Easy mutton biryani

Mutton biryani is a dish that is loved by many, but it is also one that is so often disappointing. How many times have you been excited about a mutton biryani and ended up with a bland dish of meat with a dry and unappetizing rice? The key to making a good mutton biryani is in the spices. The milder the spices, the better the result. To make your mutton biryani tasty, add the right combination of spices, and the right amount of them.

The number one reason to cook biryani at home, is because it is so easy to make. You can make the biryani in your rice cooker or use an unheated pan on a low heat for 10 minutes. All you need to do is follow the instructions below and let the aroma of spices fill your kitchen.

Mutton biryani is one of the tastiest dishes that you can prepare at home. It is a rich dish that consists of slow cooked mutton, rice, and herbs that is often served with raita and pappad. If you have ever tried mutton biryani then you must have known that it is very delicious and leaves you feeling full. But what is the secret behind the taste of mutton biryani? There are many secrets that you can learn from this mutton recipe which will make your cooking more interesting and delicious.

This mutton biryani is unlike any of my previous biryanis since it is made by my spouse and is simple and straightforward to make for everyone. There is no need to boil the rice separately in this mutton biryani. You may cook the rice immediately in the gravy. Only basic spices that you may find in your home are used in this mutton biryani.

This mutton biryani is simple to make for bachelors and those who are beginning to cook. Serve this simple mutton biryani with raitha and cooked eggs.


    • 800 gms mutton (with bones)
    • if necessary, salt


    • 2 tbsp ginger and garlic paste
    • 4 tbsp. curd
    • 2 tsp chili powder
    • 1/2 teaspoon turmeric powder
    • a pinch of garam masala


    • 1/4 cup of oil
    • Cloves — 4 cloves
    • 2 cinnamon sticks (1 inch diameter)
    • 4 green cardamoms
    • 4 onions (sliced)
    • Tomatoes (two)
    • 2 tbsp ginger and garlic paste
    • 4 green peppers (chopped or sliced)
    • a handful of mint (roughly chopped)
    • 2 handfuls coriander leaves (roughly chopped)
    • 2 tsp chili powder
    • 2 tbsp coriander powder
    • 3/4 teaspoon garam masala


  • 2 1/2 cup rice (basmati)
  • 3 cups of water


  • In a dish, place the mutton. Combine the ginger and garlic paste, curd, chili powder, turmeric powder, and garam masala in a mixing bowl. Mix well and let aside for half an hour to an hour. The longer the better, as you would expect.
  • Preheat a large pot. Toss in some oil. Add the entire spices, chopped onions, and green chilies to the heated oil. Fry until the onions are light golden and cooked.
  • Toss in the ginger and garlic paste. Stir everything together well. Combine the turmeric, red chili powder, and coriander powder in a bowl. For approximately a minute, stir and cook.
  • Add all of the marinade to the marinated meat. Allow it to simmer for a while.
  • Cook for a few minutes longer with the mint and coriander leaves.
  • Cook until the tomatoes are soft and cooked, then add the tomatoes and salt. The amount of salt used should account for both the rice and the gravy.
  • Add the rinsed rice to the gravy, stir well, and add enough water to cover the rice. To cook the rice, the amount of liquid (gravy + water) should be just right.
  • When the gravy reaches a boil, reduce to a low heat and continue to cook until the water has been absorbed and the rice is done.
  • With boiled eggs and raitha, enjoy this basic and easy mutton biryani.


  • If you don’t like spicy cuisine or your chilies are extremely hot, you can cut down on the chillies.
  • For additional flavor, use any ready-made biryani masala.
  • The amount of salt you use should account for both the rice and the gravy.


Mutton is a meat from sheep in the domestic sheep family Bovidae, of the genus Ovis. It is often used in a dish called biryani, which is a popular dish in South Asian cuisine. Mutton is the flesh and offal from sheep. It is usually prepared by removing the skin, fat and bones, and it is split into lean and fatty pieces.. Read more about mutton dum biryani and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.