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Hyderabadi Mutton Biryani Recipe

Hyderabadi mutton biryani recipe in dum style...
4.50 from 20 votes
Prep Time 5 hrs
Cook Time 1 hr
Total Time 6 hrs
Course Main
Cuisine Hyderabadi
Servings 6
Calories 851 kcal


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


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.



  • 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 Facts
Hyderabadi Mutton Biryani Recipe
Amount Per Serving
Calories 851 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 6mg2%
Sodium 214mg9%
Potassium 267mg8%
Carbohydrates 172g57%
Fiber 5g21%
Sugar 2g2%
Protein 15g30%
Vitamin A 3IU0%
Vitamin C 8mg10%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.