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Home » Hyderabadi » Hyderabadi Mutton Biryani Recipe

Hyderabadi Mutton Biryani Recipe

PUBLISHED: Oct 27, 2015 · MODIFIED: Mar 22, 2021 By Asiya 46 Comments

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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.

Related Non Veg Biryani Recipes:

  • chicken biryani recipe
  • hyderabadi biryani recipe
  • pakistani biryani

     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.

 hyderabadi mutton biryani

 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.

hyderabadi mutton biryani

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....

Lets learn how to make hyderabadi mutton biryani recipe with step by step procedure in detail...

  Hyderabadi Mutton Biryani Recipe Below:

how-to-make-hyderabadi-mutton-biryani-recipe

Hyderabadi Mutton Biryani Recipe

Asiya
Hyderabadi mutton biryani recipe in dum style...
4.5 from 16 votes
Print Recipe Pin Recipe
Prep Time 5 hrs
Cook Time 1 hr
Total Time 6 hrs
Course Main
Cuisine Hyderabadi
Servings 6
Calories 750 kcal

Ingredients
  

For Marinating Mutton:

  • 1 ½ 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

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:

  • 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

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 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.

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.

Nutrition

Nutrition Facts
Hyderabadi Mutton Biryani Recipe
Amount Per Serving
Calories 750
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Sowmiasgalley

    October 29, 2015 at 4:15 am

    Aww.. I am drooling here.. This briyani makes me sooo hungry

    Reply
    • asiya

      October 29, 2015 at 12:03 pm

      Thanks for your feedback on this recipe Sowmia...

      Reply
      • Mathew Nazareth

        May 03, 2020 at 5:01 pm

        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.

        Reply
  2. yummyfoodrecipesindia

    May 02, 2016 at 4:40 pm

    Awesome!! Good explanation on how to prepare mutton biryani. Really thank you for sharing this mouth watering food.

    Reply
    • asiya

      May 02, 2016 at 4:58 pm

      Thank u so much yummyfoodrecipes...its a pleasure to receive such a positive feedback from you...

      Reply
  3. Ramlah Mustaffar

    May 25, 2016 at 6:04 pm

    Thanks for this wonderful recipe. Just 1 question pls. Is the cooking time enough for the mutton. The rice is precooked 70%

    Reply
    • asiya

      May 25, 2016 at 6:44 pm

      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...

      Reply
      • Asifa

        November 05, 2019 at 7:12 pm

        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.

        Reply
  4. Nishida

    June 21, 2016 at 3:26 pm

    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

    Reply
  5. Nishida

    June 21, 2016 at 3:29 pm

    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

    Reply
    • asiya

      June 21, 2016 at 3:37 pm

      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...

      Reply
  6. Nishida

    June 21, 2016 at 5:48 pm

    Thanku so much asiya for ur quick reply .......

    Reply
    • asiya

      June 21, 2016 at 7:31 pm

      Thanks very much Nishida and please give us the feedback on how the biryani turned out...Hope it has turned out awesome...

      Reply
  7. sirajahmed

    June 24, 2016 at 7:56 pm

    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.

    Reply
    • asiya

      June 24, 2016 at 9:30 pm

      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...

      Reply
      • sirajahmed

        June 24, 2016 at 10:39 pm

        Thanks for the quick response. How to make the yogurt tangy?

        Reply
        • asiya

          June 25, 2016 at 4:25 am

          if the yogurt is set outside for 5-6 hours or a day then it gets tangy/sour...

          Reply
  8. PVN Raju

    June 29, 2016 at 8:02 pm

    Asiya, your recipe for the dum mutton biryani is mouth watering. its a perfect Hyderabadi biryani recipe.

    Reply
    • asiya

      June 29, 2016 at 8:16 pm

      Thanks so much Raju for your wonderful appreciation... Yes, Indeed its a perfect restaurant style hyderabadi biryani recipe with mutton...

      Reply
  9. Shilpa George

    July 28, 2016 at 9:18 am

    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?

    Reply
    • asiya

      July 28, 2016 at 10:41 pm

      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...

      Reply
      • Shilpa

        August 01, 2016 at 1:22 pm

        Thanks Asiya. I have marinated 1 kg mutton. So how many cups of rice would that be?

        Reply
        • asiya

          August 04, 2016 at 4:18 pm

          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...

          Reply
  10. Raji

    August 07, 2016 at 4:37 pm

    Asiya which Basmati rice brand is used?

    Reply
    • asiya

      August 13, 2016 at 3:37 pm

      India Gate is used and you can use old manufactured rice...That gives us long grains...

      Reply
  11. Rani

    September 16, 2016 at 7:39 pm

    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!

    Reply
    • asiya

      September 17, 2016 at 11:58 am

      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...

      Reply
    • Asiya

      November 08, 2019 at 1:14 pm

      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...

      Reply
  12. Asya

    October 24, 2016 at 12:44 am

    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.

    Reply
  13. Nazifa

    December 13, 2016 at 7:27 am

    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.

    Reply
    • asiya

      December 13, 2016 at 1:57 pm

      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

      Reply
  14. Ria

    January 14, 2017 at 5:00 pm

    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

    Reply
  15. Ria

    January 14, 2017 at 5:54 pm

    Should we put 1/4 cup water and then 1/4 cup saffron milk also?

    Reply
    • asiya

      January 15, 2017 at 2:46 pm

      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...

      Reply
  16. Ria

    February 06, 2017 at 8:44 pm

    Ok thanks Asiya.

    I tried the biryani. It was loved by my kids. Thanks.

    Reply
    • asiya

      February 06, 2017 at 9:10 pm

      Thanks a lot Ria..Glad that your kids liked it...

      Reply
  17. Jasimuddin

    February 12, 2017 at 6:53 pm

    You write about Very tasteful recipe.

    Reply
  18. Jasmine kareem

    January 22, 2018 at 10:45 pm

    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.

    Reply
    • Asiya

      January 23, 2018 at 3:23 pm

      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...

      Reply
  19. Ajay

    June 23, 2018 at 8:43 am

    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.

    Reply
    • Asiya

      June 23, 2018 at 10:29 am

      Hi, you can marinate and refrigerate it overnight as well...Do make sure the marinated bowl is covered properly before refrigerating it...

      Reply
  20. Naveen (Nittu Chef)

    July 14, 2018 at 10:12 pm

    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..

    Reply
    • Asiya

      July 16, 2018 at 8:31 pm

      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...

      Reply
  21. Naveen (Nittu Chef)

    July 14, 2018 at 10:15 pm

    Sorry asiya mam..

    I apologize Even i didnot see your name too.

    Reply
  22. Sujonitha

    May 29, 2020 at 6:58 pm

    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 !

    Reply
    • Asiya

      May 30, 2020 at 2:34 am

      Thanks for the lovely feedback..

      Reply

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This is Asiya, a graduate in Engineering and Technology from Hyderabad,India with always a passion for cooking and trying different recipes and therefore started food blogging...

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