Hariyali mutton biryani offers a unique combination of freshness, richness and aroma. The word hariyali means greenery.
Unlike regular mutton biryani, its distinctive green masala gives it a refreshing herbal flavour while maintaining the traditional richness of classic biryani.
In simple words, hariyali mutton biryani is a perfect fusion of traditional Biryani flavours and fresh green herbs making it special treat for biryani lovers.
Prepared with tender, juicy mutton marinated in a flavourful blend of fresh mint, coriander, green chillies, ginger, garlic and spices, it delivers a perfect balance of freshness spice and richness.
Every bite is a beautiful combination of fragrance, basmati rice, succulent mutton, and refreshing Green masala.
Ingredients used in this recipe
Mutton: Use tender lamb for more flavour. I have cut the meat into medium pieces so that they are cooked well.
Whole spices: I have used cinnamon stick, cardamom pods, cloves and bay leaves.
Cardamom pods give a mild sweet and refreshing flavour.
Cinnamon stick adds mild sweetness and warmth.
Cloves provide a strong pungent aroma and warm flavour.
Bay leaves add a subtle herbal fragrance.
Spice powders: I have used turmeric powder, coriander powder, cumin powder and garam masala powder.
Coriander powder gives a mild earthy flavour, adds thickness to the masala and balances the spices.
Garam masala powder adds warmth and complexity, enhances the aroma, gives a rich spicy flavour.
Cumin powder gives a distinctive aroma improve the depth of the masala it also help in digestion.
Turmeric powder gives colour and helps in digestion.
Green chillies gives spiciness to the recipe
Ginger garlic paste gives flavour and aroma, also helps in digestion
Mint and coriander puree gives the green color, the flavour, and the aroma
Yogurt gives creaminess and a mild tanginess
I have used oil and ghee. You can use either of the two.
STEP BY STEP PICTURES
Over a medium temperature, in a pressure cooker heat the oil and ghee. Add the whole spices and fry for a few seconds
Add the onion slices and saute until light golden.
Add the coarsely ground ginger, garlic and green chili. Sauté until the raw smell is completely gone
Add the mutton pieces
and the spice powders
and sauté for a minute
Add the yogurt and the herb puree and mix
Add one cup of water
The required amount of salt
And mix well
Pressure cook until the mutton is fully cooked. Open the lid of the pressure cooker only after the pressure inside is fully gone.
Add the rice
Add three cups of water, the whole chilies and a bit more salt, if needed. Mix well.
Pressure cook on a medium flame until the cooker gives two whistles. Open the lid of the pressure cooker only after the pressure inside it is completely gone
It is ready to serve
Hariyali Mutton Biryani recipe
3 to 4
30 minutes
1 hour
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Ingredients
1/2 kg mutton, cleaned and cut into small pieces
2 medium onions, thinly sliced
2 to 4 green chilies
2 tablespoons of oil
1 tablespoon of ghee
1 and a half cups of basmati rice cleaned and soaked for half an hour, and drained
Salt to taste
- To Puree
1/4 cup of yogurt
Handful of fresh coriander and a handful of fresh mint leaves
- To grind (coarsely grind and keep)
4 green chilies
4 big cloves of garlic
4 cm long piece of ginger
- Whole spices
2 to 3 bay leaves
3 to 4 cardamom pods
3 to 4 small pieces of cinnamon stick
3 to 4 cloves
- Spice powder
1/2 teaspoon of turmeric powder
1 tablespoon of coriander powder
1/2 table spoons of cumin powder
1 teaspoon of garam masala powder
Instructions
- Over a medium temperature, in a pressure cooker heat the oil and ghee. Add the whole spices and fry for a few seconds
- Add the onion slices and saute until light golden.
- Add the coarsely ground ginger, garlic and green chili. Sauté until the raw smell is completely gone
- Add the mutton pieces, and the spice powders and saute for a minute
- And the yogurt and the herb puree and mix well
- Add one cup of water and the required amount of salt. Mix well
- Pressure cook until the mutton is fully cooked. Open the lid of the pressure cooker only after the pressure inside is fully gone.
- Add the rice, three cups of water, the whole chilies and a bit more salt, if needed. Mix well.
- Pressure cook on a medium flame until the cooker gives two whistles. Open the lid of the pressure cooker only after the pressure inside it is completely gone
- Serve hot with raita
Notes
I have used a 250 ml cup to measure all the ingredients
You can reduce the amount of green chilies based on your spice level
How I cook mutton in pressure cooker: I cook the mutton for five whistles on a high flame and then fifteen minutes on the lowest flame (I learned this method from the popular chef late Thiru Dhamu).
