Mutton Biryani

Mutton Biryani 1

This is a simple method of cooking biryani.Mutton biryani is the best when compared to chicken biryani.It is easy to prepare and tastes great.Can be had with raita.For a grand preparation,serve with chicken fry and chicken gravy or mutton gravy.I have taken ideas from both my mom and MIL`s method of preparing Biryani.I made this Biryan for our anniversary and my husband loved it.Since i transferred the biryani to a 9×13 inch dish immediately after cooking,the rice didn’t stick and had the perfect consistency.


  • Mutton – 2.15 lb
  • Olive Oil- 2 tbsp
  • Ghee – 4 tbsp
  • Onion – 2 cups chopped
  • Serrano pepper or green chilli – 2 slight length wise
  • Ginger garlic paste with  – 1 inch ginger + 3 big garlic pods
  • Tomatoes – 4 big,chopped
  • Turmeric powder – 1/4 tsp
  • Chilli powder -3tbsp,adjust
  • Basmathi rice- 3 cups
  • Cilantro 4 strands,chopped
  • Mint leaves – 6
  • Salt – to taste

Spices to dry roast

  • Cumin seeds – 1/4 tsp
  • Fennel seeds – 1/4 tsp
  • Cinnamon stick – 1 inch
  • Cloves – 3
  • Cardamon – 3
  • Bay leaf – 1+ 1/2 leaf or 2 leaves
  • Marathi Moggu – 1
  • Kalpasi – 1/2 tsp
  • Star anise/Anashuppu- 1/2 of 1
  • Nutmeg powder – a pinch
  • Cashews (whole) – 5


  • Dry roast the cumin seeds,fennel seeds,cinnamon,cloves,cardamon,bay leaf,marathi moggu,kalpasi,star anise,nutmeg powder and cashews.
  • Let it cool down and grind it to a fine powder.
  • Clean and wash the mutton.
  • Heat oil and ghee together in a pressure cooker pan.
  • Add the chopped onions and green chilli.
  • Saute till the onions are cooked.
  • Add the ginger garlic paste and let it cook for a minute.
  • Add the chopped tomatoes and cook till it looses shape and is well cooked.
  • Add turmeric powder and the mutton.
  • Saute for a minute and add the entire spice powder mixture and the chilli powder.
  • Let it cook for a minute.
  • Add 1 cup of water and salt to taste.
  • Pressure cook the mutton mixture till the mutton becomes tender.(I let it cook on medium low heat for 10 whistles)
  • Add 4 cups+1/2 cup water,salt to taste, washed Basmathi rice, cilantro and mint leaves to the mutton mixture.
  • Cover the cooker pan with a lid that fits or a stainless steel plate.
  • Cook till the water is absorbed and the the rice is cooked.
  • Stir gently  twice in between as the rice cooks.
  • Transfer the biryani to a big serving bowl and mix gently.
  • Garnish with cilantro.
  • Serve warm with onion raita(mixture of chopped onions,yogurt and salt).

One thought on “Mutton Biryani

  1. Kalpana Narendran says:

    Great Recipe. And you are right about transferring the cooked mixture immediately. The rice will turn black and stick to the vessel( adi pidikirathu) if left in the vessel on completion. Mixing coconut/coconut milk to your recipe also complements it.

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