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mutton biryani | how to make 1 kg mutton biryani recipe

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.

Course Main Course
Cuisine Indian
Keyword 1 kg mutton biryani recipe, how to make mutton biryani recipe, mutton biryani
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

Ingredients for mutton biryani:

For marinating mutton:

  • 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

For pressure cooking mutton:

  • 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

For biryani rice:

  • 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

For dum:

  • Lemon juice - 2 tablespooons
  • Kesar-yellow food colour - 6 pinches

Instructions

 Procedure for mutton biryani recipe:

Soaking rice:

  1. Rinse 1 kg of basmati rice under water for 2-3 times.

  2. Soak for at least 20 minutes.

Marinating mutton pieces:

  1. Take a bowl and add 3/4 kg of cleaned mutton pieces.

  2. Add 3/4 cup of curd, and 1 1/2 tablespoons of ginger and garlic paste.

  3. Add 1/4 teaspoon of turmeric this is optional.

  4. A tablespoon of red chilli powder and a tablespoon of salt.

  5. Mix until all the masala is well coated with mutton pieces.

  6. Cover and marinate for at least 10 minutes.

Pressure cooking mutton:

  1. Add 3 tablespoons of oil to a pressure cooker.

  2. Also, add dry spices of 4 cloves, 3 cinnamon sticks, 2 cardamoms

  3. Add 1/4 teaspoon of shajeera and 2 bay leaves.

  4. Add a cup of onion slices and 3 slit green chillies mixed well.

  5. Stir and fry until the onions turn a golden brown colour.

  6. Add a cup of tomato slices and mix well.

  7. Stir and fry until they turn mushy.

  8. Add a tablespoon of ginger and garlic paste.

  9. Fry until the raw smell disappears.

  10. Add a handful of fresh coriander and mint leaves.

  11. Stir and fry for a minute.

  12. Add 2 spoons of coconut powder this is optional mix well.

  13. Add marinated mutton pieces and mix well.

  14. Fry for 4-5 minutes. pour 1 1/2 glasses of water and mix well.

  15. Close the lid and pressure cook for 6 whistles.

  16. 3/4 of the mutton should be cooked and the rest will be done at the time of the dum process.

  17. Set the mutton pieces aside

How to cook Biryani Rice:

  1. Take a wide pan and add 1/2 cup of oil.

  2. Add 6 cloves, 2 cinnamon sticks, 1/4 cup of shajeera and 3 bay leaves.

  3. Add 1/4 cup of cashew nuts and a tablespoon of ghee.

  4. Add a cup of onion slices. Fry until they turn a golden brown colour.

  5. Add a cup of tomato slices. Fry until they turn mushy.

  6. Add 1 1/2 tablespoons of ginger and garlic paste.

  7. Fry until the raw smell goes.

  8. Add a cup of coriander and mint leaves.

  9. Stir and fry for a minute or two.

  10. Add 1 1/2 tablespoons of salt and mix well.

  11. Add cooked mutton with water and mix well.

  12. Cook until 3/4 of the water is dried.

  13. For 1 kg rice(measure 1 rice kg to a cup) pour 1 1/2 cups of water.

  14. Mix well and taste the water and adjust the salt.

  15. When we taste water should be slightly salty.

  16. When the water gets boiled add soaked rice and do not forget to drain the water in the rice.

  17. Stir well, cover and cook over a medium flame until 1/2 of the water is dried.

Dum process:

  1. Carefully mix without breaking the rice.

  2. Cook until 3/4 of the water is dried.

  3. Now reduce the flame to low.

  4. Add 2 tablespoons of lemon juice.

  5. Mix 6 pinches of Kesar-yellow food colour and 2 tablespoons of water.

  6. Pour at different places. Do not mix immediately.

  7. Cover and dum for 15 minutes over a low flame.

  8. For a perfect dum seal the pan with cloth or dough or place weight on the pan.

  9. Switch off the fire and rest for 10 minutes.

  10. Mix with a fork and serve the tasty mutton biryani with raita or baingan ka khatt or bhaji recipe.

Recipe Notes

  • 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.