Mutton Biryani

Mutton biryani is my favourite one. Nowadays I love biryanis with Basmati Rice than jeeraga samba. My taste is getting evolved. This is the recipe that I have been making for years. I started my cooking with biryani particularly veg biryani. Biryani is the easiest of all. One-pot recipes are always easiest, time-saving and also it saves me from washing a lot of utensils.

I have already posted a one pot mutton biryani recipe using pressure cooker, dindigul Mutton Biryani. This recipe is the default mutton biryani which I follow regularly.

Click here for other Biriyani/Pulao and variety rice recipes.

Let’s see how to make it.

Preparation Time : 30 mins

Cooking Time : 50 mins

Serves : 5


Oil – 4 tbsp

Ghee – 2 tbsp

Cinnamon – 2 ( 2 inch piece)

Cardamom – 6

Cloves – 6

Cashews – few

Raisins – few

Onion – 6 (medium sized, sliced)

Ginger garlic paste – 1. 5 tbsp

Green chillies – 5 (sliced into half)

Tomato – 2 (medium sized, chopped)

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tbsp

Coriander powder – 1/2 tbsp

Curd – 3 tbsp

Mint – a handful

Chopped Coriander leaves – a handful

Salt to taste

Lemon – 1

Basmati rice – 3 cups

For marination

Mutton – 3/4 kg

Curd – 1/2 cup

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tbsp

Coriander powder – 1/2 tbsp

Garam masala – 1/2 tbsp

Ginger garlic paste – 1 tbsp

Salt – 1/2 tbsp


1.Marinate the mutton with the ingredients given in for marination. Allow it to marinate overnight or for atleast 30 minutes. Then transfer it to a pressure cooker and add little water, pressure cook until the mutton gets cooked. then seperate the mutton pieces and keep the mutton stock .Measure the mutton stock for remaining add water and make total of 4.5 cups and keep it ready.

2.Heat oil in a pot. Add Cinnamon, cardamom, cloves, cashews and raisins. Let them splutter. Fry the cashews and raisins to golden. Add the sliced onions. Add little salt. Fry them to light golden. Add ginger garlic paste. Saute until the raw smell goes off. Add green chillies, chopped tomatoes. Saute until the tomatoes get mushy and oil begins to seperate.

3. Place the flame in low and add Turmeric powder, red chilli powder, Coriander powder and curd, mix well. Add the cooked mutton pieces, mint leaves and coriander leaves into it. Allow it to cook in medium flame for 3 minutes. Measure and add 4.5 cups of water along with the mutton stock, squeeze a lemon into it. check for salt, add salt as required, it should be salty so that when the rice is added the taste will be perfect. Place in high flame and Allow it to boil when it starts to boil add the soaked and drained rice into it. When it starts to boil nicely, cover the pot with aluminum foil or towel and place a lid over it. Cook in low flame for 10 minutes in dum. Switch off the flame after 10 minutes and open the lid after 20 minutes.

Mutton biryani is ready.

Serve hot with Raita, Mutton Fry ,brinjal katta, dalcha or chicken 65.

Click here for more Non-Vegetarian recipes.