Mutton Biriyani Atterachi Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 7
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • For the rice:
  • 3 cups - basmati rice
  • 6 cups - boiling water
  • 3 tbsp - ghee
  • 6 - 1-inch piece cinnamon sticks
  • 8 - cloves
  • 4 - cardamom
  • Salt to taste
  • For the mutton korma:
  • 3/4 kg - mutton/lamb
  • 2 tbsp - curry powder
  • 3 - onions (big)
  • 5 - green chillies
  • 2 - 2-inch piece ginger
  • 15 big cloves - garlic
  • 4 - tomatoes (medium)
  • 2 tsp - poppy seeds/khus khus (if khus khus is not available substitute it with ground cashew nuts)
  • 1 bunch - coriander leaves
  • 2 tbsp - yogurt, whisked
  • 1/4 cup - ghee
  • Salt to taste

How to Make Mutton Biriyani Atterachi Biryani

  • Preparing the rice:
  • Wash rice and drain out the excess water.
  • In a non-stick pan, heat 3 tbsp ghee and add cinnamon, cloves and cardamom and saute for a few seconds and add the rice.
  • Stir continuously on high heat for 2-3 mins.
  • Add boiling water and salt, stir well and cook covered on low heat until the water has been absorbed.
  • Gently stir the rice with a fork and keep aside.
  • Preparing the mutton korma:
  • Cut mutton to medium pieces and clean properly and keep aside in a colander (to remove mutton smell, add some salt, lime juice and yogurt to mutton pieces. Leave it for 5-10 mins and then wash properly).
  • Mince onions, chillies, ginger and garlic together in a food processor.
  • Chop tomatoes, coriander and keep aside.
  • Soak poppy seeds in 2 tbsp of water, for 15 mins and grind it to a smooth paste.
  • Heat a little ghee in a pressure cooker and stir-fry the minced onion mixture till golden brown.
  • Add curry powder, tomatoes, salt and saute till tomatoes are cooked well.
  • Into this add ground poppy seeds or cashew nuts and saute.
  • Add mutton and saute well.
  • Add a little boiling water and pressure cook the meat till done and the gravy thickens (about 20 mins).
  • Finally add curd and coriander leaves mix well and let the curry a nice boil turn off the heat and keep aside.
  • To assemble the biriyani:
  • Grease an ovenproof baking dish with some ghee.
  • Divide the rice into three portions.
  • Spread one portion to the bottom of the dish.
  • Cover the rice with half of the cooked mutton.
  • Spread another layer of rice on top, and then cover with the rest of the mutton.
  • Finally top the mutton with the last portion of rice.
  • Drizzle some saffron or turmeric soaked in milk and ghee on the rice.
  • Pre-heat oven to 180 degrees C and bake for 10-15 mins or until heated thoroughly (can microwave it for 6-8 mins too).
  • Garnish biryani with some golden fried onions, cashews and raisins.
  • Serve with onion and yogurt salad, lime pickle, dates pickle and papad.