Name: Mutton Biryani Recipe Indian
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Ingredients: 3 tbsp oil; 1 medium size cinnamon stick; 2 cardamoms; 2 cloves; 1/2 tsp shahi jeera; 2 large onions (finely sliced); 1 tsp ginger garlic paste; 500 gms mutton; salt to taste; 1 tsp red chili powder; 1/4 tsp turmeric powder; 2 cups yogurt; 1/4 tsp black peppercorn powder; 1/2 tsp garam masala powder; 1 cup water; 2 tbsp chopped coriander leaves; 3 slit green chilies; Rice; water; 1 cinnamon stick; 3 cloves; 4-5 black peppercorns; 1/2 tsp shahi jeera; 2 cardamoms; salt to taste; 1 tsp lemon extract; 1 tsp oil; 600 gms basmati rice (washed and soaked for 35-40 minutes); 1 tbsp coriander leaves; 3-4 mint leaves

Jump to Recipe Print Recipe

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

Asiya

Biryani recipe made by cooking mutton completely and layering it with rice...

4.80 from 10 votes

Print Recipe Pin Recipe

Prep Time 50 mins

Cook Time 30 mins

Total Time 1 hr 20 mins

Course Main(Rice)

Cuisine Indian, Pakistani

Servings

Calories 449 kcal

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.

Nutrition

Nutrition Facts

Mutton Biryani Recipe Indian

Amount Per Serving

Calories 449 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 17g

Cholesterol 88mg29%

Sodium 115mg5%

Potassium 412mg12%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 5g6%

Protein 20g40%

Vitamin A 249IU5%

Vitamin C 1mg1%

Calcium 154mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

WANT TO WATCH VIDEO RECIPES?SUBSCRIBE US ON YOUTUBE

Mutton Biryani Recipe Indian