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  • Writer's pictureBon Vivant

Mutton Biryani

Updated: Jul 30, 2020

Serves: 4 Servings Cooking Time: 60 - 70 minutes


  1. 500gms Mutton pieces with bones

  2. 2 Medium-sized Onions chopped

  3. 2 Medium-sized tomatoes chopped

  4. 2-3 green chillies slit

  5. 60 gms curd beaten

  6. 2 medium-sized potatoes cut in half and shallow fried (Optional but recommended if you love potatoes😍)

  7. 2 hard-boiled eggs cut into half and shallowly fried

  8. 1.5 tsp salt

  9. 1 tsp turmeric powder

  10. 2 tsp Kashmiri chilly powder

  11. 1 tsp spicy chilly powder

  12. 1 tbsp mix of cumin and coriander seeds powder

  13. 1 tsp homemade garam masala (my mom's special)

  14. 1 tbsp ghee

  15. 250 gms rice washed (don't soak it)

  16. 500 ml of water

  17. Whole garam masala - 2 elaichi, 1 bay leaf, 3 cloves, 1 small stick cinnamon, 4 peppercorns,1 tsp whole jeera

  18. 100 ml of oil

  19. 1 onion sliced and fried onion (birista for garnishing

  20. A bunch of coriander leaves for garnishing


  1. Marinate the mutton with all the dry spices, curd and chopped tomatoes...keep aside for atleast 1 hour.

  2. Heat up oil in a heavy bottom pressure cooker then add the whole garam masala and jeera and fry it for a minute then add the chopped onions and fry till it turns light brown. Now add the marinated mutton.

  3. Cook the mutton well until the water released from the mutton dries up then add around 50 ml of water or enough water to cook the mutton. Pressure cook it for around 5-6 whistles.

  4. When the air releases naturally from the pressure cooker, open and add the washed rice and fried potatoes into it, add the remaining water in it and just pressure cook for just 1 whistle.

  5. Let the biryani rest for few minutes then open the pressure cooker add the garam masala powder and ghee mix it very lightly to incorporate the garam masala and ghee into it.

  6. Remove it on to the serving dish and decorate it with the eggs, fried onions (birista and chopped coriander leaves.

  7. You can enjoy the biryani with cucumber raita and freshly cut salad.


𝗤𝘂𝗶𝗰𝗸 𝗙𝗮𝗰𝘁

𝒯𝒽𝑒 𝓃𝒶𝓂𝑒 "𝐵𝐼𝑅𝒴𝒜𝒩𝐼" 𝒸𝑜𝓂𝑒𝓈 𝒻𝓇𝑜𝓂 𝓉𝒽𝑒 𝒫𝑒𝓇𝓈𝒾𝒶𝓃 𝓌𝑜𝓇𝒹 𝒷𝑒𝓇𝓎ā(𝓃) 𝓌𝒽𝒾𝒸𝒽 𝓂𝑒𝒶𝓃𝓈 "𝒻𝓇𝒾𝑒𝒹" 𝑜𝓇 "𝓇𝑜𝒶𝓈𝓉𝑒𝒹".

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