Garam Mutton Biriyani

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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  • Mutton - 1 kg
  • Rice - 1 kg
  • Onions - 4 large, sliced
  • Tomatoes - 4 large, sliced
  • Green chillies - 15, slit
  • Ginger garlic - 2 tbsp
  • For paste:
  • Pudina - 4 bunches
  • Saunf - 4 tbsp
  • Elaichi - 8
  • Dalchini - 12, one inch pieces
  • Laung - 24
  • Oil - 1, kuli karandi
  • Oil - for deep frying
  • Salt - 3 tsp or as per taste
  • Lemon juice - juice of one lemon
  • Rice

How to Make Garam Mutton Biriyani

  • Clean and wash the mutton pieces.
  • Put the mutton in a pressure cooker, without water. Add one tsp of salt and cook for 10 mins or for 2 whistles.
  • Drain water from mutton and keep aside.
  • Heat oil for deep frying and fry the mutton pieces. Keep aside on an absorbent paper, to remove excess oil.
  • In a deep vessel, take one litre of water, add the saunf and each of the dalchini, laung and elaichi.
  • Boil, till the water becomes 3/4th litre.
  • Filter the garam masala and keep the water aside.
  • In a pressure cooker, heat the remaining half dalchini, laung and elaichi. Move it to the wall of cooker.
  • Now add one kuli karandi oil. When hot, add the onion slices and fry, till it turns brown.
  • Now add the green chillies, ginger and garlic paste. Fry for a while and then add tomatoes.
  • Fry till the onions, green chillies and tomatoes are well mashed. Add the pudina.
  • Fry again, till oil leaves the side.
  • Now add the fried mutton pieces and toss around.
  • Now add the rice, salt and mix well.
  • Add 1.5 litre of mutton stock, garam masala water and more water, if necessary.
  • Totally, it should not be more than 1.5 litre.
  • Now add the lemon juice.
  • Pressure cook for 7 mins or for one whistle.
  • Let the steam settle down, before you open.