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Radha Akka’s Mutton Biryani

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4.9 from 28 reviews

Recipe for Tamilnadu style mutton biryani made in the pressure cooker. Easy recipe with biryani masala made from scratch. With step by step pictures. Measurements used 1 teaspoon 5 ml 1 tablespoon 15 ml 1 cup approx 240 ml

  • Total Time: 1 hour
  • Yield: 4 1x



For the Biryani Masala

  • 1 teaspoon Coriander Seeds
  • 1/4 teaspoon Cumin Seeds
  • 1 teaspoon Poppy Seeds
  • 1 sprig Curry Leaves
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Fennel Seeds
  • 3 Dry Red Chillies
  • 1/2 inch piece Cinnamon
  • 1 Clove

Prep Work for making paste

  • 10 cloves garlic
  • 1 inch piece ginger
  • 12 small onions or 6 shallots

Marinating the mutton

  • 600 grams mutton
  • 1/2 cup plain yogurt / curd
  • 1 teaspoon salt
  • part of the ground ginger-garlic paste ( 2 teaspoon)


  • 3 bay leaves
  • 1 inch piece cinnamon
  • 2 cloves
  • 2 cardamom

Other Ingredients

  • 400ml aged basmati rice
  • 2 tablespoon peanut oil
  • 2 tablespoon ghee
  • 3 onions, sliced (about 2 cups)
  • 610 green chillies, slit
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1.5 teaspoon salt


  1. Dry roast the ingredients for the biryani masala until brown and fragrant. Grind to a fine powder. Set aside.
  2. Grind the ginger-garlic paste and small onion / shallot paste. Set aside.
  3. Marinate the mutton with two teaspoon of ground ginger garlic paste, salt and yogurt. Set aside.
  4. Heat peanut oil and ghee in a pan until hot. Add in the aromatics.
  5. Add in the onions and green chillies and fry till brown and caramelized.
  6. Add in the chopped mint leaves and coriander leaves and fry for a minute.
  7. Add in the remainder of the ginger garlic paste. Fry for a couple of minutes. Add in the small onion / shallot paste and fry for a couple of minutes more until the mixture is dry.
  8. Add in the red chilli powder and coriander powder. Fry for a minute. Add in the freshly ground biryani masala. Fry for a minute more.
  9. Add in the marinated mutton. Saute well for a couple of minutes so the masalas coat the meat evenly.
  10. Add in half a cup of water. Cover the pan and pressure cook for 5 whistles. Switch off the flame and wait for the pressure to release naturally.
  11. Remove the meat from the pan and measure the gravy/sauce remaining.
  12. Add the meat back to the pan and add in the required water. We have used 400ml rice. So we will need 800ml water/liquid. Include the gravy along for liquid measurement. Once the liquid comes to a boil, add in the soaked and drained rice. Add in the remaining salt.
  13. Cover with a lid/plate and cook for 5 minutes on medium flame till the rice has absorbed almost most of the liquid.
  14. At this stage, reduce the flame of the stove to a sim and cover the pan with the pressure cooker lid and cook for one whistle. Switch off the flame and wait for the pressure to release naturally.
  15. Fluff up the biryani and serve hot!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Biryani
  • Cuisine: Tamilnadu
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