26 December 2008

Mutton Biriyani

How to make Mutton Biriyani


1) Basmati Rice – Any Good Quality – 2 cups.
2) Normal Water – 4 cups
3) Cardamom – 6 nos.
4) Cloves – 6 nos.
5) Dry Bay leaves – crushed – ( 1 leaf)
6) Cinnamon stick – 1 ½” – 5- 6 pieces.
7) Mace – 1 piece- (Optional)
8) Lime juice – from 1 lime.
9) Salt - As required.

I have made the rice in Microwave method (thanks to an unknown blogger in the internet.) Please use only Microwave safe bowl for making rice.(Don’t use the glass wares normally inscribed as microwave safe- Safety comes first other than anything, so please buy a good branded bowl from the super market.( I used Pyrex glass bowl) You can make the rice in conventional way too.)

Take the microwave safe bowl and put all the above ingredients and place in microwave for about 23 minutes and immediately take out the bowl and then separate the rice with a fork very gently and again pour 1 ½ teaspoon of lime juice and keep aside. If you have more quantity you can repeat the process.

Ingredients “B” for making Mutton Masala

1) Mutton – 600 Gms.
2) Big Onion – 3 big size( chopped thinly)
3) Green Chilly – 5-6 nos. ( chopped)
4) Garlic – 7-8 nos. ( chopped)
5) Ginger – a big piece ( 2 ½”)
6) Tomato – 2 nos.( Big size)Chopped
7) Biriyani Masala – 2 tea spoon. (I use Easter Biriyani Masala)
8) Garam Masala – 1 teaspoon (I used home made Masala with following ingredients.)
a) Fennel seeds (Perinjeerakam) - ½ tsp
b) Cloves (Gramboo) - 4
c) Cumin seeds (Jeerakam) - ½ tsp
d) Cardamom (Elakkaya) - 2
e) Cinnamon stick (Karukapatta) - 1” inch length
f) Nutmeg (Jaathikka) - ¼ tsp grated
g) Mace (JaathiPoo) - 1
h) Star Anise (Thakkolam) - 1
9) Coriander leaves – Chopped – As required.
10) Mint Leaves – 1 leaf( Chopped)
11) Cashew nuts – 10 nos.( Soaked in water)
12) Yoghurt – 2 table spoon.
13) Rose water – 1 table spoon
14) Pineapple essence – 1 table spoon.
15) Oil – 3-4 table spoon or As required
16) Salt – As required.


Take a pressure cooker & heat oil then add chopped big onion and sauté until transparent. Then add the grinded mixture of green chilly, garlic & ginger and sauté until the raw smell out. Then add chopped tomatoes and stir fry till it is mashed and forms gravy. Then add Biriyani Masala and sauté until the raw smell out from the spices. Then add cashew nut paste, salt, yoghurt, coriander leaves, mint leaves and mutton pieces and sauté for few minutes and pressure cook for about 6 whistles.

For Seasoning

1) Cashew nuts – Fried
2) Raisins – Fried
3) Big Onion - Chopped thinly and sauté until golden brown– Fried
4) Garam Masala- 2 teaspoon.
5) Pineapple essence – 1 table spoon
6) Rose water – 1 table spoon
7) Chopped Coriander & mint leaves – As required

Take a vessel and grease it with some ghee and put the rice as first layer, then a portion of mutton gravy, small portion from the above seasoning and repeat the process until your ingredients finished.

Place a plain THAVA (Dosa kallu) on a medium heat and place the covered Biriyani vessel over the thava for about 7- 8 minutes and serve the Biriyani hot with sufficient garnishing. (Fried cashew nuts, fried onions and salads.)


  1. Sherly..this recipe was just WOW..though not the authentic version.It left behind a a definite and distinct mark of it's own..the slight taste of fennel seeds and the apetizing whiff of pineapple essence was great...good going..great work..all the best for further findings

  2. Thank you so much asha .........for the nice words!!!