Chettinad Mutton Biryani Recipe – Karaikudi Restaurant Style Recipe And The Winner For The Giveaway Is

Chettinad Lamb Mutton Biryani

Everyone of us love biryani in any form, be it with veggies or eggs or seafood or meat. We enjoy a hearty meal of biryani with cold raita and chalna or kurma. Chettinad Mutton Biryani are aromatic rice which look like cumin and hence gets its name seeragam (which is the Tamil name for cumin seeds). They are most expensive rice grown in Southern India.

The other ingredient is lamb. You will need tender lamb (young goat) to give the biryani that extra “yum” effect. Of all the different types of briyanis known to me, my most favourite one will be lamb/mutton biryani. The meat from goat adds such intense flavor and taste to the aromatic basmati rice. I don’t know there is something about lamb meat.

Chettinad Lamb Mutton Biryani
Chettinad Lamb Mutton Biryani

Chettinad Mutton Biryani Recipe

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Course: lunch
Cuisine: South Indian
Keyword: Chettinad Lamb Mutton Biryani
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Author: Advika Menon


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.

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