Mutton Biryani is a delicious meal made by cooking mutton with rice, chopped onions, mint, tomatoes and spices. Mutton Biryani is a festive meal enjoyed with brinjal gravy and raita. Learn how to make Mutton Biryani with step by step pictures.
Our Sunday lunch is incomplete without quick one pot meal with mutton/ Chicken Biryani / Veg Biryani. This Mutton Biryani is our main meal during weekends because my family loves it so much. Must try and enjoy this Mutton Biryani!
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About Mutton Biryani
Mutton Biryani is a delicious, aromatic one-pot meal made by cooking mutton with basmati rice, aromatic herbs and spices. I usually make some extra biryani to save the leftovers for the next day as it tastes so good.
Amma makes the best mutton biryani and this recipe is from here. Most of the traditional dishes are from her cookbook and this biryani is very special as it is her special recipe. My friends and relatives always praise their biryani so I wanted to record its recipe here.
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Mutton Biryani Ingredients
- Mutton – Choose soft fresh mutton, cut them into small pieces.
- Rice – Seeraga samba rice or basmati rice/long grain rice is recommended for this biryani.
- Ginger Garlic Paste – Biryani is incomplete without adding ginger garlic paste.
- Masala Powder – I have used turmeric powder, red chilli powder, biryani masala powder, coriander powder.
- Yogurt/Curd – Thick curd neutralizes the heat of the spice powder.
- Masala Powder – A special spice paste is prepared by roasting whole spices and grinding them finely.
- Onion – Onions are thinly sliced, fried until crisp and added in the final step.
- Tomatoes and Herbs – Tomatoes add spiciness to the dish and while marinating, chopped mint leaves and green coriander are added to it for taste.
- Tadka – Cinnamon, cloves, bay leaves are cooked in ghee/oil.
How to make Mutton Biryani step by step
1. Roast the ingredients listed under ‘To roast and grind’ for a few minutes until a nice aroma emerges. Then grind it coarsely. Cancel.
2. Grind ginger, garlic and green chilli finely and make a paste. Add all the ingredients under ‘For marinade’.
3. Mix well until the mutton is well coated. Keep aside for at least 20 minutes. Meanwhile heat oil + ghee in a pressure cooker – add the ingredients listed under ‘For tempering’. Add onion, ginger garlic paste and fry until light brown.
4. Then add tomatoes and fry until soft. Then add green coriander and mint leaves, fry till they shrink, then add green coriander, red chilli powder and fry for 3 minutes.
5. Then marinate the mutton and fry for 5 minutes until the raw smell goes away. Then add 1 cup water and pressure cook till 5-6 whistles.
6. Once the pressure is released, open – switch on and add the biryani masala powder and fry until the water is completely absorbed and a gravy like consistency is obtained. Then wash the rice and keep it ready.
7.Add rice, food color (if required) salt and mix well with the gravy. Pressure cook on medium flame with 2 cups of water till one whistle, cook on low flame and leave for 6-8 minutes. Switch off. When pressure is released, open, garnish with coriander leaves, add lemon juice and fluff with a fork.
Serve it hot with raita and thalicha.
Expert Tips
- Amma always uses seeraga samba for any biryani, especially nonveg biryani. As soon as I posted Chicken Biryani with Basmati Rice, I wanted to try Mutton Biryani with Seeraga Samba.
- Biryani masala powder gives good taste to biryani. You can make it in large quantities and use it for any type of biryani.
- Biryani is moderately spicy so adjust the spice level as per your taste.
- After pressure cooking the mutton, make sure you bring it to a gravy-like consistency before adding the rice and water. The ratio of rice : water is 1 : 2 cups.
serving and storage
Mutton Biryani with Raita is an amazing combo! Onion raita, pineapple raita, cucumber raita, carrot raita are some raita suggestions.
If you have any further questions about this Mutton Biryani Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .
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📖 Recipe Card
Mutton Biryani Recipe
Mutton Biryani is a delicious meal made by cooking mutton with rice, chopped onions, mint, tomatoes and spices. Mutton Biryani is a festive meal eaten with brinjal gravy and raita. Learn how to make Mutton Biryani with step by step pictures.
Material
- 1 cup Seerga Sambar Rice
- 1 medium sized onion cut lengthwise
- 1 medium sized tomatoes roughly chopped
- 2 small spoon ginger garlic paste
- 1 small spoon chilli powder
- 1 small spoon coriander powder
- ¼ cup coriander leaves
- ⅛ cup Mint leaves
- 2 cup Water for cooking mutton + 1 cup
- 2 small spoon lemon juice
- salt to taste
For roasting and grinding for biryani masala powder:
- 2 cloves
- ¼ inches cinnamon
- 1 no cardamom
- ¼ small spoon Shahi Jeera
- ¼ small spoon Cumin
- 1 small maze
- 1 no star anise
To get angry:
- 1 tablespoon Oil
- 2 tablespoon Ghee
- one and a half inches cinnamon
- 1 no cloves
- 2 nose bay leaf
Instruction
-
Roast the ingredients listed under ‘To roast and grind’ for a few minutes until a nice aroma emerges. Then grind it coarsely. Cancel.
-
Grind ginger, garlic and green chilli finely. Add all the ingredients under ‘For marinade’.
-
Mix well until the mutton is evenly coated. Keep aside for at least 20 minutes. Meanwhile heat oil + ghee in a pressure cooker – add the ingredients listed under ‘For tempering’. Add onion, ginger garlic paste and fry until light brown.
-
Then add tomatoes and fry until soft. Then add green coriander and mint leaves, fry till they shrink, then add green coriander, red chilli powder and fry for 3 minutes.
-
Then marinate the mutton and fry for 5 minutes until the raw smell goes away. Then add 1 cup water and pressure cook till 5-6 whistles.
-
Once the pressure is released, open – switch on and add the biryani masala powder and fry until the water is completely absorbed and a gravy like consistency is obtained. Then wash the rice and keep it ready.
-
Add rice, food color (if required), salt and mix well with gravy. Pressure cook on medium flame with 2 cups of water till one whistle, cook on low flame and leave for 6-8 minutes. Switch off. When pressure is released, open, garnish with coriander leaves, add lemon juice and fluff with a fork.
-
Serve it hot with raita and thalicha.
notes
- Amma always uses seeraga samba for any biryani, especially nonveg biryani. As soon as I posted Chicken Biryani with Basmati Rice, I wanted to try Mutton Biryani with Seeraga Samba.
- Biryani masala powder gives good taste to biryani. You can make it in large quantities and use it for any type of biryani.
- Biryani is moderately spicy so adjust the spice level as per your taste.
- After pressure cooking the mutton, make sure you bring it to a gravy-like consistency before adding the rice and water. The ratio of rice : water is 1 : 2 cups.
nutrition Facts
Mutton Biryani Recipe
Quantity per serving (150 grams)
calories 963
Calories from Fat 486
% daily value*
thick 54 g83%
saturated fat 23 grams144%
Trans Fat 0.03 grams
Polyunsaturated Fat 5 grams
Monounsaturated Fat 22 grams
cholesterol 132 mg44%
sodium 2067 mg90%
potassium 770 mg22%
carbohydrates 88 grams29%
fiber 6 g25%
sugar 5 grams6%
protein 30 grams60%
Vitamin A 1304iu26%
vitamin C 17 mg21%
calcium 145 mg15%
Iron 5 mg28%
*Percent Daily Values are based on a 2000 calorie diet.
