Learn how to make Mutton Biryani with the step-by-step pictures to help you. This biryani is made with Seeraga Samba Rice with ground masala.
Weekend means a biryani for the kids and we can't disappoint them. Moreover, we find making biryani much easier to meet their liking than planning for other dishes they would prefer. Making gravy and wondering if they will have rice or chapati with it, is another big question for us.
When I planned for this Thali, I decided some pulusu with peanut will be a great addition to the thali and it also makes the Vegetarians happy. The menu had Andhra Style Mutton Curry, Peanut Kara Pulusu and to make it more interesting some Potato Chips
Finally, some fried bread slices soaked in sugar syrup that we call Bread Kaja, the instant one to satisfy your sweet tooth.
Check out for other Mutton Dishes already shared!
Since the Mutton gravy is served on the side, we made a simple version with coconut milk and spices. Overall, everybody loved the thali and I loved my clicks. It's a tough task for me to click pictures at Amma's place. However, it's tougher to get everything to my studio. With all the limitations, I loved these clicks.
For Day 7 in the Regional Cuisines, I have this Mutton Biryani to share, while it's a Vegetarian Thali on SYL.
Step By Step Pictures for making the Mutton Biryani
Thalis & Platters
Week 1 - Platters for Elders
Indo Chinese Platter for Day 1
Idli Platter for Day 2
Pakoda Platter for Day 3
Colourful Rangoli Food Thali for Day 4
Week 2 - Thalis featuring Non-Veg Regional Cuisines - Non-Veg Thali
Chicken Donne Biryani - Non Veg Thali 1 for Day 1
Raju gari Kodi Pulao - Non Veg Thali 2 for Day 2
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Recipe
How to make Mutton Biryani
Ingredients
Whole Spices used
- 1 tsp Shah Jeera
- 3 no Bay Leaf
- 2 Star Anise
- 5 no Cloves
- 5 no Cardamom
- 2 to 3 Mace / Javatri
- 2 to 3 inch Cinnamon
- 1 Marti Moggu
- 2 to 3 Black Stone / Rathi Povvu / Dagad Phool / Kalpaasi
For the Paste
- 1 cup Onions
- 3 nos Green Chilies
- 1/2 cup Mint Leaves
- 1/2 cup Coriander Leaves
- 3 tsp Ginger Garlic paste
For the Biryani
- 1/2 cup Cooking Oil
- 1/2 cup Ghee
- 500 gms Mutton
- 3.5 cups Seeraga Samba Rice
- 4.5 cups Water
- 2 Green Chilies
- 1 cup Onions browned
- 1/4 cup Mint Leaves
- 1/4 cup Coriander Leaves
- 1/2 cup Curds / Yogurt
- 2 tsp Red Chili powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/4 cup Milk
- Few Strands Saffron
- 1 tsp Lemon juice
- 1 tsp Ghee
Instructions
Prep Work
- Wash and Soak the rice for 20 to 30 mins.
- Wash and cut the mutton pieces to bite size.
- Heat the milk and add saffron to the hot milk to dissolve.
For the Paste
- Grind onions separately, half of the herbs with 3 green chilies separately and ginger garlic separately and keep it aside.
Cooking Mutton
- Wash and take the mutton in a pressure cooker with salt, turmeric powder and cook for 2 to 3 whistles. Drain the water and pieces. Save the water for making biryani.
For the Biryani
- Deep fry the onion julienne and drain it and keep it aside.
- Heat a wide nonstick pan with oil and ghee. When the ghee melts, add all the whole spices. Saute well.
- Then add ground paste, saute for couple of minutes on high.
- Now add the remaining finely chopped mint and coriander leaves. Cook on high.
- After few minutes, add the drained mutton pieces, combine well.
- Add the red chili powder, coriander powder, roasted cumin Powder, salt and let it cook for about 5 to 7 mins, till oil comes out on the sides.
- Now add the curds, and continue cooking on high for the entire ingredients to get mixed well and cooked.
- Add the browned onions and combine well.
- Measure the cooked broth and add remaining water. The ratio is 1:2, however on the whole you can reduce 1/2 cup water finally. Measure the liquid to 4.5 cups.
- Bring to a boil, add the drain rice and stir well.
- Cover with lid and cook on high till the water is all evaporated.
- Remove the lid, add saffron milk, lemon juice, 1 tsp ghee over the biryani.
- Simmer on low flame covered with lid, keep over another tawa for dum cooking for about 10 mins.
- Fluff the rice and again cover it for 5 mins before serving.
Vaishali says
The basic masalas in the biryani sound like what we use for our vegetarian biryanis , maybe something like potato or soya or for that matter the vadis could make this a vegetarian biryani . Right ?
Suma Gandlur says
I am glad that your kids enjoy biryanis. I cannot make my daughter touch any main course rice dish. As Vaishali mentioned, I have been noticing that your biryani versions are easily adaptable to veg versions.
Harini Rupanagudi says
I agree that all these biryanis you have been dishing out can be made vegetarian too. The spices here also sound very flavorful.
Narmadha says
Loving all your biryani recipes. I am big fan of biryani and eat all day. This is another amazing one.
Srividhya Gopalakrishnan says
Can't go wrong with biryani and that too with all those sides. Love how your plate always satisfies both veg and non-veg folks. Amazing Valli.
Renu says
Another interesting biryani recipe. Your blog is a hub of biryani recipes for veg and non-veg.