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Pineapple Mutton Biryani

Jul 05, 2017







Chop up some pineapple and mix it with your mutton biryani to give it a tangy twist.


    For Rice -
    1 cup rice
    2 cups water (to soakk)
    For Marination -
    500 gms mutton
    1 tsp garlic paste
    1 tsp ginger paste
    1 tsp green chilli paste
    Coriander leaves
    Mint leaves
    2 chopped onions
    1 cup curd
    1 cup chopped pineapple
    For Gravy -
    5 tbsp oil
    Marinated Mutton
    Salt to taste
    1 tbsp poppy seeds
    1/2 cup fried onions
    Whole Garam Masalas
    1/4th cup water
    For Biryani -
    2 tbsp oil
    Parboiled rice
    Pineapple mutton gravy.
    2 tbsp ghee
    1/2 cup fried onions
    10-15 raisins
    10-15 cashew nuts


1. In a bowl, add 500 gms mutton, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp green chilli paste, coriander leaves, mint leaves, 2 chopped onions, 1 cup curd and 1 cup chopped pineapple. Mix well and leave to marinate for 2-3 hours.

2. In another bowl, take 1 cup rice and add 2 cups water. Keep the rice aside to soak for 15-20 mins. Once the rice is soaked, parboil and keep aside.

3. Heat a pan, add 5 tbsp oil, marinated mutton and salt to taste. Cover and cook for 20-25 mins.

4. Add 1 tbsp poppy seeds, 1/2 cup fried onions, whole garam masalas and 1/4th cup water, cook for a few mins.

5. Heat another pan, add 2 tbsp oil, a layer of parboiled rice topped with a layer of cooked pineapple mutton gravy.

6. Add another layer of parboiled rice, 2 tbsp ghee on top with 1/2 cup fried onions, 10-15 raisins and 10-15 cashew nuts. Cover and cook for 20-25 mins.

7. Biryani is ready to serve.


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