Mutton Biryani

1/2 kilo Lamb Meat
1/2 Seeraga Samba Rice or also know as Jeera Rice
1 Large Onion (cut into medium chunks)
1 Large Tomato (cut into medium chunks)
2 Tbsp Ginger Garlic Paste
4 Green Chillies
1/2 Tsp Garam Masala (Kitchen King)
1/4 Tsp Fennel powder
1/2 Tsp Turmeric powder, Coriander powder
1 1/2 Tbsp Red Chilli Powder
1 Bay leaf
1 Inch Piece Cinnamon
3 Pods Cardamom
3 Cloves
1 Tbsp Kasoori methi 
1/2 Cup Yogurt
1/2 Cup Milk
2 Tbsp Clarified Butter/Ghee
1 Fist Full Mint and Coriander
1 Tsp Lime Juice
2 Tbsp Oil
Salt to taste.


  •  Wash the meat throughly twice or thrice.
  • Add the meat in a mixing bowl add yogurt 1tbsp of ginger garlic paste,1/4 tsp turmeric powder 1 tbsp chilly powder, coriander powder, fennel powder, garam masala and salt mix well allow to marinate for 30 mins.
Cook Meat:
  • Heat a Pressure cooker with 1 tbsp oil add the marinated meat allow the meat to fry a bit on medium flame.
  • After 10 min you will see the moisture content from the meat depending on the moisture content add about 1 glass water the meat should just get covered in water.
  • Place the lid allow the pressure to build in the pressure cooker then add the whistle and cook for 4 to 5 whistles or till the meat is well done.
Preparing Biryani:
  • Use a clean pressure cooker to prepare biryani if you have already used the pressure cooker to cook the meat in then reserve the meat in a bowl wash the cooker well before use.
  • Heat the pressure cooker with oil and calarified butter start frying the spices cinnamon, cardamom, cloves and bayleaf. add the ginger garlic paste add the onion fry till transparent add the tomato fry well add 1/2 tsp of cilli powder and turmeric powder fry all the ingredients well.
  • Separate the meat from the broth.
  • Add the meat to the tomato masala and fry for 10 mins.
  • Wash the rice twice drain the water.
  • Add the washed rice to the meat masala add kasoori methi and fry the rice and meat for 5 mins.
  • Measure the broth if you have 2 cups of broth then add 1/2 cup milk and 1/2 cup water we should add 3 cups liquid for 2 glass rice measure.
  • Add the liquid to the rice add salt lime juice, mint and coriander mix all the ingredients well.
  • Place the pressure cooker on high place a lid allow the pressure to build before placing the whistle keep a note on time once we place the whistle we should cook the rice and meat for 5 mins switch of the stove all the pressure to reduce before opening the cooker mix the biryani well and serve hot with raita and boiled eggs...Enjoy...:)

I've done detail demo video in English do watch...Enjoy...♥


  1. Dear Vidya Lakshmi,
    i had watched your Briyani . It is very nice & good . It is easy to follow . What Gravy kulambu can be prepared along with briyani? Salna ? Simple mutton kulambu?.

    1. Hello

      We never have the habit of serving the biryani with a gravy or any sauce since the biryani is already spicy moist and has good taste i dont like to serve it up with any thing other than a simple raita and eggs...thank you...:)

  2. We live in California Bay Area, Today came across your recipe for Mutton Biryani and our Sunday lunch was absolutely delicious. My husband loved it and wanted me to post you a "Thank you". The biryani turned out to be so colorful and delicious. Thank you for the recipe and Thank you for making the Easter Sunday lunch a yummy one.

    Looking forward for more recipes like this!

  3. Its our 2nd wedding Anniversary today and my husband loves Tamil Nadu style Mutton Biryani. while planning to make our Anniversary lunch, I stumbled upon your recipe in youtube.

    whaaaaaaaaaaaata taste! The entire apartment building complex was filled with the biryani aroma, a couple of neighbor friends came by check today! I cannot believe that I could cook so well. All credits to you! we even ditched the idea of going out for dinner outside and we are having the biryani for dinner as well :)

    You should be gifted with a golden bangle for giving a tasty recipe like this!
    Thanks sooooooooooo much! you made our day!

  4. Nice recipe. Do you have recipe for thalapakatti biryani style or dindugul biryani style?

    Also for chettinad style mutton/nalli elumbu kolambu or chettinad style mutton fry?
    - Nethra

  5. Dear vidu... Yours is a fantastic blog... I m daily visiting ur blog... Tried ur ghee roast n raja fish fry n coconut rice.. Oh my god everything turned out to be a restaurant style... God bless you for that sista as am newly married n don't know anything in cooking... Yours is a library for me n the best library. Sista am planning to host a treat for my friends... Can u please help me out as am actually not good in salt measurement whenever I have tried biryani it used to be a disaster because of salt .. Except I have passed in coconut rice of yours because you have given the exact salt measurement.. No other cooking blogs give salt measurement except yours. Sista please tell me how much salt to be added for the mutton biryani n how much cup of rice to be used for 2 to 4 ppl. Please gimme the exact salt measurement sista. Also please do spicy biryanis n there are so much biryanis like thalapakatti dindugal biryani... Please sista expecting your reply.
    Either through mail or ur updated biryani post for the above or reply message.
    Love you sista



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