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 cucumber raita or onion 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 mirchi ka salan or baghara baingan recipe.
Related Non Veg Biryani Recipes:
- Chicken Dum Biryani Hyderabadi Style
- Ambur Biryani With Mutton
- Hyderabadi Veg Biryani
- Mutton Dum Biryani
- Mutton Biryani Recipe
- Egg dum biryani hyderabadi
- chicken biryani 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.
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.
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 me 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….
Check out other recipe collections below:
- ramadan recipes collection
- mutton recipes collection
- chicken recipes collection
- iftar recipes
- snacks recipes
- indian drinks recipes
Lets learn how to make hyderabadi mutton biryani recipe with step by step procedure in detail…
Hyderabadi Mutton Biryani Recipe Below:
- 1½ kg mutton cleaned and washed well
- salt - as per taste
- 2 tbsp red chilli 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 chillies
- 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
- 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
- a large cooking pot
- 2 tbsp oil to coat the base
- ¼ cup saffron flavored milk(2 strands of saffron dipped in ¼th cup milk)
- 2 tbsp chopped coriander leaves for garnising
- 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
- 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 tbsp 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.
- 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.
- 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.
2. Quantity of the spices can be increased if more spicy flavor is required.
3.Marinating the mutton for a longer time brings out a taste into the mutton as well.
4.If the biryani is cooked for 3-4 members just reduce the quantity of ingredients into half which are mentioned in the recipe.
5. If it is made for lesser members then a small handi can be used to make the dum mutton biryani.
6.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.
Aww.. I am drooling here.. This briyani makes me sooo hungry
Thanks for your feedback on this recipe Sowmia…
Awesome!! Good explanation on how to prepare mutton biryani. Really thank you for sharing this mouth watering food.
Thank u so much yummyfoodrecipes…its a pleasure to receive such a positive feedback from you…
Thanks for this wonderful recipe. Just 1 question pls. Is the cooking time enough for the mutton. The rice is precooked 70%
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…
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
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
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…
Thanku so much asiya for ur quick reply …….
Thanks very much Nishida and please give us the feedback on how the biryani turned out…Hope it has turned out awesome…
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.
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…
Thanks for the quick response. How to make the yogurt tangy?
if the yogurt is set outside for 5-6 hours or a day then it gets tangy/sour…
Asiya, your recipe for the dum mutton biryani is mouth watering. its a perfect Hyderabadi biryani recipe.
Thanks so much Raju for your wonderful appreciation… Yes, Indeed its a perfect restaurant style hyderabadi biryani recipe with mutton…
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?
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…
Thanks Asiya. I have marinated 1 kg mutton. So how many cups of rice would that be?
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…
Asiya which Basmati rice brand is used?
India Gate is used and you can use old manufactured rice…That gives us long grains…
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!
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…
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.
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.
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
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
Should we put 1/4 cup water and then 1/4 cup saffron milk also?
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…
Ok thanks Asiya.
I tried the biryani. It was loved by my kids. Thanks.
Thanks a lot Ria..Glad that your kids liked it…
You write about Very tasteful recipe.
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.
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…