Home Style Mutton Biryani or Lamb Biryani, Flavorful aromatic rice cooked with spices and tender lamb chunks. Makes an absolutely delightful Lunch.
If you are following me on Instagram regularly, you will notice me sharing Biryani almost every Sunday. We love biryani from kids to elders in the household. And it's regular. Today I'm sharing with you a perfect home style Mutton Biryani. It is so easy. Make sure you just follow the instructions and cooking time to the 'T' to achieve perfect grainy rice.
This is an absolutely perfect recipe. I have tried and tested it more than 50 times I will say.
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Lamb Biryani Recipe
Out of all the biryani types, Lamb Biryani or Mutton biryani is the most popular and ever loved. Juicy Mutton pieces are marinated and cooked to tender. The cooked Lamb pieces are then flavored with aromatic spices and Rice and finally cooked to perfection. It is Universal Love.
I see absolutely zero haters to this star recipe. Lamb Biryani might be slightly higher on calories but still, we call it a feast. The Indian Lamb biryani always has its charm around the globe and today I am sharing my family recipe. It is easy to prepare but a perfect home style biryani.
Mutton Biryani Varieties
Every region has its specialty Mutton biryani. Almost 30 types of Mutton biryani exist in India. A few of the famous ones are Hyderabad Mutton Dum Biryani, Thalapakkati Mutton Biryani, Ambur Mutton biryani. Thalaserry Biryani, Lucknowi Biryani, Sindi Biryani. And many more varieties.
Mutton Biryani Side Dish
There is a saying that the best Mutton biryani will taste good by itself without and side dishes. And I always believe in that. So in some way don't like to serve any gravy or kurma with the biryani.
But few mandatory sides are Onion Raita, Brinjal Curry, or even Boiled Egg. At the Muslim Weddings, they also serve bread halwa, Pickle, or even Jam and Pappad for biryani.
Mutton Biryani Pressure Cooker
You can also follow the same recipe and cook Mutton biryani in a Pressure cooker. However the rice water ratio and the cooking time Varies. I always use 1.25 cups of water for 1 cup of Rice if cooking in a pressure Cooker.
After adding the liquid, wait till comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins on a high flame and then switch off the cooker. Wait till the pressure subsides on its own and then open the cooker. Delicious Mutton biryani in pressure cooker is ready. I already have this recipe on the blog. Take a look if you like it
Lamb Biryani Instant Pot
While Cooking in an instant pot always use 1.2 for the Rice and Water Ration. Use the pressure cook option. Cook in a low for 6 mins and then let the pressure naturally. Open the Instant pot after 10 mins and carefully fluff the rice.
Mutton Biryani Ingredients:
WHOLE SPICES
We use Whole spices like Fennel seeds, Cardamom, Bay leaves, and cashew nuts to temper the pulao.
ONIONS & TOMATOES
As always we add Sliced onions and juicy tomatoes for the base masala. Along with ginger garlic paste which is mandatory for almost all the chicken dishes.
MINT & CORIANDER LEAVES
We add Mint and Coriander leaves for the aroma. If you can source pandan leaves you may also use them. Pandan leaves adds an awesome aroma to the Pulao.
SPICE POWDERS
We just use simple and basic spice powders. I am using Red Chilli powder, Turmeric powder, and Salt. Along with this, we add the freshly prepared Garam Masala.
LIQUIDS
I am using plain water to cook the pulao, However, You may also use Mutton broth or even coconut Milk. Both are extremely flavourful.
How to Prepare Home Style Mutton Biryani, Pictorial
To cook Mutton
1) In a mixing bowl add ½ kg of cleaned Mutton Pieces. Wash well without any bloodstains. To the Mutton add in ¼ tsp Turmeric powder and ½ tsp of Salt. Mix well and then let it marinate for 30 mins to 1 hour. In a Pressure cooker add the marinated Mutton pieces along with that add ½ cup of water. Cook in a high flame for 6 to 8 whistles and then switch off Once the Pressure releases open the cooker and set the Mutton aside. Reserve the Liquid, we will use it while cooking the Rice.
To Prepare Garam Masala for biryani
2) In a Pan add in 1 tsp Fennel Seeds, 1 inch Cinnamon Stick, 4 Cardamom, 2 Cloves,1 tsp Whole Pepper dry roast in a low flame until aromatic. Allow it to cool and grind it to powder. Set aside. Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins.
Prepare the Biryani
3) Heat the Pan with Oil or Ghee once it's hot add in 1 tsp Fennel Seeds,1 Bay leaf, 1 inch cinnamon stick, 2 cardamom, and 8 Cashew nuts. Let it get brown.
4) Now add in the sliced Onions. I am using 2 big Onions. Saute till it's soft. It takes around 7 to 8 min in medium flame.
5) Next add ½ cup of Loosely packed Mint leaves and ½ cup of finely chopped Cilantro. Saute till they shrink
6) Add 2 finely chopped big tomatoes. Cook till they turn soft.
7) Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves
8) Next add in the cooked Mutton pieces and give a good mix
9) Next add in the roasted and powdered Whole spices masala.
10) Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt.
11) Combine everything and cook for 2 mins on low flame.
12) Now add in the measured water. The ratio is for 1 cup rice add 1.5 cups of water. Don't forget to include the Mutton cooked liquid along with the water. I first measure the mutton cooked liquid and then water. Add the Yogurt or Curd and the Lemon Juice. Combine everything and check for salt and spice and add if anything is less.
13) Once the water comes to a boil add in the Soaked and drained Rice. Give a good mix and close and cook until the water it 80 % drained. Mix everything gently.
14) Now place a dosa tawa on the stove and then place the biryani vessel on top of that. Cook in the lowest possible flame for 20 mins with the lid of the vessel covered. Or keep weight on top for dum.
15) After 20 mins switch off the flame and keep it in the same position without any disturbance for 30 mins. After 30 mins if you open rice will be cooked perfectly without sticking to each other. Gently fluff the rice and serve hot.
Tips & Tricks of the best Biryani
Marination - Always marinate the lamb. This is an important step for cooking the lamb to tender. Also buy tender and Young Lamb pieces.
Soaking the Rice - Wash the basmati rice three or four times to remove the starch and then soak the rice for 30 mins. This is also important in getting nonsticky fluffy biryani.
Fluff the Rice - After cooking the biryani make sure you fluff the rice carefully and then store it in a hot box until you serve. Leaving the rice without fluffing in the same vessel for a long time results in a sticky biryani. So follow the timelines strictly while cooking biryani.
Heavy Bottomed Vessel - Always use a heavy bottomed vessel for cooking biryani. We cook for a long time, put the vessel in dum. and hence this step is mandatory. I used my Dutch oven its sturdy and perfect for biryani.
How to Store Biryani
Biryani tastes best only when served hot. So I suggest not storing or freezing. You can however store it in the fridge for up to 2 days and then reheat it and serve. But the taste will reduce in the next few days.
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📖 Recipe
Home Style Mutton Biryani
Standard 1 cup measures 240 ml
Ingredients
To Roast & Grind
- 1 tsp Fennel Seeds
- 1 inch Cinnamon Stick
- 4 Cardamom
- 2 Cloves
- 1 tsp Whole Pepper
To Pressure Cooke
- ½ kg Mutton
- ¼ tsp Turmeric Powder
- ½ cup Water
- ½ tsp Salt
Other Ingredients
- 2 tbsp Oil
- 2 tbsp Ghee
- 1 tsp Fennel Seeds
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2 Cardamom
- 3 Green Chilli
- 8 Cashew nuts
- 2 Onion Big
- ½ cup Mint Leaves Loosely packed
- ½ cup Coriander Leaves | Cilantro Loosely packed and finely chopped
- 2 Tomato Big
- 1.5 tbsp Ginger garlic paste
- 1 tbsp Red Chilli powder
- 1 tsp Garam Masala
- ¼ tsp Turmeric powder
- Salt to taste
- ⅓ cup Curd | Yogurt
- 3 cups Water
- 2 cups Basmati Rice Any long grained basmati Rice
- 1 tbsp Lemon Juice
Instructions
- In a mixing bowl add ½ kg of cleaned Mutton Pieces. Wash well without any bloodstains. To the Mutton add in ¼ tsp Turmeric powder and ½ tsp of Salt. Mix well and then let it marinate for 30 mins to 1 hour. In a Pressure cooker add the marinated Mutton pieces along with that add ½ cup of water. Cook in a high flame for 6 to 8 whistles and then switch off Once the PRessure releases open the cooker and set the Mutton aside. Reserve the Liquid, we will use it while cooking the Rice.
- In a Pan add in 1 tsp Fennel Seeds, 1 inch Cinnamon Stick, 4 Cardamom, 2 Cloves,1 tsp Whole Pepper dry roast in a low flame until aromatic. Allow it to cool and grind it to powder. Set aside. Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins.
- Heat the Pan with Oil or Ghee once it's hot add in 1 tsp Fennel Seeds,1 Bay leaf, 1 inch cinnamon stick, 2 cardamom, and 8 Cashew nuts. Let it get brown.
- Now add in the sliced Onions. I am using 2 big Onions. Saute till it's soft. It takes around 7 to 8 min in medium flame.
- Next add ½ cup of Loosley packed Mint leaves and ½ cup of finely chopped Cilantro. Saute till they shrink
- Add 2 finely chopped big tomatoes. Cook till they turn soft.
- Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves
- Next add in the cooked Mutton pieces and give a good mix
- Next add in the roasted and powdered Whole spices masala.
- Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt.
- Combine everything and cook for 2 mins on low flame.
- Now add in the measured water. The ratio is for 1 cup rice add 1.5 cups of water. Don't forget to include the Mutton cooked liquid along with the water. I first measure the mutton cooked liquid and then water. Add the Yogurt or Curd and the Lemon Juice. Combine everything and check for salt and spice and add if anything is less.
- Once the water comes to a boil add in the Soaked and drained Rice. Give a good mix and close and cook until the water it 80 % drained. Mix everything gently.
- Now place a dosa tawa on the stove and then place the biryani vessel on top of that. Cook in the lowest possible flame for 20 mins with the lid of the vessel covered. Or keep weight on top for dum.
- After 20 mins switch off the flame and keep it in the same position without any disturbance for 30 mins. After 30 mins if you open rice will be cooked perfectly without sticking to each other. Gently fluff the rice and serve hot.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
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