Authentic Mutton Biryani Recipe – Spice Blend & Pressure Cooker Method

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Biryani Recipe – Spice Blend & Pressure Cooker Method

Hey everyone! If you’ve ever craved that deeply flavorful, melt-in-your-mouth mutton biryani you get at the best restaurants, you’re in the right place. I remember the first time I tried to make biryani at home – it was a bit of a disaster! But after years of tweaking and learning from my mom and grandmother, I’ve finally perfected a recipe that’s almost as good as theirs. And I’m so excited to share it with you. This recipe uses a pressure cooker, making it surprisingly achievable even on a weeknight.

Why You’ll Love This Recipe

This isn’t just a mutton biryani recipe, it’s the mutton biryani recipe you’ll turn to again and again. It’s packed with aromatic spices, incredibly tender mutton, and fluffy, flavorful rice. Plus, the pressure cooker method cuts down on cooking time without sacrificing any of the authentic taste. It’s perfect for special occasions, family gatherings, or just when you’re craving a truly satisfying meal.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup seeraga samba rice (approximately 180g)
• 0.25 kg mutton, cut into medium-sized pieces (about 500g)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 2 teaspoons ginger garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.25 cup coriander leaves, chopped (about 25g)
• 0.125 cup mint leaves, chopped (about 12.5g)
• 3 cups water (720ml)
• 2 teaspoons lemon juice
• 2 tablespoons curd (about 30g)
• 1 teaspoon turmeric powder
• 1 teaspoon biryani masala powder
• Oil & Ghee – for cooking

Ingredient Notes

Let’s talk ingredients! A few things make this biryani special:

• Biryani Masala: This is the heart and soul of the dish. I like to make my own (see FAQs!), but a good quality store-bought blend works too. To make it from scratch, roast 1 whole clove, a small piece of cinnamon, 2-3 green cardamom pods, ½ teaspoon shahi jeera, ½ teaspoon cumin seeds, a tiny piece of mace, and half a star anise. Grind into a coarse powder.
• Mutton: Shoulder or leg cuts work best – they have enough fat to keep the biryani moist and flavorful. Don’t be afraid of a little fat!
• Oil & Ghee: The combination of oil and ghee gives the biryani a beautiful richness and aroma. Don’t skip the ghee! It really elevates the flavor. I usually use a 2:1 ratio of oil to ghee.
• Seeraga Samba Rice: This short-grain rice is traditional for biryani. It stays separate and fluffy. If you can’t find it, see the FAQs for a substitution.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Mutton: In a bowl, combine the mutton with ginger-garlic paste, curd, turmeric powder, chili powder, coriander powder, biryani masala powder, and salt. Mix well and let it marinate for at least 20 minutes. This is where the magic starts!
2. Sauté the Aromatics: Heat a generous amount of oil and ghee in a pressure cooker over medium heat. Add cinnamon, cloves, and bay leaf. Let them sizzle for a few seconds until fragrant. Then, add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Build the Base: Add the chopped tomatoes, coriander leaves, and mint leaves to the pressure cooker. Cook until the tomatoes are mushy and softened. Sprinkle in the chili powder and coriander powder, and sauté for about 3 minutes.
4. Cook the Mutton: Add the marinated mutton to the pressure cooker and sauté for 5 minutes, until the raw smell is gone. Pour in 1 cup of water and close the lid. Pressure cook for 5-6 whistles.
5. Simmer & Thicken: Once the pressure has released naturally, open the cooker and add another teaspoon of biryani masala powder. Simmer for a few minutes until the gravy thickens slightly.
6. Layer the Rice: Rinse the seeraga samba rice thoroughly until the water runs clear. Add the rice to the gravy in the pressure cooker. Add food color (optional) and 2 cups of water. Sprinkle a pinch of salt.
7. Final Pressure Cook: Close the lid of the pressure cooker and cook for 1 whistle on medium flame. Let it rest for 6-8 minutes without releasing the pressure. This is crucial for the rice to steam properly.
8. Fluff & Serve: Gently fluff the rice with a fork. Garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot!

Expert Tips

• Don’t Overcook the Mutton: You want it tender, but not falling apart.
• Low and Slow is Key: Sautéing the onions and spices properly builds the flavor base. Don’t rush this step!
• Resting Time Matters: Letting the biryani rest after pressure cooking allows the flavors to meld and the rice to finish steaming.

Variations

• Spice Level Adjustment: If you like it spicier, add more chili powder or a few green chilies to the marinade.
• Regional Variations: For a Hyderabadi influence, add fried onions on top of the rice before pressure cooking. A Lucknowi style biryani would benefit from saffron soaked in warm milk added during the final steaming.
• Festival Adaptations: My family always makes a huge batch of biryani for Eid and Bakrid. It’s a tradition! We often add a few drops of rose water for a special touch.

Serving Suggestions

Mutton biryani is a complete meal in itself, but it’s even better with some sides! I love serving it with:

• Raita: A cooling cucumber raita is a classic pairing.
• Salad: A simple onion and tomato salad with a squeeze of lemon juice.
• Mirchi ka Salan: A spicy chili curry (if you’re feeling adventurous!).

Storage Instructions

Leftover biryani tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

• What cut of mutton is best for biryani? Shoulder or leg cuts are ideal. They have enough fat to keep the biryani moist and flavorful.
• Can I make biryani masala at home? Absolutely! See the ingredient notes for my recipe. It’s worth the effort!
• How do I prevent the biryani from sticking to the bottom of the pressure cooker? Make sure there’s enough liquid and that you’re using a good quality pressure cooker. Also, avoid stirring the biryani while it’s cooking.
• Can I use basmati rice instead of seeraga samba rice? Yes, you can! But you may need to adjust the amount of water. Basmati rice generally requires more water.
• What is the best raita to serve with mutton biryani? A simple cucumber raita is a classic choice, but you can also experiment with boondi raita or pineapple raita.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!