Andhra Mutton Briyani Recipe
🍗 Andhra Mutton Biryani Recipe Making
(Spicy, flavorful, and irresistibly aromatic — a Andhra classic!)
This biryani brings together tender mutton, basmati rice, and bold Andhra spices — cooked in the traditional dum style for that perfect blend of heat and aroma. It’s a dish made for celebrations and hearty family meals alike.
🌿 Ingredients
For Marination:
Mutton (bone-in pieces) – 750 g
Yogurt – ½ cup
Ginger-garlic paste – 2 tbsp
Green chillies – 3 (slit)
Red chilli powder – 1½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Turmeric powder – ¼ tsp
Fried onions – 2 tbsp
Lemon juice – 1 tbsp
Fresh mint leaves – 2 tbsp (chopped)
Fresh coriander leaves – 2 tbsp (chopped)
Salt – to taste
For Rice:
Basmati rice – 2 cups (soaked 30 mins)
Whole spices – bay leaf (1), cinnamon (1″), cloves (3), cardamom (3), star anise (1)
Salt – to taste
For Cooking:
Ghee – 2 tbsp
Oil – 2 tbsp
Fried onions, mint, and coriander – for garnish
🔥 Method
Marinate the Mutton
Mix mutton with all marinade ingredients.
Cover and refrigerate for at least 3–4 hours, preferably overnight for best results.
Cook the Mutton
Heat oil and ghee in a heavy-bottomed pan or pressure cooker.
Add marinated mutton and cook until it browns slightly.
Add ½ cup water, cover, and pressure cook for 3–4 whistles until mutton turns tender.
Once done, reduce the gravy till thick (no excess liquid).
Cook the Rice
In another pot, boil water with whole spices and salt.
Add soaked rice and cook till 70% done (the grains should still be firm).
Drain and keep aside.
Layer the Biryani
In a heavy-bottomed pot (or handi), add a layer of cooked mutton.
Spread half the rice over it.
Add a few fried onions, mint, and coriander.
Repeat the layers, finishing with rice on top.
Sprinkle 2 tbsp ghee, saffron milk (optional), and fried onions on top.
Dum Cooking (Steam Seal Method)
Seal the pot with dough or a tight lid.
Cook on low flame for 20–25 minutes (or bake covered in oven at 160°C for 25 minutes).
Allow it to rest for 10 minutes before opening.
Serve
Gently fluff the biryani from the sides to mix layers without breaking rice grains.
Serve hot with raita, mirch ka salan, or boiled eggs.
🍽️ Pro Tips
✅ Use seeraga samba rice for a more traditional South Indian touch.
✅ Adjust chilli and garam masala for the signature Andhra spice kick.
✅ Letting the biryani rest after cooking enhances the aroma and flavour.