Hyderabadi mutton biryani (pukki style)

Main Dish
4 servings
30 min
90 min


Number of serving: 4
Things You'll Need

* Mutton (Lamb) Chunks - 1 kg

* Basmati Rice – 500 grams

For Mutton Marination

* Natural Yogurt – 200 ml

* Biryani Masala – 2 tbsp

* Chilli Powder – 3 tbsp

* Coriander Powder - ½ tbsp

* Paprika Powder – 1 tsp

* Cumin Powder - ½ tsp

* Ginger-Garlic Paste – 2 tbsp

* Garam Masala – ½ tsp

* Fenugreek Leaves (Dried)– 2 tbsp

* Salt to taste

For Basmati Rice

* Cloves – 2

* Green Cardamom – 4

* Cinnamon Stick – 1 inch size

* Starnaise – 2

* Saffron Strands – 3 to 5 (optional)

* Ghee – 1 tbsp

* Salt to taste

* Water – 1 liter (or as per requirement)

For Mutton Gravy

* Onion - 3

* Tomatoes – 3

* Mint Leaves - ½ bunch

* Coriander Leaves - ½ bunch

* Cloves – 2

* Green Cardamom – 4

* Cinnamon Stick – 1 inch size

* Starnaise – 1

* Salt to taste

* Water – 1 liter

* Oil – 2 tbsp

For Garnish

* Onion – 3

* Oil or Ghee – 2 tbsp

* Mint Leaves - ½ bunch

* Coriander Leaves - ½ bunch


  • Golden Touch Mise en Place [30mins + overnight marination]

    * Cut and clean Mutton into 3x3 inch1 pieces.
    * Mix all the ingredients under Mutton marination. Mix Mutton to this and cover with a lid and marinate in the fridge overnight.
    * Slice Onions finely, keep separate for Rice garnish and Mutton gravy
    * Chop Mint and Coriander and store separately
    * Chop Tomatoes finely
    * To a small bowl of lukewarm water add the Saffron strands and leave it in till required.

    Golden Touch Steps [about 3 hours]
    Prepare the Gravy to add Mutton -

    1. Heat Oil in a deep bottomed pan.
    2. Add Cloves, Green Cardamom, Cinnamon Stick and Starnaise, when it starts to crackle add Onion and sauté till golden brown.
    3. Add Tomatoes, cook till Oil starts leaving.
    4. Add Water and Salt. Mix in the marinated Lamb chunks and cook till it gets boiling.
    5. Lower the flame and allow to cook on low flame, covered for about 45 minutes till when it is about 95%2 cooked.

    Prepare the Rice -

    1. While the Mutton is simmering, let's get the Rice cooking.
    2. To a pan add all ingredients under Basmati Rice, leaving out Saffron strands, add in boiling Water and Basmati Rice.
    3. Cook till Rice is 50% done, drain the Water.

    Preparing for the DUM process

    1. While the Mutton is getting ready, in a separate pan, add Ghee and sauté Onions till it becomes golden in colour and fried. Keep aside.
    2. Grease a deep-bottomed pan with Butter or Ghee.
    3. Spread Mutton as the first layer, with a generous amount of gravy.
    4. Spread Rice & sprinkle a few drops of Saffron water.
    5. Spread ¼ amount of Mint and Coriander leaves.
    6. Sprinkle fried Onions.
    7. Repeat this process till all ingredients are used up.
    8. Close the lid tightly, seal with dough3 if necessary and place it in the centre of the oven. Cook for 20 mins at a temperature of 350 0F and a Gas Mark of 4

    Suggested Accompaniment – Masala Pappad, Raita, Mirchi Ka Salan

    1 – The best part of enjoying a Biryani is its aromatic meat, and to enjoy it , cut meat into large chunks especially Mutton or Beef.
    2 - Unlike Chicken, Mutton meat is very strong, thus will not lose, it's structure, easily if over-cooked. Were-as if undercooked, will spoil the Biryani, and trying to cook it in the Dum process will over-cook the Rice.
    3 - Take about 100 grams of wheat flour, knead to a fine dough, spread all along the edges of the pan, and place the lid tightly over it. I always place a heavy piece of wood over the lid, saves dough.
    If you do not want to bite into the Spices added in Rice, try the spice pouch method as mentioned in point 4, of my previous article Cooking Tips.

    Q. Some of my readers emailed me asking if you do not have an oven what alternative is there for the Dum process?
    A. Take a wide mouthed pan. Place carefully the Mutton Biryani pan into this pan, add warm water till half covered. Replenish wa




Mouth watering :)

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Iam very eager to do hyderabadi biryani

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