Happy's Cook

Monday, July 28, 2014

Mutton Biryani Recipe | Mutton Biryani in Pressure Cooker

Eid Mubarak to all my friends and their families. Over the last few weekends, I was clicking some Non-Veg recipes to post on the blog as Ramzan special recipes. I have edited most of the photos and I will try to post them as soon as possible. To celebrate this great day, I wanted to share the Mutton Biryani recipe. Do check out my Chicken Biryani recipe here and the thalapakattai style mutton biryani here. This is a very simple recipe, even beginners can attempt this.
Pictures updated on 3/3/2021
Mutton -  300 grams 
Basmathi Rice - 2 Cups 
To Temper: 
Oil - 1 tbsp 
Ghee - 1 tbsp 
Cinnamon - 1/2 inch piece 
Cloves - 3 
Star Anise - 1/2 
Bay leaf - 1 
Fennel seeds - 1/2 tsp 
For the Mutton Masala:
Onion - 2 
Green Chilli - 2 
Tomato - 2 
Coriander leaves - 1/4 Cup 
Mint leaves - 1/4 Cup
Ginger garlic paste - 1 tsp 
Curd - 2 tblsp 
To Marinate: 
Chilli Powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Salt - as required 
Lemon - 1/2
1. Marinate the Mutton with chilli powder, turmeric powder, salt and lemon juice. Leave it aside for 1 hour. Soak the rice for 30 mins. Chop the onions, tomato, coriander leaves and mint leaves. Slit the green chillis.
2. In a pressure cooker pan, add the oil and ghee. Add the items under 'To temper' and fry them in low flame. Then add the chopped onion and saute it until golden brown. Add little salt so that the onion cooks faster. Then add the tomato, coriander leaves, mint leaves and green chilli. Saute it until everything mashes well.
3. Then add the ginger garlic paste and marinated mutton, saute for few mins.
4. Now add 1 cup water and cook the mutton for about 4 to 5 whistles.
5. Once the pressure releases, open the cooker. For 2 cups of rice to cook, we need 3.5 cups of liquid. Considering the liquid content present in the cooker, add more water to make it to 3.5 cups of liquid. Bring it to a boil. Once it starts to boil add the soaked rice and the curd. Mix it well and allow it to cook for 2 whistles and switch off the flame.
Once the pressure releases, fluff it with the fork and serve it hot with Onion raita and egg. 
Points to remember:
  • Soak the rice for 30 mins to get long grains rice and once the biryani is done fluff it with a fork to avoid the grains from breaking.
  • You can fry the cashews, raisins in ghee and mix them with biryani before serving. 
  • In low flame saute the onion, tomato, mint leaves and coriander leaves until everything combines well. Approximately it takes 20 mins and this is the secret behind flavourful biryani.
  • If you want to get the orange coloured biriyani like the one we get in some restaurants, you can use Kashmiri red chilli powder instead of regular red chilli powder. Check the below picture for reference.
Warm Regards,
Happy's Cook - Divya


  1. perfect treat for Ramzan.. :) looks delicious :)

  2. tempting n flavorful biryani, eid mubarak!!!

  3. Biryani, the word itself makes me hungry, cant resist to this beautiful and very tempting biryani.

  4. Delicious biryani :) looks like Amma's version.

  5. Eid mubarak to you too :) thats one delicious looking biryani

  6. drooling here,Divya...Looks delicious :)
    First time to your space,happy to join too..Thanx for joining my space as well !!!


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