Best Mutton Briyani

My love for biryani  never ends !


Just one spoonful  will get you hooked to this dish for the rest of your life.

I mean ..just look at the  long grains of the basmati rice  coated in  onion, tomato & mutton  gravy along   with a little hint of mint and chillies   served with  Onion raita  .. do I need to say more ?

Biryani and raita are a match made in the food heaven , Raise your hand if you  agree ! 🙂

I am here to prove that  you don’t have to struggle   in the kitchen from morning till noon to prepare this mouth-watering recipe .

If you are making this in  the Electric  rice cooker ( which I recommend )  it takes 60 mins or  less  from  start to finish .

Few things to note before we start :

The secret lies  in sautéing the ingredients  step by step on a slow to medium flame , this diffuses the flavour into the oil and enhances the taste .

Secondly , The logic with adding  water is adding  half  of the normal  count i.e.  normally  if  you add 3 cups of water for 1 cup of rice , for biryani  you should add half the quantity – 1 ½ cups of water for 1 cup of rice . Got it ?! you have mastered this dish ! See you in my next post .

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I recommend the Electric rice cooker just for the non – stick  aspect , but  the same result can be achieved in the  pressure cooker  if  you follow the instructions carefully.

We will start by  preparing biryani  in a heavy bottomed  pan and finishing it  off in the rice  cooker ,  please check notes* if you are using  the pressure cooker from start to finish .

Preparation time : 10 mins

Cooking time : 45 mins

Serves : 4

Ingredients :

Goat meat (Mutton) – 1/2 kg

Basmati   rice* –  3 cups (3/4 kg )

Sunflower oil  – ½ cup

Ghee      – 2 tablespoons

Onion – 2 medium sized

Tomato -2 ½  medium sized

Ginger garlic paste – 3 tablespoons

Cloves -6

Cinnamon  bark – 3

Bay leaves – 3

Star Anise – 1 or 2 ( optional)

Green chillies – 6 or more – depending upon your taste

Mint leaves- ½ cup

Coriander leaves – ¼  cup

Salt  – According to taste

Chilli Powder – ½ teaspoon – optional

Lemon  -1/2 a lemon juiced

Water – 4 ½ cups


1.Wash the rice and drain the water completely .

2.Pressure Cook the mutton with 2 cups of water , ½ teaspoon of turmeric  and 1/2 teaspoon of salt in medium flame for 10 minutes.* This will reduce the cooking time as mutton pieces  will take longer to cook than rice. Separate the cooked  mutton pieces from the stock . Reserve the stock for later .

3.Meanwhile , heat the heavy bottomed pan and add oil and ghee .Season the oil with  cinnamon, star anise , cloves and bay leaves. Watch out for the cloves they may splutter sometimes .

4.Then add the sliced onions and sauté  until the onion turns translucent ,  add a pinch of salt to  the onions  which will  help to draw moisture out of the onions and quicken the sautéing process .Then  add the green chillies , followed by  ginger garlic paste , sauté for 2 or  3 seconds.

5.Add handful of mint leaves , sauté  well , followed by tomatoes  . Cook the tomatoes for a 2 or 3 minutes until they are  soft and mushy , this is going  to be our gravy for the biryani .

6. Add the mutton pieces ,  mix well , add salt as required .Cover and cook  for 3 mins .

6. Place the washed  rice in the rice cooker  and add the prepared mutton gravy .Mix well .

7.Add 4 ½  cups of water . Use  the reserved stock instead of water .Mix well . check the seasoning ( this is where you add salt / chilli powder ).

8.Add a pinch  of extra salt  than you’d  normally  consume as the rice will absorb the salt.

9.Stir in  lemon juice  and the remaining mint leaves and coriander leaves .Put the lid on and set it to cook .

10.when ready , mix the  rice with a long handled wooden spoon  from the bottom  , please take care not to stir,  but , to lift the rice from underneath and mix.

Serve with Onion or Cucumber Raita .

Additional Notes :

*I use India Gate Classic Basmati Rice . good quality rice = good biryani   🙂

* if you don’t  own a pressure cooker you can cook the meat  in a saucepan with the lid on by  adding  2 cups of extra water until the meat is tender . Please note that the  cooking time may vary .

If using pressure cooker instead of rice cooker , follow till step 9 , when the pressure starts building put the weight on  . Reduce the  flame once the whistle starts , cook for 10 mins. Once the pressure is released open the pressure cooker and  mix well.  Serve and  ENJOY !