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Mutton Biryani Recipe South Indian Style | Cooker Mutton Biryani

Quick Easy Cooker Mutton Biryani Recipe South Indian Style with step by step pictures.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Indian (South Indian)
Servings: 4 to 5
Author: Padma Veeranki

Ingredients

To Marinate:

  • 1/2 kg Mutton with bones, clean and cut into medium pieces
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Turmeric powder
  • 3/4 teaspoon salt
  • 1 Cup thick Yoghurt
  • 1 Tablespoon Ginger garlic paste
  • ½ cup Mint leaves tightly packed
  • ½ cup Coriander finely chopped

To cook Mutton:

  • Marinated mutton from above
  • 1 medium onion roughly chopped
  • 2 green chillies chopped

To Season:

  • 1 Tablespoon Butter
  • 1 Tablespoon Oil
  • 2 inch Cinnamon sticks
  • 6 Cloves
  • 2 Cardamoms
  • 3 Bay leaves
  • Few Kalpasi flowers
  • 2 Star Anise
  • 3 Kapok buds

Other Ingredients to Fry:

  • 1 large onion sliced
  • 6 green chillies slit
  • 1 Tablespoon Ginger garlic paste
  • 3 Cups Basmati rice washed & rest for 20 minutes
  • ½ teaspoon garam masala powder
  • 5 cups water including liquid from cooked mutton
  • Salt to taste

Instructions

  • Marinate Mutton with ingredients under section “To Marinate”. Set aside 1 hour.
  • Add onions, green chillies and cook marinated mutton in a pressure cooker for about 4-5 whistles.
  • Heat butter & oil in a large pan over medium heat. Add all the dry spices. Fry for a few seconds.
  • Now add onions, green chillies and sauté for 2 minutes.
  • Add ginger garlic paste and sauté for a minute.
  • Then drain and add cooked mutton pieces.
  • Transfer the contents to the washed rice in the rice cooker bowl, add garam masala powder, required water(including liquid from cooked mutton), salt and mix.
  • Turn on the rice cooker and serve when done.

Recipe Video

Notes

  • The easiest way to go about this recipe is to marinate the mutton ahead of time. I usually marinate and refrigerate it overnight. This way, the process of making biryani the following day becomes easier and saves time.  
  • Spice levels can be adjusted with green chillies.
  • To prepare biryani, the meat has to be very tender, so we pre-cook mutton before adding to rice in this recipe.  
  • You can use a combination of butter (or ghee) and oil or just one of them. I have used very little fat, but you can easily double it for adding richness to the texture.
  • If you want the biryani to be on the softer side, you can use 1:2 ratio of rice to water respectively. Before adding water, also consider the liquid (gravy) formed while cooking the marinated chicken.
  • If you do not have a rice cooker, you can also cook in a pressure cooker or a pot. Then, make sure not to overcook the biryani, which makes the rice mushy.
  • Vegetarians can prepare vegetable biryani replacing mutton with veggies. Then rest of the process remains the same. 
  • You can double or triple the quantities respectively to suit your needs.