mutton biryani recipe

Mutton Biryani recipe with step by step photos and video recipe. Mutton Dum Biryani tastes delicious and can be cooked easily at home. If you take care of a few steps (mentioned in notes and tips to make perfect biryani) then mutton biryani is easy to cook.

Use homemade biryani masala powder for aromatic and flavorful mutton biryani at home. Freshly grounded biryani masala enhances the flavor of the dish. Serve mutton biryani hot with raita or Mirchi ka salan.

You can also check other delicious and popular Biryani recipes here:

  1. Hyderabadi Chicken Biryani recipe
  2. Egg Biryani recipe
  3. Chicken Biryani in a Pressure Cooker

Tips to make perfect mutton biryani:

  1. In this recipe, I used tender meat to make mutton biryani. If you are not able to get tender meat then use raw papaya paste while marinating the mutton. Nowadays meat tenderizers are easily available at meat shops or superstores too.
  2. If the meat you are taking for making mutton dum biryani is not tender then use raw papaya. Raw papaya act as a meat tenderizer. Make a paste of raw papaya and use about 4 tsp of it while marinating 500 gm of mutton.
  3. Marinate the mutton biryani overnight. The longer it marinates the better it tastes. Mutton needs to be marinated for at least 6-8 hours. It helps the mutton to become tender and soak all the flavors of the marinade. Cover it with a cling wrap and keep it in the refrigerator.
  4. Addition of ghee while cooking the biryani rice is important. It makes the biryani rice soft and moist. Also, it enhances the flavor of the mutton biryani.
  5. Cook biryani rice till it is 80% done. Never cook the rice completely. When you take a grain of rice and mash it with your finger it should split. If it gets mashed up then you will not be able to cook biryani on dum.
  6. Whenever you cook biryani on dum always use a heavy bottom vessel and also while layering the mutton biryani.
  7. Addition of kewra essence is optional but it enhances the aroma of biryani.
  8. Use fresh curd/yogurt for making Biryani. If using sour curd then do not lemon juice to the recipe.

How to make mutton biryani recipe with step by step  photos:

For marinating the meat:

  1. In a large mixing bowl take mutton pieces, curd/yogurt, lemon juice, salt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, biryani masala powder, whole spices, coriander leaves, mint leaves, ghee/clarified butter. Mix it well.
  2. Cover and keep it marinated for 30 minutes to 1 hour. Better to marinate overnight.
marinating the mutton for making mutton biryani recipe

Pressure cook the mutton for making mutton biryani:

  1. Heat oil in a pressure cooker.
  2. Add sliced onions. Fry it till they are light golden in color.
  3. Remove half of the onions and keep it on a kitchen tissue.
making brown onions or barista for making mutton biryani recipe

4. Now add the marinated meat to the rest of the onions. Mix it well.
5. Add slit green chilies and tomato puree in it.

cooking the biryani gravy for making mutton biryani recipe

6. Add 1 cup water. Cook it for about 5 minutes.
7. Close the lid of the pressure cooker and cook for 4 whistles.

add water and cook till oil starts to float on the surface

Cooking the biryani rice:

  1. The mutton is getting cooked in the pressure cooker meanwhile, we will cook the rice for making biryani. On another burner, heat a vessel with water in it.
  2. Add salt, ghee/clarified butter, and whole spices. Let the water come up to a boil.
cooking basmati rice for making mutton biryani recipe

3. When the water comes to a boil add the drained rice.
4. Cook it till 80% done. We will cook it further while layering it with the mutton. Remove and keep it aside.

cooked biryani rice for making mutton biryani recipe

Layering the Mutton Biryani for Dum cooking:

  1. After 4 whistles let the pressure of the pressure cooker settle down on its own. After that open the lid and check whether the meat is cooked. If yes, then start layering the mutton biryani and, if not, then pressure cook for 2 more whistles.
  2. For making this mutton biryani I have used tender meat and it gets cooked easily in 4 whistles. But if your meat is not tender then you need to cook it for more whistles (maybe 10-12).
check whether the mutton is cooked well by pressing it

3. For layering the mutton biryani, take a heavy bottom pan or a non-stick pan.
4. Place it over a tawa. Apply some oil on it. Layer the meat first.

place a heavy bottom pan on tawa for making mutton biryani recipe

5. Over it layer the rice.
6. Now over it sprinkle fried onions, chopped coriander and mint leaves, saffron milk, orange food color mixed in kewra essence, biryani masala powder and ghee/clarified butter.

layering the rice over the chicken gravy for making mutton biryani recipe
addition of orange food color, biryani masala powder and ghee for making mutton biryani recipe

Cooking mutton biryani on dum:

  1. Put a tight-fitting lid or put a plate and over it put some weight on it. Here I have used a vessel filled with water for weight.
  2. Cook the meat on Dum for 20 minutes on a low flame. Switch off the flame.
  3. Alternatively, you can also use the wheat flour dough to seal the biryani pot or use aluminum foil to seal it.
place a heavy lid on the heavy bottom pan to cook mutton biryani on dum

4. Check at the bottom, if the gravy is dried up completely, Mutton Biryani is ready to serve. If the grave isn’t dried up then keep the flame on low and let it cook uncovered for 5 minutes.
5. Serve Mutton Biryani with Raita and Salad.

Mutton dum biryani recipe card:

mutton biryani recipe
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Mutton biryani recipe | Easy mutton dum biryani recipe for beginners

Easy Mutton biryani recipe for beginners.
Course Main
Cuisine Indian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 -5
Calories 1203kcal
Author Preeti Nayak

Ingredients

For marinating the meat:

  • 500 gms Mutton tender meat, cut into bite size pieces
  • 3/4 Cup Curd/Yogurt Not sour
  • 1 Lemon juiced
  • Salt as per taste
  • 2 tbsp Ginger Garlic Paste
  • 1/4 tsp Turmeric Powder Haldi powder
  • 1 tsp Red Chili Powder Lal mirch powder
  • 1/4 tsp Cumin Powder Jeera powder
  • 1/2 tsp Coriander Powder Dhaniya powder
  • 1 tbsp Biryani Masala Powder

Whole Spices to be used in marinating the mutton

  • 5 Cloves Laung
  • 1 Black Cardamom Kali elaichi/ Badi elaichi
  • 2 inch Cinnamon sticks Dalchini
  • 1 Black Stone flower Dagad phool
  • 1 tsp Caraway Seeds Shahi Jeera
  • 2 Green Cardamom Hari elaichi/Choti elaichi
  • 1 Star Anise Chakra phool
  • 1 tsp Black peppercorns Kali mirch
  • 2 small Bay leaf Tej patta
  • 1/4 Cup Coriander Leaves Hari dhaniya,chopped
  • 2 tbsp Mint Leaves Pudina patta, chopped
  • 4 tbsp Ghee/Clarified Butter

To Pressure cook the meat for making Biryani recipe:

  • 3 Green Chilies Slit
  • 2 Tomato Puree
  • 1 Cup Water

For making the Biryani rice:

  • 2 Cup Basmati rice
  • 7 Cups of Water

Whole Spices to be used while cooking the biryani rice

  • 2 small Bay leaf Tej patta
  • 1 tsp Caraway Seeds Shahi Jeera
  • 2 Green Cardamom Hari elaichi/ Choti elaichi
  • 1 Star Anise Chakra phool
  • 1 Black Cardamom Kali elaichi/badi elaichi
  • 1 inch Cinnamon Sticks Dalchini
  • 4 Cloves Laung
  • 2 tsp Ghee Clarified butter
  • Salt as per taste

For making fried onions or barista:

  • 3 Onions medium size

For layering the Biryani:

  • a pinch of saffron soaked in 1/4 Cup of warm milk Kesar
  • 2 tbsp Coriander leaves Hari Dhaniya
  • 1 tbsp Mint leaves Pudina patta
  • 1 tsp Orange food color soaked in kewra water
  • 2 tsp of Ghee/Clarified Butter

To Garnish the Biryani

  • Coriander leaves Hari Dhaniya
  • Mint leaves Pudina patta
  • Fried Onions

Instructions

For marinating the meat:

  • In a large mixing bowl take mutton pieces, curd/yogurt, lemon juice, salt, ginger garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, biryani masala powder, whole spices, coriander leaves, mint leaves, ghee/clarified butter. Mix it well and cover it. Keep it marinated for 30 minutes to 1 hour. Better to marinate it overnight. 

Pressure cook the mutton for making mutton biryani:

  • Heat oil in a pressure cooker. Add sliced Onions. Fry it till they are light golden in color. Remove half of the onions and keep it on a kitchen tissue.
  • Now to this add the marinated meat to the rest of the Onions. Mix it well. Add slit green chilies and tomato puree in it. Cook it for about 5 minutes. Close the lid of the pressure cooker and cook for 4 whistles.

Cooking the Basmati rice for making biryani:

  • Till then we will prepare rice for making biryani. On another burner, heat a vessel with water in it. Add salt, ghee/clarified butter, and whole spices. Let the water come up to a boil.
  • When the water comes to a boil add the drained rice. Cook it till 80% done. Remove and keep it aside.

Layering the Mutton Biryani for Dum cooking:

  • After 4 whistles let the pressure of the pressure cooker settle down on its own. After that open the lid and check whether the meat is cooked. If yes, then start layering the mutton biryani and, if not, then pressure cook for 2 more whistles.
  • For layering the mutton biryani, take a heavy bottom pan or a non-stick pan. Place it over a tawa. Apply some oil on it. Layer the meat first. Over it layer the rice. Now over it sprinkle fried onions, chopped coriander and mint leaves, saffron milk, orange food color mixed in kewra essence, biryani masala powder and ghee/clarified butter.

Cooking mutton biryani on dum

  • Put a tight-fitting lid or put a plate and over it put some weight on it. Cook the meat on Dum for 20 minutes. Switch off the flame. Alternatively, you can also use the dough to seal the biryani pot or aluminum foil.
  • Check at the bottom if the gravy is dried up completely, Mutton Biryani is ready to serve.
  • Serve Mutton Biryani with Raita and Salad.

Video

Notes

1) Firstly, use tender meat to make mutton biryani. You need not to add any meat tenderizer.
2) While cooking the mutton biryani on dum use a heavy bottom pan or nonstick pan.
3) Use fresh curd/yogurt for making Biryani. If using sour curd then do not lemon juice to the recipe.
4) Marinate the mutton for at least 2 hours or overnight in a refrigerator. This will help to tenderize the meat and also increase the flavor of Biryani.
5) Be careful while cooking the rice. For making Biryani the rice should never be completely cooked. If, by mistake, you cooked it completely, then do not use the same rice for making Biryani. Your Biryani will be soggy.
6) Do not skip adding ghee/clarified butter to Biryani. It increases the flavor of Biryani.
7) Adjust the spices as per your taste. If you prefer less spicy then cut down the quantity of red chili powder and green chilies in the recipe.

Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day………Happy Cooking 🙂

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