Pressure Cooker Mutton Biryani

If I’ve been MIA, its because I am delighting myself with my 22 month old nephew (visiting India) and reliving Nehal’s toddlerhood days. Busy fun days. ๐Ÿ™‚

Quick Mutton Biryani

A quick special one pot meal for one of those busy days is this particular biryani. Simple preparation, not at all complicated and can be made in less than an hour. I would frown upon any biryani recipe that didn’t call for ‘dum’. Even more so on ‘pressure cooker’ biryani. I would refuse to try any other method thinking it was blasphemous. How wrong I was? This particular biryani which is cooked in a pressure cooker is not an authentic style Hyderabadi biryani. It tastes good the day you prepare it and even better the next day.

Pressure Cooker Mutton Biryani

Pressure Cooker Mutton Biryani Recipe

Prep & Cooking: 50 mts to 1 hr

Serves 4-5 persons



2 cups Basmati rice

1/2 kg mutton, washed and drained

1 cup thick buttermilk

3 cups water

2 cloves, 1 elachi, 1/2″ cinnamon stick, 1 marathi moggu

1-2 bay leaves

2 onions, finely sliced

3/4 tsp ginger garlic paste

1 large tomato finely chopped

1 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1 tsp coriander pwd

very small pinch of nutmeg pwd

little less than 1/4 cup chopped coriander leaves

1/4 cup pudina leaves

salt to taste

3 tbsps ghee + 1 tbsp oil

Biryani masala, make pwd:

3 cloves

1″ cinnamon stick

1 elaichi

pinch of shah jeera

pinch of jeera/cumin seeds

small piece of japathri/mace

1/2 anaasa puvvu/star anise

For marinade:

juice of half lemon

1 1/2 tbsps curd

1/2 tsp salt

1/2 tsp ginger garlic paste

3-4 whole green chillis without stalks

1/4 tsp red chilli pwd

1/2 tsp coriander pwd

few mint leaves

1 Marinate the mutton with the ingredients called for ‘marinade’. Keep aside for 20 mts. While the mutton is marinating, work on the rest of the preparation.

1. Wash Basmati rice. No need to soak in water
2. Slice onions
3. Chop tomato
4. Pick pudina leaves and chop the coriander leaves
5. Prepare biryani masala pwd
6. Beat curd to form thick buttermilk

2 Heat 1 tbsp oil + 2 tbsps ghee in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi and saute for a few secs. Add sliced onions, saute for 7-8 mts. Add the ginger garlic paste and coriander-pudina leaves and saute further for another 5 mts.
2 Add turmeric pwd and red chilli pwd, saute for another 2 mts. Add the chopped tomatoes and saute for 3-4 mts. Add the marinated mutton along with 1 cup of water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. Turn off heat and cool. Remove lid and you will find that it will appear like a thick gravy. If the gravy appears very watery, cook further without lid till it forms a thick gravy.
3 Turn on the heat again, add 3 cups of water and 1 cup of thick buttermilk. Add the biryani masala and nutmeg pwd. Add salt (remember we have added 1/2 tsp of salt to the mutton marinade, so add salt accordingly). Add the drained basmati rice and combine. Pressure cook upto 2 whistles and turn off heat. Once pressure is off, remove lid, pour a tbsp of ghee and combine carefully. Serve hot with raita.



You can alternately cook the biryani in a rice cooker. After the mutton is cooked in a pressure cooker, remove the contents to a rice cooker and follow the rest of the above procedure. You can follow the same recipe using chicken instead of mutton. If using chicken, add 1/2 cup water instead of 1 cup and cook up to 2 whistles while preparing the gravy otherwise the chicken will become mushy.

Update on Taste of India: TOI is going through a testing phase and is not up officially. We are testing few feeds at a time. Once we are through with the testing, I will announce the re-launch date of TOI.

Pressure Cooker Mutton Biryani

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  mutton


97 thoughts on “Pressure Cooker Mutton Biryani

  1. WOW!!! Thank you, Sailu…Finally a biriyani recipe from you!!!! Awaiting for the typical Hyderabadi version, both veg & non-veg from you:)….

  2. The recipe really seems quite simple… but biryani koncham dry ga anipistundi… I mean juicy ga anipinchatam ledhu…May be my vision problem…..

  3. mmm. sounds nice. i hadn’t heard of marathi moggu before, although the internet is quite helpful. i’ll enjoy adding another spice to the collection!

    my pressure cooker doesn’t do “whistles” – it comes to pressure and then stays at pressure until i take it off the heat. do you have a guideline for approximately how long one “whistle” is?


    I really don’t know the time frame for one whistle. Trial and error method is the way I’d do it. Maybe you could cook it for approx 15 mts (for 2 whistles) for the above recipe.

  4. Hi shailu, the recipie sounds good. The photo looks very tempting, will definitely try it very soon and will let you know the feedback.

  5. Hi Sailu

    thanks for the 1derful recipe. Cant wait to try it. I have the same
    query as Roq enquired yesterday.

    my pressure cooker doesnรขโ‚ฌโ„ขt do รขโ‚ฌล“whistlesรขโ‚ฌย – it comes to pressure and then stays at pressure until i take it off the heat. do you have a guideline for approximately how long one รขโ‚ฌล“whistleรขโ‚ฌย is?

    I really don’t know the time frame for a whistle. Maybe you could cook it for approx 15 mts (for 2 whistles) for the above recipe.

  6. Does look like authentic Biryani! Rice grains are beautifully layered.I never use star anise in the Biryani Masala, (but use jaiphal), will try it next time.. For me anything that is not layered & not in Dum is called a Pulao:-)

  7. biriyani looks mouthwatering and spicy. pressure cooker version looks lovely.
    can u pls tell me wht is marathi moggu?

    Marathi moggu are dried kapok buds. A spice that goes into the making of recipes like bisi bele bath. Here’s the link to the Marathi Mogga image.

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  9. Hey Sailu..
    Lovely biryani.Each grain is well coated and can’t wait to try at home.
    Keep up the good work !!!

  10. Hi Shailaja, this is excellent. My family loves eating biryani and I love making it for them too.

    However, the traditional Hyderabadi biryani takes a lot of time and I am sure this tastes equally good:-)

    Thanks to you once again for posting this and keep up the good work!:-)


  11. Hi Sailu,

    Wonderful Recipe n simply mouthwatering…however wil hav to wait 4 dis month to finish coz we dont eat nonveg in Shravan!! I tried ur Chettinad Style Chicken Curry n it was loved by all in my family….thanks to u!!

  12. Hi Sailu,

    Adding thick buttermilk is new to me,
    i use curd only for marinade.
    I’ll try your method, this coming Sunday Sailu.
    How are you and Nehal?

    Do try it and leave your feedback, Punita. Nehal and I doing good. He’s had a good time with his little cousin inspite of his busy schedule with extracurricular activities and tennis classes. His quarterly exams are just round the corner and its work for me over the weekend preparing worksheets for him. ๐Ÿ™‚

  13. great recipe and nice pictures ๐Ÿ™‚ the dish looks pretty healthy! i love the picture in the pressure cooker..want to dig in ๐Ÿ™‚

  14. Hi Sailu,

    pretty good recipe. I make a similar version. but, like soma, my friends always say that this is not biryani.. this is pulao. So I want to ask you, whats the difference? when can we call a certain dish Pulao or Biryani? Kindly clear the confusion ๐Ÿ™‚


    Good question. Your friends are right. Infact, the above recipe should be rightly titled as ‘Pulao’ rather than ‘Biryani’. But we at home, use the term ‘biryani’ for meat based rice dishes and ‘pulao’ for vegetable based rice dishes. It sounds so much more exotic and special than pulao. ๐Ÿ™‚

    To my knowledge, when marinated meat and rice are par cooked separately before being layered and cooked in ‘dum’ over low heat its biryani. When meat is cooked along with the rice using ‘absorption’ method, its pulao. Usually for pulao, the meat is not marinated but cooked directly with spices.

    The above recipe is not an authentic recipe but one that has been evolved as a quicker version more for convenience while trying to achieve a biryani flavor.

  15. Wow, its looking yummy. I have a query. Can we use the same recipe for kheema Biryani ????

    Yes, you can use the same recipe for Kheema biryani too. Reduce the content of water while cooking kheema curry.

  16. Hi Sailaja,
    Thanks for sharing another wonderful recipe.
    Just a quick question. We are vegetarians, can the same method be tried with mixed vegetables, please can you confirm.
    Many thanks.

    Yes, you can use the same method for mixed vegetables. Reduce the amount of biryani masala slightly. You have to go by trial and error, Swathi. ๐Ÿ™‚

  17. What is meant by MIA? You mentioned in this post as being MIA. I was wondering about its expansion.

    MIA ~ ‘Missing In Action.’ ๐Ÿ™‚

  18. Wow! This is a fantastic recipe! I love the fact that you use a pressure cooker – a rare piece of kitchen genius that is really making a comeback…keep up the good work!

  19. hey sailu, i tried this recipe… and it came out very very well. i received lot of compliments from my hubby!!! thanks for posting..

  20. Sailu…I have tried this recipe with “chicken” and it turned out to be superhit at home :)!! The greatest compliment of all is that it tastes like “Authentic hyderabadi biriyani”..kudos to u..Ur recipe made my DAY, thanks!

  21. Hi Sailu, you have nice recipes in your blog. Check out It is India’s first women’s social network. You can join and share your blogs, photos and videos about your recipes.

  22. Hi sailu, i m really happy dat u have almost all recipes in this site n i have a doubt. can u please tell me what nutmeg powder is?

    Nutmeg is called ‘Jajikaya’ in Telugu and ‘Jaiphal’ in Hindi.

  23. Hi Sailu, I made the chicken version of the biryani today and everyone just loved it. Thanks for sharing such a wonderful recipe! Keep it going!!

  24. Hi Sailu,
    To make Kheema(Chicken) Biryani using the same recipe, do we need to marinate the Kheema or can we use it straight away?
    Ur recipe is tempting me to try soon…will try making it using chicken kheem this weekend.

  25. Thanks a lot for sharing this but i need a recipe for chicken biryani

    because chicken is good for health rather than mutton

    hope to see chicken biryani recipe soon

    thanks in advance.

  26. My mum used to do mutton marimade in sesame oil,curd,ghee and add coconut milk for briyani it taste u have that recipe

  27. Hi

    Im new to cooking but I tried this recipe exactly as mentioned. I just wanted to clarify that the uncooked rice is to be mixed with the mutton and cooked together? I did that and there was no taste in my biryani. I thought maybe you are to cook rice halfway and then mix?

    1. Yes, uncooked rice is to be mixed with mutton and cooked together. Use fresh spices and increase quantity of garam masala slightly

  28. Hi Sailu,
    thanks for your wonderful recipes. I rely on your recipes as I do on my mom ๐Ÿ™‚ I have tried this chicken biryani y’day for the first time and won many applauses from my husband and his friends. Can you post some authentic andhra recipes for prawns and fish as well?

  29. thanks for delicious cooking recipe cooker biryani
    i love all types of biryani dishes and i like to go for this receipe
    my dad and mummy always made good dishes for me as we have internet in home and now i am very much thankful to the internet where i get good recipes.

    Thank god and thank you for delicious world receipes


  30. Hi Sailu,

    Excellent recipe. Thanks for sharing such a wonderful recipe! And thanks to internet too!

    I have a doubt. Can’t we use 2 cups liquid for 2 cups rice (1:1 ratio) and cook in sim for 5 min? Because I have heared that method from my friend. Will it work ?


    1. 5 mins is too short a time for a cup of rice to cook in sim. It will work if you cook for at least 20 mts.

  31. Should I make any adjustments if cooking with chicken instead of mutton? Although I prefer mutton, my worry with mutton is that it might turn out quite tough.

    Sorry if this question has already been asked.. I couldn’t find the answer. Thanks !

  32. Sorry.. one more question.. do you use store bought buttermilk which comes in cartons.. or do you make it youself? I am confused because you say “beat curd to form thick buttermilk”. If you make it yourself, how do you make it?

    1. I make curd at home so its homemade buttermilk. Well yogurt making is an easy process provided you have live active culture of yogurt. You can try to procure it from your Indian friends or waiters at Indian restaurants. Just 2 tbsps of Indian yogurt will suffice.

      What you need to do it boil 1/2 lt of milk. Turn off heat and allow to cool a bit. When its warm (not hot), add a tbsp of Indian yogurt and mix well. Place lid. Place this in a warm oven to set. It takes 8-12 hours to set. Use a stainless steel vessel if possible. It works best to set the curd.

  33. Hey Sailu!

    Heartfelt thanks. This recipe turned out soooooooooooo well. The aroma was great…filled the entire apt. Whats more joy than we shared it with our neighbors..Thank u

  34. Thanks for this awesome recipe Sailu. I was browsing for an easy peasy weekday biriyani for the husband and the result was just awesome. He kept singing my praises last night. Thank you for helping me score on brownie points!!!

  35. Excellent recipe Sailu:)

    Just have a small question sailu, when we marinade the mutton do we have to cut the chillies in slices or small pieces?

  36. Hi Sailu

    Can you please tell me what is buttermilk? Is it a mixture of curd and water? I am sorry to ask a silly question but am quite new to cooking.


  37. Hi sailu. Love ur site. I tried cooking this de first time in my 3 lt presige cooker but some of de rice was burnt at de bottom. Yesterday I bought a new stainless steel 8 lt one and followed de same recipe and everything was good till at the end when PC ing the rice after 10 mins or so I still dint get the second whistle but could smell the rice burning. On opening I found the bottom but de rice was burnt and on top the rice was soggy and mushed up. Any help will be appreciated. Thanks ๐Ÿ™‚

  38. Tried this receipe and has become favorite food for all of us in the family. Thanks for sharing the nice receipe.

  39. What is the size of the cup. Approximately how how grams of rice for 2 cups. S that I can use your measurements for the ingredients.

  40. Hai Sailu..

    This is most attractive and beautiful blog i have seen. Your photography is awesome and makes my mouth water. I tried your Pressure Cooker Mutton Biryani Recipe last night and it was delicious. It was just the way i wanted and it was easy to prepare in a short time. Even my dad who doesnt like any briyani, he just loved it. Thank you so much for this recipe.

  41. Hi mam. I am ur biggest fan. Have been trying out most of ur recipes. Today made kadai paneer. Turned out well. I want to prepare this biriyani for 10 people. So shld I just double the ingredients. ? Will dat be enough? And I have a 7.5 litre cooker. Will dat be enough 4 this amount of preparation? Or shld I get a bigger one?

  42. Hi sailu, under ingredients you have mentioned 1 tsp coriander pwd but no mention where to add it. Please advise.

  43. Hi sailu sorry to disturb you once again but 1 tsp coriander pwd is also mentioned under ingredients apart from the marinade. Please do advice

  44. Hello mam.Made this mutton biriyani day before yesterday. Came out very well. Everyone was singing my praises. But one thing, the rice became very mushy. Dnt knw wat went wrong. I followed the exact cup measurements. But taste was awesome. And the colour was not brown as shown in ur pic. It wa light s green in color.

    1. New rice becomes mushy. Use old rice and it should be fine. I am not sure why the color was green. Just reduce mint and coriander leaves next time you make it.

  45. Lovely Recipe..Thanks a ton for this..It was a super hit at home ๐Ÿ˜€ Everybody wants me to cook it again over the weekend!! ๐Ÿ˜›

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