Indian Mutton Biryani recipe is a tasty and traditional biryani recipe.
Pretty much like the chicken biryani, this indian mutton biryani recipe is made with same method. That is how my Ammi used to make it. This Indian Mutton Biryani Recipe was special during Eids. Ammi used to cook the Mutton Biryani in a huge vessel and distribute it among all neighbors and they really used to look forward to Eid for eating her mutton biryani.
Later on, when her health didn’t support her much to cook such huge amounts, she used to send only the sweet and the neighbors were disappointed that they couldn’t get to taste the Biryani. And some of them requested her to keep sending the mutton biryani. The aroma from Indian Mutton Biryani used to fill the whole neighborhood.
Not much different from the indian chicken biryani recipe, the indian mutton biryani recipe is very much similar to it. The yakhni or the gravy for the biryani is cooked first and added to the half cooked rice and left on dum for sometime. Serve it with Raita, Bagare Baingan or Baingan Bharta. Let’s get started with the Indian Mutton Biryani Recipe
Method for indian mutton biryani recipe
- Mix the red chili powder, coriander powder, salt, tomato, yogurt and ginger garlic paste to the mutton pieces and set aside for atleast an hour.
- Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs
- Add onions and fry till golden brown.
- Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
- Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this yakhni while you get the rice ready.
- Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
- Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
- Add rice to the yakhni. Do not mix. Spread a tbsp of ghee on top of the rice.
- Cover with foil and close the lid. The foil do not let the steam escape.
- Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
- Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan
Additional Notes:
- To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy.
- When you cook on a tawa, the bottom doesn’t get burnt.
- Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.
Indian Mutton Biryani Recipe
Ingredients
- 1 kg mutton cut into medium pieces
- 750 gm basmati rice soaked for half an hour
- 1 cup oil/ghee
- 4 onions finely sliced
- 2 green chili slit
- 2 tbsp ginger garlic paste
- 5-6 ripe tomatoes very finely chopped
- 1 Bay leaf
- 4 cloves
- 2 one inch cinnamon sticks
- 4 cardamom
- 1/2 tsp shahi jeera
- 2 tsp red chili powder
- 2 tsp coriander powder
- 4 cup yogurt
- salt to taste
- 2 tbsp lemon juice
- bunch of coriander leaves/cilantro finely chopped
- bunch of mint leaves/pudina finely chopped
Instructions
- Mix the red chili powder, coriander powder, salt, tomato, yogurt and ginger garlic paste to the mutton pieces and set aside for atleast an hour.
- Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom, shahi jeera and green chili and fry for 30 secs
- Add onions and fry till golden brown.
- Add the marinated mutton to the onions and cook till mutton is done and the oil start leaving the sides of the pan.
- Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this yakhni while you get the rice ready.
- Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
- Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
- Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
- Cover with foil and close the lid. The foil do not let the steam escape.
- Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
- Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan
Notes
When you cook on a tawa, the bottom doesn’t get burnt.
Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.
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hiba says
Posting your ammi’s mutton biryani is wonderful .
I am already drooling over your biryani !
It’s our household favorite tootoo,? mutton biryani
Fa's Kitchen says
Thank you Hiba. That’s really sweet of you.
Lubna says
Planning to make this tomorrow! How long do u cook ur mutton for? I dont want the meat to be hard or chewy.. What do you suggest? Cause i usually pre cook my meat for about 3 hours since i dont have a pressure cooker
Fa's Kitchen says
Sorry for the late reply. With kids vacation, hope you can understand the situation at home. I hope you have tried it already and liked it. For the type of mutton I get here, I cook on medium low heat till oil starts leaving the sides of the yakhni. When all the masala is dried up from the yogurt. The marinated mutton would give out a lot of water when cooked. I leave it to cook till all the water is dried up and oil starts separating. Even I don’t pressure cook it as it doesnt taste the same when pressure cooked. Hope this helps & here’s wishing you relish the mutton biryani
owais says
Pls tell me the amount for 2kg rice
Fa's Kitchen says
Hi Owais,
Thanks for stopping by. For 1 kg rice, you will need 2 kg mutton, about 1 1/3 cup oil, 5 medium sized onions, and 6-7 tomatoes.
Kandy says
Hello,
When I add the rice to Yakhni 70% cooked, do i add the left over water along with that that the rice hasn’t yet soaked up?
Kandy G says
When cooking the rice to 70% and then adding to the Yakhni do I also add the remainding water with the rice?
Fa's Kitchen says
Hi Kandy
No you shouldn’t add the leftover water. Biryani will turn mushy if you do so. Hope you enjoy the biryani.
Madhu says
When I was in India my neighbour used to give us the most delicious briyani during eid. Since I moved overseas I always crave for a good mutton briyani and the restaurants here don’t offer good briyani. Going to try your recipe tomorrow 🙂
Umm Muhammad says
Make this all the time, and always ends up delicious. It’s now our family fave. JazakAllahu khairan
Fa's Kitchen says
Barakallahu fee Umm Muhammad. I am so glad your family is enjoying this humble recipe. Thanks a bunch for your feedback.
Abhinav says
I tried this delicious recipe at home. I love this recipe and my family member also love this incredible recipe.
Fareeha says
Thank you so much for your feedback, Abhinav. It does mean a lot.
Ryan says
Hey thanks for sharing this recipe i liked it so much and i am going to cook it by following your instructions..
Fareeha says
Do let me know how it turns out.
Erika says
Very simple recipe.Next time I should reduce the chili powder.Mine was too hot and spicy.
ROBYN says
Wonderful, It looks so nice, sometimes I tried it but dried more than I expect. Yours is better looking!
Diya says
Thanks for the detailed recipe. This look very delicious.