Kongunad Vellai Mutton Biryani Recipe | White Mutton Biryani | Startup Cooking



mutton biryani

Kongunadu Vellai Mutton Biryani is very famous in around the region of coimbatore. They uses very minimal spices but the taste is unmatchable. This vellai biryani is quite similar to bhai veetu biryani, but the way it's cooked gives you a different taste.

Kalpasi ( stone flower ) and Maratti Moggu is very important for this biryani. Kalpasi has a very rich earthy aroma to it and is very important for this biryani.

Another thing about this biryani is the seeraga sambar rice. Seeraga Samba rice, which is also known as 'parakkum sittu'. This rice is grown for a longer duration than other varieties of rice.  The seeraga samba rice is almost melts in the mouth and absorbs the flavors of the spices.

Seeraga Samba rice is most expensive rice when compared to basmati rice and other normal rice. It is approximately a one third size of a grain of basmati rice. It has unique flavor, aroma and taste when we make as Biryani. Soak the rice in water for 30 minutes. Soaking is an important step that makes for fluffy biryani. Do not forget to soak the rice.

This mutton biryani can be prepared under 1 hour in dum cook method. If you choose pressure cooker method, make this biryani in 30-35 minutes. This recipe is perfect for get togethers, pot lucks and parties. This Mutton Biryani is tasty, flavorful and healthy recipe that everyone should try. Follow my step by step photo recipe to prepare Kongunad Vella Mutton Biryani. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

mutton biryani

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Coarse : Lunch

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 25 min

Total Time : 35 minutes

mutton biryani

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  • 8 shallots
  • 10 green chillies
  • 4 cloves
  • 5 garlic
  • 2 inch ginger
  • 1 inch cinnamon sticks
  • 3 cardamom
  • 1 tsp fennel seeds


  • 1 pound mutton with bone
  • 2 cup seeraga samba rice
  • 2 tbsp ghee
  • 2 tbsp peanut oil
  • 2 cloves
  • 1 inch cinnamon stick
  • 2 bay leaf
  • 1 black stone flower (kalpasi)
  • 1 maratti moggu
  • 2 large onion - thinly sliced
  • handful of mint leaves
  • handful of coriander leaves
  • 2 cup water
  • 2 cup mutton stock 
  • salt - to taste



  • cook the mutton with two cups of water and a tsp of salt for 6-7 whistle on medium flame and set aside
  • wash and soak seeraga samba rice in water for 30 minutes
  • in the mixie jar, add shallots, garlic, ginger, green chillies, cloves, cinnamon stick, cardamom pods and fennel seeds, grind to a smooth paste with little water and set aside
  • heat ghee and oil in pan and add in the cloves, cinnamon stick, bay leaf, black stone flower and maratti moggu, saute for a minute
  • add in the sliced onions and saute for 3-4 minutes more till the onions are soft
  • add ground masala paste
  • mix well and saute for 3-4 minutes or until the raw smell goes
  • add handful of mint and coriander leaves and fry for a couple of minutes
  • add in the cooked mutton only and not the stock, mix well the onion tomato mixture and fry for couple for minutes
  • add in the mutton stock, water and salt
  • mix well and let it all come to a boil. once the water starts to boil, add in the soaked and drained seeraga sambar rice and mix well
  • cover with lid and cook for 3 whistle in medium flame and then switch off the flame and wait for the pressure to release naturally
  • open the cooker and gently take out the biryani and serve with onion raitha or any chukka
  • Enjoy!

  • adjust green chillies according to your taste
  • soak seeraga samba rice for 30 minutes for good texture
  • use shallots for better taste
  • use mutton with bone for good flavor and taste
mutton biryani

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pressure cook mutton with a pinch of salt 

and water for 6-7 whistle and set aside

heat ghee and oil in a pressure cooker pan and temper with cloves, cinnamon stick, maratti moggu, bay leaf, cardamom pods and black stone flower

saute for few seconds

add thinly sliced onion

saute well until translucent

in the meanwhile, add shallots, green chillies, garlic, ginger, cloves, cinnamon stick, cardamom pods and  fennel seeds

grind to a smooth paste without water

add ground masala paste 

fry well until the raw smell goes

add mint and coriander leaves

saute well for a couple of minutes

add cooked mutton along with bone and not the stock

mix well with the mixture and fry for 3 minutes

add mutton stock, water and salt

mix well and bring it to boil

water starts to boil vigorously

add soaked and drained seeraga sambar rice

mix well 
close with lid and pressure cook for 3 whistle on medium flame and the switch off the flame

vellai mutton biryani is ready

serve hot with raitha

white mutton biryani


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