Mutton Biryani is one of the famous biryani recipes that is served in all restaurants in India. It is a flavorful biryani variety made using tender lamb meat, onions, tomatoes, spices and herbs. It goes amazing with onion raitha, pickle and pappad.
Mutton Biryani is always a hit recipe when you have arranged a function or party at your home. It is quite simple to make if you know the correct portion of adding ingredients.
I have made a simple yet delicious Mutton Biryani that can be tried by all the new cooks and bachelors. To this biryani, I have added coconut milk to get extra flavour.
Adding coconut milk instead of water will enhance the taste of biryani. But do not add more coconut milk since it will make the biryani sweet. If you are making biryani in one cup of rice, then add 1 cup of coconut milk and 1 cup of water. So that the taste will balance in the biryani.
To get perfect Biryani:
Always choose tender meat to cook biryani. If your meat is not tender, then the meat will become hard once it’s cooked.
Try not to overcook the meat so that the meat in the biryani will remain soft and juicy.
Marinating the meat will take the important part. While marinating add unsour curd or lemon juice along with the spice powders. So that the meat in the biryani will taste good.
If your curd is sour, then your biryani will be sour.
Adding a limited amount of coconut milk to the biryani will enhance the taste.
Do not add more spice powders to get flavour or colour in the biryani. Adding more spice powders to the biryani causes the rice to stick to one another after cooking.
Adding a handful of coriander leaves and mint leaves will give a nice aroma and flavour to the biryani. So try to add them as possible.
So try this yummy Mutton Biryani recipe and let me know how it turned out for you.
You may like my other Biryani recipes, Rice varieties and Pulao Recipes. Do check them here.
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Mutton Biryani
Equipment
- Pressure Cooker
Ingredients
TO MAKE MUTTON BIRYANI
- 300 grms Lamb meat/mutton (Marinated)
- 2 Large Onions (thinly sliced)
- 1 cup Basmati rice (soaked)
- 1 cup Coconut milk
- 2 Medium-sized tomatoes (thinly sliced)
- 1 tsp Biryani Masala
- 2 tbsp Green Paste
- 2 tbsp Thick Curd
- Handful of coriander leaves
- 1 Bay leaf
- 3 Cloves
- 1 inch Cinnamon stick
- 3 Cardamom Pods
- 1 Star Anise
- 4 tbsp Coconut oil
- 2 tbsp Ghee
- Salt to taste
TO MAKE GREEN PASTE
- 3 Green chillies
- 1 inch Ginger
- 5 nos Garlic cloves
- Handful of mint leaves
TO MARINATE THE MUTTON
- 1 tsp Turmeric powder
- 1 tsp Chilli powder
- ½ Lemon's juice
- 1½ tsp Coriander Powder
- 1 tbsp Green paste
- 1 tsp Garam Masala
- A pinch of salt
Instructions
TO MAKE GREEN PASTE
- Take a mixer jar and add green chillies, mint leaves, ginger and garlic. Grind them to a smooth paste and keep them aside.
TO MARINATE THE MUTTON
- In a mixing bowl, add mutton and the above-mentioned spice powders. Mix them well and marinate the mutton for at least 30 mins.
TO MAKE MUTTON BIRYANI
- Wash and soak the basmati rice for 30 mins.
- Heat oil and ghee in a pan. Add sliced onions and saute them.
- Add whole spices such as a bay leaf, star anise, cloves, cinnamon stick and cardamom pods.
- Then add green paste and coriander leaves. Saute well until the raw smell goes off.
- Next, add sliced tomatoes and saute until the tomatoes become mushy.
- Add curd and saute for a min.
- Add biryani masala. Saute until the raw smell goes off.
- Then add the marinated mutton and cook well.
- Next, add a cup of coconut milk and water together. Season it with the required amount of salt.
- Close the pressure cooker and cook for the required amount of whistles as per your meat texture. I cooked for 8 whistles.
- Once the pressure is released, gently open the cooker and add rice.
- Then again close the cooker and cook for 1 whistle.
- After the whistle, leave until the pressure is released. Then open the cooker and gently give it a mix.
- Serve mutton biryani with onion raitha or pickle.
Notes
- I have made the biryani with a moderate spice but if you want more, you can adjust the number of green chillies.
- Adding coconut milk will enhance the flavour but do not add more so that the biryani will turn sweet.
PICTORIAL GUIDANCE FOR MAKING MUTTON BIRYANI
TO MAKE GREEN PASTE
Take a mixer jar and add green chillies, mint leaves, ginger and garlic. Grind them to a smooth paste and keep them aside.
TO MARINATE THE MUTTON
Assemble all the ingredients.
In a mixing bowl, add mutton and the spice powders. Mix them well and marinate the mutton for at least 30 mins.
TO MAKE BIRYANI
Wash and soak the basmati rice for 30 mins.
Assemble all the ingredients together.
Heat oil and ghee in a pan. Add sliced onions and saute them.
Add whole spices such as a bay leaf, star anise, cloves, cinnamon stick and cardamom pods.
Then add green paste and coriander leaves. Saute well until the raw smell goes off.
Next, add sliced tomatoes and saute until the tomatoes become mushy.
Add curd and saute for a min.
Add biryani masala. Saute until the raw smell goes off.
Then add the marinated mutton and cook well.
Next, add a cup of coconut milk and water together. (1:1) Season it with the required amount of salt.
Close the pressure cooker and cook for the required amount of whistles as per your meat texture. I cooked for 8 whistles.
Once the pressure is released, gently open the cooker and add rice.
Then again close the cooker and cook for 1 whistle.
After the whistle, leave until the pressure is released. Then open the cooker and gently give it a mix.
Serve mutton biryani with onion raitha or pickle.
