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 plan for other dishes they would prefer. Making a 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 add to the thali and it also makes the Vegetarians happy. The meun 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 as 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 clicks pictures at Amma’s place. However, its tougher to get everything to my studio. With all the limitation, I loved these clicks.
Step By Step Pictures for making the Mutton Biryani
Thalis & Platters
Week 1 – Platters for Elders
Week 2 – Thalis featuring Non Veg Regional Cuisines – Non Veg Thali
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How to make Mutton Biryani
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
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
- 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.
- 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.