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Instant Pot Best Tasting Mutton-Goat Biryani Recipe

Scrumptious mutton biryani cooked in the Instant Pot…

Beautifully spiced & fragrant basmati rice with juicy & tender mutton garnished with fried onions, saffron, roasted cashew nuts & raisins. This biryani is pure bliss for mutton lovers.

Cooking video

Instant Pot Best Tasting Mutton-Goat Biryani Recipe
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 people
For marinating mutton
  • Mutton chops or any bone-in pieces- ½ kg or 1 lb
  • Garlic cloves- 4 large cloves
  • Ginger- 3 inch slice
  • Green chilies- 3 large or add 6 small-sized chilies
  • Whole cardamoms- 5
  • Whole cloves- 2
  • Cinnamon stick- 3 inch slice
  • Whole peppercorns- 1 tsp
  • Salt- 1½ tsp
  • Fennel powder- ½ tbsp
  • Coriander powder- 1 tbsp
  • Mint leaves, chopped- ¼ cup
  • Cilantro, chopped- ¼ cup
  • Yogurt- ½ cup
For cooking mutton
  • Ghee- 3 tbsp
  • Dried bay leaves- 2
  • Whole cardamom- 3
  • Mace- 1
  • Onions, sliced- 3 large yellow onions
  • Salt- ½ tsp
  • Water- 1 cup
For cooking basmati rice
  • White basmati rice- 2½ cups (soaked & rinsed)
  • Liquid left in the pot- 2 cups
  • Salt- ¾ tsp
  • Garam masala- ½ tbsp
  • Warm water- ¾ cup
  • Saffron- 15 strands, soaked in water
  • Fried onions- ½ cup
  • Mint leaves, chopped- ¼ cup
  • Cilantro, chopped- ¼ cup
For garnishing
  • Saffron
  • Fried onions
  • Roasted cashew nuts- ¼ cup
  • Roasted raisins- 2 tbsp
  • Mint leaves, chopped
  • Cilantro, chopped
  1. I've taken mutton or goat chops for making this biryani. Any kind of bone-in mutton pieces can be added.
  2. To a blender jar, add garlic, ginger, green chilies, whole cardamom, cloves, cinnamon & peppercorns. Grind them to a coarse paste.
  3. To a large bowl, add the mutton, ground paste, salt, fennel powder, coriander powder, mint leaves, cilantro leaves & yogurt. Combine well.
  4. If you want this biryani to be spicy, add more green chilies & peppercorns based on your needs.
  5. Cover the bowl with a cling wrap & let marinate in the refrigerator for 3 hours or longer, overnight marination will be ideal.
  6. Turn on the Instant Pot.
  7. Select saute setting, at medium temperature.
  8. Let the stainless steel pot turn hot.
  9. Add ghee, dried bay leaves, whole cardamom & mace. Saute for 2 minutes.
  10. Add sliced onions, season with ½ tsp salt.
  11. Saute till onions turn translucent. Don't let the onions turn brown.
  12. Ensure the stainless steel pot hasn't turned brown.
  13. Add the marinated mutton, combine well.
  14. Rinse the bowl used for marinating the mutton with 1 cup water, add to the pot. Combine well.
  15. Close the pot with the lid.
  16. Cancel saute setting, select pressure cook setting. Set the time to 20 minutes at high pressure.
  17. After 20 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  18. Open the lid.
  19. Perfectly pressure cooked mutton along with flavorful & aromatic gravy.
  20. While the mutton is being pressure cooked, soak 2½ cups basmati rice in 3 cups water for 15 minutes.
  21. After 15 minutes, take the rice in a strainer, rinse the rice under running water till the water turns clear.
  22. Fry 2 medium sized sliced onions in oil till they turn golden brown, keep it aside.
  23. In a bowl soak 15 strands of saffron in ¼ cup water, soak for 5 minutes.
  24. After pressure cooking the mutton, measure the liquid in the pot.
  25. I had 2 cups of liquid in the pot. Pour the liquid back into the pot along with the cooked mutton.
  26. In the Instant pot, for pressure cooking 2½ cups of basmati rice, 2¾ cups liquid is required.
  27. Add additional ¾ cup warm water to the pot.
  28. Add the soaked & rinsed basmati rice, let the rice completely immerse in the liquid.
  29. Season with ¾ tsp salt & garam masala.
  30. Add half of the soaked saffron water.
  31. Add ½ cup fried onions, mint leaves & cilantro.
  32. Close the pot with the lid.
  33. Select pressure cook setting. Set the time to 6 minutes at high pressure.
  34. After 6 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  35. Open the lid.
  36. Take a few deep breaths in, the aroma from the biryani is just phenomenal.
  37. The rice will be fluffy & perfectly cooked, along with juicy & tender mutton.
  38. Take the stainless steel pot out of the main pot & keep it covered for some time, rice will turn further soft & fluffy.
  39. Roast cashew nuts & raisins in ghee.
  40. While serving, spread the rice on a platter, make into a bed & top with mutton.
  41. Sprinkle saffron water, add fried onions, roasted cashew nuts & raisins.
  42. Enjoy this flavourful aromatic & finger-licking delicious mutton biryani.
Mutton can be replaced with lamb or beef.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...