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Chettinad Lamb Mutton Biryani

Chettinad Mutton Biryani Recipe

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Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course lunch
Cuisine South Indian


For The Meat Base

  • 2 lbs Lamb/goat/mutton cleaned and washed
  • 2 tbsp ginger garlic paste
  • 2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp coriander powder
  • 1 tsp salt

For The Mint-Cilantro Paste

  • ¼ cup mint leaves
  • ¼ cup cilantro leaves
  • 6 thai green chillies

For The Rice

  • 2 tbsp Vegetable or Olive Oil
  • 2 cardamons
  • 1 inch cinnamon stick
  • 4 cloves
  • 2 bay leaves
  • 1 large onion chopped
  • 2 green chillies
  • 1 tbsp ginger garlic paste
  • 1 tomato chopped
  • 2 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tbsp coriander powder
  • 4 cups basmati rice soaked for 2 hours, cleaned and rinsed
  • 1 cup coconut milk optional
  • 5 cups mutton broth
  • 1 cup water
  • lemon juice use half a lemon
  • salt


  • Pressure the lamb/goat/ mutton for 5 whistles. I sometime cook it for 6-8 whistles. It is just going to make your meat tender. You can increase the number of whistles if the meat is more.
  • Cool down, drain the broth and reserve it for cooking the rice. Keep the meat aside.
  • Use a deep cooking pan with a fitting lid.
  • Add oil to the pan. Once hot, add cardamons, cinnamon, cloves, bay leaves and saute for a minute. Then add the onions and cook for 10 minutes on medium heat. Let it brown a bit.
  • Add the green chillies and ginger-garlic paste. Cook for 2-3 minutes.
  • Mix in the mint-cilantro paste and saute well to combine.Add the tomatoes and saute for couple of minutes. Add the spice powders (turmeric, chili and coriander powder) and cook for further 3-5 minutes.
  • Throw in the cooked meat and pour the mutton broth, coconut milk and water. Rise the heat to high and bring it to a boil. Simmer the flame and add the rice and salt. Check for seasoning. Pour the lemon juice.
  • Stir to combine and cook covered for 18-20 minutes. Switch off the flame and let it rest for another 10 minutes. Remove and gently fluff it out with a fork.
  • Serve hot with raita and kurma.


You need a total of 6 cups water for 4 cups of pre-soaked basmati rice. If the broth turns out to be 1.5 cups, then adjust the amount for the liquid mathematically. For instance, for 1.5 cups broth it will be 1 cup coconut milk + 3.5 cups water.I served my biryani with delicious chicken sukka masala and onion raita.
Keyword Chettinad Lamb Mutton Biryani
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