Mutton Vermicelly Biriyani

Photo of Mutton Vermicelly Biriyani,Mutton Vermicelly Biriyani Image

Category:  Variety Rice

Region:  Indian

Type:  Non Veg

Serving Size:  7  Adults

Cooking Time:  60  Minutes

Preparation Time:  20  Minutes


  1. Mutton     ½    Kg
  2. Vermicelli     300    g
  3. Turmeric Powder     ½    tsp
  4. Cinnamon Pieces (Patta)     1    pieces
  5. Cloves (Kariampo)     5    no.
  6. Cardamom Seeds (Elakka)     3    nos.
  7. Onion     2    nos.
  8. Ginger Garlic Paste     1    tsp
  9. Green Chillies -sliced    3    nos.
  10. Chilli Powder     1    tsp
  11. Garam Masala Powder    ½    tsp
  12. Coriander Leaves -chopped    ½    cup
  13. Thick Coconut Milk     2    cup
  14. Yoghurt     ½    cup
  15. Ghee     2    tbsp
  16. Salt to taste     ½    tsp


  1. Heat 1 tbsp ghee in a pan, fry vermicelli till light brown. Remove form the fire and keep aside.
  2. Marinate the minced meat with turmeric powder and salt for an hour.
  3. Heat remaining ghee in a pan, add chopped onion and fry till golden brown. Add ginger garlic paste and green chilli fry till the raw smell goes off.
  4. Then add chilli powder, garam masala powder and salt. Saute for few minutes.
  5. Add yoghurt and fry for 3-4 minutes. Now add mutton pieces and stir fry for few minutes.
  6. Add coconut milk and bring to boil.
  7. Finally add roasted vermicelly and mix well. with garam masala with out breaking the strands of vermicelly.
  8. Sprinkle chopped coriander leaves and mint leaves.
  9. Cook coverd on low flame until the it is cooked. Do not overcook the vermicelly should not be sticky.
  10. Garnish with roasted nut and raisins.
  11. Serve hot with raitha.

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Other Recipes with Mutton:  Kakku Roti , Meat Loaf , Minced Mutton Puttu , Mutton Fry , Mutton Stew ,more...

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