How to make Mutton Biryani - Mutton biryani made differently.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Mutton (मटन), Basmati Rice (बासमती चावल)

Cuisine : Hyderabadi

Course : Rice

Mutton Biryani Recipe Card

Mutton Biryani

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Mutton Biryani checkout Keema Biryani, Hyderabadi Biryani, Yakhni Pulao, Keema Pulao . You can also find more Rice recipes like Asparagus Risotto, Til Bhaat, Achaari Khichdi, Sambasadham.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mutton Biryani Recipe

  • Mutton cut into 2 inch pieces on the bone 500 grams

  • Basmati Rice soaked 1 1/2 cups

  • Butter 1 tablespoon

  • Oil 1 tablespoon

  • Black cardamoms 4

  • Black peppercorns 1 teaspoon

  • Green cardamoms 5-6

  • Cloves 3-4

  • Green chillies slit 4

  • Ginger cut into thin strips 1 inch

  • Bhuna masala 130 grams

  • Yogurt 1 1/2 cups

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Potatoes peeled and cut into big pieces 2 medium

  • Saffron (kesar) a few strands

  • kewra jal

  • Rose water 2 teaspoons

  • Salt to taste


Step 1

Heat butter and oil in a pressure cooker. Add black cardamoms, black peppercorns, green cardamoms, cloves, green chillies, ginger and mutton and sauté on high heat for 3-4 minutes.

Step 2

Add bhuna masala, 3 cups water and mix well. Cover and cook till 8-10 whistles are given out.

Step 3

Remove the lid when the pressure reduces completely and add yogurt, red chilli powder, turmeric powder, green cardamom powder, garam masala powder, potatoes, saffron, kewra water, rose water and a little salt.

Step 4

Drain the rice and add to the cooker. Sprinkle ¼ cup water, cover and cook till 1 whistle is given out. Transfer into a serving bowl and serve hot.