Mutton Biryani
Ingredients
Ingredients for marination – Table 1
- 1/2 kg Mutton / Baby Goat meat with bones (ideally about 400 grams for 2 cups rice)
- 1/4 cup Yogurt
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Ginger Garlic Paste
- 1/4 teaspoon Salt kosher / kallu uppu
Ingredients for cooking – Table 2
- 2 cups Basmati rice
- 2 cups Onions sliced thinly
- 1 cup Tomato
- 2 teaspoon Ginger Garlic paste
- 6 each Green Chillies slit open
- 1/4 cup Coriander leaves chopped
- 1/4 cup Mint leaves chopped
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red Chilli Powder
- 2 teaspoons Coriander powder
- 2 tablspoons Ghee
- 3 tablespoons Oil
- 3 each Bay leaf
- 5 each Cloves
- 3 small sticks Cinnamon
- 4 petals Black stone flower optional
- 1 each Star anise
- 6 each Black peppercorns
- 2 each Cardamom
- 1 tsp Cumin seeds
- 2 teaspoon Salt kosher/ kallu uppu
- 3 cups Water
- 2 tsp Lemon juice optional
Ingredients for Garnish – Table 3
- 1/4 cup Ghee
- 1/4 cup Coriander leaves
- 1/8 cup Mint leaves
Instructions
- Marinate mutton pieces with yogurt, turmeric, ginger garlic paste and little salt. Let this rest for at least 4 hours at room temperature or overnight refrigeration is also fine. Marinating is not a must but will tenderize the meat.
- Take a pressure cooker pan, heat ghee and oil. Add whole garam masalas (Bay leaf, cloves, cinnamon, cardamom, black stone flower, star anise, few peppercorns and cumin seeds), let sizzle for few seconds. Add the green chili, chopped coriander and mint leaves, fry for few minutes to make them crispy.
- Add onions and fry for 15 to 20 minutes over medium flame. Keep sauteing until it gets dry and loses all the water content.
- When done, it should look crispy and brown. Add ginger garlic paste from Table-2 and saute for few minutes.
- Now add the mutton pieces along with the juice, chopped tomatoes and fry for 5 minutes over medium flame. Tomatoes has to become tender and the meat should look slightly browned. Add turmeric, red chili powder and coriander powder along with salt. Fry for few more minutes.
- Add the exact water measure given and close with the lid. Squeeze a little lemon juice to prevent the rice from sticking to each other) Pressure cook for 2 whistles and switch off. Give about 15 minutes for the steam to settle and then open the cooker.
- Soak basmati rice for 10 minutes, wash and drain completely. Soaking time varies with the quality and brand of rice, if pressure cooking , soaking time should be very less. For rice cooker allow 15 to 20 minutes. Use the variety which you are most comfortable with.
- Add rice to the gravy, close with the lid and cook upto 2 whistles((for quick version) and switch off. ( or 1 whistle over high flame and 10 minutes at low setting ) Immediately shift the cooker from the hot burner to a different place, this reduces too much browning on the bottom of the pan. Let the steam release completely. Allow 15 minutes and then open.
- When done garnish with coriander and mint leaves. Sprinkle little orange color mixed in water (optional) and drizzle little ghee. Do not stir or mix, let it aerate for few minutes.
- Transfer the content to a wide tray and gently spread to cool. Now add the remaining ghee, coriander and mint leaves. Mixing while its hot makes the rice break easily, so let it sit for 10 minutes and then gently mix.
Let assemble all the ingredients for making this mutton biryani:
Marinate mutton pieces with yogurt, turmeric, ginger garlic paste and little salt. Let this rest for atleast 4 hours at room temperature or overnight refrigeration is also fine. Take a big tray and line up all the ingredients needed for the preparation to make the work more easier.
Take a pressure cooker pan, heat ghee and oil. Add whole garam masalas (Bay leaf, cloves, cinnamon, cardamom, kapok buds and star anise), let sizzle for few seconds. Add the green chili, chopped coriander and mint leaves, fry for few minutes to make them crispy.
Add onions and fry for 10 minutes over medium flame. Keep sauteing until it gets dry and loses all the water content.
When done, it should look crispy and brown. Add 1/2 tsp ginger garlic paste from Table-2 and saute for few minutes.
Now add the mutton pieces along with the juice, chopped tomatoes and fry for 5 minutes over medium flame. Tomatoes has to become tender and the meat should look slightly browned. Add turmeric, red chili powder and coriander powder along with salt. Fry for few more minutes.
Add the exact water measure given and close with the lid. Pressure cook for 2 whistles and switch off. Give about 15 minutes for the steam to settle and then open the cooker.
When done, the gravy should look with oil separated and the meat must be perfectly cooked.
Soak basmati rice for 10 minutes, wash and drain completely. Soaking time varies with the quality and brand of rice, if pressure cooking , soaking time should be very less. For rice cooker allow 15 to 20 minutes. Use the variety which you are most comfortable with.
Add rice to the gravy, close with the lid and cook upto 2 whistles and switch off. Immediately shift the cooker from the hot burner to a different place, this reduces too much browning on the bottom of the pan. Let the steam release completely. Allow 15 minutes and then open.
When done garnish with coriander and mint leaves. Sprinkle little orange color mixed in water (optional) and drizzle little ghee. Do not stir or mix, let it aerate for few minutes.
Transfer the content to a wide tray and gently spread to cool. Now add the remaining ghee, coriander and mint leaves. Mixing while its hot makes the rice break easily, so let it sit for 10 minutes and then gently mix with your hands.
Serve hot with boiled egg, onion raita & salna.
Notes:
Meat tenderizer: This powder is widely used in most restaurants to tenderize the meat in short time. Mostly used for dum preparations. Mine is pressure cooker version and doesn’t need any artificial tenderizers, yogurt acts as a natural meat tenderizer. You can also use plain raw papaya pulp, this is the main ingredient in store bought meat tenderizer powders.
Goat Meat : Good quality meat should cook in 2 whistles. If using matured meat like lamb allow 3 to 4 whistles while cooking the meat (first step). While cooking with rice its always 2 whistles. For cooking rice, the ratio is for every 1 cup rice its 2 cups liquid. In my recipe for 2 cups rice, its 4 cups liquid (3 cups water and 1/4 yogurt + tomato onion base) for grainy texture. Add 1/4 cup extra water if you prefer the rice to be on the soft side.
Rice used: Royal Basmati from Sams club(needs less soaking time about 10 minutes. For India gate, Kohinoor soak for at least 30 to 45 minutes)
Yield: Serves 4 approx.
Cup size used : 1 cup = 8 fl ounce (USA)
Comments
67 responses to “Mutton Biryani – Pressure cooker Biryani”
Fabulous recipe and the instructions were so exact! It turned out an absolutely delicious biryani with just the right amount of spice and zing. I did not have fresh mint and cilantro so used dried so I know it will be even better with fresh herbs. Thank you so much for sharing!
Thanks to you for trying!
Tried this recipe today and it came out very well. My husband loved it. Have been seeing alot of biryani recipes online and nothing worked for me except yours. Thanhh oh s a ton for sharing such good recipes
So happy to hear Dharanya?thanks ma & happy cooking!
Hi,this recipe looks delicious I will try it tomorrow.
Can you please add the recipe of the yogurt and the hot side next to the biryani.
Thank you!
Thanks Kamar.. pls share a click on our facebook page. The side recipe is here..http://www.spiceindiaonline.com/side-gravy-for-biryani/
made the gravy with extra chicken. The yogurt is called mor in Tamil… its thick yogurt whisked with salt, water, grated ginger and coriander leaves. Thanks for stopping by!
hi,
Seeing the images and all the highly recommended reviews even i feel like trying this recipe.
i have a question do we not need to add any special garam masala /biryani masala in this recipe just the whole spices is enough?. can i add 1 tsp of garam masala or biryani masala is it ok or will it alter the taste? Also can you pls post the chicken gravy recipe shown next to the mutton biryani.. that is so tempting. thanks for all your efforts and to share this review.
Rati,
Adding ground garam masala powder along with whole masala doesn’t hurt but recommend homemade freshly ground masala than store bought. Every brand has its own taste and most of the North Indian brand garam masala may actually change the biryani taste. (just dry roast the above whole garam masala and grind to make a powder). For the above chicken gravy, here is the link http://www.spiceindiaonline.com/chicken_kuzhambu_muniyandi_vilas_style/
You may also try this gravy which is versatile… make it veg or non veg
http://www.spiceindiaonline.com/side-gravy-for-biryani/
Thank you so much for visiting my page and would appreciate if you could come back with a feedback after trying and a clciks of the recipes that you tried from the site. Thanks again!
Thank u very much for the delicious Mutton Biriyani recipe.we all enjoyed it.
Hats off!
Mutton biriyani looks delicious Mullai you make everything perfect.
Awesome presentation. Lovely biryani. Yummy yummy 🙂
Being a vegetarian I haven’t tasted it but seeing I sure it taste delicious
[…] Mutton Biryani […]
Hi Mullai,
I tried this mutton biryani today and it was too gud. Everything was perfect.
Thanks allot.
1/2 spoon of ginger-garlic is enough for mutton biriyani??.. i used to put 4 sp ginger-garlic (aside from marination)
Shirley,
Its 1 teaspoon including marination. If using fresh ginger and garlic then you may use more but sometimes ground paste is concentrated and may be too strong and that too many use store bought paste which is highly concentrated and contain vinegar which if added more would spoil the whole biryani. Hope this helps, thanks.
I tried ur paneer receipe it came out really well.my husband was very happy …
Which type of cooking biriyani is better either dum or pressure cooking?
Whichever works for you! Dum style cooking is more delicious but very tricky, needs practice and patience. Pressure cooker method is easy, not that time consuming… also equally good. Thanks.
Hi Mullai,
Your recipes are wonderful!
Can we do Chicken briyani with this recipe?
Please reply. Planning to do it for our American friends.
Thanks.
Hi Bommi,
Mutton takes little longer to cook, thats why we cook it first and then add rice, if you are making it with chicken then you may add the chicken and rice together and cook for 2 whistles, follow the same measures though. Thanks.
Thanks a lot for your immediate reply.
Thanks for the recipe. It came out very well and exactly shown in the picture. Delicious.
Hi,
I just felt like eating Mutton Biryani today. And as always if I want to cook something out of the norm I will recipe hunting. I found a few but I thought I’d try your recipe. Its simple yet delicious! And the step by step pictures really helped.
Thanks!
By the way I’m from Malaysia.
I have never heard of stone flower /kalpasi? what is that called in hindi or urdu please?
Mam plz tell me what is star anise and kappok buds called in urdu as i live in kashmir and dun knw the meaning of these words..plzz reply mam
Star anise is called badyani and kapok bud is called Sambal in urdu. Pls ignose those if you cannot find those. Thanks.
thankyou so much mam…..i ll def try ua this recipe n ll let u knw…
i also want to knw dat what are curry leaves and fennel seeds…….is feneel called methi…
curry leaves are karri patta and fennel seeds are saunf in urdu.
Fantastic recipe! I tried it out with lamb in the exact measurements (didn’t have marathi moggu though…so added javithri!) and it came out yummyliciious! I have never tried mutton biryani before (made chicken biryani several times) and was delighted to have it come out so well. Could you tell me how this same recipe can be adapted for a DUM BIRYANI style of cooking? I’d really appreciate that.
THis is a wonderful website…I have tried 3 dishes so far and they have all come out very tasty and appealing to look at. Kudos to you!
Carol
Excellent recipe,very simple and tasting .Thanks for sharing it.
Hi Mullai,
I’ve been a great fan of yours. I was so much worried when I wasn’t able to log in the past 2 months. Very much relieved now and the first thing I did was preserve the 2 recipes that I liked most – Mutton Biriyani and Chicken Biriyani…Your presentation with pictures is really excellent. Keep it up!
Yesterday, I tried out your Mutton Biriyani receipe and the results were amazing! My husband who’s an expert taster (he’s tasted many varieties due to his frequent travel to places within and outside of India), fell for its taste! My mother who’s an expert cook herself appreciated it much in detail and relished the Biriyani with a quantity more than her normal intake!! Above all, my 11 Yrs old son and me loved and greatly enjoyed it too!!!
Thanks much again!!
Hi Mullai, Can we do this recipe in the electric rice cooker? like the way u did chicken biriyani?
Hi Mullai
Can i try the same recipe for chicken biryani??plz reply asap.
thanks,
Priya.
Hi Mullai, Tried this mouth watering recipe…IT CAME OUT VVVVVVVVVVVERRRRRRRRRRRRRRRRRRRRRRRRRRRRRY TASTY….THANK YOU…I cooked this biryani for aroung 25 people, it came out very tasty n good.
Rani, thanks a bunch for dropping by, cooking for 25 people… is quite a task, hats off. Glad it turned out perfect. Thanks.
mullai thnx a lot… was very delicious.got my hubby’s appreciation.
Mullai, tried mutton biryani…turned out superoooooooooo super…thanks a lot mam.
Hi Mullai,
Yes, it was a tiring job. But my husband was suggesting this option. Like you said I just increased the quantity and made it for 12 cups of rice.
I made the kurma and the rice seperately and then baked it in the oven instead of the Pressure Cooker.
It really turned out well.
Thanks a lot for the recipe.
Cheers,
Hulda
Hi Mullai, How are you? I am planning to make your mutton biryani for my wedding anniversary. I have invited 25 people. I am a little bit not sure of the exact measurements for rice and meat. kindly let me know the measurements for preparing biryani for 25 people Thanks, Hulda
Hulda, really pity you.. preparing for 25 people is quite a task, that too biryani… gravies are easy for large crowd. The above recipe could feed only 4 to 5 people assuming they are average eaters. You have to make 5 batches of this recipe, approx.
Hi Mullai,
Mutton biryani is not like chicken biryani, its actually a tricky one to prepare. The way you had illustrated with pictures and special comments on the quality of rice, mutton and the way to prepare it, is really awesome. As always I am getting more addicted to this site. Keep up the great work!!!!!
Hi Mullai, I made this Biryani for some North Indian Guests and they all praised me so much. Thanks for the detailed steps. Your site has become like a bible for me. I have tried so many recipes. Everything comes out so well. My sincere appreciation to you. Even today, I am taking a printout of Ven Pongal and Tomato chutney from office to cook for dinner.:) Cheers, Hulda
Tried this briyani yesterday & my hubby said that this is the best briyani he ever had till now. All the credits to you Mullai, thanks.
wow..no chance.iam new meeber to this website.its my first cooking receipe..really really good taste…thanks..
wow! i tried ur biriyani,no words to say the taste.It was really super o super.keep the good work mullai.
May GOD bless u & ur family.
Mullai , Mutton vanga modhu endha part kettu vaanganum.. Mutton cook pannapram tender’a ve illai.. ( There is a halal shop were we buy )
~ Kay
Hi Mullai,
Just to reiterate, you use the same 8 Fl oz cup for the liquids (water/yogurt) as well as the rice?
thanks!
Hi Mullai, I tried this recipe last night.It was soooo tasty.I don't have words to tell.Me and my fiance ate a lot.As a sinhalese girl i didn't know much about indian cooking.But you became my cookery teacher.I love to try your recipe.You are doing such a great work.Thank you very much.
dear mullai
i cooked this biriyani for this week end
it came out well with a hotel effect
it was really superb
thanks mullai
sleshar
very delicious
very delicious
looks good and tastes yummy with all the extra spices
waaare waaaa mullai oru mutton biriyani na ipidi thaan irkanum
looks so yummy
will try it .when i prepare the briyani the rice sticks with easch other becomes so sticky is there any way to make the rice to get separated after cooking in pressure cooker ,briyani should be dry and rice to be separated
hey mullai,
ur biryani looks yummy & very tempting….
i do have a question , can we make dis with lamb meat? will that turn out good like goat meat ?
thanks
sathya
Sathya, you can make with lamb but cooking time varies with the quality and cut of the meat. Lamb taste slightly with foul smell, advisable only if you luv the meat.
Thanks mullai.
What to say Mullai ? Simply suberb presentations , instructions and pictures. What more can be easier than this. Well done. Will surely try your way. I used to pop them in a rice cooker after cooking mutton seperately. Your version with pressure cooker is also very good.
Thx
Jaya
Mullai,
Traditional mutton biriyani super a vandhirukku. Color and step by step procedures are so tempting. Thanks for sharing!
Hey Mullai..
U are a PRINCESS when it comes to cooking.entertaining and presenatation……
very tempting and mouthwatering …..thanks for sharing.
cool just cool…have done biriyani many times but ur recipe calls for it again..
very very nice!!!!! Restaurant style-la irukku….thanks. Tempting…
Very tempting..
Wow…looks yummy.Cant wait to try this Biriyani..
Wow !!! superb and tempting.
Have a great day