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.
Simply a Masterpiece. Wish I was there to have a taste of this biriyani.
Deepa
Good one. I like the way it is presented with pics at various stages. Shared it on 'Foodies in Bangalore' page on Facebook.
Perfect dish for a feast!!! Looks inviting..;)
Prathima Rao
Prats Corner
Yummy Biriyani.Wounderfully presented.Wish i were your neighbour.
Biryani looks very inviting..loved it.
Hey Sharmi, i think you have mentioned chicken instead of Mutton in the ingrediant list(marinate) as well as in the procedure….
Perfect dear…drool-worthy dish…
@Pushpa : Its a typo thanks for noting down…just corrected it 🙂
Delicious Briyani…
http://recipe-excavator.blogspot.com
Wish I could have it now.. My favorite..
Mutton biriyani made out of seeraga samba rice is just fabulous. Looks so tempting.
Sharmi … 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.
@Pavi : Yes it was a typo…corrected it today mrg seeing my friends comment…
My fav…wish i cud hv it ryt nw…:)
thanks for sharing.
the way you are explaining by pics by step by step its awesome !!
Heeyyyyyy 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!!! 🙂
Haha 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.
Hi 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.
Hi 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??
Yes 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.
How about Salt?
and
Turmeric powder?
I missed it, just updated it…thanks for notifying 🙂
hi 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
Hi Sharmi..
Is see raga samba rice similar to biryani rice… Will it cook faster like briyani rice…how many whistles this one need?
Yes it cooks a bit faster as the rice is very small…may be you can give 3 whistles in medium flame.
Hi 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
Yes you can use…
Tried this recipe today it came out awesome:)
thanks for the yummy recipe!!!!!!!!
thanks for recipe
Hi 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..
Yes gg paste has to be prepared separately.
Add water after rice is added….check step7
In gonna try this tomoro itself… Waiting for yummy
I'm gonna try this tomoro itself… Waiting for the yummy
Awesome 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.
Hi 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
I missed it, thanks for letting me know…now have updated:)
Hi 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
The 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!!
Hi 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!
Both in the marinade and after mutton is cooked as mentioned in the steps….No need to soak if seeraga samba rice is used
Thanks 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!! 🙂
Is coriander powder a must one?
Tried this biryani recipe today and it was very tasty!!
Mam where do we get shahi jeera in coimbatore???
Nilgiris,Nuts and Spices
Hi 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
If its overcooked the rice may become mushy…
Thank u for not using coconut milk and making a delicious biryani.it came out well wn I tried.
Really delicious..very clear way of teaching..easy to follow and we get very tasty hotellike biriyani..thank you
dear 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 …
Hi 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?
This sounds new to me…not really sure did you mix the rice well with the masalas before you closed the cooker?