Mutton biryani is truly a special dish that has a rich, aromatic flavor and is perfect for celebrations. The combination of fragrant rice, tender mutton and bold spices makes it truly irresistible. In this post, I'm sharing a simple and easy method to prepare Muslim style mutton biryani using a pressure cooker. This mutton biryani tastes good when served warm with raita, brinjal curry and chicken 65.
Muslim Style Mutton Biryani Recipe
I made this few days back for a get together with few relatives. They all loved it so much and enjoyed it to the core.
Is there any special dish than a biryani on a special day. This is my second mutton biryani recipe, the first one is a dum style. After posting that, I wanted to try a simple pressure cooker style biryani, and finally I made it. It turned out so yummy and flavourful.
About Bai Veetu Biryani
Biryani is more than a food, it's an emotion and way of celebrating love, especially during Ramadan.
It is prepared in large quantities and shared with friends and family to spread joy, warmth and togetherness. When cooked with care, it truly reflects in every single bite.
This Muslim style mutton biryani is made with homemade biryani masala powder, which brings out the authentic rich taste and flavour.
The combination of tender, juicy meat, the fragrant Seeraga samba rice and fresh aromatic spices is simply unbeatable.
For best results, tender baby goat meat is preferred as it cooks quickly, soft and flavourful. If you're in Western countries, lamb also works well and still delivers a delicious taste.
To me, this mutton biryani is a celebration of love, brings people together and turns simple moments into joyful memories. Share this hearty mutton biryani with raita, boiled eggs, bread halwa and make every bite feel special.
Similar Recipes
Ingredients
- Seeraga samba rice : For the authentic South Indian biryani flavour, use seeraga samba rice. It absorbs flavours well and gives the biryani its signature aroma.
- Mutton : Mutton is the main ingredient that gives the biryani its rich taste and flavour. Use tender, bone-in mutton pieces for a juicy biryani.
- Oil and Coconut oil : Both oil and coconut oil are used to cook the biryani base. Coconut oil adds a subtle aroma, while oil cooks the base evenly. You can also replace coconut oil with ghee for a richer flavour.
- Whole spices : Whole spices like cloves, cardamom and cinnamon are roasted in oil. These spices give the classic briyani flavour throughout the rice.
- Onion and shallots : Thinly sliced onions are fried till golden, while shallots are ground into a paste and added to the base. This adds mild sweetness and texture to the biryani.
- Ginger garlic paste : Use freshly grounded ginger garlic paste to remove the pungent smell of mutton and keep the meat tender.
- Tomato : Tomato adds a mild tanginess and helps the masala coat evenly to the mutton.
- Spice powder : Chilli powder, coriander powder and garam masala powder are added to provide heat, color and aroma to the biryani.
- Mint and coriander leaves : Mint and coriander leaves are the main herb that adds a fresh flavour to the rice.
- Curd : Curd tenderizes the mutton, makes the masala creamy and balances the spice taste.
- Green chillies : Green chillies are the main heat of the biryani and adjust the quantity based on your spice preference.
- Lemon juice : Lemon juice added at the end to balance the rich biryani flavours and enhances the overall taste.
Step by Step Pictures
1)Take cinnamon, cardamom, cloves in a dry pan. Roast till it is toasted and aromatic. Take it off the heat and let it cool.
2)Take it in a blender and Powder it fine and set aside
3)Heat Sunflower oil and coconut oil in a pressure cooker.
4)Add in cinnamon, cloves, cardamom and let it sizzle.
5)Add in sliced onions and pureed shallots / sambar onion.
6)Saute this in oil and cook for 6 to 8 minutes until golden brown.
7)Add in ginger garlic paste and saute for couple of mins.
8)Add in tomatoes. Mix well and cook till it gets mushy.
9)Add in mutton pieces into the masala and mix well.
10)Mix well for 10 mins or so.
11)Add in chilli powder, coriander powder and garam masala powder. Add in yogurt and green chillies.
12)Add in salt and mix well.
13)Add in water and Mix well.
14)Cover and pressure cook for 4 to 5 whistle.
15)Cook till mutton is done. Add in coriander leaves and mint leaves.
16)Add in rice.
17)Simmer the pan and cook for 10 mins or so.
18)Now the rice is half cooked.
19)Add in lemon juice.
20)Mix well. Cover and simmer on low heat for 15 to 20 mins.
21)Biryani is ready.
22)Serve.
Expert Tips
Tender meat : Always use fresh, tender mutton for the best juicy taste and texture.
Marination : Marinate the mutton pieces with turmeric powder, ginger garlic paste and curd for at least 30 minutes before cooking. This makes them more tender and flavourful.
Measure stock : For the perfect rice texture, measure the mutton stock and add water.
Rest and fluff : After cooking, let the biryani rest for 10 to 15 minutes. This lets the rice absorb all the moisture and become fluffy. Then gently fluff the rice with a fork or spoon to keep the grain separate and fluffy.
Storage : Store the leftover mutton biryani in an airtight container. It stays good in the refrigerator for 2 to 3 days. And it tastes even better the next day.
Serving : Serve the Muslim style mutton biryani fresh and hot for best taste and flavour. Serve along with classic sides like raita, chicken 65, brinjal curry and boiled eggs for a complete meal.
FAQ
Yes, you can. Basmati rice can be used if seeraga samba is not available. But the flavour and texture will be slightly different from the traditional version.
The mutton should be soft, tender and almost falling off the bone. Pressure cook for 5 to 6 whistles to ensure this texture.
To avoid this, measure the mutton stock and add water carefully. Don't stir the rice too much once it starts cooking.
📖 Get Recipe
Muslim Style Mutton Biryani Recipe | Bai Biryani Recipe | Pressure Cooker Mutotn Biryani Recipe
Ingredients
For Tempering
- ½ cup Sunflower Oil
- ¼ cup Coconut Oil
- 1 stick Cinnamon
- 6 no Cardamom
- 4 no Cloves
For Masala
- 5 large Onions peeled & sliced thinly
- 20 no Shallots | Sambar Onions grind to a paste
- ½ cup Ginger Garlic Paste
- 4 large Tomatoes chopped finely
- 4 tablespoon Red Chilli Powder
- 4 tablespoon Coriander Powder
- 1 tablespoon Garam Masala Powder
- Salt to taste
- 1 cup Coriander Leaves chopped finely
- 1 cup Mint Leaves chopped finely
- 1 cup Curd (Plain Yogurt)
- 4 no Green Chillies slit
- 3 tablespoon Lemon Juice
- 5 cups Seeraga Samba Rice
- 8 cups Water
- 1 kg Mutton (Bone-in)
Roast & Grind
- 2 inch Cinnamon
- 10 no Cardamom
- 5 no Cloves
Instructions
- Take cinnamon, cardamom and cloves in a dry pan and toast it well. Cool it down and powder it fine. Set aside.
- Heat oil and coconut oil in a pressure cooker or a wide pan. Add in cinnamon, cloves and cardamom and let it sizzle.
- Add in onions, pureed shallots and mix well. Cook that till golden brown. Add in ginger garlic paste and mix well. Add in tomatoes and mix well. Cook that till mushy.
- Pour in curd, green chillies, spice powders, salt and mutton and mix well.
- Add in water and bring it to a boil. Cover and pressure cook for 5 to 6 whistle till mutton is done.
- Now add in rice, coriander leaves and mint leaves and mix well. Cook on high heat for 10 mins. Add lemon juice and mix well. Simmer the pan and cover with the lid. Dont put whistle. Simmer for 15 mins. Remove and fluff the rice. Serve.
Video
Shabina
Hi, Aarthi I love your recipes and have tried as well. However, this recipe is not Biryani... this is called Mutton Pulav! This is made by us at least once in a week.
NishJsl
This recipe is called biryani in Chennai.Muslims cook this way.If you search for bai biryani..you will get a similar recipe.
Annoyed
Biriyani originates from the muslims of the subcontinent, this might be channi biriyani, not Muslim style Biriyani!!
Ashok
Biriyani name originated from current Iran, During the war Persian army used this meal. This style of biriyani will be get from rawther houses, Rawther was horse soldiers under South Indian kings.
Anjana
Hi Arthi.. when you say 5 cups of rice.. please specify how much your cup measures in ml?.. is it the rice cooker 160 ml cup or the 240 ml cup or the 250 ml cup.
Aarthi
my 1 cup measures 240 ml
Victoria
Hi Aarthi.... 1/4 cup of cardamom to be roasted and grounded, which is around 30 cardamoms possibly. Is my understanding incorrect? Seems like too much of it.....
Victoria
Aarthi.... When do you add the roasted & ground spices? There is no mention in the instructions..... Pls confirm
Thank you!
Chitra
Aarthi added chilly powder, coriander powder ... lastly added garam Masala that means which one aarthi roasted and grinding
Radika
I tried this recipe aarthi... It tasted to the core ... I couldn't believe myself... Thanks for the recipe...
Saranya
Super biriyani, tried it today
Deena
Hi jst a doubt..y add coconut oil?? Does it enhance the flavours in anyway..normally biryani is cooked in ghee n refined oil or butter im hearing coconut oil first time..cld u clarify
Sangavi Arunviswam
Hi Aarthi, the list of steps mentioned above and the picture on which the steps mentioned is not going together. I think the steps are not proper in both the ways. Can u recheck and update accordingly????
Florence
Hi Aarthi,
Do we add garam masala or the grounded powder.Also how much coriander powder to use ??
Sathya
How many ltrs cooker should be used to this mentioned quantity
Short Cut Briani
Wow looking at the image and the Brani looks intense. There are many versions out there but this is something to try out. I will try this weekend and see how it turns out.
Dhivya
Tried your receipe today and it came put very well . Hubby liked it a lot ... Thanks a ton
Maithri
I don't seem to find the quantity of rice mentioned?
Is it 4 cups?
Aarthi
it is mentioned in the written part of recipe. it is 5 cups
Subashini Rohith
Excellent recipe. Thank you Aarthi
Bhushan
Hi, Tried this receipt and came out really well. My kids enjoyed a lot and most importantly my mother liked this very much. Thank you
Nithya Shanthini
Hi Aarthi, when u add rice and close the lid, did u put the weight or u left it just like that?
Sri
Worth a try
Could u please suggest quantities for only one person and can we keep this refrigerator and for how long can it be
Aarthi
You can keep it for 2 to 3 day.
Vishnupriya
Hi Arthi. Thank you for your awesome biryani recipe. I just tried this with basmati rice and it came very tasty and very well. Thank you for your recipe
Gayathri
For 1 cup of rice how many glass of water u have added in terms of ml?
Asmyjerin
Hii ka me and my Hus tried this receipe today..it came out very well..thanks a ton..one doubt ka for seeraga samba rice no need to soak or should we soak t fr half an hour..pls clarify
Keerthana
Recipe is Good Bt the grinded powder is missing..
Can u tell clearly
anu
Hi Aarthi, did you soak the rice before cooking? each time when I try to cook biryani with seeraga samba rice, it becomes a little mushy, please suggest me exactly what is the ratio of water to be used for 1 cup of rice.
Aarthi
U have to soak for 15 mins. Add 1.5 cup water for 1 cup water
Pankajam
I prepared last week. it was awesome.. what a taste.. thank you Arthi. :):)
priya ravi
looks too good. But Is it 1/4th cup of cardomom really? Isn't that way too much? Can someone Pls clarify as I want to make it this morning.
Aarthi
Sorry that is a typo. It is 15 cardamom
yarro
Hi Aarthi,
I kept that toasted cardamom, cinnamon & clove aside but i am waiting for your instruction to add in biryani....
when you will say .....:)
Aarthi
When you add the spice powders. Add in the ground garam masala too.
Dina
How much corriander powder has to be added..it is not mentioned in ingredients list.
chitra
me too wondering, why it is answered so long
Bagavathi
Awesome Aarthi.... Taste came out really well ... Thank u Aarthi fr t post
Abhinav
Such a wonderful recipe ever. I like this recipe. I tried this recipe at home and my family member also like this recipe.
chitra
means coriander powder is not needed? or accidentally added in the reciepe? ????????????????????////
Sasikala Padmanaban
Can you please mention the ingredients in grams( cloves, cinnamon & cardamom) for the gram masala
Prameetha K
Coriander power is not mentioned in the ingredients but is mentioned in the steps... How much coriander power?
Aarthi
sorry missed to add it. it is 1 tblsp of coriander powder
Monica
Hi, I tried out the exact steps today and it came out very well.
Thanks.
Nancy
Biriyani came out well😊👍
Reshma
Made the biryani with yr recipe! It was really awesome. Thanks
Maha
I want to cook rice separately and add into gravy. So how much glass of water should i add in gravy and rice separately?
Aarthi
then 1 cup would be good i think
Maha
1 cup water is added in gravy right?
Maha
1cup of water added into gravy right?
Maha
I want to cook rice separately and add into to gravy. So how much water should i pour in gravy and rice separetly.
Ravula Naresh
Sorry to say I tried your recipe today, but my biryani disappointed me it turned out very mushy, can u give me suggestions where it went wrong?
Sara
Wash the rice atleast 2-3 times to remove all the starch. Soak for atleast 5mins after washing then drain all water. Mushy rice is always due to not washing the rice enough as the starch remains within the rice and makes it super mushy while cooking. This recipe is perfect. Do try again.
Malar
A quick clarification, to toast and grind is it 3 cinnamon sticks, 15 cardamon and 1 tablespoon cloves?
Attempted it a month ago. Received good reviews despite a bit of hiccups randomly when following recipe, noted it that didn't flow with the pictures. It turned out yummy.
Sara Syal
Hi! What garam masala do you use? Homemade or store? If homemade what ingredients is recommended?
Sara Syal
3 times made it and it has come out superb! The last time I made with chicken and in a large pot instead of pressure cooker& it still came out too good! This is now my go- to biryani recipe as it has come out excellent! This is EXACTLY bai biryani from chennai!
Note: the garam masala I eventually realized after readjng the recipe few times was the roasted whole spices grinded.
This recipe is just too tooooooooooo good!!! Home memories! Especially when I used to wait for ramzan for my muslim friends to send some biryani lol!
Ravishankar B
Excellent