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Saturday, April 2, 2011

Mutton Biryani (Using Rice Cooker)

Many of us often feel that our biryani is not the same all the time we cook. Because of this youngsters don’t even attempt to do it often. So I was trying to come out with a false proof biryani recipe which will almost be the same every time we cook. Rice cooker was a good option which will see to it that the biryani never gets burnt and can be kept hot till served. If we know the proper rice water ratio then it will be safe. 1:2 ½ is the ratio in rice cooker for basmati rice.

Ingredients for cooking mutton

Mutton-300 gms

Minced onion-1

Minced tomato-1

Ginger garlic paste-2 teaspoons

Chili powder-2 teaspoons

Coriander powder-2 teaspoons

Green chilli-1

Turmeric powder-1 teaspoon

For seasoning

Bay leaf-1



Clove-2 Fennel seeds-1 teaspoon

mint leaf-handful (very good in giving taste and aroma)

Ingredients for biryani

Basmati rice-2 cups

Coconut milk-1 cup (milk from half coconut)

Minced onion-1

Minced tomato-1(optional)

Ginger garlic paste-1 teaspoon

Chili powder-1 ½ teaspoons


Mutton has to be cooked for some time first since it can’t get cooked along with rice in the rice cooker. So in a pressure pan or small cooker in a teaspoon of oil season the mutton with a teaspoon of fennel seeds, 2 cloves and 2 pieces of cinnamon. Sauté the onion and tomato pieces well. Add ginger garlic paste and sauté. Now add the mutton and sauté for 3 minutes. Add chili powder, turmeric powder and coriander powder and mix well .pour 1 ½ cups of water and add the salt needed. Close the cooker and cook in medium fire for 7 minutes.

Mean while wash and soak 2 cups of rice that you are using. After 10 minutes strain the water and keep the rice aside Once you are done with cooking the mutton, separate the mutton pieces from the gravy and keep the gravy aside which can be used while cooking in the rice cooker .

Now to make the biryani, keep a kadai or pan in the stove. In 2 table spoons of oil season the biryani with the items given in ‘to season’. Then sauté the onions and tomatoes. Tomato is optional. I rarely use tomato at this stage. Add ginger garlic paste and sauté. Now add the rice and sauté till it looses the water content. 1 : 2 ½ is the ratio of water to rice. Instead of water alone we are going to make use of the mutton gravy we got while cooking the mutton and a cup of coconut milk. Measure both and add water for the remaining to make it 5. Add mutton pieces now and the 5 cups of mix we have. Add chili powder and the salt needed also. Mix well and transfer to the rice cooker. In the earlier stages of cooking stir 2 or 3 times. Once the rice gets cooked avoid mixing often. Can be garnished with coriander leaves if desired while serving.


uma said...

Hi Aachi,
I am a follower of ur website for a year doing every item in ur menu list turning tasty and getting me lots and lots of appreciation.
I was happy looking at mutton biriyani recipe.
Can u give me a tip on using pressure cooker instead of rice cooker for doing large batches.Thanks again and continue ur service.

Alagu said...


I love your recipes. It reminds me of my childhood in the village. Hope you continue to keep them authentic.


Cham said...

The water ratio is quiet different aunty, I use 1:1 1/2 and soak the rice 20 min prior cooking.
Wondering if the rice cooker in India is different.
The color is pretty authentic and sure taste awesome!

Solai Chidambaram said...

Cham,happy to see u after a long time.Yes cham the water ratio depends on so many factors.In india rice cooker the water ratio is this.I often make this.I use
1:1 1/2 for pressure cooker itself.
I am waiting for my daughter to try.once she updates I will know how it is there for the rice they get and the rice cooker they use.

Gayathri said...

Hi,i have been having you as my 'maanasiga guru' for a year's time and both veg and non-veg dishes have got happy appreciations from my ppl. Thanks a lot aunty. You are an excellent and honest teacher :).

Anuty,can u let me know the recipe for chicken biriyani using pressure cooker.I dont have a huge vessel or the authentic dosa tawa at home. Also, do you have any books published or any ideas to?
Your service is incredible coz nobody shares their kitchen secrets...that too, for free...


Solai Chidambaram said...

Ok Gayathri,I will soon blog the chicken biryani using pressure cooker recipe.

Mark said...
This comment has been removed by a blog administrator.
Sandrine said...

Hello , i love your website !!!!

Can you post kathirikai recipes for byriani pls ?

from france

Bala said...

Thank you madam you made my day. The chettinad mutton biriyani was a super hit . I had a wonderful time cooking it and eating it :) being in Frankfurt and eating chettinad food is heaven . Thanks again.

Nalini's Kitchen said...

Mouthwatering biriyani.Your recipes are awesome.

s s said...

Dear achi,

I did try your recipe with the rice cooker here in the US. It came out very well. I used 4 cups of mutton broth, and 1 cup of coconut milk and 1.5 cups of water for 3.5 cups of basmati rice. I soaked the rice for an hr or so.
Thank you for sharing this recipe.

Nasee said...

Hi mam. Today i tried Mutton Biryani in rice cooker and it turned out good. Thanks a lot mam.

Abi said...

Hello Mam? Can you tell me which rice cooker in the page below can work with the recipe you have given?


I badly want to try this but we are limited by rice cooker technology in Sri Lanka. :(

Solai Chidambaram said...

Abi,I use panasonic ricecooker in India.

Sarah Jane said...

I saw ur link if ur getting a rice cooker go for the black and decker it is a reputed brand