Madurai Mutton Biryani

This is a ultimate Tamil Style Mutton Biryani. Looks & tastes close to Thalapakattu Biryani. This recipe is very special to me as it is the first biryani I learnt from my Dear Mom. My husband’s all time favorite. Check out my other Biryani Recipes.


Mutton 1 lb
Basmati Rice 2 Cup
Onion 2, thinly sliced
Tomato 1, chopped
Garlic 5 cloves
Ginger 1″ piece
Mint 1 bunch
Coriander 1/2 bunch
Green chillies 6
Chilli powder 3 tsp
Coriander powder 2 tsp
Coconut milk 1/2 Cup

To Marinate

Yogurt 1/4 cup
Lemon juice 1 tbsp
Raw papaya paste of 1″ piece or Meat tenderizer 1 tsp
Turmeric 1/2 tsp

Dry Roast & Grind

Bay leaf 2
Cinnamon 2″ piece
Cloves 4-5
Fennel seeds 1 tsp
Pepper 1/2 tsp
Cumin 1 tsp


• Wash Mutton thoroughly and marinate it with Yogurt, Lemon juice, Raw papaya paste, turmeric and little salt. Allow it to stay for 4 hrs or overnight. ( You can skip this step by cooking Mutton in pressure cooker along with a cup of water and salt )
• Wash and soak Basmati rice in water for 20 mins then discard the water alone.
• Dry roast all the spices listed under Dry Roast & Grind. Grind it to powder and keep it separately.
• Take a big wide pot. Heat little oil and add thinly sliced onions. Sauté it till they become nice golden brown. Remove half and transfer it to a plate.
• Grind half of Mint, Coriander, Garlic, Ginger & 4 of Green chillies to fine paste with little water.
• Add it to the sautéed Onions. Next add the chopped tomatoes along with the powdered spices & 2 uncut green Chillies. Cook it for few minutes until the tomatoes shrink.
• Now add the Marinated/ Pressure cooked mutton ( along with the water used) Cook it for few minutes.
• Then add 2 1/2 cup water, 1/2 Cup Coconut milk and adjust the salt taste. If you are using pressure cooked Mutton with water. Reduce the water by half. I always use 3 cups of water to 2 Cups of Rice.
(But the normal ratio is 4 Cups of Water to 2 Cups of Rice or 1/2″ Water above the leveled rice, adjust accordingly)
• When you see the rice getting cooked up. Add the saved sautéed Onions & mint on top. Cover the lid and keep Dhum.
• Heat a unused tawa. Transfer the pot on top of it. Cook it in low- medium flame for an hour. ( Make sure you don’t burn the biryani )
• Switch off the stove. Allow it to rest for an hour before you serve.
• Serve with Raitha!

• Make sure you saute the Mint, Coriander, Ginger, Garlic & Green Chilli paste till they become really dark. This adds beautiful colour to the biryani.


  1. mymoon mohideen says:

    real flavour….loooks great.
    If we marinate overnight means have to keep inside fridge or not?
    pressure cooking method do we need to marinate mutton with those ingedients?
    how long should we have to marinate and how many whistles have to put for cooking mutton?
    dum for an hour?????
    If I put for more than 10 minutes the result I get is always burnt rice.
    so what should I do?
    Kindly clarify my doubts…thanks

    • Divya's Diner says:

      Yes, definitely store it in fridge during marination.
      For pressure cooker method, you can straight away start without marinating. Cooking mutton depends on the type of mutton you get at your place. In my case, I get very tender meat and my
      Mutton will be done in 3-4 whistles. For my mom, it takes 12 whistles. May be you can try 5 whistles and check if its done and recook it if mutton is not cooked properly.
      For dhum, pls check if you are using a good heavy bottomed tawa.
      Try to keep the flame in sim or the lowest heat setting possible! (Slow cooking mutton along with all the spices in low heat, adds real flavor to the biryani)
      Happy Cooking!

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