This Instant Pot Mutton Biryani recipe is an absolute mind-blower. Mutton Biryani is a goat gravy deliciously wrapped around orange rice, resulting in an impeccable flavor. This Mutton Biryani is more flavorful than spicy, leveraging the perfect balance.
WHAT IS MUTTON BIRYANI?
Instant Pot Mutton Biryani is a North Indian/Pakistani rice dish wrapped in a delicious meat (goat) gravy. Its layers of rice and meat gravy will be among the most aromatic smells you will encounter. This Mutton Biryani reminds me of Shadiyon Ki Biryani (Wedding Biryani). A Biryani which you cater on a wedding is usually the best kind of Biryani.
If you're from Pakistan, you know Biryani isn’t just food—it’s a full-on celebration. Whether you're making it every Friday like most Pakistani families or saving it for special occasions, Biryani always brings the vibes. Even if it’s catered, the excitement is the same.
My Caucasian neighbors light up when I drop off a tray—they barely use more than salt and pepper in their own cooking, but somehow Biryani has won their hearts! It just proves that the love for Biryani knows no borders—chicken, beef, or mutton, it’s a global obsession at this point.
HOW TO MAKE THE GRAVY?
Add oil let it heat up.
Now add the onion sauté the onion until they are translucent.
Next add in ginger garlic paste and sauté that for 15 seconds.
Now add in the meat and sauté that for a minute or two.
Next add the tomatoes and mix well.
Now add the biryani masala that you made earlier. Mix well.
Next add black peppercorns, red pepper powder, lemon juice, plums, and green pepper. Mix well.
HOW TO MAKE THE PERFECT RICE?
I have a whole post dedicated how to make the perfect Basmati Rice (Perfect & Easy). The biryani rice is almost the same but I am going to run you through step by step in this post. However, you can refer to that post if you don't know how to wash basmati rice properly and other tips.
Bring it to a boil.
Now let the rice cook for 6-7 minutes remember you're doing this on medium high heat. Check the are cooked upto 75-80%.
Remove the pot from the stove and drain the water.
HOW TO LAYER THE BIRYANI?
TIPS OF MAKING THE PERFECT BIRYANI!
- Place a tawa when layering the biryani.
- Always add tomatoes and yogurt before you add biryani masala so the masala wouldn't dry and burn from the bottom of the pan. Even if you cook beef or goat biryani no need to add water then.
- Don't overcook the rice. It will make your biryani soggy.
- Don't open the biryani when you close the stove, let it set in its steam.
PAIRS WELL WITH BIRYANI...
The biryani pairs well with refreshing Cilantro Tomato Yogurt Raita.
Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
LET'S MAKE MUTTON BIRYANI!!!
Instant Pot Mutton Biryani
Equipment
- Instant Pot
Ingredients
Biryani Masala
Gravy
- 1½ lbs goat meat mutton
- ⅓ cup olive oil zatoon ka tail
- homemade biryani masala
- 4 tbsp ginger garlic paste adrak lasen ka paste
- 5 tbsp biryani masala (that you just made)
- 1 tsp red chili powder lal mirchi powder
- 5 black peppercorns sabud kali mirch
- 3 green peppers hari mirchi
- 4 plums aloo bukara
- 4 tbsp fresh lemon juice nembo ka rus
- 2 roma tomatoes finely chopped (tamatar)
- ½ cup yogurt dahi
- 1½ tsp salt namak
Rice
- 3½ cup rice Laxmi Long Grain Aged Rice
- 3 tbsp olive oil zatoon ka tail
- 2 tbsp water pani
- ½ tsp kewra
- ½ bunch cilantro danya (finely chopped
- ½ bunch mint podina
Instructions
Biryani Masala
- In a fry pan, on medium to low heat, lightly dry roast: nutmeg, dried long red pepper, bay leaves, coriander seeds, cumin seeds, caraway seeds, mace, cinnamon sticks, cloves, black cardamom, star anise, black peppercorns, green cardamoms, black cardamoms, and fennel seeds until you smell their fragrance.
- Grind the whole spices in a grinder until it's powder form.
- Now mix in the red chili powder, turmeric, and salt.
- Set aside.
Gravy
- Turn on the instant pot , select sauté mode.
- Add oil let it heat up.
- Now add the onion sauté the onion until they are translucent.
- Next add in ginger garlic paste and sauté that for 15 seconds.
- Now add in the meat and sauté that for a minute or two.
- Next add the tomatoes and mix well.
- Add yogurt, mix well. Let it cook for 3-4 minutes.
- Now add 4 tbsp biryani masala that you made earlier. Mix well.
- Next add black peppercorns, red pepper powder, lemon juice, plums, and green pepper. Mix well.
- Close the lid, select pressure and put the pressure for 17 minutes.
- Press the vent bottom down and let the steam out. This will allow the excess steam to shoot out of the lid immediately, and the Instant Pot will be depressurized within minutes.
- After depressing the Instant Pot, open the lid. Mix well and set aside.
Rice
- Presoak the rice in water for 30 min.
- Drain the water.
- In a large pot, on medium heat, add water, salt, star anise, and cloves.
- Bring it to a boil. Then add the drained rice in the pot.
- Now let the rice cook for 6-7 minutes remember you're doing this on medium high heat. Check the are cooked upto 75-80%.
- Remove the pot from the stove and drain the water.
- Set aside.
Layering
- In a large pot, add 3 tbsp oil and 2 tbsp water. Scatter that across the bottom of the pot.
- To set the first layer lay out 25% rice in the bottom of the pot as your first layer. Then sprinkle few pinches food coloring on top of the rice.
- Next place some of chicken gravy that you made earlier and on top sprinkle some fresh cilantro and fresh mint.
- Keep repeating the pervious step two more times.
- On top of the fourth layer of rice, you shouldn't have any chicken gravy left, so your fourth layer will be rice, food coloring, cilantro, mint, and lastly now add kewra to the pot.
Steam
- Wrap the lid with aluminum foil.
- Place a tawa on the stove.
- Place the pot of biryani close with the aluminum foil lid.
- Now turn the stove on high for 2 min only.
- Turn the stove on medium heat for the next 7 minutes.
- Next turn the stove on medium low for 10 minutes.
- Turn the stove on low for 40 minutes.
- Now turn the stove completely off and let the pot sit for the next 10 minutes.
Alia khan says
Very delicious biryani I never had before it was not spicy yet extremely flavorful.
Sarah Mirza says
Thank you so much for your feedback.
Alishba Amjad says
Sara Mirza, I am a big fan of yours. I just got married and living in the joint family. I followed your recipes and my in-laws really loved my food. I am looking forward for more recipes.
Sarah Mirza says
yay! so happy to hear that. 🙂
Zoha Khan says
I made it today for Aftar Party. That was very delicious and my sister was asking for recipe.
Sarah Mirza says
yay! so glad to hear that.
Mussarat Saleem says
Best recipe ever! Sarah may God keep on blessing you with success in everything that you do.
Sarah Mirza says
Thank you so much means alot! <3
Sha says
Hi. This recipe seems to be very deliciously easy.
I am planning to make this recipe today. For this goat biryani do you recommend I make chicken gravy for the layering process? Do you have a recipe for the chicken gravy to use?
Sarah Mirza says
I have a chicken biryani recipe https://twoclovesinapot.com/how-to-make-authentic-chicken-biryani-at-home/
sorry for the late reply I am traveling at the moment, I just saw this.