Mutton Biryani is a luscious meal made by cooking mutton with rice, tempered onion, mint, tomato and spices. Mutton Biryani is a celebration meal that is relished with brinjal gravy and raita. Learn to make Mutton Biryani with step by step pictures.
Our Sunday lunch is incomplete without a quick one pot meal with mutton / chicken biryani / veg biryani. This mutton biryani is our staple during weekends as my family loves it. Do try and enjoy this mutton biryani!
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About Mutton Biryani
Mutton Biryani is a flavorful, aromatic one pot meal made by cooking mutton along with basmati rice, aromatic herbs and spices. I usually make biryani a bit extra to save the leftovers for next day as it tastes great.
Amma makes the best mutton biryani and this recipe is from here. Most of the traditional recipes are from her cookbook and this biryani is very special as it is her specialty recipe. My friends and relatives are always praises for her biryani so wanted to record the recipe here.
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Mutton Biryani Ingredients
- Mutton – Choose tender fresh mutton, cut them into small pieces.
- Rice –Â Seeraga samba rice or basmati rice / long grained rice is recommended for this biryani.
- Ginger garlic paste –Â Biryani is incomplete without adding ginger garlic paste.
- Spice Powders –Â I have used turmeric powder, red chili powder, biryani masala powder, coriander powder.
- Curd / Yogurt –Â Thick curd neutralizes the hotness of the spice powders.
- Masala powder –Â A special masala paste is prepared by roasting whole spices and grinding to a fine powder.
- Onions –Â Onions are sliced thin, fried to crisp and added at the final stage.
- Tomatoes & Herbs –Â Tomatoes gives tanginess to the dish and are added with chopped mint leaves & coriander leaves for flavor while marinating.
- Tempering –Â Cinnamon, cloves, bay leaf are seasoned in ghee / oil.
How to make Mutton Biryani Step by Step
1.Roast the ingredients listed under ‘to roast & grind’ for few minutes till nice aroma rises. Then grind it to a semi coarse powder. Set aside.
2.Grind ginger,garlic and green chillies to a fine paste. Add all the ingredients under ‘to marinade’.
3.Mix well till the mutton is evenly coated. Set aside for at least 20 minutes. Meanwhile heat oil + ghee in a pressure cooker – add the ingredients listed under ‘to temper’. Add onion, ginger garlic paste and saute till slightly browned.
4.Then add tomatoes and saute till mushy. Then add coriander and mint leaves , saute till it shrinks then add coriander, red chili powder and saute for 3 minutes.
5.Then marinated mutton and saute for 5 minutes until raw smell leaves. Then add 1 cup of water and pressure cook for 5-6 whistles.
6.Once pressure releases, open – switch on and add the biryani masala powder and saute till the water is absorbed fully and it becomes to gravy consistency. Then rinse rice and keep it ready.
7.Add rice, food color(if required) required salt and mix well with the gravy. Pressure cook with 2 cups of water for a whistle in medium flame, simmer it and leave for 6-8 mins. Switch off. Once pressure releases – open, garnish with coriander leaves, add lemon juice and fluff it up with a fork.
Serve it hot with raita and thalicha.
Expert Tips
- Amma always uses seeraga samba for any biryani especially for nonveg biryani. As I posted chicken biryani with basmati rice I wanted to try mutton biryani with seeraga samba.
- Biryani masala powder gives a nice flavor to the biryani. You can make it in bulk and use it for any biryani variety.
- The biryani is medium spicy so adjust spice level according to your taste buds.
- After mutton is pressure cooked, make sure you bring it to gravy consistency before rice and water is added. The ratio of rice : water is 1 : 2 cups.
Serving and Storage
Mutton Biryani with raita is an unbeatable combo! Onion Raita, Pineapple Raita , Cucumber Raita, Carrot Raita are some of the raita suggestions.
If you have any more questions about this Mutton Biryani Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Mutton Biryani Recipe
Mutton Biryani is a luscious meal made by cooking mutton with rice, tempered onion, mint, tomato and spices. Mutton Biryani is a celebration meal that is relished with brinjal gravy & raita. Learn to make Mutton Biryani with step by step pictures.
Ingredients
- 1 cup seeraga sambar rice
- 1 medium sized onion chopped lengthwise
- 1 medium sized tomato chopped roughly
- 2 teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ¼ cup coriander leaves
- â…› cup mint leaves
- 2 cups water + 1 cup for cooking mutton
- 2 teaspoon lemon juice
- salt to taste
To roast and grind for Biryani Masala powder:
- 2 nos cloves
- ¼ inch cinnamon
- 1 no cardamom
- ¼ teaspoon shahi jeera
- ¼ teaspoon cumin seeds
- 1 small maze
- 1 no star anise
To temper:
- 1 tablespoon oil
- 2 tablespoon ghee
- ½ inch cinnamon
- 1 no cloves
- 2 nos bayleaf
Instructions
-
Roast the ingredients listed under ‘to roast & grind’ for few minutes till nice aroma rises. Then grind it to a semi coarse powder. Set aside.
-
Grind ginger,garlic and green chillies to a fine paste. Add all the ingredients under ‘to marinade’.
-
Mix well till the mutton is evenly coated. Set aside for at least 20 minutes. Meanwhile heat oil + ghee in a pressure cooker – add the ingredients listed under ‘to temper’. Add onion, ginger garlic paste and saute till slightly browned.
-
Then add tomatoes and saute till mushy. Then add coriander and mint leaves , saute till it shrinks then add coriander, red chili powder and saute for 3 minutes.
-
Then marinated mutton and saute for 5 minutes until raw smell leaves. Then add 1 cup of water and pressure cook for 5-6 whistles.
-
Once pressure releases, open – switch on and add the biryani masala powder and saute till the water is absorbed fully and it becomes to gravy consistency. Then rinse rice and keep it ready.
-
Add rice, food color(if required) required salt and mix well with the gravy. Pressure cook with 2 cups of water for a whistle in medium flame, simmer it and leave for 6-8 mins. Switch off. Once pressure releases – open, garnish with coriander leaves, add lemon juice and fluff it up with a fork.
-
Serve it hot with raita and thalicha.
Notes
- Amma always uses seeraga samba for any biryani especially for nonveg biryani. As I posted chicken biryani with basmati rice I wanted to try mutton biryani with seeraga samba.
- Biryani masala powder gives a nice flavour to the biryani. You can make it in bulk and use it for any biryani variety.
- The biryani is medium spicy so adjust spice level according to your taste buds.
- After mutton is pressure cooked, make sure you bring it to gravy consistency before rice and water is added. The ratio of rice : water is 1 : 2 cups.
Nutrition Facts
Mutton Biryani Recipe
Amount Per Serving (150 g)
Calories 963
Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 23g144%
Trans Fat 0.03g
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Cholesterol 132mg44%
Sodium 2067mg90%
Potassium 770mg22%
Carbohydrates 88g29%
Fiber 6g25%
Sugar 5g6%
Protein 30g60%
Vitamin A 1304IU26%
Vitamin C 17mg21%
Calcium 145mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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