Our Sunday lunch is incomplete without a quick one pot meal with mutton / chicken biryani / veg biryani. I always hold back myself when it comes to cooking nonveg but festivals push me to post such special biryani dishes. I made this mutton biryani last week and it turned out awesome and came close to the muslim style mutton biryani. Dont hesitate seeing the long ingredient list….just preplan and am sure any beginner can give a try.
Mutton Biryani Recipe – IngredientsServes: 2Cooking & PreparationTime: 45 mins
Basmati / Seeraga Samba Rice – 1 cup
Onion – 1 chopped lengthwise
Tomato -1 chopped roughly
Ginger Garlic Paste – 2 tsp
Red Chilli powder- 1 tsp
Coriander powder – 1 tsp
Coriander leaves- 1/4 cup
Mint leaves – 1/8 cup
Water- 2 cups + 1 cup for pressure cooking mutton
Lemon Juice – 2 tsp
Food Color(Orange) – a tiny pinch(optional)
Salt – to tasteTo roast and grind for Biryani Masala powder:
Cloves – 2
Cinnamon – 1/4 inch piece
Cardamom -1
Shahi Jeera- a small pinch
Jeera – a small pinch
Japathri(Maze) – 1 small
Star Anise – 1/2 to 3/4To temper:
Oil – 1 tbsp
Ghee – 2 tbsp
Cinnamon – a small piece
Cloves – 1
Bayleaf – 2For the marinade:
Mutton – 1/4 kg(cleaned)
Curd – 2 tbsp
Ginger: 1/2 inch piece + Garlic : 5 + Green Chilli- 2(All grinded to a semi fine paste)
Turmeric powder- 1/4 tsp
Red Chilli powder- 1/2 tsp
Coriander powder – 1/2 tsp
Biryani Masala powder – 1 tsp
Salt – to taste
Method:1.Roast the ingredients listed under ‘to roast & grind’ for few mins 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 atleast 20 mins. 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 chilli powder and saute for 3mins.
5.Then marinated mutton and saute for 5mins 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. I have been getting many requests for thalicha, I will sure post it as soon as possible.
My Notes:
- Amma always uses seeraga samba for any biryani esp 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.
- I usually dont add food color….to make it look colorful and bright I used it this time 🙂
- 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.
Hamaree Rasoi says
December 23, 2012 at 4:22 pmSimply a Masterpiece. Wish I was there to have a taste of this biriyani.
Deepa
Chandrashekar Mysore says
May 15, 2013 at 11:09 amGood one. I like the way it is presented with pics at various stages. Shared it on 'Foodies in Bangalore' page on Facebook.
Prathima Rao says
December 23, 2012 at 4:26 pmPerfect dish for a feast!!! Looks inviting..;)
Prathima Rao
Prats Corner
indianspicemagic says
December 23, 2012 at 4:50 pmYummy Biriyani.Wounderfully presented.Wish i were your neighbour.
Vidya says
December 23, 2012 at 6:25 pmBiryani looks very inviting..loved it.
Pushpa Suren says
December 23, 2012 at 11:09 pmHey Sharmi, i think you have mentioned chicken instead of Mutton in the ingrediant list(marinate) as well as in the procedure….
Arthy Suman says
December 24, 2012 at 1:56 amPerfect dear…drool-worthy dish…
Sharmilee! :) says
December 24, 2012 at 3:36 am@Pushpa : Its a typo thanks for noting down…just corrected it 🙂
Sangeetha Nambi says
December 24, 2012 at 4:56 amDelicious Briyani…
http://recipe-excavator.blogspot.com
DivyaGCP says
December 24, 2012 at 6:15 amWish I could have it now.. My favorite..
Neela Manogar says
December 24, 2012 at 6:32 amMutton biriyani made out of seeraga samba rice is just fabulous. Looks so tempting.
Pavithra Elangovan says
December 24, 2012 at 3:22 pmSharmi … I got confused cos u mentioned chicken in the ingredient. I had sent your link to my friend who wanted recipe for Mutton Biryani. Hope she will love it.
Sharmilee! :) says
December 24, 2012 at 3:30 pm@Pavi : Yes it was a typo…corrected it today mrg seeing my friends comment…
kausers kitchen says
December 24, 2012 at 3:49 pmMy fav…wish i cud hv it ryt nw…:)
city says
January 2, 2013 at 6:56 amthanks for sharing.
MJ says
January 28, 2013 at 4:44 pmthe way you are explaining by pics by step by step its awesome !!
aru says
January 29, 2013 at 5:39 pmHeeyyyyyy sharmii….!!!!!!! I rocked this biryani today. First year 'Engagement' anniversary for me today. So this was the surprise for hubby. BUT! I made one bigg bigg mistake, instead of using biryani rice – i used pachai arusi !!! Can u imagine ! Wat a fool i am, i dont know wat got into my head while cooking. i was so scared. BUT it came out so well. tasted awesome too. hubby loved it……… Thank you for the dish.., it made my day!!! 🙂
Sharmilee! :) says
January 30, 2013 at 2:18 amHaha it happens at times….good to hear that it came out well..If you dont have seeraga samba rice then replace it with basmati rice.
Megha's delicacies says
February 28, 2013 at 11:49 amHi Sharmi,
This is a truly wonderful recipe posted by you that does not require store bought biryani masala etc… We followed this one, and it came out superb. I am going to use this receipe from now on! One small change though, instead of the optional food color, I added saffron and milk to the rice!
Thank you for posting it.
Akshaya Prabhu says
March 27, 2013 at 8:49 pmHi sharmi! I tried your kaima idly. It was awesome. Can we substitute chicken in this recipe? If yes how much of water should I use??
Sharmilee! :) says
March 28, 2013 at 9:45 amYes you can use the same recipe and make chicken biryani too.Water level doesnt change just reduce the number of whistles as chicken cooks faster.
Samy says
May 1, 2013 at 8:44 amHow about Salt?
and
Turmeric powder?
Sharmilee! :) says
May 2, 2013 at 4:45 amI missed it, just updated it…thanks for notifying 🙂
Jeyaram says
June 30, 2013 at 6:12 pmhi sharmi
thanks for the wonderful mutton biryani recipe.
First time in my life I cooked today, that too biryani.
its awesome. my wife is pure veg. gave some biryani to our house owner.
expecting the comments from them.
thanks again.
By
Jeyaram
Muthukaruppi Meyyappan says
August 30, 2013 at 9:04 amHi Sharmi..
Is see raga samba rice similar to biryani rice… Will it cook faster like briyani rice…how many whistles this one need?
SHARMILEE J says
August 30, 2013 at 9:07 amYes it cooks a bit faster as the rice is very small…may be you can give 3 whistles in medium flame.
Viji says
November 27, 2013 at 10:17 amHi Sharmi..
I am a beginner and trying your recipies one by one…Made kuska rice and it came out sooo good…Thanks sharmi…Me gonna try your mutton biriyani,can i use readymade biriyani powder for it? Thanks again
SHARMILEE J says
November 27, 2013 at 3:41 pmYes you can use…
Meenakshi Y says
December 1, 2013 at 2:28 pmTried this recipe today it came out awesome:)
hema shree says
December 25, 2013 at 6:15 amthanks for the yummy recipe!!!!!!!!
hema shree says
December 25, 2013 at 6:25 amthanks for recipe
Lavanya Balaji says
January 4, 2014 at 6:24 pmHi Sharmi…
Thanks for the recipe…
I have got 2 doubts in the recipe.
Do we need to prepare seperate ginger garlic paste apart from what we used for marination?
When to add the water for rice? Is it after the water used for meat to cook absorbed..
SHARMILEE J says
January 5, 2014 at 11:18 amYes gg paste has to be prepared separately.
Add water after rice is added….check step7
jason jj says
April 1, 2014 at 7:30 pmIn gonna try this tomoro itself… Waiting for yummy
jason jj says
April 1, 2014 at 7:31 pmI'm gonna try this tomoro itself… Waiting for the yummy
Priya says
May 13, 2014 at 3:45 pmAwesome post!! can anyone please tell me where I can get seeraga samba rice in US. I cannot bring rice from India so want this rice badly while making briyani.
Jasmine says
October 9, 2014 at 5:28 pmHi sharmi , Nice recipe .Going to try it out tomo . I have a doubt .You dont seem to have mentioned the quantity for the ginger garlic paste to be sautéed with the onion .Please help
SHARMILEE J says
October 10, 2014 at 10:05 amI missed it, thanks for letting me know…now have updated:)
Manju Mary says
December 29, 2014 at 12:49 pmHi Sharmi,
Planning to cook mutton biryani for this N we year.but the quantity is more, 1k of mutton n 4 glass of rice,I can manage with the ingredient s but worried abt water.
My concern is how many glass of water to cook the meat n there after at the last how many glass of water to cook rice? Help
Thanx
SHARMILEE J says
December 29, 2014 at 4:49 pmThe water quantity depends on the number of whistles you are going to cook mutton……add water little above the immersing level.For rice it should be 2 cups for 1 cup of seeraga samba rice…Hope this helps!!
Aishwarya M says
January 25, 2015 at 2:56 amHi Sharmi! When should the biriyani masala powder be added? in the marinade or after the mutton is cooked? And aslo should i soak the seeraga samba rice before adding for 10 mins or so?? going to try it today!
SHARMILEE J says
January 25, 2015 at 7:30 amBoth in the marinade and after mutton is cooked as mentioned in the steps….No need to soak if seeraga samba rice is used
Aishwarya M says
February 20, 2015 at 2:14 pmThanks Sharmi! Have tried few of your recipes.. And all are a hit!! Whenever I want to cook something new, I just browse through your site!! Thanks again!! 🙂
sharmeela says
January 16, 2016 at 5:12 amIs coriander powder a must one?
Sakthi says
March 21, 2016 at 8:38 amTried this biryani recipe today and it was very tasty!!
Shrinidhi G says
June 19, 2016 at 5:15 pmMam where do we get shahi jeera in coimbatore???
SHARMILEE J says
July 24, 2016 at 2:18 amNilgiris,Nuts and Spices
cynthia elizabeth says
July 7, 2016 at 9:44 amHi Sharmi.. I tried it for the first time.. It was delicious.. But the rice was not separate as shown in the pic. It was bit smudgy.. Cud u tell me wat wud ve gone wrong
SHARMILEE J says
July 24, 2016 at 2:18 amIf its overcooked the rice may become mushy…
GS Karthika says
August 16, 2016 at 9:50 pmThank u for not using coconut milk and making a delicious biryani.it came out well wn I tried.
Buvimurali says
June 26, 2017 at 3:05 pmReally delicious..very clear way of teaching..easy to follow and we get very tasty hotellike biriyani..thank you
Bhuvi murali says
July 30, 2017 at 8:39 amdear mam,
really it came very tasty like muslims briyani.. I too think that For mutton briyani SEERAGA SAMBA rice is the best..
very clear tutorial …congratulations …
Sadhanya Sanjay says
September 25, 2017 at 3:24 pmHi Sharmi
Last Sunday I prepared this Biryani and it came out so well. Whole family enjoyed.
I have a doubt, 3/4 th of the cooked biryani had nice texture. The rice was separated a
nd lengthy. But the bottom 1/4th was over boiled. What could be the reason?
How to overcome?
Sharmilee J says
October 19, 2017 at 7:42 amThis sounds new to me…not really sure did you mix the rice well with the masalas before you closed the cooker?