Sep 7, 2012

Hyderabadi Mutton Biryani / Mutton Briyani - Muslim Style / Ramzan Briyani

I think everyone know that making briyani is a kind of art..Yes each step is really important in that, but with a little patience and practice you can become a briyani master. Specially ramzan briyani is one which sat in my to do list for ages. I finally thought to give it a try. I was so careful in each step and took my own time to prepare everything, since it was my first attempt. But the result was awesome..The briyani cameout with full of flavour and everyone loved it.

There are certain steps in making the perfect briyani..I have given everything perfectly here. I think this will help you a lot..Hope everyone will give this and try and enjoy your weekend guys..See you soon..


For Cooking Rice:
Basmati Rice - 1 kg
Salt- 2 tblspn

For Cooking Lamb:
Mutton / Lamb - 1 kg with Bone
Salt - 1 tsp
Turmeric Powder / Manjal podi - 1 tsp

Special Garam Masala Powder :
Cinnamon Stick - 1 Piece
Mace / Jathipathri- 3 piece
Coriander Seeds / Malli - 2 tblspn
Star Anise / Annachi mokku- 2
Cloves / Krambu - 6
Cumin Seeds / Jeerakam - 2 tsp

For Masala:
Oil- 1/2 cup
Ghee - 3 tblspn
Onion -3 large sliced thinly
Ginger Garlic Paste - 3 tblspn
Briyani Leaf - 1 chopped
Turmeric Powder / Manjal Podi - 1 tsp
Chilli Powder - 1 tblspn or to taste
Cumin Powder / Jeeraka Podi - 1 tsp
Green Chillies - 6 slit
Tomatoes - 5 large chopped finely
Curd - 1 cup
Salt to taste

For Topping:
Onions - 1 large Finely Sliced and Deep Fried
Cashews- 1/2 cup fried
Sultanas / Kishmish - 1/2 cup fried
Coriander Leaves / Cilantro - 1 cup finely chopped
Mint Leaves - 1 cup finely chopped
Saffron - a pinch soaked in 1/2 cup of warm milk
Ghee - 2 tblspn


Make the special garam masala powder. Dry roast all the ingredients given in that list on a low flame  till it gets toasted and nice aroma comes from it. Let it cool a bit, now powder this till it is fine. Set aside.

 Cook the Mutton.  Take Cleaned mutton pieces in a pressure cooker. Add salt and turmeric powder to it. Cover it and cook for 6 whistle and simmer the flame for 15 mins. Switch off the flame and let the steam escape all by itself. Open the pressure cooker and set aside the well cooked mutton.

Cook the rice. Soak the rice for 30 mins. Drain it and set aside. Boil lots of water in a huge pot. Add a good amount of salt to it. Let this come to a boil. Once it starts to boil, add the soaked rice and cook till it is 3/4th cooked. The rice should be cooked, but should have a little bite in the center. It will take around 5-7 mins.Keep a close eye in this.

Make the toppings. Heat some oil in a pan. Fry some cashews and sultanas till it is golden. Set aside. Deep fry some onions till it is golden. Remove and set aside. Soak Saffron in warm milk and set aside. Chop your herbs and set aside.

Make the masala. Add ghee to the remaining oil in the kadai  where the onions are fried.  Add in the sliced onions and fry till light brown.

Add in ginger garlic paste and saute for a couple of mins.

Add in the spice powders and the briyani leaf and mix well.

Now add in the green chilli and mix well.

Add tomatoes and toss well with the masala.

Cover and cook for 5 mins till the tomatoes turn mushy.

Add the curd and give a stir.

Add in the prepared special garam masala powder, salt and mix well.

Add the cooked mutton pieces along with all the juice and mix well.

Cook a high heat till the gravy gets thick.

Assemble the briyani

Remove half the masala to a bowl. Spread the rest of the masala evenly in a huge pot.

Add half of the cooked rice, half of the chopped herbs, half of the fried nuts, half of the fried onions, half of the soaked saffron milk.

Now add half of the masala again on top. Followed by half of the cooked rice, half of the chopped herbs, half of the fried nuts, half of the fried onions, half of the soaked saffron milk.

Top with a couple of tblspn of ghee. Cover this with a tight fitting lid.

Place on a very low heat for 15-20 mins.

Turn off the heat and leave it for 15 mins.

Open the lid and fluff the rice so that everything is mixed well.

Serve with raita or any gravy.

1)Be careful while cooking rice, rice should be 3/4 th cooked, it will take very less time so keep a eye on it.

2)You can put the entire pot over a tawa on low heat if you feel that the rice will stick to the pot.

3)Make the gravy thick so that it doesn't make the rice soggy.


Take all your ingrediants
STEP 1: Make the Spice Powder
These are the spices needed for the masala powder
Dry roast all these spices in a low flame
toast till they are nutty
take them in a spice grinder
and make into a powder

STEP 2: Cook the Mutton / Lamb

take your mutton in a pressure cooker with some salt and turmeric powder
cover them and cook
till the mutton is cooked

STEP 3: Cook the Rice

boil lots of water and add the rice in
cook till they are 3/ 4 th done

Step 4: Prepare the Topping

Now fry some cashews and raisan in oil

remove them to a plate

fry the onions too

Step 5: Make the Masala

Add ghee to the same oil
and saute some onions
add in ginger garlic paste
add some briyani leaf
now add the spice powders in
and mix well
add green chillies
and tomatoes
saute them well
cover and cook
till they turn mushy
transfer this to a huge pot
add curd in
and the ground spice powder
mix well
add salt to this
add the cooked mutton along with any water in it
and cook on a very high heat till the masala is reduced
remove half of the masala to a bowl
spread the remaining evenly in the bottom of the pot
add half of the rice
top with lots of cilantro and mint leaves
add half of the fried nuts and kishmish
add half of the fried onions
pour half of the saffron milk
now top with the remaining half of the masala
add all the remaining rice
and some herbs
and your nuts
and all the fried onions
pour the rest of the saffron milk
add a spoon of ghee
cover the pan with a tight lid
and put over a very low heat
when it is cooked , mix well
and serve


  1. Tempting preparation...Lovely clicks..

  2. Tempting preparation...Lovely clicks..

  3. Amazing.....this photo documented recipe shd b a sure shot success!!great work...just u have d recipe for the brinjal curry that is usually served with this biriyani?i tried once a recipe i found online...but not do good results.

  4. hi arthi...amazing the way u documented every step.just wanna know if u have the brinjal curry that is usually served with this biriyani.i wrote a comment minutes ago n it disappeared...

  5. Super tempting looking biryani....

  6. Dear Aarthi

    i am a FAN of your cooking blog...
    @ this is THE ONE of MY FAV food blog...
    however in hyderabad...we don't add tomatoes to biryani..adding tomatoes is andhra style...
    All the best...

  7. congrats aarthi u did a great job. briyani looks very yummy.step by step picture is very useful.thanks dear. going to try tomorrow.

  8. Hi Aarthi, have tagged you on my space please visit the link for more details...
    Biriyani looks nice, my parents n my brother n sister will enjoy with biriyani... but am veg... so couldnt taste it... n my native too famous for biriyani.. did u heard about venu and thalapakattu in dindigul...

  9. Wow! U r v v organised! And u ve got lots of patience to organize this n take pics n show us! Thank u ! I will try this one day!

  10. Hi Aarthi! I tried this biriyani today and it came very well... My hubby liked a lot... :)Thanks for your recipe!

  11. This is perfection! I’d be nervous to even try….

  12. End result looks delicious absolutely yummy!!!

  13. Yum, going on the menu this week. Thanks for sharing!

  14. Hi, could you give more details about the biryani leaf? I have never heard of it before.

  15. hey ur blog is awesome... checked out your hyderabadi biriyani...tempting will try soon..
    check out my version of semiya biriyani in

  16. Nice receipes... If possible pl collect chicken and mutton receipes,oratti,aattu roti, paalada from edalakudy,nagercoil muslim specials which is quiet delicious and mouth watery dishes....which i had at a muslim marriage at kottar ....

  17. An amazing post!! Biriyani looks yummy seems to be excessively loaded with masalas as it appears,purely my personal opnion though

  18. Looks absolutely delicious...but wonder Is it the usual dry briyani leaf that you used for this recipe? From the pictures it looks like spring kinda confused..

  19. Looks absolutely delicious....quick question... i usually find briyani leaf as a dry and big curry leaf...but the one that i see in this receipe pictures looks like spring onions....could you let me know what exactly it is?

  20. @AnonymousThe leaf is pandan leaf. You can use bay leaf if you have for that.

  21. Gud pictorial presentn...nice job..

  22. Thanks a tonnnnnn for posting this recipe!!!! I did tried this n it tastes just wow!!!!!

  23. Hi aarthi pls tell me what is jathipathri

  24. @AnonymousIt is called as mace,

  25. That is some really amazing Hyderabadi Dum Biryani Aarthi. Loved it to the core. And the images look fab.. Cheers...

  26. Plz tell the vessel you used for making this biriyani if possible plz give the link

  27. @kalai vaniIt is prestige non stick pan, got it from my super market

  28. im crazy abt edalakudy ramzan nonbu kanji and also mutton kulambu and chicken kulambu mutton kulambu looks little semi yellow in colour .... pl update nagercoil special also ........

  29. Hey am from Hyderabad and we do not use tomatoes in the biryani...its a strict NO...and we at the end we do not mix the rice too...While serving we just make sure we serve the rice from the bottom so that the mutton comes along...just a small suggestion from a True Blue Hyderabadi foodie...:-)

  30. Hey aarthi... i tried it.. It was good.. Thank u for the recipe :) ..👍

  31. Nice recipe... i liked the taste :)... Thank u for sharing...

  32. Thank you very much Aarti. It really tasted so authentic and everyone loved it at home. I followed according to your steps and it worked! Lots oflove from Singapore

  33. Hi aarthi,
    I like biryanis without tomatoes, so was wondering if I could adapt the hyderabadi chicken dum biryani recipe to mutton by pressure cooking the mutton first?
    or is it better to use this recipe itself without tomatoes?

  34. @Niyatee Ravipatthis recipe taste great. but if you want you can try that as well. cook the mutton first

  35. Nice recipe but this is NOT hyderabadi biryani!!!

  36. My first successfull biriyani :-) Thanks sweetie . u r awesome...

  37. Is there any substitute for mace in the masala powder?

  38. I tried it with Keema instead of mutton. Turned out really well. Thank you Aarthi. Wish I could post the pics too.

    I tried ur Prawn Biriyani as well, that's tastes great too. 😊

  39. How much of the prepared masala powder should we add? All or a certain quantity????

  40. hi how many people does the recipe serve for. please let me know

  41. Tried your recipe it is heavenly, thank you so much. Planning to do for a lunch party for 30 persons(15 male, 15 female) can u suggest me how much i should use

  42. Aarti where do u get the briyani leaf


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