Mutton Biryani is a delicious dish made by marinating and pressure cooking the mutton gravy and mixed with spices, herbs and biryani rice which contains a lot of healthy nutrients. Finally, the dum process gives life to the biryani. The step-by-step procedure with a detailed video recipe.
Chicken mandi, Arabian chicken kabsa, Tahari, Mutton soup, Cheesy chicken pizza
How to measure 1 kg of rice, mutton and water :
To make any kind of biryani measuring rice, water and meat is the most important step. The secret tip for perfect biryani is for 1 kg biryani rice 1 1/2 litre water is the correct measurement. Let it be clear take 1 kg measuring cup and with the same cup take 1 1/2 cups of water. And while pressure cooking mutton gravy dries the water for perfect measurement. Prefer a 2 kg pan which will be easy to stir and cook properly.
You may also like other biryani recipes
- Mutton Tahari
- chicken parda/potli biryani
- veg biryani with raita
- egg biryani
- paneer biryani
- Biryani rice
- chicken dum biryani
Mutton biryani in simple steps. Marinating mutton pieces and pressure cook until 3/4 of the mutton is cooked. Now cooking biryani rice along with mutton, dry spices, fresh coriander and mint leaves. And lastly, mutton dum biryani better goes with raita, bhaji or began ka khatta.
10 quick Mutton recipes:
- Mutton Fry
- Mutton bones curry/mutton bone soup
- Mutton curry
- Mutton Biryani/tahari
- Keema Matar
- Meatball kofta/mutton kofta
- Mutton liver curry.
- Haleem/mutton keema haleem
- tilly fry
- mutton liver fry/kaleji fry
Tips for a perfect mutton biryani:
- Rinse rice 2-3 times and do not break the rice.
- For 1 kg of rice, I prefer to add 1 kg of mutton which is big-size biryani pieces.
- Frying onions to golden brown colour improves the taste and gives a nice colour to the biryani.
- Do not overcook the mutton. 3/4 of the mutton should be cooked and the rest will be done at the time of the dum process.
- Prefer a 2 kg pan which will be easy to stir and cook properly.
- For 1 kg measuring cup of rice and with the same cup take 1 1/2 cups of water.
- While cooking carefully mix the rice without breaking it.
- For a perfect dum seal the pan with cloth or dough or place weight on the pan.
Ragi sankati combo chicken curry, mutton bones curry best combo rumali roti
Mutton biryani recipe video:
Mutton biryani recipe card:
Mutton Biryani is a delicious dish made by marinating and pressure cooking the mutton gravy and mixed with spices, herbs and biryani rice which contains a lot of healthy nutrients. Finally, the dum process gives life to the biryani.
- Mutton pieces – 3/4 kg
- Curd – 3/4 cup
- Ginger and garlic paste – 1 1/2 tablespoon
- Turmeric – 1/4 teaspoon
- Red chilli powder – 1 tablespoon
- Salt – 1 tablespoon
- Oil – 3 tablespoons
- Cloves(laung) – 4
- Cinnamon(chakka) – 3 sticks
- Cardamoms(elachi) – 2
- Shajeera – 1/4 teaspoon
- Bay leaves(tej patta) – 2
- Onion slices – 1 cup
- Slit green chillies – 3
- Tomato slices – 1 cup
- Ginger and garlic paste – 1 tablespoon
- Corinder leaves – 1/4 cup
- Mint leaves – 1/4 cup
- Coconut powder – 2 tablespoons(optional)
- Water – 1 1/2 glasses
- Birayani rice -1 kg
- Oil – 1/2 cup
- Cloves(laung) – 6
- Cinnamin(chakka) – 2 sticks
- Shajeera – 1/4 teaspoon
- Bay leaves(tej patta) – 3
- Cashew nuts(kaju) – 1/4 cup
- Ghee – 1 tablespoon
- Onion slices – 1 cup
- Tomato slices – 1 cup
- Ginger and garlic paste – 1 1/2 tablespoons
- Coriander leaves – 1/2 cup
- Mint leaves – 1/2 cup
- Salt – 1 1/2 tablespoon(as required)
- Water – 1 1/2 cups
- Lemon juice – 2 tablespooons
- Kesar-yellow food colour – 6 pinches
-
Rinse 1 kg of basmati rice under water for 2-3 times.
-
Soak for at least 20 minutes.
-
Take a bowl and add 3/4 kg of cleaned mutton pieces.
-
Add 3/4 cup of curd, and 1 1/2 tablespoons of ginger and garlic paste.
-
Add 1/4 teaspoon of turmeric this is optional.
-
A tablespoon of red chilli powder and a tablespoon of salt.
-
Mix until all the masala is well coated with mutton pieces.
-
Cover and marinate for at least 10 minutes.
-
Add 3 tablespoons of oil to a pressure cooker.
-
Also, add dry spices of 4 cloves, 3 cinnamon sticks, 2 cardamoms
-
Add 1/4 teaspoon of shajeera and 2 bay leaves.
-
Add a cup of onion slices and 3 slit green chillies mixed well.
-
Stir and fry until the onions turn a golden brown colour.
-
Add a cup of tomato slices and mix well.
-
Stir and fry until they turn mushy.
-
Add a tablespoon of ginger and garlic paste.
-
Fry until the raw smell disappears.
-
Add a handful of fresh coriander and mint leaves.
-
Stir and fry for a minute.
-
Add 2 spoons of coconut powder this is optional mix well.
-
Add marinated mutton pieces and mix well.
-
Fry for 4-5 minutes. pour 1 1/2 glasses of water and mix well.
-
Close the lid and pressure cook for 6 whistles.
-
3/4 of the mutton should be cooked and the rest will be done at the time of the dum process.
-
Set the mutton pieces aside
-
Take a wide pan and add 1/2 cup of oil.
-
Add 6 cloves, 2 cinnamon sticks, 1/4 cup of shajeera and 3 bay leaves.
-
Add 1/4 cup of cashew nuts and a tablespoon of ghee.
-
Add a cup of onion slices. Fry until they turn a golden brown colour.
-
Add a cup of tomato slices. Fry until they turn mushy.
-
Add 1 1/2 tablespoons of ginger and garlic paste.
-
Fry until the raw smell goes.
-
Add a cup of coriander and mint leaves.
-
Stir and fry for a minute or two.
-
Add 1 1/2 tablespoons of salt and mix well.
-
Add cooked mutton with water and mix well.
-
Cook until 3/4 of the water is dried.
-
For 1 kg rice(measure 1 rice kg to a cup) pour 1 1/2 cups of water.
-
Mix well and taste the water and adjust the salt.
-
When we taste water should be slightly salty.
-
When the water gets boiled add soaked rice and do not forget to drain the water in the rice.
-
Stir well, cover and cook over a medium flame until 1/2 of the water is dried.
-
Carefully mix without breaking the rice.
-
Cook until 3/4 of the water is dried.
-
Now reduce the flame to low.
-
Add 2 tablespoons of lemon juice.
-
Mix 6 pinches of Kesar-yellow food colour and 2 tablespoons of water.
-
Pour at different places. Do not mix immediately.
-
Cover and dum for 15 minutes over a low flame.
-
For a perfect dum seal the pan with cloth or dough or place weight on the pan.
-
Switch off the fire and rest for 10 minutes.
-
Mix with a fork and serve the tasty mutton biryani with raita or baingan ka khatt or bhaji recipe.
- Rinse rice 2-3 times and do not break the rice.
- For 1 kg of rice, I prefer to add 1 kg of mutton which is big-size biryani pieces.
- Frying onions to golden brown colour improves the taste and gives a nice colour to the biryani.
- Do not overcook the mutton. 3/4 of the mutton should be cooked and the rest will be done at the time of the dum process.
- Prefer a 2 kg pan which will be easy to stir and cook properly.
- For 1 kg measuring cup of rice and with the same cup take 1 1/2 cups of water.
- While cooking carefully mix the rice without breaking it.
- For a perfect dum seal the pan with cloth or dough or place weight on the pan.
Step-by-step procedure for mutton biryani recipe:
Soaking rice:
Take 1 kg basmati rice in a bowl.
Rinse under water 2-3 times. Do not break the rice.
Soak for at least 20 minutes.
Marinating mutton pieces:
Take a bowl and add 3/4 kg of cleaned mutton pieces.
I prefer to add 1 kg of mutton which is big-size biryani pieces.
Add 3/4 cup of curd, and 1 1/2 tablespoons of ginger and garlic paste.
Add 1/4 teaspoon of turmeric this is optional.
A tablespoon of red chilli powder and a tablespoon of salt.
Mix until all the masala is well coated with mutton pieces.
Cover and marinate for at least 10 minutes.
Pressure cooking mutton:
Add 3 tablespoons of oil to a pressure cooker.
Also, add dry spices of 4 cloves, 3 cinnamon sticks, 2 cardamoms
Add 1/4 teaspoon of shajeera and 2 bay leaves.
Add a cup of onion slices and 3 slit green chillies mixed well.
Stir and fry until the onions turn a golden brown colour.
Add a cup of tomato slices and mix well.
Stir and fry until they turn mushy.
Add a tablespoon of ginger and garlic paste.
Fry until the raw smell disappears.
Add a handful of fresh coriander and mint leaves.
Stir and fry for a minute.
Add 2 spoons of coconut powder this is optional mix well.
Add marinated mutton pieces and mix well.
Fry for 4-5 minutes. pour 1 1/2 glasses of water and mix well.
Close the lid and pressure cook for 6 whistles.
Check the whistles according to the mutton pieces you have taken.
Do not overcook the mutton.
3/4 of the mutton should be cooked and the rest will be done at the time of the dum process.
Set the mutton pieces aside.
How to cook Biryani Rice:
Take a wide pan and add 1/2 cup of oil.
Prefer a 2 kg pan which will be easy to stir and cook properly.
Add 6 cloves, 2 cinnamon sticks, 1/4 teaspoon of shajeera and 3 bay leaves.
Add 1/4 cup of cashew nuts and a tablespoon of ghee.
Add a cup of onion slices.
Fry until they turn a golden brown colour.
Add a cup of tomato slices. Fry until they turn mushy.
Add 1 1/2 tablespoons of ginger and garlic paste.
Fry until the raw smell goes.
Add a cup of coriander and mint leaves.
Stir and fry for a minute or two.
Add 1 1/2 tablespoons of salt and mix well.
Add cooked mutton with water and mix well.
Take a piece. if it breaks then mutton is cooked perfectly.
Do not overcook mutton if it becomes mushy and mixes into the rice we cannot find the mutton piece in biryani.
Cook until 3/4 of the water is dried.
This step is for correct measurement.
For 1 kg rice or (measure 1 kg to a cup of rice) pour 1 1/2 cups of water.
Mix well and taste the water and adjust the salt.
When we taste water should be slightly salty.
When the water gets boiled add soaked rice and do not forget to drain the water in the rice.
For perfect measurements, we should drain the water.
Make sure the rice should not break while draining water.
Stir well, cover and cook over a medium flame until 1/2 of the water is dried.
Dum Process:
Carefully mix without breaking the rice.
Cook until 3/4 of the water is dried.
Now reduce the flame to low.
Add 2 tablespoons of lemon juice.
Mix 6 pinches of Kesar-yellow food colour and 2 tablespoons of water.
Pour at different places. Do not mix immediately.
Cover and dum for 15 minutes over a low flame.
For a perfect dum seal the pan with cloth or dough or place weight on the pan.
I prefer to fill the water in a large bowl cover the pan with a lid and then place it on top of the pan.
Switch off the fire and rest for 10 minutes.
Mix with a fork and serve the tasty mutton biryani with raita or baingan ka khatta or bhaji recipe
