Mutton Biryani (Goat Meat)

The name is derived from the Persian word “Beryan” which means “roasted” or “fried”.

Biryani is used to denote a dish where the rice, plain or fried is cooked separately from the thick gravy (curry of meat or vegetables). The curry and the rice are then brought together and layered resulting in a dish and intensely flavored sauce and meat or vegetables.

There are different types of Biryani :

  • In Sri Lanka Biryani, is most popular amongst Muslims and usually served with chicken, beef or mutton.
  • Awadhi Biryani, is also known as “Pukka Biryani as the rice and meat are cooked separately and then layered.
  • Hyderabadi Biryani, it includes Biryani made from fish, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the “Kachi Akhni” Biryani as both the marinated meat and rice are cooked together.
  • In Calcutta Biryani, when the Biryani entered poorer homes in the city that could not afford meat, at least on a regular basis, the meat was replaced by potatoes.
  • In Malaysia and Singapore, the dish is called as Nasi Biryani.
  • Tahari is the name given to the vegetarian version of the Biryani and is very popular in Pakistani and Indian homes. In Bangladesh, Tehri refers to Biryani prepared by adding the meat to the rice, as apposed to traditional Biryani where the rice is added to the meat.
  • In Kacchi Biryani, the dish is cooked with the meat and sauce being at the bottom of the cooking pot with a thick layer of rice on top, the meat and rice is mixed before serving. Sometimes potatoes are also added to the dish which is cooked with the meat.

Here, I am going to tell you how to make simple and delicious mutton Biryani recipe. If anyone tries to make it sure their family will love it.


  • 1 /2 kg mutton (goat meat)
  • 2 cups basmati rice (soak for about 30 minutes)
  • 1 chopped onion or onion paste
  • 2 chopped tomato or tomato paste
  • 2 tbs coriander powder
  • 2 black cardamom
  • 2 tbs garlic paste
  • 2 tbs ginger paste
  • 2 to 3 bay leaf
  • 1/2 tbs turmeric powder
  • 1 chopped potato
  • 4 cloves
  • 3 black pepper
  • 1 inch cinnamon stick
  • 2 to 3 tbs mutton biryani masala (Available in any Indian Stores)
  • Chopped coriander leaves for garnish
  • Few cashews for garnish (fry the cashews and keep aside)
  • Salt to taste
  • Oil for cooking

Preparation :

  1. Take 1/2 kg mutton cleaned and cut into medium pieces.
  2. Take pressure cooker, add mutton, ginger-garlic paste, turmeric powder, salt and water close the cooker.
  3. After 4 to 5 whistling, mutton is cook take in a bowl.
  4. In hot oil fry onion till golden brown.
  5. Then add ginger-garlic paste, bay leaf, cloves, black pepper, cinnamon stick, black cardamom, salt, turmeric powder, coriander powder and fry for 5 minutes over medium heat.
  6. Add chopped tomato or tomato paste and fry till the tomato juice nearly dries up.
  7. Add meat, potatoes and mutton Biryani masala. Fry for 15 minutes.
  8. Add 1-2 cups of water and cook on low heat till the meat is tender. Increase heat to dry the excessive water if necessary.
  9. In 4 cups of boiling water add salt and the soaked rice. Boil till the rice is nearly done and almost tender.
  10. Remove from heat and drain the water.
  11. Spread the cooked meat curry over the rice in layers.
  12. Cover the pot and cook on low heat till the rice is completely done.
  13. Mix the Biryani and Serve hot.
  14. Enjoy cooking and eating this dish!!!

Here are 5 helpful tips, how you can present this mutton Biryani Dish in a simple ways :

  1. Serve hot Biryani with vegetable salads which includes chopped carrots, onions, coriander leaves, green chillies, tomatoes, cucumber, salt and mix with yogurt.
  2. Garnish with chopped coriander leaves and serve hot mutton Biryani.
  3. Garnish with fry cashews and serve you’re mutton Biryani.
  4. Serve mutton Biryani with boondi raita (tiny balls of fried gram flour) add salt and red chili powder and mix with yogurt.
  5. You can serve your mutton Biryani with simply chopped tomatoes, onions or carrots.