Mutton biryani (Madras style)

Mutton biryani (Madras style) is a popular Indian Main
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Course :
Cuisine :
Technique :
Pressure Cook
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Servings :
Serves 2
Rated 5 based on 100 votes


basmathi Rice - 1/2 kg (jeeraka samba Rice)

Mutton - 1/2 kg

Onion - 200 gms

Tomato - 100 gms

Green chillies - 5 nos

Mint leaves - 1/2 bunch chopped

chilli pdr - 3/4 tsp

dhaniya pdr - 1/2 tsp

Turmeric pdr - 1/4-1/2 tsp

Garam Masala pdr - 1/2 tsp

Curd - 2 tbspns

grated Coconut - 2 tbspns

spices - 4 each (cinnamon, clove, cardamom)

fennel (saunf) - 1 tsp

kalpasi - 1tsp (optional)

cashews - 10 nos

ginger, Garlic paste - 2 tbspns

oil or dalda - 1/2cup

Ghee - 2 tbspns

salt to taste


  1. Wash and soak rice for 1/2 an hr. Grind coconut, green chillies, all powders into a smooth paste. Clean mutton, add the ground masala, ginger garlic paste and pressure cook till its 3/4 done.
  2. Add a cup of water and salt.
  3. In a heavy bottom vessel, heat oil add spices and saunf saute it till it becomes golden brown.
  4. Add sliced onion to it and saute till golden brown, add cashews and saute for a second.
  5. Now add tomatoes and curd. Cook till they becomes pulpy.
  6. Now add rice to it and stir for 3-5 mins.
  7. In this stage put the cooked mutton in it.
  8. Measure the stock and pour it in 1 1.5 cups ratio to the rice.
  9. When the biryani is 3/4 done i.e., when there is no water put it in dum for 15 mins, pouring the ghee on top.
  10. Close it with a tight lid.
  11. Serve hot with raita and chicken fry.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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