Hyderabadi Mutton Biryani Recipe is one of my most favorite biryani recipes from hyderabadi cuisine along with haleem recipe. This biryani is a dum method perfect with raita and I just love making mutton dum biryani all the time and this is a special hyderabadi mutton dum biryani recipe.
The biryani recipes always go well with biryani gravies.
About the recipe
This is a lamb biryani or one can call it as gosht biryani in urdu.
I have been trying to post this recipe for my blog readers but, could not do it and now I am so glad that I am finally posting one of my favorite recipes.
This is the authentic style of making Hyderabadi biryani and in this recipe I am using the dum style to make Hyderabadi mutton biryani recipe.
Dum method is the method in which the biryani is cooked only with the steam that is produced inside the cooking pot.
Biryani recipe requires frying of onions and if one wants to understand how to fry onions for biryani then do read fried onion recipe for biryani.
This recipe is an amazing blend of spices, meat and rice and cooking them only with the steam obtained inside gives a real good taste. The mutton is not cooked and is cooked only while giving dum and therefore, this is a wonderful technique of making biryani.
For different biryani recipes using mutton check out my blog as well as for other mutton recipes such as lamb vindaloo, instant pot lamb shank, shami kabab etc.
In this mutton biryani recipe, I have shown the traditional way of making biryani as cooking the biryani in cooking pots gives the authentic taste.
Related Non-Veg Biryani or Biryani Recipes
Making methods
Hyderabad is known for biryani and I would love to post all the traditional Hyderabadi biryani dishes as I keep updating my blog. Biryani can be made and twisted in several ways. It can be made in easy, simple and quick way too when in hurry.
Usually papaya paste is used in mutton dum biryani to tenderize the mutton to speed up the cooking process but, here in this recipe I have not used papaya and just marinated the mutton for a long time to bring a good taste into the mutton pieces.
I always focus on the meat as well as rice and I focus on bringing a good taste into the rice as well as mutton and that is what has been obtained in this recipe.
Raw papaya paste is advisable when the biryani has to be made immediately as the raw papaya paste acts as a wonderful and quick meat tenderizer.
I have used fresh and aromatic spices which play a key role in the fragrance of biryani. But I usually prefer not to make the biryani too spicy with lots of spices as it is unhealthy.
Do check out the recipe details of the hyderabadi mutton biryani recipe which is a stove top method in dum style....
Lets learn how to make hyderabadi mutton biryani recipe with step by step procedure in detail...
Step by step procedure
For Marinating Mutton
- Firstly, in a large bowl, add the mutton pieces, add salt to taste, add red chilli powder, add turmeric powder, add ginger-garlic paste.
- Add cinnamon sticks, caraway seeds, cloves, cardamom powder, black peppercorn powder, cubebs and mix the whole mixture well.
- Blend (paste of green chillies, coriander leaves, mint leaves by adding a pinch of salt) into it.
- Add the blended paste to the marinade.
- 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 yoghurt into it and mix well.
- Also, add lemon extracted juice into it, give a mix and rest it aside for another 30 minutes.
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. Add 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 ¾ done / 70% done.
- Strain the rice completely.
For The Dum and Seasoning
- Take a large cooking utensil, add oil and coat the base well. Add the whole mutton marinade at the bottom.
- Over it add all the rice that has been strained.
- Over the top, add some water/milk all over the rice. Add saffron flavoured milk all over the rice and garnish with coriander leaves, mint leaves. Garnish with deep fried crushed onions. Also, add some ghee for fragrance.
- Add little oil all over to prevent the biryani from getting dry. Add lemon extracted juice all over the rice.
- Place a skillet/tawa below the cooking pot while giving dum. Seal the lid of the cooking pot tightly with chapati dough.
- 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.
Recipe
Hyderabadi Mutton Biryani Recipe
Ingredients
For Marinating Mutton:
- 1 ½ kg mutton cleaned and washed well
- salt - as per taste
- 2 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 3 tablespoon ginger garlic paste
- 3-4 small cinnamon sticks dalchini
- 1 teaspoon caraway seeds shahi zeera
- 3-4 cloves loung
- 1 teaspoon green cardamom powder elaichi powder
- 1 teaspoon black pepper corn powder kali mirchi powder
- 2-3 kabab chini chinese cubeb
- 8-10 green chillies
- 1 large bunch coriander leaves
- 1 large bunch mint leaves
- 1 cup of deep fried onions
- 2 tablespoon oil
- 1 teaspoon garam masala powder
- 3 cups yogurt/curd
- 1 tablespoon 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 teaspoon caraway seeds
- 3-4 black pepper corns
- water to cook rice
- 1 tablespoon lemon extracted juice
For The Dum and Seasoning:
- a large cooking pot
- 2 tablespoon oil to coat the base
- ¼ cup saffron flavored milk 2 strands of saffron dipped in ¼th cup milk
- 2 tablespoon chopped coriander leaves for garnising
- 2 tablespoon chopped mint leaves for garnishing
- 2 tablespoon crushed deep fried onions for garnishing
- 1 tablespoon ghee
- 2 tablespoon edible oil
- 2 tablespoon lemon extracted juice
Instructions
For Marinating Mutton:
- Firstly, in a large bowl, add the mutton pieces, add salt to taste, add red chilli powder, add turmeric powder, add ginger garlic paste.
- Add cinnamon sticks, caraway seeds, cloves, cardamom powder, black pepper corn powder, cubebs and mix the whole mixture well.
- Add 3 tablespoon green paste(paste of green chillies, 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.
- Add 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 ¾ th done / 70% done.
- Strain the rice completely.
For The Dum and Seasoning:
- Take a large cooking utensil, add oil and coat the base well.
- Add the whole mutton marinade at the bottom.
- Over it add all the rice that has been strained.
- Over the top, add some water/milk all over the rice.
- Add saffron flavored milk all over the rice.
- Garnish with coriander leaves and mint leaves.
- Garnish with deep fried crushed onions.
- Add some ghee for fragrance.
- Add little oil all over to prevent the biryani from getting dry.
- Add lemon extracted juice all over the rice.
- Seal the lid of the cooking pot tightly with a chapathi dough.
- Place a skillet/tawa below the cooking pot while giving dum.
- Dum the biryani for about 15-20 minutes on highfllame 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.
Video
Notes
- 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.
- If it is made for lesser members then a small handi can be used to make the dum mutton biryani.
- 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.
Sowmiasgalley says
Aww.. I am drooling here.. This briyani makes me sooo hungry
asiya says
Thanks for your feedback on this recipe Sowmia...
Mathew Nazareth says
The way you have explained is simple ,practical and easy to follow.Thank you and please provide us with more of such mouth watering recipes.
Thasneem says
Garam masala recipe pls
Asiya says
will definitely try to update soon...
yummyfoodrecipesindia says
Awesome!! Good explanation on how to prepare mutton biryani. Really thank you for sharing this mouth watering food.
asiya says
Thank u so much yummyfoodrecipes...its a pleasure to receive such a positive feedback from you...
Ramlah Mustaffar says
Thanks for this wonderful recipe. Just 1 question pls. Is the cooking time enough for the mutton. The rice is precooked 70%
asiya says
You are welcome Ramlah...In the recipe I have boiled the water before cooking rice and the rice I have used is basmati rice and it should be soaked for 35-40 minutes before adding into the boiling water. Therefore, cooking rice for longer time can make the biryani soggy... Use good quality basmati rice and soak before adding and cook the rice just for 8-10 minutes to obtain long grains and not soggy rice....Remaining part of the rice will be cooked during dum in steam...Hope your question is answered and do comment if you have further queries ...I shall be glad to reply them...
Asifa says
Asiya I think he asked whether the cooking time for mutton was enough or not coz the rice was 3/4 done. Same was my question.
Nishida says
The recepie is awesome ......I'm trying it today just marinated the mutton .....but have a doubt whether the mutton get well cooked within 1 hour in the dum or have to precook the mutton before the dum process
Tejina says
Can I marinate the mutton overnight along with curd .will there be any problem or is it ok
Asiya says
you can add ...there is no issue...
Nishida says
The recepie is awesome ......I'm trying it today just marinated the mutton .....but have a doubt will the mutton get well cooked within 1 hour in the dum or have to precook the mutton before the dum process
asiya says
If we are marinating the mutton for a long time like 3-4 hours or atleast 2 hours then 1 hour dum is enough for the mutton to get cooked well..In the first 15-20 minutes put the flame on high and low down the flame for the rest of the duration...This is kachhi yakhni biryani and I have also shared the video procedure and I hope it will be helpful to you...Do not hesitate to ask any further queries...I would be glad to clarify them...
Nishida says
Thanku so much asiya for ur quick reply .......
asiya says
Thanks very much Nishida and please give us the feedback on how the biryani turned out...Hope it has turned out awesome...
sirajahmed says
Thanks for the recipe. Its really tasty. I prepared and everyone enjoyed it. Only one thing bothers me is that the spice is not tangy. I want the biryani to be little tangy. Am I doing something wrong?. Please suggest.
asiya says
Whenever we add yogurt into the marinade, the yogurt should be 'khatta/tangy'...Fresh yogurt is not usually tangy so we always need to add a khatta dahi if you want the biryani to be tangy...hope I answered your question...do ask us if you have further queries...
sirajahmed says
Thanks for the quick response. How to make the yogurt tangy?
asiya says
if the yogurt is set outside for 5-6 hours or a day then it gets tangy/sour...
PVN Raju says
Asiya, your recipe for the dum mutton biryani is mouth watering. its a perfect Hyderabadi biryani recipe.
asiya says
Thanks so much Raju for your wonderful appreciation... Yes, Indeed its a perfect restaurant style hyderabadi biryani recipe with mutton...
Shilpa George says
The recipe looks yummy! I would like to make it for my daughters 1st birthday next week. Could you elaborate more on the mutton cooking part? Can this (mutton & rice) be made in pressure cooker or oven? How long will it take?
asiya says
Yes Shilpa we can make it in pressure cooker too. Just add the marinade and the soaked rice into the cooker,mix well...Just give one whistle and check if the rice is perfectly done...Do not add any water as yogurt already leaves its water inside the marinade...Soak the rice well before adding and give one to two whistles max...Hope your biryani turns out well...
Shilpa says
Thanks Asiya. I have marinated 1 kg mutton. So how many cups of rice would that be?
asiya says
You can use less than 1 kg rice..If your measuring cup is of 200 gms then, add about 3 1/2 cups of rice...Just take less than 1 kg of rice...
Raji says
Asiya which Basmati rice brand is used?
asiya says
India Gate is used and you can use old manufactured rice...That gives us long grains...
Rani says
Hi,
Your recipe looks great. I have marinated the mutton but Im wondering if rice gets overdone in 1 hour dum cooking? Since rice is already 3/4 done...I don't want mushy rice!
asiya says
It will get soggy and mushy if there is water content in marination or it would get mushy if you add water on top of the rice while giving dum...If you are worried on that issue just marinate the mutton for 3 hours and dum it for about 40-45 minutes and check your biryani...
Asiya says
Rice will not get overcooked as there is no water in the marinade...It gets cooked only from the steam/dum and little bit bit of water from the yogurt in the marinade...
Asya says
Thank you so much for this mouth watering recipe. I will definitely try it out. I can cook it here, in Africa the same way it's cooked there. Thanks to you for that.
Nazifa says
assalamualaikum Asiya ,
It looks so delicious. Is it possible to cook it in oven ? If it is than would you please tell me the procedure how can I make it in oven ?
Thanks.
asiya says
Yes you can dum it in oven...but I would suggest you to dum it on stove top to get the perfect taste and flavors of the biryani
Farah says
Assalamu alaikum hope your well. I'm trying this recipe today except I'm using lamb. I will let the lamb marinade for 5 hours before I start cooking. Would you lessen the cooking time or still cook for an hour?
Asiya says
Walekumassalam, Yes, cook time remains the same and longer marination brings good flavors in the lamb or goat meat.
Ria says
At the final assembling of the biryani, what is added before the saffron milk? Is that water? Could you please mention quantity that is to be added. Thanks
Ria says
Should we put 1/4 cup water and then 1/4 cup saffron milk also?
asiya says
If you feel rice is not done perfectly add little water before saffron milk or just cook rice until 3/4 th done...If rice is cooked wwell no need of adding water while giving dum...saffron milk is to give color...
Ria says
Ok thanks Asiya.
I tried the biryani. It was loved by my kids. Thanks.
asiya says
Thanks a lot Ria..Glad that your kids liked it...
Jasimuddin says
You write about Very tasteful recipe.
Jasmine kareem says
Hello,
Couple of weeks before we tried biryani in Hyderabadi style and end up burning the complete gravy including the mutton!!
We were investigating on the issue and came up with the following possible mistakes we have done. Kindly go through it and let us know your thoughts
1. Thick steel vessel. It might have burnt the curry. I think we should use aluminum ones if we don't have copper.
2. High flame for 10 min with direct heat and low flame for 30 min with direct heat without tawaa.
3. We did not coat the base with oil.
4. Steam escaped from a tiny space.
5. We did not add water to the gravy.
6. The curd was thick.
We really appreciate your support in this.
Thanks.
Asiya says
Hello Jasmine...
1.One of the main reasons your biryani got burnt is you have used a steel vessel. Never use a steel vessel for biryani even though it is a thick one...Either use a non stick vessel or go for alluminium one's. Even if its copper based I do not suggest you to use it for biryani.
2. Meat should be marinated for long time since it takes time to get cooked...If you want meat to be cooked soon then, do use raw papaya paste into it.
This way biryani gets cooked quickly and might not burn.
3.Using high quality meat is also necessary like lamb meat should be preferred...
4.I feel your biryani got burnt due to the use of a steel vessel...never use steel one's for making any rice recipes.
I hope next time keeping these points in mind your biryani turns awesome and shall be waiting for your next feedback for biryani...
Ajay says
Hi, the recipe looks yummy. Is it ok if I marinate the mutton over night in refrigerator or should it be marinated only for 3 hours.
Asiya says
Hi, you can marinate and refrigerate it overnight as well...Do make sure the marinated bowl is covered properly before refrigerating it...
Naveen (Nittu Chef) says
Once i red the recipe definitely i became a huge fan of you..
Every one cooks but this kind of explanation with patience is just impossible..
Please allow me as an assistance under you anisa mam.. i will learn such a kind of good cooking under you please allow me..
I had completed my Bachelors in culinary & catering technology, osmania university..
Asiya says
Hi Nitu,
I really feel honored with such wonderful feedback from you and also very humbled to hear the news that you want to be trained under me... As of now, there is no training provided and I am just a food blogger and hopefully whenever I do start training shall definitely inform about it on the blog.. Thank you and hope you continue liking and making our recipes...
Naveen (Nittu Chef) says
Sorry asiya mam..
I apologize Even i didnot see your name too.
Sujonitha says
I have tried so many recipes but never found the right Hyderabadi Biriyani recipe...This recipe is just perfect..I'm so glad I tried this out...All time favourite now ! You have explained each step in detail ..Thank you !
Asiya says
Thanks for the lovely feedback..
Apk says
Hello
Is any alternate for kabab cheeni?
Mohan says
Nicely explained.