Lamb Biriyani or Mutton biryani is an aromatic, spicy, and flavorful South Indian non-vegetarian dish made with Basmati or Seeraga samba rice along with Indian spices. Seeraga samba one-pot mutton biriyani is authentic to South India in which mutton/goat meat masala gravy is slow-cooked with rice together in one pot. This mutton biryani is juicy, tasty, and easy to make one pot biryani at home. It tastes best with raita or any non-veg curries like chicken gravy.
It is a rice dish in which the Mutton or lamb meat gravy mixed or layered with flavored basmati rice in one pot under Tandoor or pressure cooked in steam. The word biryani or biriani is from the origin of the Persian language. Different parts of people have their own versions based on their culture and cuisine.
South Indian Style Lamb Biryani
South Indian-style lamb biriyani is different from other biriyanis. Seeraga samba rice cooked in goat meat gravy along with spices and herbs is the unique distinction from others. This Seeraga samba mutton biryani is widely popular in southern states of India like Tamilnadu, Andhra Pradesh, Kerala, and Karnataka.
The popular South Indian style mutton Biryani are,
- Dindigul Thalapakatti Mutton Biryani
- Ambur Mutton Biriyani
- Mutton Biryani Vaniyambadi Style
- Chettinad Mutton Biryani
- Thalaserry Mutton Biryani
About this Mutton Biryani
In this one-pot south Indian mutton biryani, tender goat meat is slow-cooked with onion, tomato, and Indian spices. This mutton gravy is then cooked with seeraga samba rice in low medium heat. This rice is rich in its aroma which results in flavorful biryani.
The goat meat chosen here is very tender, so it does not require pressure cooking. If the meat chosen is not tender, then it should be pressure cooked for at least 4 whistles. This Seeraga samba mutton biryani is a rich, tasty, juicy, and aromatic rice dish that can be enjoyed for lunch and dinner. And it tastes great with Chettinad Mutton Chukka or Chicken Chukka Varuval. This dish can be a perfect party meal or for any festive day.
Please find similar recipes below. Click Biryani Recipes for more.
Pressure Cooker Chicken Biryani
Prawn Biryani South Indian Style
Mughlai Chicken Biryani
Fish Biryani Kerala Style
Looking for different chicken recipes at one place to cook for your next meal or a party? Then you could also check this collection of Best Biryani Recipes and Indian Chicken Dry and Semi Gravy Recipes to accompany your main dish and to enjoy with your family and loved ones.
Mutton Biryani video instructions
I have also shared the detailed video instructions of this recipe below and I believe it will help you to prepare this delicious meal at home. You could also find the Mutton Biryani Recipe in story format for a quick reference.
- 1 kg Mutton, goat/lamb(tender pieces)
- 1 cup Seeraga Samba Rice, soaked for 15 mins and drained
- 1 Onion, thinly sliced
- 1 Tomato, chopped
- 2 Green Chili, slit
- 2 tsp Ginger Garlic Paste
- ¼ cup Small Onion Paste
- 1 tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Biryani Masala
- ¼ cup Curd
- ¼ cup Mint Leaves
- ¼ cup Coriander Leaves
- ½ cup Oil
- 1 Cinnamon Stick, crushed
- 4 Cloves
- 4 Cardamom
- 2 Bay Leaves
- 1 Star Anise
- 1 Javitri
- 2 Kalpaasi
- Salt, as needed
- 1½ cup Water
To Prepare one-pot South Indian Lamb/Mutton Biryani
- In a wide bottom pan with medium heat, pour oil, add cinnamon, cardamom, cloves, javitri, black stone flower, kalpaasi, bay leaves, green chili, onion, and onion paste
- Saute everything well until the onion turns soft
- Add ginger-garlic paste, chili, coriander, biryani masala, turmeric powder, and salt and mix well
- Add tomatoes and add give a nice mix
- Add curd, mint leaves and saute until the tomatoes turn mushy
- Add the mutton pieces and give a nice mix until all the masala are well incorporated
- Close the pan with the lid and cook for 15 minutes
- Open the lid and give a mix
- Allow the mutton to cook until soft for about 15 minutes
- The mutton gravy turns thick reddish-brown in color
- At this stage add water and allow it to boil
- Once it starts boiling, add the seeraga samba rice to the mutton gravy and mix well
- Let the rice to cook 70%
- Simmer the heat and add coriander and mint leaves
- Close the pan with the lid and cook the biryani in steam for about 10 to 15 minutes
- Open the lid and fluff the biryani
- Serve the delicious mutton biryani with curd raita or gravy of your choice
- The key for perfect juicy and moist biryani is choosing the best tender goat meat and the right water ratio for the rice
- Here in this recipe oil is used for cooking biryani, it can also be replaced with ghee
- Cooking the biryani in steam or dum for 15 minutes gives the best flavor to the biryani
Nutrition InformationYield 5 Serving Size 1 cup
Amount Per Serving Calories 1030Total Fat 72gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 45gCholesterol 263mgSodium 399mgCarbohydrates 19gNet Carbohydrates 0gFiber 3gSugar 4gSugar Alcohols 0gProtein 74g
Disclaimer: Nutrition information comes from thirdparty apps and it is purely an estimate and provided for information purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.
Frequently Asked Questions
Mutton dum biryani is a rice dish in which the aromatic basmati rice is layered with goat meat and cooked with caramelized onion, tomato, curd, and Indian spices.
In Dum biryani, the rice and meat are layered alternatively and cooked by following the process called Dum. Whereas in one pot biryani, rice and meat are cooked together. Both are unique in their taste.
Usually, young lamb or goat meat is best for mutton biryani. If the meat is not tender it can be marinated with curd, papaya, and spices overnight or for at least 2 to 3 hours before making biryani.
Mutton biryani is high in calories which could be taken in moderate quantity. If you have an underlying condition or are diet conscious, it would be great to count on the calories and seek for the recommendation from medical experts.
India has many states with different cultures and traditions so as the style of food making. Hence, even though few biryanis are widely popular and known worldwide, there are many more types throughout India which are equally tasty and popular.
Some of the famous biryanis are Hyderabadi biryani, Kacchi biryani, Ambur biryani, Thalapakatti biryani, Malabar Thalaserry biryani, Lucknow biryani, and so on. Each of them is different in their taste and origin and popular due to its uniqueness.
Seeraga samba is organically grown and naturally, aromatic rice traditionally used for biryani in South India, particularly in the state of Tamilnadu. It is a tiny oval like shape which resembles the size of seeragam/jeera(cumin). The biryani prepared with this rice is called Seeraga samba biryani and has a unique taste due to its natural aroma and flavor.
Yes, it is one of the styles of making biryani. In this style, the cooker is closed with the lid which has a whistle inserted on it. Usually, it is cooked for 2 whistles.
If the rice is soaked for 15 minutes, the ratio is 1:1.5. If the rice is not soaked the ratio is 1:2. This ratio gives perfect fluffy biryani. But it is always recommended to soak the rice to get better results.
Yes, it can be prepared with Basmati rice.
I really hope you enjoyed the recipe that I have shared here and I would love to hear from you on how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
More Recipes: Vegetable Dum Biryani / Veg Pulao