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Mutton Biryani

Harini Vino
Mutton Biryani is one of the flavourful biryani recipes that is made using basmati rice, tender lamb meat, spices and herbs. It goes amazing with onion raitha or pickle.
Prep Time 10 mins
Cook Time 45 mins
Mutton marination time 30 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Indian
Servings 2
Calories 448 kcal

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
  • 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.
Keyword Lamb Biryani, Mutton Biryani, mutton Biryani recipe, Recipe for mutton biryani