Hyderabadi Mutton Biryani Recipe

Hyderabadi Mutton Biryani Recipe|Lamb Biryani Recipe|How to make Mutton Biryani

Hyderabadi Mutton Biryani Recipe

Learn How to make Mutton Biryani in kachi Dum style,to make this Hyderabadi biryani lamb meat is marinated and rested for few hours and layered with half cooked rice sealed with dough and cooked on low heat.During the Dum process Steam or dum released helps to cook the meat and half cooked rice,Aromatic soft tender chunk of meat and rice in fused with flavors of spics is surely out sanding.

Hyderabadi Mutton Biryani Recipe
Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani Recipe


For Marinating Mutton:

  • 1 & 1/2 kg mutton cleaned and washed well salt – as per taste
    2 tbsp. red chili powder
    1 tsp. turmeric powder
    3 tbsp. ginger garlic paste
    3-4 small cinnamon sticks(dalchini)
    1 tsp. caraway seeds(shahi zeera)
    3-4 cloves(loung)
    1 tsp. green cardamom powder(elaichi powder)
    1 tsp. black pepper corn powder(kali mirchi powder)
    2-3 kabab chini(chinese cubeb)
    8-10 green chilies
    1 large bunch coriander leaves
    1 large bunch mint leaves
    1 cup of deep fried onions
    2 tbsp. oil
    1 tsp. garam masala powder
    3 cups yogurt/curd
    1 tbsp. extracted lemon juice
  • For The Rice:
  • 1.25 kg rice
    salt to taste
    2 medium size cinnamon sticks
    2-3 green cardamoms
    3-4 cloves
    1 tsp caraway seeds
    3-4 black pepper corns water to cook rice
    1 tbsp lemon extracted juice
  • For The Dum and Seasoning:
  • 2 tbsp oil to coat the base
    1/4 cup saffron flavored milk(2 strands of saffron dipped in ¼Th cup milk)
    2 tbsp chopped coriander leaves for garnishing
    2 tbsp chopped mint leaves for garnishing
    2 tbsp crushed deep fried onions for garnishing 1 tbsp ghee
    2 tbsp edible oil
    2 tbsp lemon extracted juice

Method :

For Marinating Mutton:

In a large bowl, add the mutton pieces, salt , red chills powder, turmeric powder, ginger & garlic paste.

Add cinnamon sticks, caraway seeds, cloves, cardamom powder, black pepper corn powder, cubes and mix the whole mixture well.

Add 3 tbsp green paste(paste of green chilies, coriander leaves, mint leaves by adding a pinch of salt) into it and mix well.

Add crushed deep fried onions, oil into it and mix it.

Add garam masala powder and mix the whole mixture well.

Rest this marinade in the refrigerator for about 4-5 hours.

When the mutton is marinated for more than 3 hours, add beaten yogurt into it and mix well.

Also add lemon extracted juice into it, give a mix and rest it aside.

For Cooking Rice:

When the mutton is marinated for more than 3 hours wash and soak the rice for 40 minutes.

Meanwhile take a large cooking pot, add water generously into it.

Add salt into the water for taste, whole spices such as cinnamon, cardamom, cloves, black pepper, caraway seeds into the water.

Bring the water to a boil.

When the water boils add soaked rice into it.

Cook the rice until it is 3/4th is done / 70% done.

Strain the rice completely.

For The Dum and Seasoning:

  1. Take a large cooking utensil, add oil and coat the base well.
  2. Add the whole mutton marinade at the bottom.
  3. Add all the rice that has been strained.
  4. Add some water/milk all over the rice.
  5. Add saffron flavored milk all over the rice.
  6. Garnish with coriander leaves and mint leaves.
  7. Garnish with deep fried crushed onions.
  8. Add some ghee for fragrance.
  9. Add little oil all over to prevent the biryani from getting dry.
  10. Add lemon extracted juice all over the rice.
  11. Seal the lid of the cooking pot tightly with a chapati dough.Place a skillet/tawa below the cooking pot while giving dum.Dum the biryani for about 15-20 minutes on high flame and for 40 minutes on sim flame.The biryani gets cooked in an hour.( Always take the biryani out from one corner and take it out from the bottom to the top. )Serve the biryani with any raita or mirchi ka salan or bagara baingan salan.Chef’s Tips :Always place a skillet/tava between the cooking utensil and the flame while giving dum as doing so prevents the marinade from sticking to the base of the vessel while cooking.

    Quantity of the spices can be increased if more spicy flavor is required.

    Marinating the mutton for a longer time brings out a taste into the mutton as well.

    If the biryani is cooked for 3-4 members just reduce the quantity of ingredients into half which are mentioned in the recipe.

    Instead of sealing the cooking utensil with a dough, a heavy weight too can be placed on the cooking pot while giving dum as placing a heavy weight too can prevent the steam from coming out.


Lamb, ,

About Chef Abdur Rahman

I am Chef Abdur Rahman  living in Kuwait Since Past 10 years , I have Experience in various Hotels and Restaurant in G.C.C & India.Chef kitchen is designed and maintained by me,It is my personal e book where i wrote  my cooking experience .Restaurant style cooking and techniques at home without use of unhealthy ingredients.I cook traditional and fusion food from all over the world, while cooking healthy is something strive for, i do prepare street food and high calories food and traditional french sweet.All the recipes posted in this space are fool proof, have been cooked and relished by me for 15 years of experience.They  have been tried and tested multiple times,unless mentioned.All recipes are explained with step by step (expect a few very simple one).

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