mutton biryani

Mutton Biryani | Lamb Biryani

By Swasthi on August 27, 2022, Comments, Jump to Recipe

Mutton biryani recipe – Simple and quick lamb biryani recipes suitable for bachelors, new cooks and busy folks. There are so many ways a biryani is made across India. In this post I am sharing 3 easy recipes to make mutton biryani. The first one is a hyderabadi pakki dum mutton biryani & second one is a kachi dum biryani. The third one is mutton biryani recipe in pressure cooker.

mutton biryani

The success to making any good lamb or mutton biryani recipe is tender meat and cooking it the right way on a low flame or heat.

Most folks fail to prepare a good mutton recipe or mutton curry, due to the wrong choice of meat. Using one that is not tender. Next overcooking or cooking on high flame too can make it hard.

I have included clear instructions on how to cook mutton that yields soft and tender chunks.

Mutton has to be marinated with yogurt and oil that helps to tenderize it very well. If you are using meat that is not tender or if you are unsure about how tender it is, use meat tenderizer, which is available in most grocery stores. Alternately you can use grated raw papaya during marination.

All the recipes will yield you amazing & delicious best mutton biryani. Please scroll down to find the kachi mutton biryani (method 2) & the recipe made in cooker (method 3)

More Lamb Recipes
Lamb Rogan Josh
Mutton Curry
Mutton Korma

Keema Recipe

More biryani recipes

Hyderabadi biryani
Chicken biryani
Egg biryani

Method 1 – Dum mutton biryani

Marinade for Lamb Biryani

1. Wash mutton thoroughly and drain well. Add ginger garlic paste, salt, turmeric, biryani masala, red chili powder and lemon juice.

2. Next add curd and oil. If using raw papaya paste you can add it now.

marinating mutton with spices, ginger and curd for mutton biryani

3. Marinate well and cover. Allow this to rest for at least 4 hours to overnight in the fridge. This marinade tenderizes the mutton. So longer the resting time softer the meat will be. If you are using papaya paste, you can just leave it for 45 mins. I prefer to marinate overnight and refrigerate. I do not use raw papaya.

resting marinade overnight to make mutton biryani

4. When you are about to prepare the other ingredients for the biryani keep the mutton out of the fridge. It is good to bring it to room temperature before cooking. You can slice the onions and chilies, soak the rice for 30 to 40 minutes. Soak saffron in milk. Set aside.

Cooking mutton

5. Heat a heavy bottom pan or pressure cooker with ghee or oil. Add the spices.

frying spices in ghee to make mutton biryani

6. Immediately add sliced onions & green chilies. You can skip this step if using store bought fried onions.

adding onions

7. Fry them evenly until golden brown. Set aside half of this.

making golden fried onions

8. Transfer the marinated lamb meat.

9. Add chopped mint and coriander leaves.

adding marinade coriander leaves to make mutton biryani

10. Next begin to saute on a very low flame for 3 to 4 mins.

sauteing meat on a low flame

11. Cover and cook for 10 mins on the low flame.

cooking mutton on a low flame

12. Either pressure cook it for 2 to 3 whistles. Or continue to cook in the pot until the meat is soft and tender. We are not adding any water to cook this. If cooking in pot make sure you stir occasionally to prevent burning.

pressure cooked soft mutton

Cooking rice for Lamb Biryani

13. While the meat cooks, bring water to a boil and add bay leaf, shahi jeera, cardamom, cloves and cinnamon.

14. Next add salt.

adding salt and spices to pot for rice

15. Then add rice and cook al dente. The rice must be cooked completely but you must feel the bite. If you are a beginner, you can also check this post on how to cook basmati rice for biryani.

aldente cooked rice for mutton biryani recipe

16. Drain it completely in a colander.

drained rice to colander to make mutton biryani

Make pakki dum mutton biryani

17. When the meat is soft cooked, you will be left with a thick gravy. Add the rest of the curd to this.

18. Add the fried onions, coriander and mint leaves.

adding curd herbs to gravy for mutton biryani recipe

19. Mix together. Check the salt and spice by tasting. You can adjust by adding salt or green chilies.

consistency of gravy

20. Layer the rice, mint and coriander leaves. Add ghee as well.

layering rice herbs ghee

21. Finally pour the saffron milk. Next cover the pot with a foil or kitchen cloth. Place a heavy lid over the pot. If you do not have a heavy lid, place any lid and a heavy pot filled with water over the lid.

pouring saffron milk over layered rice

22. Heat a old tawa / griddle or pan until very hot. Place this biryani pot over the pan. Lower the flame and cook for 15 mins. Switch off the stove and allow to rest for 15 mins.

dum cooking mutton biryani on a tawa
mutton biryani recipe

Serve mutton biryani hot with a raita.

Both the Lamb/ mutton biryani recipes taste very delicious due to the slow cooking. It is usually served with a raita or salan or shorba.

Related Recipes

Recipe Card

mutton biryani recipe

Mutton Biryani | Lamb Biryani

Hyderabadi mutton biryani is a classic dish made by layering rice over slow cooked mutton gravy.
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For best results follow the step-by-step photos above the recipe card

Prep Time25 minutes
Cook Time1 hour
Marination4 hours
Total Time1 hour 25 minutes
Servings4 people

Ingredients (US cup = 240ml )


  • ½ kg lamb or mutton (cut to any size)
  • 1 tsp red chili powder (up to 1¼ tsp)
  • 1 tsp biryani masala powder or garam masala
  • 1 tbsp ginger garlic paste
  • ¼ tsp turmeric powder
  • ½ cup curd or yogurt or dahi (do not use a sour one)
  • tbsp lemon juice
  • 1 tbsp oil
  • ½ tsp Salt
  • 2 tbsps raw papaya paste (optional)

To cook rice

  • 2 cup basmati rice aged (soaked for 20 mins)
  • 8 cups water
  • 1 bay leaf or tej patta
  • ½ tsp shahi jeera
  • 3 cloves or laung (optional)
  • 1 cinnamon – small piece or dalchini (optional)
  • 3 green cardamom or choti elaichi (optional)

Whole spices (for gravy)

  • 3 tbsp Oil or ghee (do not reduce)
  • 1 bay leaves
  • ¾ tsp shahi jeera or black cumin
  • 4 green cardamoms or choti elaichi
  • 1 star anise or chakri phool
  • 2 inch cinnamon or dalchini
  • 8 cloves or laung

Other ingredients for lamb biryani

  • 1 cup onions sliced thinly or 1/3 cup fried onions
  • 2 green chilies slit (up to 4)
  • 4 tbsp coriander and mint or pudina (for top layer)
  • 4 tbsp mint leaves or pudina & coriander leaves or dhania patta (for seasoning)
  • ½ cup yogurt or curd (room temperature)
  • 1 pinch saffron or kesar or soaked in 2 tbsp of hot milk



  • Marinate mutton with red chili powder, biryani masala, yogurt, ginger garlic, turmeric, lemon juice, oil and salt. 
  • Refrigerate for at least 4 hours. Overnight is best.
  • If you are using raw papaya paste, you can just set aside for 1 hour & begin to prepare.
  • Wash rice and soak for 30 to 40 minutes.
  • Drain it completely to a colander and set aside.
  • Heat a heavy bottom pan or a pressure cooker with oil. Add the whole spices.

Making fried onions

  • Skip this section if using store bought fried onions.
  • Add onions, green chilies and fry till they turn brown almost about to caramelize.
  • Keep stirring to prevent burning. This is crucial to get a good aroma and taste.
  • There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.

Making mutton biryani gravy

  • Reduce the flame to low. Add the marinated meat.
  • Add half of the coriander and mint leaves saute for 3 to 4 mins.
  • Cook covered on a low flame till the mutton turns soft and tender. Or cook for 2 to 3 whistles in a pressure cooker. Turn off the stove.
  • If cooking in the pan without pressure cooker, stir occasionally to prevent burning. Remember the flame has to be very low otherwise mutton may turn hard.

Making biryani rice

  • While the meat is cooking, Bring water to a boil in a large pot. Add the whole spices and salt. Make sure the water is slightly salty.
  • When the water comes to a boil, add the drained rice. 
  • Cook until 90% done or aldente. When you bite the grain , it must be cooked completely but you must be able to feel the bite into it. Drain it off to a colander.
  • Soak saffron in little milk and set aside.
  • When the pressure goes off, open the lid. You will be left with a thick gravy. Mutton must be cooked completely now. Check it , if still undone. Cook until it is soft and tender.

How to make mutton biryani

  • Add the rest of the half cup curd to the cooked mutton. 
  • Next add few chopped coriander and mint leaves.
  • Few fried onions. Mix everything well.
  • You can check the salt and spice at this stage and adjust.
  • Layer the rice evenly over the cooked lamb meat. 
  • Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee. 
  • Lastly pour the saffron milk.
  • Cover the rim of the biryani pot with a moist thick clean cloth or foil. 
  • Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.
  • Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.
  • Allow to rest for at least 15 mins.
  • Serve mutton biryani with raita.


  1. I have used a 3+ liters heavy bottom pressure cooker for cooking mutton and even for the dum process. You can use any heavy bottom pot, do not use cast iron pot/pans.
  2. The timings for dum may vary, if you use different pots for cooking mutton and for dum process. I have used same pot for both the purposes, hence the cooking time is less here.
  3. If your rice has over cooked slightly, remember slightly not mushy. Then you can sprinkle very little salt and sprinkle 1 tbsp oil over the hot rice while it is still in colander. Gently toss the rice. This will firm up the rice slightly. If your rice turns mushy do not use it for biryani. Just make a fresh batch of rice and use.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Mutton Biryani | Lamb Biryani
Amount Per Serving
Calories 927 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 14g88%
Cholesterol 95mg32%
Sodium 513mg22%
Potassium 628mg18%
Carbohydrates 89g30%
Fiber 6g25%
Sugar 4g4%
Protein 33g66%
Vitamin A 300IU6%
Vitamin C 10.3mg12%
Calcium 210mg21%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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Method 2 – Kachi mutton dum biryani


½ kg mutton (500 grams) can use up to 600 grams
1 tbsp ginger garlic paste
¼ tsp turmeric
Salt as needed (I used half tsp)
1 cup curd
1 tbsp lemon juice
1 ½ tsp red chili powder
2 green chilies chopped
½ fried onions from 1 large onion
½ tsp biryani masala
4 green cardamoms
4 cloves
2 inch cinnamon pieces – 2
½ tsp shahi jeera
1 bay leaf
1 strand mace
1 black cardamom
3 tbsp coriander leaves chopped
3 tbsp mint leaves chopped
1 tbsp oil

Other ingredients
1 large onion sliced fried onions
¼ cup ghee for frying onions and topping
2 cups rice (about 400 grams)
Salt as needed
¼ tsp saffron soaked in 3 tbsp of milk
¼ tsp biryani masala for sprinkling
2 tbsp mint
2 tbsp coriander
2 cups plain flour – maida or atta for sealing


1. Wash mutton cleanly. Drain off water completely. Make sure the mutton pieces are just about 1 to 1 ½ inch cubes. This recipe may not work if you go ahead with bigger size pieces. Add ginger garlic paste,salt, turmeric, biryani masala and red chilli powder. I used this homemade biryani masala. You can also use this garam masala.

2. Add fresh yogurt/ curd, fried onions and spices. Cinnamon,cloves, bay leaf, shahi jeera / black cumin, black cardamom, mace and green cardamom. You can use either store bought fried onions or make fried onions from this post.

3. Add chopped coriander,mint leaves, chopped green chilies and lemon juice. Pour 1 tbsp oil.

4. Mix everything well. If you have raw papaya paste you can use 2 tsps and get to cooking just after 45 mins. If not using raw papaya then cover and refrigerate for at least 4 hours to overnight. The longer you allow it to rest the better the results are.

5. To make fried onions, heat ¼ cup of ghee and fry thin slices from 1 large onion. When they turn brown, set them aside. You will be left with 2.5 tbsp ghee. One tbsp will be used for the meat later and 1.5 tbsp will be used for topping after diluting with hot rice cooked water.

6. Use aged good quality basmathi rice. Add rice to a pot & wash several times until the water runs clear. Soak it for at least 30 to 40 mins. Keep the mutton out of the fridge. It is good to bring it to room temperature before we begin to cook it. For at least 40 to 60 mins.

7. Bring water to a boil in a large pot. Add salt as needed.

8. Add bay leaf, shahi jeera, star anise and cardamom.

9. When the water comes to a boil, add drained rice.

10. Rice must be half cooked for this recipe. This is very important. When you bite the rice, you should feel that is under cooked.

11. Drain it off to a colander. Set aside little rice cooked water.

12. Heat up milk and soak saffron. Melt the ghee.

13. Add 1 tbsp ghee to the pot. Mix it well.

14. Layer the cooked rice over the marinated mutton. Pour the saffron milk.

15. Mix 2 tbsp rice cooked water with ghee and pour it over the rice. Do not add ghee directly here.

16. Sprinkle coriander, mint leaves and fried onions.

17. Make a dough of atta or plain flour. Set aside a lemon sized ball. Using the rest place it around the rim of the pot.

18. Place a lid and knock it a few times to hold it tightly. Make sure it is air tight. Transfer this pot over a hot tawa / griddle. Cook for 45 mins on a low heat.

19. During this process make sure the steam doesn’t escape. You will need to patch up with some dough which we set aside earlier. Allow to rest for a while.

Serve the bottom and the top layers together. Serve with raita.

Method 3 – Mutton biryani in cooker

Easy mutton biryani recipe in pressure cooker. Though mutton dum biryani is one of the most loved by biryani lovers, it is indeed a bit time consuming task which has to be prepared very carefully. I had some readers requests for this easy mutton biryani in pressure cooker recipe, so sharing it here. This is similar to the Chicken biryani in cooker.

Most restaurants serve mutton biryani that is not dum cooked. They usually cook rice and meat together or sometimes the gravy is kept separate and biryani rice separate. They just mix and layer the gravy and biryani rice as and when they get orders. This recipe is an exact replica of what we get in most South Indian good restaurants. Mutton is cooked to soft first and then rice is cooked with the meat.


  • 2 cup basmati rice
  • 2½ to 3 cups water
  • ¾ cup onions (sliced thinly)
  • 2 to 4 green chilies
  • ½ cup tomatoes ( optional)
  • salt to taste
  • 1 tsp garam masala
  • ¼ cup mint leaves (or pudina)
  • ¼ cup coriander leaves
  • 3 tbsp Oil (do not reduce)
  • 1 bay leaves (or tej patta)
  • ½ small nutmeg (optional)
  • 1 strands mace (or javitrii)
  • ¾ tsp shahi jeera (or black cumin)
  • 6 green cardamoms (or choti elaichi)
  • 1 black cardamom (or badi elaichi)
  • 1 star anise (or chakra phool)
  • 4 pepper corn crushed (optional)
  • 2 inch cinnamon (or dalchini)
  • 6 cloves (or laung)


  • ½ kg mutton (cut to a size of your choice)
  • ¾ tsp red chili powder
  • 1 tsp garam masala powder ( or biryani masala as needed)
  • 1 ½ tbsp ginger garlic paste
  • ¼ tsp turmeric powder
  • 1 cup curd (do not use sour curd)  
  • Salt ( little)


  1. Wash rice and soak for 20 minutes. Drain it completely to a colander and set aside.
  2. Next wash mutton and drain water thoroughly. Marinate with marination ingredients and set aside for at least an hour. Overnight is best.
  3. Heat a pressure cooker or a heavy bottom pot with oil, add the dry spices, sauté till they begin to sizzle.
  4. Add onions, green chilies and fry till they turn brown.
  5. Skip this step if you do not like tomatoes. Add tomatoes, sprinkle salt just enough for the tomatoes to cook easily. Cook till the tomatoes turn fully mushy and the raw smell goes off.
  6. Add half of the coriander and mint leaves, sauté for a min.
  7. Next add the marinated mutton pieces, mix well and saute for 2 to 3 minutes. Cook covered on a low flame till the mutton turns soft and tender or cook for 3 to 4 whistles in a pressure cooker. Switch off the stove.
  8. If cooking in the pot without pressure cooker, stir occasionally to prevent burning. When the pressure goes off, remove the lid. You will be left with a thick gravy. How thick depends on your mutton. If you are left with lot of watery gravy, then evaporate it by cooking for some time.
  9. Add mint, coriander leaves and garam masala. Saute till the good smell of mint and masala comes out. Pour 2.5 cups water, bring to a boil. add rice. Adjust salt and cook on a medium flame till almost all the water is evaporated.
  10. Cook till the rice is al dente or fully done. If the rice is under cooked and there is not enough moisture, you can sprinkle some warm water. If needed you can use up the left over half cup water as well. Make sure you add wam or hot water.
  11. When the rice is cooked al dente, cover the cooker with a pressure cooker lid. Cook on a very low heat for 5 to 7 minutes. Off before the cooker whistles. When the pressure goes down, open the lid and fluff up the rice.

Serve easy mutton biryani with onion raita

Mutton Biryani | Lamb Biryani

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars

5 stars
Hi I would like to make 2kg of goat and 3 cups of basmati rice. How should I factor for the other ingredients?

too much goat for 3 cups of rice.

5 stars
Very systematic way the recipes are explained

Hi mam… Pls clarify my doubt in this biryani
No need to use dhania powder

5 stars
Thank you

During the marination of the meat, I use Dhania powder.

5 stars
Hi Swasthi, thankyou Very much for sharing such a nice mutton biryani recipe. Today I tried it and it came out so good . There are so many hints you have written here which normally no one shares and we wonder where we made mistake while cooking and following the recipe. Thankyou ??

5 stars
Hi Ms Swasthi, tried making mutton biryani with your recipe, it has turned out….. Muuuua absolutely yummy, wish I could upload the photo

Thank you mam , it helped me a lot! Our school gave us a project about describing out favourite dish and this explaination and recipe helped me a lot ❤️❤️

I want to make a home cooked mutton bunny. How do you make extra gravy in mutton so the bread can soak in the gravy.

5 stars
Very good recipe and so easy to make with the pressure cooker.
Came out really good! The key was making the rice Al dente.
Thanks for sharing the recipe.
God bless!

5 stars
I first made this recipe in my in-laws home as a newly wed.. It turned out amazing.. Everyone said it’s the best mutton biryani they had ever had.. I always come to swastis recipes to try anything new.. All the praises that i get for my cooking goes to you didi.. Thank you

Wow that’s a great compliment.

5 stars
I made the mutton biryani today. I used jeera samba rice in place of basmati. It tastes amazing. I love it.

4 stars
Dear swasthi
Reading all your receipes whether Veg or Non-veg is alwaz helpful for me……..and I feel easy to cook by following your instructions……. Keep posting many more ……..heartfelt thanks and love to u

5 stars
I’ve never made biryani and can hardly get basmati rice to come out properly.
I followed the first recipe using goat and it came out perfectly! Thank you!
I had no problems following the very clear instructions.
I’m glad I made the first option because it took a few hours for the goat to soften. Maybe I used too low temperature.
I look forward to trying this again along with your other recipes.

5 stars
Dear Swasthi,
Thanks a ton for your recipe. The Biryani is a big hit with family and friends. I follow your recipe to the tee and it’s fantastic.

5 stars
Dear Swashti, yesterday was my birthday and I tried your Mutton Biryani – Method 1, it came out superb! Thank you so much for making my day!

5 stars
Ma’am how much salt should be used for making the rice

5 stars
Very detailed recipe madam. Thanks. If I want to make with 2:1 mutton to rice ratio, how can I adjust the other ingredients

5 stars
I tried this mutton biryani for the first time and it was so yummy..I couldn’t believe I made it.. my family loved it and not even a single spoon of it was left.. haha.. thank you so much for the recipe swasthi

5 stars

I’m cooking biryani for 50 people and your recipe interests me. It’s my 1st time preparing for so many people, roughly how many kg of rice and lamb meat do I need to prepare this meal, please suggest easy salads that go with biryani! So excited to try your recipe ?

Hi, I’m making this for my husband who is Indian. I’m not very familiar with Indian cooking but I’m very eager to learn.. What is the difference between the first two recipes? Can I just use any pot? I do not have a pressure cooker but I do have a slow cooker. Can I use that?

Hi ,
I want to serve Pakki dum biryani as a one dish meal for 6 people. How much meat should I be using? 2 or 3 times the basic recipe? Thanks

If I use double the rice and three times the mutton would that work? If it’s 3 times the meat should spices be increased accordingly? Thank you for your help.

Thank you so much for the quick response.

The whole spices for the gravy need to be tripled too?