Mutton Biryani | Hyderabadi Mutton Dum Biryani

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Another Biryani from my kitchen because we just L-O-V-E Biryani! A weekend is incomplete without Biryani. 😀 And there is no doubt that Biryani is the most popular dish across all over India.
Cooking perfect Biryani is a little tricky, you need to marinate the meat really well so that the meat absorbs the flavor of spices, rice needs to be cooked properly, and the meat needs to be cooked really well, neither too cooked nor less. I just love how perfectly the restaurant or Dhaba Biryani’s rice is cooked with each grain separated from one another and the meat is so tender and perfect infused with Masala. I learned this trick from my mom to cook perfect rice for Biryani.

I have been thinking of cooking Mutton Biryani since a loonngg long time as I have never ever tried cooking Mutton Biryani at home. Just in case you do not know, I have started eating mutton 2years back only. So I find cooking mutton a bit challenging. But, not anymore. 😀 Tried Hyderabadi Mutton Dum Biryani for the first time and I am very happy with the result. Perfectly cooked and flavorful Biryani! Pair this Hyderabadi Mutton Dum Biryani with any raita or Hyderabadi Salan and vinegar onions on the side.
Other Biryani Recipes- Beary (Mangalorean Muslim) Biryani, Lucknowi Chicken Biryani | Awadhi Biryani, Hariyali Murgh Biryani, Chicken Tikka Biryani, Clay Pot Chicken Biryani, Instant Pot Chicken Biryani, Coconut Milk Chicken Biryani      
Serves 4
For Rice

  • 2 Cups Basmati rice, soaked for 30mins
  • 1 Tbsp ghee
  • 1 Cinnamon stick
  • 1 Star anise
  • 2 Green cardamoms
  • 2 Cloves
  • 1 Tsp cumin seeds
  • 1 Tsp salt

For Marination

  • 1.2 Lbs Mutton (bone-in), medium pieces
  • ½ Cup thick yogurt
  • 2 Tbsp lemon juice
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tbsp red chili powder
  • 1 Tbsp Biryani Masala
  • 1 Tsp turmeric powder
  • 1 Tbsp cumin seeds
  • 1 Tbsp fennel seeds
  • 2 Bay leaves
  • 1 Cinnamon stick
  • 2 Star anise
  • 4 Green cardamoms
  • 3-4 Cloves
  • 1 Tsp black peppercorns
  • 1 Tbsp salt

For Biryani

  • 1 Cup onion tightly packed, thinly sliced lengthwise
  • ½ Cup coriander leaves, chopped
  • ¼ Cup mint leaves, chopped
  • 1 Tbsp saffron milk
  • Salt as required
  • ¼ Cup ghee or oil
  • A few drops of Kewra water

Learn Step By Step Recipe With Pictures For Mutton Biryani | Hyderabadi Mutton Dum Biryani 
Step 1- In a large bowl, take all the marination ingredient and add the mutton. Marinade and leave overnight or at least 3-4hrs

Step 2- In a heavy bottom pot boil 5-6cups water and add all the whole spices, ghee, and salt. When the water comes to a boil add the soaked rice. Stir and cook until the rice is 90% cooked. Drain the water and spread on a plate. This way rice grains will be separated and will not stick to each other

Step 3- Heat ghee or oil in a heavy bottom pot or in a pressure cooker, fry the sliced onion until dark brown and take out the ¼ cup fried onion to a plate for garnishing

Step 4- In the same pot add the marinated mutton and required salt. Adjust spices at this step only if you want. Cook the mutton with the lid covered until the mutton is soft and tender. Open the lid and cook to get a thick gravy. Or use a pressure cooker to cook the mutton fast.
For a pressure cooker, Fry the mutton for 4-5mins, add ½ cup of water and pressure cook for 4-5 whistles. Cook with the open lid until you get a thick gravy

Layering Biryani And Dum
Step 5- Take a heavy bottom pot, spread 1tbsp ghee in the bottom of the pot. Layer half of the cooked mutton. Add few chopped coriander leaves, mint leaves, and fried onion. Layer the rice evenly over the cooked mutton. Add few chopped coriander leaves, mint leaves, and fried onion and again layer with the remaining rice, coriander leaves, mint leaves, fried onion, saffron milk, and a few drops of kewra water
Cover the rim of the pot with a foil and close with the lid or seal the lid with the dough.

Step 6- Heat an old tawa on the gas stove and turn the flame to low. Place the biryani pot the heated tawa. Dum for 20-25mins. Turn off the flame and let the pot sit on the tawa for another 15-20mins.

Serve warm with raita, vinegar onion, and a salad on the side. Enjoy the aromatic Hyderabadi Mutton Dum Biryani. 🙂


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