Mutton Biryani Recipe

Make the best Hyderabadi mutton biryani using my simple and easy recipe. The juicy succulent mutton cooked with flavorful rice, this combination is to die for. I am sharing pakki biryani (most popular), kacchi biryani, and pressure cooker recipe below. Pick up whichever you want to try.

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: people

Calories: 669kcal

Author: Neha Mathur

Make the best Hyderabadi mutton biryani using my simple and easy recipe. Juicy succulent mutton cooked with flavorful rice, this combination is to die for. Try my recipe for a easy preparation.

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Ingredients

To Marinate The Mutton

5-6 chopped green chilies
4 inch piece of ginger chopped
8-10 garlic cloves peeled
¼ cup cilantro (coriander) tightly packed
2 tablespoons fresh mint leaves
2 pounds bone-in goat mutton 1 kg, cut into 1-½ inch chunks
1 cup thick yogurt
¼ cup crispy fried onions
4 teaspoons salt
2 tablespoons lime juice

To Make The Mutton Curry

¼ cup vegetable oil
1 cup thinly sliced onions
1 cup thinly sliced tomatoes
2 teaspoons coriander powder
1 teaspoon turmeric powder
4 teaspoons Kashmiri red chili powder
1 teaspoon garam masala powder
1 teaspoon cumin powder

To Cook The Rice

4 cups long-grain basmati rice
7-8 whole green cardamoms
7-8 cloves
4-5 whole bay leaves
2 inch piece of cinnamon stick
2 whole star anise
1 tablespoon ghee
4 teaspoons salt
1 teaspoon shahi jeera (caraway seeds)
2 teaspoons ginger garlic paste
2-3 drops kewra essence

To Assemble The Mutton Biryani

¼ cup milk
1 pinch saffron soaked in 1 tablespoon water
½ cup crispy fried onions
2 tablespoon ghee

Instructions

Marinate The Mutton

Add green chilies, ginger, garlic, cilantro, and mint leaves to a blender along with 2 tablespoon water. Blend to make a smooth paste.
Wash mutton and mix it with yogurt, green paste, crispy fried onions, salt, and lime juice.
Keep the marinated mutton in the refrigerator for at least 2 hours or better overnight.

Cook The Mutton In A Traditional Pressure Cooker

Take out the marinated mutton from the refrigerator and keep it on the counter for 30 minutes so that it comes to room temperature. This way, it will cook the best.
Heat vegetable oil in a 3-liter pressure cooker over medium-high heat. Once the oil is hot, add onions and fry until the onion turns golden brown (7-9 minutes).
Add the marinated mutton along with the marinade to the cooker and fry on high heat for 4-5 minutes. Keep stirring frequently.
Add tomatoes and cook for 2-3 minutes.
Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cumin powder, and cook for another 2-3 minutes.
Now add 1 cup of water and close the lid of the cooker. Pressure cook for one whistle on high heat. Then lower the heat and cook for 20-25 minutes until the mutton is tender.
Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker.
Put the cooker back on high heat and cook the mutton until most of the water is evaporated and the gravy is almost dried. Set aside.

Cook The Mutton In An Instant Pot

Take out the marinated mutton from the refrigerator and keep it on the counter for 30 minutes so that it comes to room temperature. This way, it will cook the best.
Press SAUTE button of your 6-quart instant pot, and add oil to it. Once the oil is hot, add the onion and saute until browned (8-10 minutes). Add the marinated mutton along with the marinade to the instant pot and fry for 4-5 minutes. Keep stirring frequently. Add tomatoes and cook for 2-3 minutes.
Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cumin powder, and cook for another 2-3 minutes.
Now add ½ cup of water and close the lid of the instant pot. Set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK on high pressure. Set the timer to 20 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the IP.
Now press SAUTE once again and cook until the liquid is evaporated and the mutton is almost dry. Set aside.

Cook The Rice

Wash basmati rice 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 40-45 minutes.
Heat 8-10 cups of water in a large pot over high heat. Add green cardamoms, cloves, bay leaves, cinnamon stick, whole star anise, ghee, salt, shahi jeera (caraway seeds), ginger garlic paste, and kewra essence to the pot, and bring the water to a boil.
Drain the rice and add it to the pot and stir gently.
Cook the rice on low heat uncovered until it is 90% cooked, which means it is cooked with just a little bite to it (15-20 minutes). Drain the rice and set it aside.

Assemble The Mutton Biryani

Transfer the cooked mutton to a large heavy bottom pot and spread evenly.
Top with cooked rice and spread evenly.
Pour milk all over and sprinkle saffron soaked in water, crispy fried onions, and ghee on top.
Cover the pot tightly with a lid. Place it on very low heat for 40-45 minutes.
Remove the lid and mix the mutton biryani gently. Serve hot.

Notes

If the heat adjustment in your hob doesn’t have a very low setting, then keep a tawa (griddle) below the pot.

Be very attentive while cooking the rice. Do not stir the rice much while cooking otherwise it will break the grains.

Choose a pot with a tight-fitting lid. This biryani cooks on dum or steam and we want to retain as much steam that is formed inside. Traditionally, a sealing of dough used to be put around the pan and the lid but I don't think that it is not required if the lid fits tightly. Use a heavy bottom pot to assemble it. The biryani needs to be cooked for a long time on low heat and if the pan is not heavy, it might burn.

Nutrition