Hyderabadi mutton (khacha) biryani

Main Dish
4 servings
15 min
45 min
Very Easy



Table 1:

For marination :

Table 2 :

Potli ka masala ( spice in a pouch)  :


  • First clean the mutton well. If you think ur mutton is not soft, u may have to tenderise it using tenderiser. After that , you may want to add all the ingredients given in table 1 one by one and keep it for 30 minutes.
  • By the time take a wide pot add the water almost three times the amount of rice and boil the water. Once it's start boiling , tou may add add the Spice bag so that it infuses all the masala flavours in the rice.
  • After 2 minutes, add the rice and wait till the rice cooks almost 4o to 50 %, At this stage take out half of the rice using a colander and keep it aside. next, cook the rice for one more minute and drain all the water and keep it aside.
  • Take a deep bottomed vessel /pot/ Kadai and add all the mutton marinated masala . next comes the rice which is 40 to 5o % cooked. On top of it add the coriander and mint leaves.
  • Next layer would be rice (the other half remaining last part) .On top of it add the coriander and mint leaves, Saffron water .
  • Cover the rim of the vessel using chappathi dough to seal the edges to make sure the steam doesn't go out and cover the vessel using the lid.
  • Cook in high flame till u c the steam inside the lid.


Hyderabadi Mutton (khacha) biryani, photo 1
Hyderabadi Mutton (khacha) biryani, photo 2
Hyderabadi Mutton (khacha) biryani, photo 3


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