Chettinad Mutton Biryani - Goat Biryani
Recipe type: Main
Cuisine: India
Prep time: 
Cook time: 
Total time: 
Serves: 6 People
For marinating Mutton
  • Mutton or Goat meat, bone-in pieces- 1 lb or ½ Kg
  • Chili powder- 1½ tsp
  • Turmeric powder- ½ tsp
  • Ginger-Garlic paste- 1 tbsp
  • Curry leaves- 1 sprig
  • Salt- to taste
To grind into a coarse paste
  • Whole dried red chili- 1
  • Green chili- 1
  • Small onions or pearl onions, chopped- 5
  • Garlic, chopped- 2, large cloves
  • Ginger, chopped- 1 inch slice
  • Fennel seeds- 1 tsp
  • Whole Cloves-2
  • Whole Cardamom- 2
  • Whole Cinnamon- 1 inch slice
  • Mint leaves, chopped- 10 leaves
For making the masala
  • Oil- 1½ tbsp
  • Fennel seeds- 1 tsp
  • Cloves-2
  • Whole Cardamom-2
  • Whole Cinnamon- 1 inch slice
  • Bay leaves- 2
  • Curry leaves- 1 sprig
  • Onions, chopped- 2
  • Tomato, chopped- 1
  • Yogurt- 2 tbsp
  • Salt- to taste
For cooking rice
  • Ghee- 2 tbsp
  • Basmati rice- 2 cups ( I used Kaima basmati rice which is small in size)
  • Mutton stock separated from the cooked mutton
  • Water
  • Salt- to taste
  • Cilantro, chopped- ¼ cup
Cooking Mutton
  1. Clean the mutton well under running water.
  2. If the mutton has very sharp smell: add ½ tsp turmeric powder, 1 tbsp lemon juice, and water; set aside for 10 minutes. Drain water and rinse well.
  3. In a large bowl, combine the mutton with the ingredients "for marinating mutton". Keep aside for 10 minutes.
  4. Place a pressure cooker over medium heat, add 1 tbsp oil.
  5. Add the marinated mutton and saute for a few minutes.
  6. Add 2 cups of water and close the pressure cooker. Place the whistle and cook for 20 minutes or until 3 to 4 whistles as mutton takes longer time to cook. Do not over cook.
  7. Let the pressure subside completely, open the lid.
  8. Drain the mutton stock into a bowl, keep the cooked mutton and stock aside.
  9. Grind the ingredients "to grind into a coarse paste" and keep aside.
  10. Soak the basmati rice in water for 10 minutes.
  11. After 10 minutes, drain the water from the rice.
  12. Place a pan over medium heat, add ghee, let melt.
  13. Add the basmati rice and roast for 5 minutes. Keep aside the roasted rice.
Making the Mutton Masala
  1. Place the cooker over medium heat. Add 1½ tbsp oil.
  2. Add fennel seeds, cloves, cardamoms, cinnamon, bay leaves and curry leaves; saute till aromatic.
  3. Add onions, add a few pinches of salt. Saute the onions till golden in color.
  4. Add tomatoes, saute for a few minutes.
  5. Add the ground paste and saute for a few minutes till the raw smell of the paste goes away.
  6. Add yogurt, combine well, cook for a couple of minutes.
  7. Add the cooked mutton, combine well.
  8. Now, add the mutton stock to a liquid measuring cup (I had around 2½ cups), to that add 1¼ cups of water. The mutton masala will have some liquid so we need to consider that as well- so add ¼ cup less water to the mutton stock.
  9. For cooking 2 cups of rice, 4 cups of liquid is required
  10. Add the mutton stock and water to the pressure cooker.
  11. Let the liquid come to a boil.
  12. Taste and add salt accordingly.
  13. If you want more heat to the biryani, add 1 tsp of chili powder at this point and combine well.
  14. Add the rice; combine well. Close the pressure cooker and place the whistle.
  15. Cook over medium heat for 10 minutes.
  16. Let the pressure subside, open the cooker.
  17. Garnish the biryani with chopped cilantro, close the cooker; let rest for sometime. The rice will absorb all the moisture and will be set after 15 minutes.
  18. If you want you could garnish the biryani with fried onions, roasted cashew nuts, raisins etc.
  19. Combine the rice with the mutton and serve on a plate.
  20. Serve with yogurt raita, pickle, pappad etc. Enjoy.
Replace Mutton with lamb, chicken or beef.
Recipe by Cooking with Thas at