Mutton Biryani

Ingredients

• 1 kg Mutton (bone‑in pieces, cut into large chunks)
• 0.75 tsp Turmeric Powder (ground)
• 2 tsp Red Chili Powder (adjust to heat preference)
• 2 tsp Salt (plus extra for rice)
• 6 Shallots (small, peeled)
• 6 Garlic Cloves (peeled)
• 1 inch Ginger (peeled and roughly chopped)
• 2 Green Chilies (slit lengthwise)
• 6 Red Chilies (deseeded for less heat if desired)
• 1 handful Mint Leaves (fresh, roughly chopped)
• 1 handful Coriander Leaves (fresh, roughly chopped)
• 1 tsp Coriander Powder (ground)
• 2 tbsp Ghee (clarified butter)
• 1 tbsp Vegetable Oil (neutral oil)
• 1 Cinnamon Stick (2‑inch piece)
• 3 Cardamom Pods (slightly crushed)
• 3 Cloves (whole)
• 1 Bay Leaf
• 4 medium Onions (finely sliced)
• 3 medium Tomatoes (chopped)
• 3 cups Long Grain Basmati Rice (washed and soaked 30 min)
• 3 cups Coconut Milk (diluted with equal water if using thick milk)
• 1 handful Fresh Coriander Leaves (for garnish)
• 1 handful Fresh Mint Leaves (for garnish)

Instructions

1. Marinate the Mutton

   Place the mutton pieces in a bowl, add 3/4 tsp turmeric powder, 2 tsp red chili powder and 1 tsp salt. Mix well to coat all pieces and let it rest for 10‑15 minutes.

   Time: PT15M

2. Prepare the Fresh Masala Paste

   In a food processor combine 6 small shallots, 6 garlic cloves, 1 inch ginger, 2 green chilies, 6 red chilies, a few mint leaves, a few coriander leaves, 1 tsp coriander powder, a pinch of salt and a splash of water. Blend to a smooth paste.

   Time: PT10M

3. Temper Whole Spices

   Heat 2 tbsp ghee and 1 tbsp oil in a skillet over medium‑high heat. Add 1 cinnamon stick, 3 crushed cardamom pods, 3 cloves and 1 bay leaf. Fry for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium‑high

4. Caramelize Onions

   Add the sliced onions to the skillet. Cook, stirring occasionally, until they turn a deep golden brown, about 12 minutes.

   Time: PT12M

   Temperature: Medium

5. Cook Tomatoes and Masala

   Stir in the chopped tomatoes and 3 tbsp of the prepared masala paste. Cook until the tomatoes soften and the oil begins to separate, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Marinated Mutton

   Add the marinated mutton pieces to the skillet, stir to coat with the masala, and cook for 2 minutes. Transfer everything to the pressure cooker, add enough water to just cover the meat (about 2 cups) and season with a little extra salt if needed.

   Time: PT2M

7. Pressure Cook the Mutton

   Seal the pressure cooker and cook on high pressure for 6‑7 whistles (approximately 20 minutes) until the meat is tender.

   Time: PT20M

   Temperature: High pressure

8. Add Soaked Rice and Coconut Milk

   While the meat cooks, wash 3 cups basmati rice and soak for 30 minutes. Once the mutton is tender, gently stir in the drained rice, 3 cups diluted coconut milk, a handful of chopped coriander and mint leaves, and adjust salt to taste.

   Time: PT7M

   Temperature: Low

9. Steam the Biryani

   Close the pressure cooker lid, place the weight, and let it steam on low heat for 7 minutes. Then turn off the stove and allow the cooker to sit untouched for 5 minutes before releasing any remaining pressure.

   Time: PT12M

   Temperature: Low

10. Finish and Garnish

    Open the cooker, gently fluff the biryani with a fork, and garnish with a fresh handful of coriander leaves and mint leaves.

    Time: PT2M

Nutrition Facts

Calories

1130

Protein

50 g

Carbohydrates

40 g

Fat

18 g

Fiber

1.2 g

Ingredient Substitutions

• Instead of Mutton: Lamb
• Instead of Red Chili Powder: Paprika
• Instead of Salt: Sea salt
• Instead of Shallots: Red onion
• Instead of Green Chilies: Jalapeño
• Instead of Ghee: Unsalted butter
• Instead of Vegetable Oil: Canola oil
• Instead of Tomatoes: Tomato puree (½ cup)
• Instead of Long Grain Basmati Rice: Jasmine rice
• Instead of Coconut Milk: Milk, Almond milk

Equipment Needed

• Pressure Cooker
• Knife
• Cutting Board
• Mixing Bowl
• Food Processor or Grinder
• Frying Pan or Skillet
• Measuring Spoons
• Measuring Cup
• Spatula or Wooden Spoon
• Bowl for Soaking Rice

Critical Steps — Do Not Skip

• Marinating the mutton with spices
• Grinding a fine fresh masala paste
• Caramelizing onions to deep golden color
• Cooking mutton to tenderness under pressure
• Soaking basmati rice for 30 minutes
• Steaming the biryani with coconut milk and low heat

Chef Tips from the Video

• Toast the whole spices (cinnamon, cardamom, cloves) briefly before adding ghee for extra aroma.
• Use a heavy‑bottomed skillet to prevent the onions from burning.
• For extra fragrance, add a pinch of saffron soaked in warm milk just before the final steam.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 1 month; reheat gently on low heat.

Room temperature: Not recommended; biryani should be kept refrigerated.

Make-Ahead Tips

• Marinate the mutton overnight for deeper flavor.
• Prepare the masala paste a day ahead and store in the fridge.
• Soak the rice while the meat is pressure cooking to save time.

Frequently Asked Questions