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.
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 .
About pakki yakhni mutton biryani
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 most 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...
Step by step procedure
- Add oil and heat it well. Add cinnamon stick, cardamoms, cloves, shahi jeera.
- Add sliced onions and saute them well. Add some salt and saute them until they golden in colour.
- Add ginger-garlic paste and saute few seconds.
- Add mutton pieces to it. Roast the mutton until colour changes.
- Add salt as per taste, red chilli powder, turmeric powder.
- Mix well. Cook the masala until oil releases from the sides.
- Add yoghurt.
- Mix well.
- Add black peppercorn powder, garam masala powder. Mix well.
- Cook the gravy for few minutes.
- Stir in between. Cook the gravy until oil releases. Add water and stir well.
- Pressure cook until the mutton gets tender.
- Add chopped coriander leaves and add slit green chillies.
- Mix and cook the gravy on low heat for 4-5 minutes.
Rice:
- Add water to a pot. Also, add cinnamon stick, cloves, black peppercorns, shahi jeera cardamoms, salt to taste, lemon extract, oil. Bring the water to a boil.
- Add soaked basmati rice when the water starts boiling.
- Stir well. Cook the rice until 80% done while stirring in between.
Dum procedure:
- Take a cooking pot to give dum. Add a layer of mutton curry at the bottom.
- Add another layer of strained rice (Make sure to drain the water from the rice).
- Make layers of mutton and rice.
- Top it up with coriander leaves, mint leaves, green chillies, 2 tablespoon orange food colour mixed with water, 2 tablespoon milk soaked in 3-4 saffron strands, 1 teaspoon oil, 1 teaspoon lemon extract, 1 teaspoon ghee.
- Cover the cooking pot tightly with aluminium foil. Close the lid tightly.
- Place a Tawa under the cooking pot. Dum on high flame for 5 minutes and dum on low flame for 20-25 minutes or until the rice is done and steam reaches the top.
- Remove the lid when done.
- Mutton biryani is done and serve hot with raita.
Mutton Biryani Recipe Indian
Ingredients
For curry:
- 3 tablespoon oil
- 1 medium size cinnamon stick
- 2 cardamoms
- 2 cloves
- ½ teaspoon shahi jeera
- 2 large onions finely sliced
- 1 teaspoon ginger garlic paste
- 500 gms mutton
- salt to taste
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 2 cups yogurt
- ¼ teaspoon black peppercorn powder
- ½ teaspoon garam masala powder
- 1 cup water
- 2 tablespoon chopped coriander leaves
- 3 slit green chilies
For the rice:
- Rice
- water
- 1 cinnamon stick
- 3 cloves
- 4-5 black peppercorns
- ½ teaspoon shahi jeera
- 2 cardamoms
- salt to taste
- 1 teaspoon lemon extract
- 1 teaspoon oil
- 600 gms basmati rice washed and soaked for 35-40 minutes
Garnish during dum:
- 1 tablespoon coriander leaves
- 3-4 mint leaves
- 2 slit green chillies
- 2 tablespoon orange food color
- 2 tablespoon milk soaked in 3-4 saffron strands
- 1 teaspoon oil
- 1 teaspoon lemon extract
- 1 teaspoon ghee
Instructions
For the yakhni or curry:
- Add oil and heat it well.
- Add cinnamon stick, cardamoms, cloves, shahi jeera.
- Add sliced onions and saute them well.
- Add some salt and saute them until they golden in colour.
- Add ginger garlic paste and saute few seconds.
- Add mutton to it.
- Roast the mutton until color changes.
- Add salt as per taste, red chilli powder, turmeric powder.
- Mix well.
- Cook the masala until oil releases from the sides.
- Add yogurt.
- Mix well.
- Add black peppercorn powder, garam masala powder.
- Mix well.
- Cook the gravy for few minutes.
- Stir in between.
- Cook the gravy until oil releases.
- Add water and stir well.
- Pressure cook until the mutton gets tender.
- Add chopped coriander leaves.
- Add slit green chilies.
- Miix and cook the gravy on low heat for 4-5 minutes.
Rice:
- add water to a pot.
- add cinnamon stick, cloves, black peppercorns,shahi jeera
- cardamoms, salt to taste, lemon extract, oil.
- Bring the water to a boil.
- Add soaked basmati rice.
- Stir well.
- Cook the rice until 80% done while stirring in between.
Dum procedure:
- Take a cooking pot to give dum.
- Add a layer of mutton curry at the bottom.
- Add another layer of rice.
- Make layers of mutton and rice.
- Top it up with coriander leaves, mint leaves, green chilies, 2 tablespoon orange food color mixed with water, 2 tablespoon milk soaked in 3-4 saffron strands, 1 teaspoon oil, 1 teaspoon lemon extract, 1 teaspoon ghee.
- Cover the cooking pot tightly with an aluminium foil.
- Close the lid tightly.
- Place a tawa under the cooking pot.
- Dum on high flame for 5 minutes.
- Dum on low flame for 20-25 minutes.
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.
aisha
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
asiya
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....
M
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
asiya
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...
Roshin
Hi. I tried your recipe today. It turned out easy. I hate recipes that involve too many procedures. Thank you!
asiya
Thanks for trying out the easy version of biryani recipe and I hope you enjoyed making it and hope it turned out tasty!!!
basha
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?
asiya
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...
Sanober
Hi looks like a great recipe but can i cook the mutton without a pressure cooker - just on the stove? Thanks
asiya
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...
Nira
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.
asiya
It should be pressure cooked for 20-25 minutes on medium flame...
Lakshmi
Can we replace the mutton with chicken? If so how long or for how many whistles should we pressure cook it ?
Asiya
yes u can replace but just give only one or two whistles for chicken...
Meghna
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.
Zap
Turned out nice and delicious ! Thanks for sharing.
Jayashri
Loved all your recipes. Please keep up the good work. Thank you.
Priya Kurup
Hi,how many Whistles should be given for the mutton to cook ? Also is it ok if we marinate the mutton a day before making the Biryani ?
Asiya
Hi, generally if the meat is fresh and tender then it gets tenderized in 3-4 whistles
but sometimes depending on the quality of mutton it can take longer time...
About marinating the mutton overnight yes you can but make sure it is refrigerated in fridge in cold temperature...
Aradhna Dewan
With your mutton biryani recipe I have become a super cook. I didn’t know cooking at all. Now people are crazy over this biryani. Thankyou so much for such s as delicious recipe. Made me overnight popular
Asiya
Thank for the wonderful feedback...