Instant Mutton Biryani Recipe

Instant Mutton Biryani Recipe – Nothing like a sumptuous mutton biryani for mutton lovers! But don’t you have to be a highly experienced chef to make a dish like mutton biryani?

Not any more! What if we told you that we have an instant mutton biryani recipe for you that is ready in 20 minutes and you don’t need any preparation whatsoever? No chopping, grinding, frying etc.?

That’s right, instant mutton biryani that requires only 3 ingredients – 500g of mutton, Netra’s Red Curry paste & Netra’s Pulao.

Netra’s Pulao rice is made from organic long-grain basmati rice sauteed with aromatic whole spices, onions and cashews too! It has everything you need for the perfect mutton biryani!

Netra’s Red Curry (Kolhapuri tambda rassa) paste is a blend of traditional Kolhapuri Indian curry spices, and can be used as a base for a variety of vegetarian & non-vegetarian gravies/curries.

So let’s dive straight into it…

Mutton Biryani Preparation time: 25 minutes

Netra’s Pulao: 200g X 2 packets
Netra’s Red Curry: 100g X 1 packet
Mutton: 500g
Boiled Potatoes: medium X 3-4
Coriander: for garnishing
Ghee: 1 tbsp. for garnishing
Boiled eggs: 2-3 (optional)

*You can cook the pulao in a rice cooker or pressure cooker on one gas stove, and cook the mutton curry in tambda rassa (red curry paste) on another gas stove – both components of the biryani, rice & meat, simultaneously to save time.

Biryani rice
Rice cooker:

Pour the contents of 2 packets of Netra’s Pulao into a rice cooker.

Add 1 litre of hot water, cover and cook for 20 minutes.

Pressure cooker:

Heat 1 litre of hot water in a pressure cooker/pressure pan and bring to boil.

Pour the contents of 2 packets of Netra’s Pulao into the hot water.

Cover & cook for 4-5 whistles.

Cook on low heat for another 2-3 minutes. Open the lid only after the pressure is released.


Mix contents of 100g Netra’s Red Curry packet with 500g of meat and keep aside for 10-15 minutes.

Saute the marinated meat in a pressure cooker/pressure pan for 2-3 minutes.

You can add paste of 2 onions to add more gravy to the mixture, but this is optional.

Cook on high heat for 5-6 whistles.

Open once all the pressure has been released.

Assemble the biryani

Layer the bottom of a clay pot with vertically sliced boiled potato pieces. Cover the entire base of the pot.

Next, add a layer of cooked meat and its gravy.

Finally, add the cooked pulao rice. Garnish with coriander leaves & 1 tbsp. of melted ghee.

Cover the pot with a tight lid, seal it with chapati atta to prevent air from escaping. Cook on low flame for 10 minutes.

Your delicious mutton biryani is ready! Serve hot with raita.

Wasn’t that easy and quick too? Do give this a try, and leave your valuable review on our website for both the products. If you send us a picture of your dish, even better! We would love to feature you on our social media pages, as this will encourage more people to try them out too.

You can shop the Netra’s Pulao & Netra’s Red Curry (tambda rassa) paste right here.

Also, here are answers to some of the Frequently Asked Questions (FAQs) on cooking mutton biryani:

How to make mutton soft in biryani? or How to cook mutton for biryani?
According to seasoned chefs, here are some ways to ensure that the mutton becomes tender, soft & easier too cook: a. Slice the meat correctly. This is often an overlooked aspect. Check the direction of the muscle fibers of the meat and cut across them, as this is known to help break up tough proteins and enable the meat to absorb marinades better. b. Apply curd, buttermilk or pulp of acidic fruits like kiwi, lemon or papaya to meat at least 2-3 hours before preparation. The longer you leave it the better. This process helps tenderize the meat. c. In case you don’t want to marinate the mutton, rub salt on it and let it stay for 1-2 hours. You can wash away the excess salt before cooking. d. If you have the time to do so, it is best to slow cook mutton on a low flame for more than 3 hours, which gives enough time for the connective tissues, tough fibres & collagen to break down. However, if you have marinated the meat as suggested in the above points, even sufficient pressure cooking will make it soft.

How many calories in mutton biryani?
According to FITTR, 1 serving of mutton biryani has around 390 calories. You can check out other values here.

Which part of mutton is best for biryani?
Chefs recommend that the lamb shoulder, when cut into pieces, is succulent and good for a tasty tender mutton biryani. The mutton raan, which is the leg portion, is also highly recommended.

How to prepare mutton biryani at home?
Simple, just follow the recipe in this blog – the quickest, easiest & tastiest way you can find! Also, do let us know your feedback. Hope you enjoyed this recipe and the tips we shared in the FAQs section too! Take care & stay safe

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