sealed.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
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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 head chef Santosh Shah, who is from Uttarakhand and 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.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or have it delivered anywhere in Bangkok.
If biryani is what brought you here, our biryani page walks through how each pot is layered and sealed, and the halal sourcing page says exactly where the chicken and the goat come from. It sits in our Rice & Biryani menu, and regulars often order it alongside Butter Chicken.
รายละเอียด Mutton Biryani (ข้าวหมกแพะอินเดีย)
ข้าวบาสมาตีเมล็ดยาวคัดสรรหุงรวมกับเนื้อแพะหมักเครื่องเทศและหญ้าฝรั่นแท้ ตำรับดั้งเดิมไฮเดอราบาดหลายชั่วอายุคน เนื้อแพะนุ่มลิ้น ข้าวร่วนหอมกรุ่นเข้มข้นทุกเม็ด
Frequently Asked Questions
What kind of meat is used?
Halal-marked bone-in goat, bought fresh each day from our halal supplier — a different supplier from the CP Foods and Betagro poultry lines we use for chicken. We are halal-friendly rather than CICOT-certified. The bone stays in on purpose: it keeps the meat tender and feeds the rice as the pot cooks.
How is the meat made so tender?
An overnight marinade in yogurt with ginger and garlic, then slow dum cooking in a sealed pot, so the meat tenderises on the bone and pulls away cleanly.
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.
