Monday, July 28, 2014

Mutton Biryani Recipe

Eid Mubarak to all my friends and their families. For the past weeks, I am clicking few Non Veg recipes to post in the blog as Ramzan special recipes. I have few more recipes in my drafts, I will try to post it as soon as possible. To celebrate this great day, I wanted to share Mutton Biryani Recipe. Already I have Chicken Biryani recipe here. This is a very simple and easy recipe which I tried for the first time and it came out really well.
Mutton -  300 grams 
Basmathi Rice - 2 Cups 
Water - 4 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 
Red Food Colour - a pinch(Optional) 
Curd - 1 tsp 
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, 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 it 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. Add food colour and remaining 3 cups of water. Once it starts to boil add the soaked rice and a teaspoon of curd. Allow it to cook for 2 whistles and switch off the flame
Once the pressure releases, mix it with the fork and serve it hot with Onion raita and egg. I served it with Mango slices and Chicken Balls. I will post the recipe of Chicken Balls tomorrow.

Points to remember:
  • Soak the rice for 30 mins to get long grains rice and once the biryani is done mix it with fork to avoid the grains from breaking.
  • You can fry the cashews, raisins in ghee and mix it with biryanibefore serving. 
  • Usually I don't add food color, but this time to get restaurant color biryani, I added a pinch of food color.
  • In low flame saute the onion, tomato, mint leaves and coriander leaves. Approximately it takes 20 mins and sauting in low flame until everything mashes is the secret behind flavourful biryani.
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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