Instant Pot Mutton Biryani


To add the potato or not? That’s the age old question. I am a firm potato lover and cannot fathom making my biryani without it. Biryani is an essential part of every South Asian household. Weather it’s a celebratory meal or a basic weeknight dinner, biryani is a must!

Instant Pot Mutton Biryani

Chef Sammy
Biryani is an essential part of every South Asian household. Weather it's a celebratory meal or a basic weeknight dinner, biryani is a must!
Course Main Course
Cuisine Indian


Marinade for the mutton:

  • 3 lbs Mutton
  • 6 teaspoons Garlic paste
  • 4 teaspoons Ginger paste
  • 1/2 cup Yogurt
  • 1 Lemon juice
  • 1 teaspoon Turmeric
  • 1 teaspoon Red Chili powder
  • Salt

Masala for the biryani:

  • 7 teaspoons Coriander seeds
  • 3 teaspoons Cumin seeds
  • 7-8 dried Red Chilies
  • 4 pods Cardamom
  • 1 stick Cinnamon
  • 8 Cloves
  • 1 black Cardamom
  • 1 teaspoon Nutmeg
  • 1 piece Mace
  • 1 star Anise
  • 1 cup Onions fried
  • 2 teaspoons Sesame seeds
  • 1 pinch Saffron
  • 1 cup Yogurt

How to cook the mutton:


    • 3-4 tablespoons Oil
    • 1 Bay Leaf
    • 2-3 Cardamoms
    • 1 stick Cinnamon small
    • 3/4 cup Fried Onions
    • 4 Tomatoes chopped
    • 2 Green chilies finely chopped


    Masala for the biryani:

    • Make a powder of all the spices and add 1 cup yogurt to the powder and make a paste.

    For the potatoes

    • Cut 3-4 potatoes into halves and fry. Drain on paper towels


    • In the instant pot 3-4 tablespoons of oil and add a bay leaf, 2-3 cardamoms, 1 cinnamon stick.
    • When hot add 3/4 cup fried onions.
    • Stir and add the mutton and the masala mixture and sauté for about 6-7 minutes.
    • Now add 4 tomatoes crushed.
    • Turn your instant pot into pressure cook mode and cook for 17 minutes and the quick release and add the potatoes and pressure cook for 2 more minutes. Quick release
    • Rice: 4-5 cups.
    • Wash your rice and soak in cool water for about 20 minutes
    • Boil water in a large pot and add salt, a cardamom pod, 2 cloves and oil.
    • When the water comes to a rolling boil add your rice and cook til almost done about 7-8 minutes.
    • Drain the rice and set aside.
    • In your serving dish layer the rice and cooked chicken.
    • Start with a layer of rice and add the mutton mixture then add another layer of rice and then mutton and end with rice.
    • Now in a separate dish add 1/4 cup milk, 1 teaspoon ghee and a healthy pinch of saffron and microwave it for 20 seconds.
    • Mix and drizzle over the top of the rice.
    • Cover with foil and place in an oven that’s preheated to 275 for about 20 minutes.
    • Garnish with chopped cilantro, mint and chopped green chilies and serve.
    Keyword Warm

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