• Preeth C.Vijay

Muslim Style Mutton Biryani

Having handful of muslim friends, always prompted me to taste their style of biryani. Its mild, simple, juicy, filled with flavor and delicious. Probably muslim style mutton biryani from a friend during school days was my first taste into the world of biryani. Having tasted and cooked different kind of biryanis from different regions, this style of biryani would always stay close to my heart for its simplicity.


Mutton 500 gm

Seeraga Samba rice 2.5 cups

Onion 2 thinly sliced

Tomato 2 finely chopped

Green chillies 6 slit

Ginger garlic paste 4+1 teaspoon

Biryani Masala 2 teaspoon

Chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Curd 1 cup

Coriander leaves chopped 1 handful

Mint leaves chopped 1 handful

Lemon juice from 1 lemon

Oil 5 tablespoon

Ghee 4 tablespoon

Cinnamon 1

Green cardamom 2

Cloves 4

Bay leaves 2

Salt as needed

To Grind

Cashew nut 10

Poppy seeds/Khuskhus 1 teaspoon

Biryani Masala

Cinnamon sticks 3 big long 1"pieces

Green Cardamom 6 pods

Black Cardamom 2 pods

Cloves 8 nos

Shajeera 1 1/2 tsp

Fennel seeds 1 1/2 tsp

Bay Leaves : 1

Star Anise : 2

Nutmeg 1/2

Mace /Jathipathri : 6

How To Start?

Soak cashew and poppy seeds in water for 15 minutes. Grind it into a smooth paste.

Wash and soak the rice for 30 minutes.

Dry roast all the ingredients given under " Biryani Masala" on low flame. Grind it into a fine powder.

Pressure cook the mutton with a teaspoon of turmeric powder, a teaspoon of ginger garlic paste, a cup of water for 4 whistles. Strain the mutton pieces, set aside and reserve the water.

In a heavy bottomed vessel, add oil and ghee. Once the oil is hot enough add cinnamon, bay leaves, cloves and cardamom. Add thinly sliced onion, green chillies and fry until golden brown. Add ginger garlic paste and fry until raw smell goes off.

Now add the chopped tomatoes, coriander leaves and mint leaves. Cook until the oil oozes out and tomato turns mushy. Add in the mutton pieces and saute well for 3 minutes. Add chilli powder, 2 teaspoon biryani masala, curd and mix well.

Add the ground cashew poppy seed mixture and fry until the mixture becomes thick and oil oozes out. Add soaked rice. Mix well. Add lemon juice and salt.

Add in 4 cups of water altogether, by measuring the reserved water from cooked mutton too. Let the water boil and mixture get a little thick.

Close it with a tight lid. Heat an iron tawa, place the vessel on the tawa and simmer the flame for 30 mins.

Alternatively you can also pressure cook for 2 whistles.

Once its done, fluff it with a fork and mix well.

Serve with brinjal curry or Raita.


The quantity of water may differ depending upon the quality of rice. One cup of rice may require 1.5 to 2 cups of water. Adjust accordingly.

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