Mutton Biryani

Types of Biryani

Any special occasion and  Biryani is on the menu for Indians. To be honest, I think it’s on the table whether occasion or not. Ask any Indian for an iconic dish and they would suggest Biryani. The theory states that the word Biryani came from the Persian word ‘birinj’ meaning rice. Another one says it originated from the Persian word ‘biryan’ which means ‘fried before cooking’.

A simple way to prepare biryani is to have a base of onions and tomatoes, spices that will add flavoring, a source of protein, and the major ingredient – rice. Currently, this Indian dish has many varieties. The most famous ones are Hyderabadi Dum Biryani, Sindhi Biryani, Thalessery Biryani, Ambur Biryani, Kolkata Biryani, Kacchi Biryani, Tehari, and many others.


How To Make Mutton Biryani


Our pick of the day is the Mutton Biryani prepared in South India. Particularly a state called Tamil Nadu. The Mutton Biryani is well known as Muslim Mutton Biryani as this version came from Muslim houses and is served during their occasions and weddings. Biryani is a huge part of the culture there and you will find many shops selling this dish with their own variations. For an easy way to prepare

Ingredients for mutton biriyani

  • Oil – ½ cup
  • Coconut Oil – ¼ cup
  • Cinnamon – 1 small piece
  • Cardamom – 5
  • Cloves – 4
  • Onion – 5 large sliced thinly
  • Shallots / Sambar Onion – 20 grind to a paste
  • Ginger Garlic Paste – ½ cup
  • Tomato – 4 large cubed
  • Chilli Powder – 3 tblspCoriander Powder – 1 tblsp
  • Garam Masala Powder – 1 tblsp
  • Salt to taste
  • Coriander Leaves – 1 cup
  • Mint Leaves – 1 cup
  • Curd – 1 cup
  • Green Chillies – 2 slit
  • Lemon Juice – 2 tblsp
  • Seeraga Samba Rice – 5 cups
  • Water – 8 cup
  • Mutton – 1 kg
  • Roast & Grind: Cinnamon – 3 stick Cardamom – 15 , Cloves – 1 tblsp

Method  To Make Mutton Biryani

Step 1st :- Take cinnamon, cardamom and cloves in a dry pan and toast it well. Cool it down and powder it fine. Set aside.

Step 2nd :-Heat oil and coconut oil in a pressure cooker or a wide pan.

Step 3rd :-Add in cinnamon, cloves and cardamom and let it sizzle.

Step 4th :-Add in onions, pureed shallots and mix well. Cook that till golden brown.

Step 5th :-Add in ginger garlic paste and mix well.

Step 6 :-Add in tomatoes and mix well. Cook that till mushy.

Step 7 :-Add in curd, green chillies and mix well.

Step 8 :-Add in mutton and salt and mix well.

Step 9 :- Add in all spice powder and mix well.

Step 10 :- Add in water and bring it to a boil. Cover and pressure cook for 5 to 6 whistle till mutton is done.

Step 11 :- Now add in rice, coriander leaves and mint leaves and mix well.

Step 12 :- Cook on high heat for 10 mins. Add lemon juice and mix well.

Step 13 :-Simmer the pan and cover with the lid. Dont put whistle.

Simmer for 15 mins.

Remove and fluff the rice.



What is biryani made of? Any type of biryani consists of four main components: rice, meat, marinade, and spices. When it comes to making biryani rice, basmati rice is typically the go-to option; however, some cooks prefer to use other grains, such as jeerakasala or seeraga samba.

Regional differences are prominently shown in the types of meat used in the dish. Coastal regions of India, for example, are more likely to produce dishes such as shrimp biryani because the resource is easily available. Regions without easy sea access, on the other hand, typically create lamb biryani or chicken biryani, taking full advantage of the resources on hand to craft a delicious local variant. Each type of meat is placed in a yogurt-based marinade to absorb as much flavor as possible, and then herbs and spices are added during the cooking process to finish off this wonderfully simple yet scrumptious recipe. While the spices may vary, the best restaurants, such as Denver’s best Indian restaurant and lunch buffet, Little India, use traditional Indian spices to add a touch of authenticity.

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