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You are here: Home / Biryani Recipes / Mutton Biryani – Hotel Style | Mutton Recipes

Mutton Biryani – Hotel Style | Mutton Recipes

December 23, 2012 by Sharmilee J 54 Comments

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


Mutton Biryani Recipe – Ingredients

Serves: 2
Cooking & 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 taste

To 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 3/4

To temper:

Oil – 1 tbsp
Ghee – 2 tbsp
Cinnamon – a small piece
Cloves – 1
Bayleaf – 2

For 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

Mutton Biryani RecipeMethod:

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.
Mutton Biryani Recipe - Step1

2.Grind ginger,garlic and green chillies to a fine paste. Add all the ingredients under ‘to marinade’.

Mutton Biryani Recipe - Step2

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.

Mutton Biryani Recipe - Step3

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.

Mutton Biryani Recipe - Step4

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.

Mutton Biryani Recipe - Step5

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.

Mutton Biryani Recipe - Step6

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.
Mutton Biryani Recipe - Step7
Serve it hot with raita and thalicha. I have been getting many requests for thalicha, I will sure post it as soon as possible.
Mutton Biryani Recipe
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.

Mutton Biryani Recipe

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Filed Under: Biryani Recipes, Mutton Recipes, Non Veg Recipes, pulao recipes, ramzan recipes, RandomPosts, Recent Posts, variety rice

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Reader Interactions

Comments

  1. Hamaree Rasoi says

    December 23, 2012 at 4:22 pm

    Simply a Masterpiece. Wish I was there to have a taste of this biriyani.

    Deepa

    Reply
    • Chandrashekar Mysore says

      May 15, 2013 at 11:09 am

      Good one. I like the way it is presented with pics at various stages. Shared it on 'Foodies in Bangalore' page on Facebook.

      Reply
  2. Prathima Rao says

    December 23, 2012 at 4:26 pm

    Perfect dish for a feast!!! Looks inviting..;)
    Prathima Rao
    Prats Corner

    Reply
  3. indianspicemagic says

    December 23, 2012 at 4:50 pm

    Yummy Biriyani.Wounderfully presented.Wish i were your neighbour.

    Reply
  4. Vidya says

    December 23, 2012 at 6:25 pm

    Biryani looks very inviting..loved it.

    Reply
  5. Pushpa Suren says

    December 23, 2012 at 11:09 pm

    Hey Sharmi, i think you have mentioned chicken instead of Mutton in the ingrediant list(marinate) as well as in the procedure….

    Reply
  6. Arthy Suman says

    December 24, 2012 at 1:56 am

    Perfect dear…drool-worthy dish…

    Reply
  7. Sharmilee! :) says

    December 24, 2012 at 3:36 am

    @Pushpa : Its a typo thanks for noting down…just corrected it 🙂

    Reply
  8. Sangeetha Nambi says

    December 24, 2012 at 4:56 am

    Delicious Briyani…
    http://recipe-excavator.blogspot.com

    Reply
  9. DivyaGCP says

    December 24, 2012 at 6:15 am

    Wish I could have it now.. My favorite..

    Reply
  10. Neela Manogar says

    December 24, 2012 at 6:32 am

    Mutton biriyani made out of seeraga samba rice is just fabulous. Looks so tempting.

    Reply
  11. Pavithra Elangovan says

    December 24, 2012 at 3:22 pm

    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.

    Reply
  12. Sharmilee! :) says

    December 24, 2012 at 3:30 pm

    @Pavi : Yes it was a typo…corrected it today mrg seeing my friends comment…

    Reply
  13. kausers kitchen says

    December 24, 2012 at 3:49 pm

    My fav…wish i cud hv it ryt nw…:)

    Reply
  14. city says

    January 2, 2013 at 6:56 am

    thanks for sharing.

    Reply
  15. MJ says

    January 28, 2013 at 4:44 pm

    the way you are explaining by pics by step by step its awesome !!

    Reply
  16. aru says

    January 29, 2013 at 5:39 pm

    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!!! 🙂

    Reply
    • Sharmilee! :) says

      January 30, 2013 at 2:18 am

      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.

      Reply
  17. Megha's delicacies says

    February 28, 2013 at 11:49 am

    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.

    Reply
  18. Akshaya Prabhu says

    March 27, 2013 at 8:49 pm

    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??

    Reply
    • Sharmilee! :) says

      March 28, 2013 at 9:45 am

      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.

      Reply
  19. Samy says

    May 1, 2013 at 8:44 am

    How about Salt?
    and
    Turmeric powder?

    Reply
    • Sharmilee! :) says

      May 2, 2013 at 4:45 am

      I missed it, just updated it…thanks for notifying 🙂

      Reply
  20. Jeyaram says

    June 30, 2013 at 6:12 pm

    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

    Reply
  21. Muthukaruppi Meyyappan says

    August 30, 2013 at 9:04 am

    Hi Sharmi..
    Is see raga samba rice similar to biryani rice… Will it cook faster like briyani rice…how many whistles this one need?

    Reply
    • SHARMILEE J says

      August 30, 2013 at 9:07 am

      Yes it cooks a bit faster as the rice is very small…may be you can give 3 whistles in medium flame.

      Reply
  22. Viji says

    November 27, 2013 at 10:17 am

    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

    Reply
    • SHARMILEE J says

      November 27, 2013 at 3:41 pm

      Yes you can use…

      Reply
  23. Meenakshi Y says

    December 1, 2013 at 2:28 pm

    Tried this recipe today it came out awesome:)

    Reply
  24. hema shree says

    December 25, 2013 at 6:15 am

    thanks for the yummy recipe!!!!!!!!

    Reply
  25. hema shree says

    December 25, 2013 at 6:25 am

    thanks for recipe

    Reply
  26. Lavanya Balaji says

    January 4, 2014 at 6:24 pm

    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..

    Reply
    • SHARMILEE J says

      January 5, 2014 at 11:18 am

      Yes gg paste has to be prepared separately.
      Add water after rice is added….check step7

      Reply
  27. jason jj says

    April 1, 2014 at 7:30 pm

    In gonna try this tomoro itself… Waiting for yummy

    Reply
  28. jason jj says

    April 1, 2014 at 7:31 pm

    I'm gonna try this tomoro itself… Waiting for the yummy

    Reply
  29. Priya says

    May 13, 2014 at 3:45 pm

    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.

    Reply
  30. Jasmine says

    October 9, 2014 at 5:28 pm

    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

    Reply
    • SHARMILEE J says

      October 10, 2014 at 10:05 am

      I missed it, thanks for letting me know…now have updated:)

      Reply
  31. Manju Mary says

    December 29, 2014 at 12:49 pm

    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

    Reply
    • SHARMILEE J says

      December 29, 2014 at 4:49 pm

      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!!

      Reply
  32. Aishwarya M says

    January 25, 2015 at 2:56 am

    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!

    Reply
  33. SHARMILEE J says

    January 25, 2015 at 7:30 am

    Both in the marinade and after mutton is cooked as mentioned in the steps….No need to soak if seeraga samba rice is used

    Reply
    • Aishwarya M says

      February 20, 2015 at 2:14 pm

      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!! 🙂

      Reply
  34. sharmeela says

    January 16, 2016 at 5:12 am

    Is coriander powder a must one?

    Reply
  35. Sakthi says

    March 21, 2016 at 8:38 am

    Tried this biryani recipe today and it was very tasty!!

    Reply
  36. Shrinidhi G says

    June 19, 2016 at 5:15 pm

    Mam where do we get shahi jeera in coimbatore???

    Reply
    • SHARMILEE J says

      July 24, 2016 at 2:18 am

      Nilgiris,Nuts and Spices

      Reply
  37. cynthia elizabeth says

    July 7, 2016 at 9:44 am

    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

    Reply
    • SHARMILEE J says

      July 24, 2016 at 2:18 am

      If its overcooked the rice may become mushy…

      Reply
  38. GS Karthika says

    August 16, 2016 at 9:50 pm

    Thank u for not using coconut milk and making a delicious biryani.it came out well wn I tried.

    Reply
  39. Buvimurali says

    June 26, 2017 at 3:05 pm

    Really delicious..very clear way of teaching..easy to follow and we get very tasty hotellike biriyani..thank you

    Reply
  40. Bhuvi murali says

    July 30, 2017 at 8:39 am

    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 …

    Reply
  41. Sadhanya Sanjay says

    September 25, 2017 at 3:24 pm

    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?

    Reply
    • Sharmilee J says

      October 19, 2017 at 7:42 am

      This sounds new to me…not really sure did you mix the rice well with the masalas before you closed the cooker?

      Reply

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