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Mutton Biryani

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Adjust Servings:
For Marination
500 g mutton
1 tbsp ginger garlic paste
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
½ cup beaten yogurt
1 medium sliced onion
1 cup chopped coriander leaves
1/4 cup mint leaves
1/2 cup chopped tomatoes
2 tbsp ghee
3-4 small cinnamon sticks
2 green cardamoms
2 black cardamoms
1 tsp cumin seeds
3 bay leaves
4 cloves
3-4 green chilies slit
Salt as required
For the rice
1 cup basmati rice
1 tbsp ghee
½ cinnamon sticks
1 tbsp of cumin seeds
2 green cardamoms
1-2 bay leaves
4 cloves
Salt as required
For Layering
1/2 cup coriander leaves
1/2 cup deep fried onions
1 tbsp ghee

Nutritional information

85.82 g
192.47 g
87.54 g
1000 mg
561 mg

Mutton Biryani

  • Non Veg
  • 1 hr 25 mins
  • Serves 6
  • Easy


  • For Marination

  • For the rice

  • For Layering


If there is one dish that rules every Indian heart, then it has to be mutton biryani. Perfect with raita or even a simple salad, biryani, for many is a feast! A bit meaty, abundantly flavorful, chewy and with fluffy yet grainy basmati rice, mutton biryani is one dish that no meat lover will shy away from. Try this recipe, and get ready to enjoy the aroma that will waft through your kitchen and fill your entire house when you are cooking it!

Health benefits of Mutton Biryani

Mutton biryani brings the best of Indian spices and meat in terms of taste and nutrients. A typical serving of biryani will include anti-inflammatory, antiseptic and antibiotic benefits which can help improve digestion, constipation, strengthening of bones and the repair of muscle tissue. Lamb is an outstanding source of protein, not just that, it is also rich in zinc, iron and vitamin B12.

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How to Cook Basmati Rice for Biryani

  1. Soak Basmati Rice for 30 minutes in luke warm water.
  2. Boil water. Add salt, ghee, bay leaves, cumin seeds, cloves, cinnamon sticks, green cardamom and black cardamom.
  3. Boil the water for 2 to 3 minutes.


  1. Add the soaked rice to the boiling water.


  1. Cook the rice on high flame for about 12 minutes. Drain the water, and keep the rice aside. Make sure the rice is fluffy and yet grainy. It should not be mushy.


How to Marinate the Mutton for Biryani

  1. To a bowl, add mutton pieces, yogurt, mint leaves, ginger and garlic paste, ghee and slit green chilis.
  2. Mix well and leave it for 30-40 minutes.


How to cook Mutton for Biryani

  1. Heat ghee in a pressure cooker.
  2. Add cinnamon stick, bay leaves, green and black cardamom, pepper, clove, cumin seeds, chopped onion and green chilis.
  3. Cook until the onions turn golden brown.


  1. Add sliced tomato, salt as per your taste and cook for another two minutes.


  1. Add the marinated mutton followed by chopped coriander leaves.


  1. Add milk or water to cook the mutton.Tip: Adding milk instead of water to mutton will enhance the taste of the mutton.


  1. Close the cooker and pressure cook for 4 whistles.

How to Layer the Biryani

  1. To a pan, pour a layer of the mutton gravy.


  1. Layer next with rice followed by fried onions and chopped coriander leaves and desi ghee.


  1. Repeat the layering process again.
  2. Repeat the layers, and cook on a high flame for 5 minutes and low flame for another 5 minutes.


  1. Serve warm and enjoy.
  2. mutton-biryani


Did you know the word biryani came from the word ‘birian’, which is Persian for ‘fried before cooking’.

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