Mutton Biryani Recipe here in this post is a pakki yakhni style Hyderabadi biryani recipe made by cooked mutton and also cooking it by making layers of mutton and rice.
There are several other biryani recipes on the blog mainly chicken biryani, hyderabadi chicken dum biryani, hyderabadi egg biryani, hyderabadi veg dum biryani , chicken biryani in cooker , hyderabadi chicken biryani recipe.
When it comes to non vegetarian recipes generally mutton is rarely preferred and chicken is highly requested to make many non veg delicacies but I would suggest to include all kinds of non veg such as fish, chicken, mutton as well for a healthy body.
Biryani is loved by everyone and biryani is not only prepared in non vegetarian section but veg biryani recipes too are a craze amongst Indians which can be served with biryani raitas or curries.
Types of Biryani:
Biryani recipes never end and the list of biryani recipes goes on such as egg biryani, chicken biryani recipes, paneer biryani, fish biryani, prawn biryani etc…Every region across India makes hundreds of different varieties of special rice recipes and each method and technique used is different.
All the biryani recipes taste well with bagara baingan or mirchi ka salan…
I have already posted dum style biryanis in different methods but pakki yakhni style biryani is a unique style where the mutton is completely cooked and added to the rice in layers.
The difference in dum biryani and pakki yakhni biryani is nothing but the dum biryani with mutton requires a long time to marinate but this recipe can be made quickly by pressure cooking the mutton and quickly adding it to the layered rice with some interesting seasoning.
If you are looking for biryani recipes in dum style then do check my blog recipes which are and mutton dum biryani recipe which have been made in dum style with slight variations and also check out other mutton related recipes such as mutton curry, mutton gravy, keema recipe, mutton rogan josh, mutton korma, haleem recipe etc…
I sometimes prefer making biryani in this method as this method of biryani gives a wonderful taste too . As many of us would like to try biryani in this method I therefore decided to share pakki yakhni biryani recipe which is a mostly preferred method all across the country.
This recipe does not require any marination and to tenderize the mutton just pressure cook the mutton with spices and also if one is perfect with making biryani recipes, one can always try many variations.
This is basically an Indian style biryani recipe which is usually made by layers using mutton curry and rice.
I would love to post many kind of biryani recipes as I keep updating my blog and would be glad to receive feedback from my blog readers for my recipes which would motivate me to share amazing recipes from different Indian cuisines…
Learn how to make pakki yakhni biryani recipe with meat step by step with the written procedure and also by watching the video to get an idea…
Mutton Biryani Recipe Below:
Mutton Biryani Recipe Indian
Ingredients
For Tenderizing Mutton:
- 1 kg mutton cleaned and washed well
- salt as per taste
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp black pepper corn powder (kali mirch powder)
- 1 cup beaten yogurt
- 1 cup deep fried onions finely crushed
- 1 bunch freshly chopped coriander leaves
- 2 tbsp oil
- 3-4 small cinnamon sticks
- 3-4 cloves
- 3-4 chinese cubeb/kabab chini optional
- 3-4 cardamoms brown/green
- 1 tsp caraway seeds
- 5-6 green chillies vertically slit
For Cooking Rice:
- water for boiling
- salt to taste
- 1 kg basmati rice
- 2-3 small cinnamon sticks
- 2-3 cloves
- 2-3 cardamoms
- 1 tsp caraway seeds
- 1 tbsp lemon extracted juice
For Layering or Seasoning:
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
- 3-4 tbsp deep fried onions
- 3 tbsp lemon extracted juice
- 2 tbsp oil
- 1/4 cup saffron flavored milk 2 saffron strands dipped in milk
Instructions
For Cooking Mutton:
- Take a large bowl or vessel, into it add mutton pieces, add salt, add ginger garlic paste.
- Add spices such as red chilli powder, turmeric powder, garam masala powder, black pepper corn powder and mix well.
- Add beaten yogurt, mix well and put it aside.
- Take a pressure cooker, add oil into the cooker and heat it.
- Add cinnamon sticks, add cloves, kabab chini, cardamoms, caraway seeds and saute well.
- Add vertically slit green chillies and saute for few seconds.
- Add the mixed mutton mixture into it.
- Add chopped coriander leaves into it.
- Add deep fried onions into it.
- Mix the whole mixture well, cook for few minutes and pressure cook the mutton mixture by adding a cup of water.
- Reduce the steam, and place the cooked mutton aside.
For Cooking Rice:
- When the mutton is getting tenderized, soak basmati rice in water for 35-40 minutes.
- Meanwhile, take a cooking vessel, add water generously into it.
- Add salt according to taste.
- Add spices such as cinnamon sticks, cardamoms, cloves, caraway seeds.
- Add lemon juice extract into it.
- Bring the water to a boil.
- Add the soaked rice into it.
- Cook the rice until it is 3/4th done or 75% done.
- Strain the rice completely.
For Layering Of Biryani:
- Take empty cooking vessel, add oil at the base and coat it well.
- Add a portion of the mutton mixture and spread it evenly.
- Over the mutton add a layer a rice.
- Season the layer with deep fried onions, coriander leaves, mint leaves, lemon juice, saffron flavored milk.
- Again add the remaining cooked mutton mixture over the seasoning.
- Add a layer of rice.
- Season it again with deep fried onions, chopped coriander and mint leaves, lemon juice, saffron flavored milk.
- Also add some ghee and some oil over the top if required and for fragrance.
- Cover the lid of the vessel.
- Switch on the stove.
- Place a tawa over the flame.
- Place the cooking vessel over it.
- Cook the biryani for 10 minutes on high flame and for 15 minutes on low flame.
- Place a weight on the vessel for quick results.
- Biryani is done and ready to be served.
Video
Notes
- Biryani is done perfectly when steam appears inside the vessel.
- The steam raises from the bottom to the top which means the biryani is cooked well.
- Additional spices can be added or quantity of spices can be reduced or increased as per requirement.
- Always soak the rice before we start cooking the mutton and simultaneously boil the water for rice in order to save time and make the recipe quickly.
I tired this recipe & it turned out just perfect.everybody loved it. I was serching for such biryani recipe for long time,finally got it.thanks & keep up ur gud work
Thank u so much aisha…I am glad that you tried my recipe and happy to learn that everybody loved it…Thanks for the wonderful feedback too….
Hello, great recipe. Question please- the onions should they be 1 cup fried onions and then crused or crused fried onions one cup?thanks again
I got your question… If we use 10-12 medium size onions and when we crush them they would be close to 1 cup…If you are confused use 10-12 onions, deep fry them and crush them and they would surely be close to 1 cup. In biryani if we don’t want the biryani to be too dry then even if we add more crushed onions it turns out yummy and it does not spoil the taste…go ahead and add more quantity of crushed onions if you wish to…please do ask me if you have further more queries and I shall be glad to help you out…
Hi. I tried your recipe today. It turned out easy. I hate recipes that involve too many procedures. Thank you!
Thanks for trying out the easy version of biryani recipe and I hope you enjoyed making it and hope it turned out tasty!!!
Thanks for the recipoe.Please explain clearly the Garam masala,ingredients or store brought?otherwise can we prepared in home?like cloves,cardamom,cinamon stick or is there any other ingrediant to be used?
The garam masala powder I have used here is not a store bought…I make a powder of cinnamon, cloves, shahi zeera(caraway seeds), cardamom…Just add these ingredients into a blender and make a powder of it…Store this powder in an air tight container and use it for later purpose too…
Hi looks like a great recipe but can i cook the mutton without a pressure cooker – just on the stove? Thanks
Yes Sanober, you can cook the mutton without a pressure cooker but on the the stove, cook the mutton for about 40-45 minutes for it to tenderise well…
Next time I plan to use a pressure cooker. Jow long should it be pressure cooked and should it be on bigh heat? Excellent recipe. Turned out great on stove
Thanks so much.
It should be pressure cooked for 20-25 minutes on medium flame…
Can we replace the mutton with chicken? If so how long or for how many whistles should we pressure cook it ?
yes u can replace but just give only one or two whistles for chicken…
I tried this recipe and it came out really good. The only change I would make next time is to use less rice than suggested. I felt like it was too much rice compared to the amount of meat.
Turned out nice and delicious ! Thanks for sharing.
Loved all your recipes. Please keep up the good work. Thank you.