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Mutton Biryani

Mutton Biryani is a luscious spiced meal made by cooking mutton with tempered onion, mint, tomato and spices. Mutton Biryani is a celebration meal that is relished with gravy & raita. Mutton Biryani Recipe is explained in this post with step by step pictures.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings2
AuthorSharmilee J

Ingredients

To roast and grind for Biryani Masala powder:

  • 2 nos cloves
  • 1/4 inch cinnamon
  • 1 no cardamom
  • 1/4 teaspoon shahi jeera
  • 1/4 teaspoon cumin seeds
  • 1 small maze
  • 1 no star anise

To temper:

  • 1 tablespoon oil
  • 2 tablespoon ghee
  • 1/2 inch cinnamon
  • 1 no cloves
  • 2 nos bayleaf

For the marinade

Instructions

  • 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.
  • Grind ginger,garlic and green chillies to a fine paste. Add all the ingredients under 'to marinade'.
  • 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.
  • 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.
  • Then marinated mutton and saute for 5mins until raw smell leaves. Then add 1 cup of water and pressure cook for 5-6 whistles.
  • 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.
  • 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 Mutton Biryani hot with raita and thalicha.

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 don't 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 : 1.5 cups.
Nutrition Facts
Mutton Biryani
Amount Per Serving (150 g)
Calories 963 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 23g144%
Trans Fat 0.03g
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Cholesterol 132mg44%
Sodium 2067mg90%
Potassium 770mg22%
Carbohydrates 88g29%
Fiber 6g25%
Sugar 5g6%
Protein 30g60%
Vitamin A 1304IU26%
Vitamin C 17mg21%
Calcium 145mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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