Recipes from Harushi

• Cinnamon sticks - 1 inch long - 3 pieces
• Cloves - 6
• Cardamom - 4
• green chilli - 6
• Ginger - 1 inch long - 3 pieces
• Garlic - 12 cloves

• Mutton - 1 kg
• Water - 5 cups
• Ginger garlic paste - 5 tsp
• Turmeric powder - 1/2 tsp

• Onion - Big size 2
• Tomato - 2
• Mint leaves - a bunch
• Coriander leaves - a bunch
• Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1 tsp
• Lemon - 1/2
• Salt - as per taste
• Rice (Seeraga samba) - 3 cups

The following things should be ready before start preparing the Briyani.

Clean the rice for Briyani and keep it aside after filtering the water.
We have used Seeraga samba rice.

Clean the mutton.
For this Briyani we used mutton legs/shank and tenderloin - these are the most delicious parts of Goat meat - Mutton.

Photo of Mutton Legs / Mutton Shanks

Photo of Mutton Tenderloin

In a pressure cooker, add mutton, 5 cups of water, ginger garlic paste and turmeric powder. Cover the cooker and cook for 5 min in high flame. Then lower the flame and cook for 15-20 min.
Photo of boiled mutton in a pressure cooker

Photo of Mutton Stock

Measure the stock. We need 6 cups of stock for making 3 cups of Briyani. If the stock is less then dilute it with water. If the stock is more, take the excess stock to make Mutton soup.

Peel and slice onions thinly, Chop the tomatoes, Remove the mint leaves from the stem clean in water and keep aside. We are going to use a lot of Mint leaves.

Photo of Mint leaves used for this Mutton Briyani

Heat oil in a pan.
Once oil is hot, start frying the onion.

Grind all the ingredients in "To Grind" section of the Ingredients.

Thick paste - we call this "Masala" - Other definition of Masala

Add the grindend mixture to the pan.

Continue frying until the raw smell goes off.

Add Chilli powder and Salt. Mix and keep frying.

Add boiled mutton pieces taken in Step 1. Mix and keep frying for 10 min.

Move the content from Step 6 to the container with Stock in Step 1. When it starts to boil, add rice.

Mix them and Close the lid. Let this cook in low flame for about 10 min.

After 10 min, switch off and keep the Briyani container lid closed for 7-10 min. This is to ensure that all flavour is contained until the smoke is there. Now Briyani is ready to be served. Garnish with coriander leaves and serve.

Photo of Mutton Briyani served on a plate

Close up Photo of Mutton Briyani
Note the bones in the mutton. Mutton Briyani usually comes with bones and you should take care while eating.

Popular side dish for Mutton Briyani includes:

You can have Mutton Briyani just as such without any side dish. However, the most common side dish for Briyani is Raita. Raita could be a simple onion raita or elaborate with cucumer and masala's.

If you have time, you can make other side dishes like Mutton Kuruma or Mutton Fry.

Any Kuruma and Fry goes well with Mutton Briyani.

Vegetarian side dish:
Vegetable Kuruma.

Non-Vegetarian side dish:
Chicken deep fry, Fish fry, Mutton fry, Mutton Kuruma, Chicken Kuruma


Other dishes with Mutton as main ingredient:
Mutton Kuruma, Mutton fry

Check out photos of mutton dishes.

Other names/spelling variations of Mutton Briyani:
Mutton Biriyani, Mutton Briyaani, Kari Briyani, Kari Biriyani, Aattu kari biriyani, Aadu briyani, kari biriyany, bryani, biriyany

Leftover tips:
Usually Briyani will never go Leftover. Just in case if it happens, you can keep it in Fridge and heat it in microwave before having it. It is better to have it within 24 hours. The reason to reheat is to get all the flavours back. Re-heating of Mutton dishes need 2 or 4 min unlike Prawn dishes (for example Prawn Briyani) need 30 seconds to 1 min.