Food brings families together, transforms strangers into friends, inspires traditions, heals from the inside out, and it does this in every corner of the world.

We have asked our friends in India to share the recipes for some of their favorite dishes. Read on and you will learn how to make Mutton Biryani, shared by our on-campus Career Counselor and Alumni & Sponsorship Coordinator, Blessey.


To pressure cook mutton:
Mutton – 1Kg
Turmeric powder – 1/2 Tsp
Chilli powder – 1 Tsp
Salt – 1 Tsp
Ginger garlic paste – 1/2 tsp

To make biryani:

Cardamom – 2 pieces
Clove – 2 pieces
Nutmeg – a small piece
cinnamon- 1/4 stick
Fennel seeds – 1/2 Tsp
Peppercorns – 1/2 Tsp
Onion – 3
Ginger garlic paste – 2 tsp
Tomato – 3
Chilli – 2 (adjust as per spice level)
Turmeric powder – 1/2 tsp
Chilli powder – 1 tsp
Garam masala – 1/4 tsp
Salt – As per taste
Coriander leaves – a handful
Mint leaves – a handful
Pressured cooked mutton
Basmati Rice – 1 kg
Water – 1:2 ratio ( 1 cup rice: 2 cups water)
Lemon – 1/2
Ghee – 2 Tbsp
1. In a pressure cooker, add washed mutton pieces. To it add turmeric powder, chili powder, salt, and ginger-garlic paste.
2. Pressure cook with half a glass of water for 3 whistles*.
3. Let the pressure settle itself and keep this mutton aside.
4. To a wide heavy bottom vessel, add oil. Once the oil is hot add all the above-mentioned spices.
5. When the spices sputter, add onions and sauté till it is golden brown color.
6. When the onions turn translucent, add chilies slit into half.
7. Once the onions turn golden brown in color, add ginger garlic paste and sauté till the raw smell goes off.
8. Now add tomatoes to this mixture and sauté till it turns nice soft and mushy.
9. To this add, turmeric powder, chilly powder, and garam masala and sauté for 30 seconds.
10. Add the cooked mutton to this mixture and give it a nice stir.
11. Add the required water (1 cup rice: 2 cup water) to this mixture and let it boil.
12. When the water boils and bubbles form, add soaked basmati rice.
13. Add a handful of washed coriander and mint leaves.
14. Close the vessel and allow it to cook. Once it is done add lemon juice and ghee.
15. Serve it hot with onion raitha and boiled egg.

Make this a classic Indian vegetarian dinner by simply forgoing the pressure cooked mutton and pairing the biryani with seitan or chickpeas instead!

*Cooking requirements will be determined by the amount of mutton and the pressure cooker you use. Please refer to your pressure cooker’s user manual/recipe booklet for the brand’s recommendation. 

“This is my style of making mutton biryani. I learned this recipe from my mom. This recipe is so simple and delicious. Mutton biryani is an authentic Mughal recipe widely famous in Southern India. There are many many varieties of biryani like Hyderabadi biryani, dum biryani, Thalaserry biryani, Malabar biryani and many more.  Biryani can be made with chicken, mutton, beef, fish, egg, country chicken, turkey, cottage cheese, mushroom, and vegetables. The recipe which I have mentioned is a simple version of the authentic style.”

We are excited for you to enjoy this taste of India! We will continue to share recipes in the hopes that you gather around the table with the people you love and think about your friends in India and that while the world is large, the space between us doesn’t have to be.

#IndianCuisine #Dinner #Vegetarian #IndianRecipe #Healthy #Biryani #IndianRecipesForDinner #IndianRecipesVegetables

Share This