Mutton Biryani Easy Recipe

5 from 6 votes

A very popular , aromatic ,layered rice dish with mutton or lamb based on Indian cuisine

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 324kcal

Author: Nisha

Wash the meat thoroughly with salt and lemon and drain water completely
Grind the ingredients in the "to grind for marinade" section with minimum water to get a green paste
Add the yogurt, tomatoes, green paste,mint leaves and the spice powders in the "for meat marination" section to the meat
Mix well and Marinate for about 2 to 3 hours in a referigrator

Wash the rice, drain and keep aside
Heat a thick bottomed pan , add the ghee and oil
Add the thin sliced onions and fry until crisp golden brown
Drain and keep aside.
Add the cashews and raisins ,brown it as well
Drain and keep aside.
The thin fried onions, cashews and raisins will be used for garnishing.In the remaining ghee and oil, add the spices under the "For rice" section
Next add the diced onions and sautée
After 2 mins add the washed rice
Fry for about 5 to 7 mins until the rice turns opaque!
Add the salt and water and cook until done in a rice cooker
Wait for the steam to be released and rice to be cooled.

Next for the preparation of the meat , take ghee and oil in the pressure cookerried shrimp /fish or salad , Enjoy
Add onions and sautée it for 10 mins
Add tomatoes and ginger garlic paste ,sautée for another 5 mins
Next add the marinated meat and fry it for a while.
Pressure cook for about 4 or 5 whistles (depending on the meat) until the meat is cooked.
Once steam is released, check that the meat is cooked well .If the gravy is runny , heat and reduce until you get a thick gravy.
Add some chopped coriander leaves and squeeze a little lemon.

Next process is layering of the biryani, transfer the cooked rice into a serving bowl and garnish with fried onions,cashews ,raisins,chopped mint and coriander leaves.
Then add a layer of the meat gravy and repeat layering with rice, meat and again layer with garnish onions , nuts ,raisins, mint and coriander leaves.
Gently mix so the gravy is evenly mixed into the rice.
Squeeze half a lemon if you like (optional).
Finally garnish with chopped coriander leaves and the remaining garnishes.
Mutton Biryani is finally ready !!Serve with Papad (rice fritters) or fried shrimp or fish.

Frying onions: Sprinkle a little salt over the onions while frying; it helps them cook and brown faster. Keep a close eye to prevent them from burning, as even slight overcooking can turn them bitter.

Rice-to-water ratio: When cooking Basmati rice, use 2 cups of water for the first cup of rice, and 1 cup of water for each additional cup. This helps maintain perfect texture without turning mushy.

Cooking the mutton: Add only a small amount of water while pressure-cooking the marinated mutton. The marinade already contains moisture, and the goal is to reduce the mixture to a semi-dry consistency before layering.

Use of ghee: For that authentic biryani flavor, use ghee generously. If you're watching calories, a mix of ghee and oil works too.

Pressure cooking time: Cook the mutton for 4 to 5 whistles, making sure it’s tender but not falling apart. Avoid overcooking or undercooking, as the meat needs to hold its texture during layering.