Mutton Biryani is a hearty biryani recipe, which is a cooked in layers of mutton and saffron-milk infused rice cooked ‘dum’ style. This easy non-vegetarian mutton biryani recipe can be made at home with the meat cooked in a pressure cooker. It’s a quick to make recipe with a fusion of amazing aromas!

Ingredients for Mutton Biryani:

Mutton – 1 kg
Basmati Rice- 750 gms

For marination:

– Mutton- 1 kg
– Curd, whisked- 250 gms
– Ginger garlic paste- 2 tbsp
– Turmeric powder- 1/2 tsp
– Red Chilli powder- 1 tbsp
– Green cardamom powder- 1 tsp
– Black cardamom- 2
– Cloves- 6
– Cinnamon- 4 pieces
– Shahjeera- 1 tsp
– Salt- 1/2 tbsp
– Garam masala powder- 1 tsp
– Fried onions or birista crushed- 3 medium onions
– Coriander leaves, chopped- 1/2 cup
– Mint leaves, chopped- 1/2 cup
– Green chillies, slit- 4 nos.
– Ghee- 2 tbsp

For cooking Rice & Dum

– Basmati Rice- 750 gms
– Shahjeera- 1/2 tsp
– Bay leaves – 2
– Green cardamom- 3
– Cinnamon- 3
– Black cardamom- 1
– Salt- 2.5 tbsps
– Saffron strands soaked in hot water
– Water to boil the rice- 2 liters
– Fried onions- 2 medium onions
– Fine chopped coriander leaves- 1/2 cup
– Ghee- 1 tbsp


– Slice the 5 medium onions & fry in oil till golden. Remove from oil & set aside.
– Chop the coriander leaves and mint leaves, slit the green chillies.
– Take out green cardamom seeds and make a green cardamom powder to give 1 tsp.
– Crush fried onions to make 5 tbsp for the marination. Set aside the balance fried onions for use later during Dum cooking.
– Now marinate the mutton pieces with all the items. Mix well and set aside for around 2-3 hrs.
– Soak the Basmati Rice for 30 mins before cooking.


– Take a pressure cooker and heat 1 tablespoon of oil. Add the marinated mutton and cook on high to medium flame till mutton releases water. Add a cup of water if required and pressure cook till 4 whistles.
– Allow to cool before opening the pressure cooker.
– For cooking the rice, take a pan with 2 liters of water. When the water starts to heat up add the Shahjeera, whole garam masalas, bay leaves, salt and a tbsp of ghee. Give a stir.
– Once water comes to a boil add the drained rice.
– Stir well and continue to cook on high flame for 7-8 mins, turning it few times without breaking the rice.
– Now either drain the rice or strain the rice with a ladle.
– Spread it on a big plate to cool. You can remove the whole garam masalas if you want.

For the Dum layering :

– Take a heavy bottomed pan and first arrange half of the cooked mutton. Spread half of the rice on the top and spread half of the chopped coriander leaves and fried onion.
– Now arrange the balance cooked mutton along with the gravy and spread the balance rice on top. Spread the balance coriander leaves and fried onion.
– Pour 1 tbsp of ghee on top.
– Pour the saffron soaked water.
– Cover with a lid and cook on dum on low heat for 10 mins.
– Allow to rest for 15 mins.
– Open the cover and gently mix the layers of rice and meat.
– Serve with raita.

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