Authentic Hyderabadi Mutton Biryani Recipe with step wise pictures. Hyderabadi Mutton Biryani Recipe which is easy to make and taste so delicious. I am showing you step by step method of making the perfect biryani.
Hyderabadi style mutton dum biryani
A delicious Hyderabadi style mutton dum biryani which is not that complicated at all. Follow my step by step directions and you will get perfect biryani every time.
About this Recipe
I have made so many types of biryani, but i would say that dum biryani is the real one and has the real taste to it. I love pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it is properly made. Have few dum biryani recipes in my blog. There are certain steps in making the perfect biryani..I have given everything perfectly here. I think this will help you a lot.
Think everyone know that making biryani is a kind of art. Yes each step is really important in that, but with a little patience and practice you can become a biryani master. Specially ramzan biryani 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 biryani came out with full of flavour and everyone loved it.
Similar Recipe,
Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
The cool part in making dum biryani is, when you dum the biryani, your house will be smelling like heaven. And also when you open the biryani it is just heaven. Can’t describe it in words..You can check out my other simple veg biryani and non veg biryani as well.
Ingredients for Hyderabadi Mutton Biryani
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- ½ 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- ½ cup fried
- Sultanas / Kishmish - ½ cup fried
- Coriander Leaves / Cilantro - 1 cup finely chopped
- Mint Leaves - 1 cup finely chopped
- Saffron - a pinch soaked in ½ cup of warm milk
- Ghee - 2 tblspn
Hope you will give this a try and let me know how it turns out for you.
How to make Hyderabadi Mutton Biryani
STEP 1:
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.
STEP 2:
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.
STEP 3:
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 ¾th 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.
STEP 4:
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.
STEP 5:
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.
In goes ginger garlic paste and saute for a couple of mins.
Add in the spice powders and the biryani 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. In goes 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.
STEP 6:
Assemble the biryani
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, 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.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Authentic Hyderabadi Mutton Biryani Recipe
Ingredients
- Basmati Rice - 1 kg
- Onion - 8 large sliced thinly
- Oil - 2 cup
- Coriander Leaves - 1 cup chopped finely
- Mint Leaves - 1 cup chopped finely
- Ghee -¼ cup
- Raisins / Kishmish - ½ cup
- Saffron a pinch
- Milk - ¼ cup
- Yellow Food Colour few drops
- Rose Extract few drops
- Kewra Extract few drops
FOR MARINATING:
- Mutton - 1 kg
- Raw Papaya Paste - 3 tblsp
- Shahi Garam Masala Powder - 5 to 6 tblsp
- Red Chilli Powder - 1 tblsp
- Turmeric Powder - ½ tsp
- Ginger Garlic Paste - 4 tblsp
- Coriander Leaves - 1 cup chopped
- Mint Leaves - 1 cup chopped
- Yogurt - 1 cup
- Fried Onions - 2 cups
- Green Chillies - 5 to 6 chopped finely
- Lemon Juice - 2 to 3 tblsp
- Fried Onion Oil - ½ cup
- Salt to taste
Instructions
- Heat oil and fry onions till golden brown and set aside.
- Take mutton and add ingredients and mix well. Set aside to marinate for 1 hour.
- Meanwhile soak basmati for 1 hour.
- Bring large pot of water to a boil, add salt and add in rice. Cook for 3 to 4 mins till rice is 50% cooked.
- Take a large pot, add mutton and cook for 5 mins.
- Now top with half of the rice. Top with half of the fried onions, coriander and mint leaves.
- Top with more rice and top with fried onions, coriander and mint leaves.
- Top with raisins fried in some ghee.
- Add in saffron and food colour which is mixed with milk.
- Add extracts over the rice.
- Seal the rim with a sticky atta dough. Place a lid.
- Top with mortar and pestle and some water.
- Cook on a very low heat for 45 mins.
- Open the lid, fluff up the rice.
- Serve hot.
Video
Notes
2)Add raw papaya paste to make the meat tender and cook faster.
3)If you are not adding papaya paste marinate mutton for 8 hours or overnight.
4)Cook rice only till 50% else it will get mushy during the 1 hour dum process.
5)Cook the rice on very very low heat. You can even place it over a tawa which is heated.
Version 1 Hyderabadi Mutton Biryani (Dum Method)
1)First lets marinate the mutton pieces. I am using 1 kg mutton here. Wash and take it in a bowl.
2)Add in raw papaya paste
3)Add shahi garam masala powder. Recipe here. This is important, it gives the real aroma.
4)Add ginger garlic paste
5)Add in kashmiri chilli powder
6)Add in lemon juice.
7)Add in turmeric powder
8)Add in fried onions
9)Add in yogurt /curd
10)Add salt and mix well.
11)Add in coriander leaves, mint leaves and green chillies
12)Add in the onion fried oil.
13)Massage it for 2 to 3 mins. Now let it marinate for 1 hour.
14)Meanwhile soak 1 kg basmati rice for 1 hour.
15)Now take your biryani making pot. Add mutton in
16)Spread it evenly and cook for 5 mins.
17)Meanwhile i cooked the basmati rice till it is 50% cooked. It will take just 3 to 4 mins once you add rice to boiling water.
18)Take mutton off the heat.
19)Top with half of the rice.
20)Spread it gently. You can see we changed the pot, since the above pot was too big for our rice.
21)Top with half of the fried onions
22)Top with half of the coriander and mint leaves
23)Top with the remaining rice
24)Top with more fried onions, coriander leaves and mint leaves
25)Drizzle in rose essence and kewra extract.
26)Pour over some raisins which is fried in some ghee
27)Pour over some saffron which is soaked in some milk
28)Now it is all assembled
29)I made a sticky atta dough. It is just wheat flour kneaded with some water.
30)I placed the dough on the rim.
31)Cover with a lid and place a heavy object on top. I also poured some water on top. Let it cook on really low heat for 45 mins
32)Done
33)Fluff the rice
34)Serve
Version 2: Hyderabadi Mutton Biryani (Pre cooking Method)
Hyderabadi Mutton Biryani Recipe
Ingredients
- For Cooking Rice:
- - 1 kg Basmati Rice
- - 2 tblspn Salt
- For Cooking Lamb:
- 1 kg with Bone Mutton / Lamb
- 1 tsp Salt
- 1 tsp Turmeric Powder / Manjal podi
- Special Garam Masala Powder :
- 1 Piece Cinnamon Stick
- 3 piece Mace / Jathipathri
- i 2 tblspn Coriander Seeds / Malli
- 2 Star Anise / Annachi mokku
- 6 Cloves / Krambu
- 2 tspCumin Seeds / Jeerakam
- For Masala:
- ½ cup Oil
- 3 tblspn Ghee
- 3 tblspn Onion
- 3 tblspn Ginger Garlic Paste
- 1 chopped Briyani Leaf
- 1 tsp Turmeric Powder / Manjal Podi
- 1 tblspn or to taste Chilli Powder
- 1 tsp Cumin Powder / Jeeraka Podi
- 6 slit Green Chillies
- 5 large chopped finely Tomatoes
- 1 cup Curd
- Salt to taste
- For Topping:
- 1 large Finely Sliced and Deep Fried Onions
- ½ cup fried Cashews
- ½ cup fried Sultanas / Kishmish
- 1 cup finely chopped Coriander Leaves / Cilantro- 1 cup finely chopped Mint Leaves
- a pinch soaked in ½ cup of warm milk Saffron
- 2 tblspnGhee
Instructions
- STEP 1:
- 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.
- STEP 2:
- 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.
- STEP 3:
- 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 ¾th 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.
- STEP 4:
- 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.
- STEP 5:
- 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.
- STEP 6:
- 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.
- NOTES:
- 1)Be careful while cooking rice, rice should be ¾ 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.
Video
STEP 1: Make the Spice Powder
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| These are the spices needed for the masala powder |
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| Dry roast all these spices in a low flame |
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| toast till they are nutty |
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| take them in a spice grinder |
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| and make into a powder |
STEP 2: Cook the Mutton / Lamb
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| take your mutton in a pressure cooker with some salt and turmeric powder |
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| cover them and cook |
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| till the mutton is cooked |
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| boil lots of water and add the rice in |
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| cook till they are 3/ 4th done |
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| Now fry some cashews and raisin in oil |
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| fry the onions too |
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| Add ghee to the same oil |
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| and saute some onions |
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| add in ginger garlic paste |
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| add some briyani leaf |
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| now add the spice powders in |
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| and mix well |
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| add green chillies |
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| and tomatoes |
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| saute them well |
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| cover and cook |
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| till they turn mushy |
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| transfer this to a huge pot |
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| add curd in |
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| and the ground spice powder |
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| mix well |
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| add salt to this |
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| add the cooked mutton along with any water in it |
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| and cook on a very high heat till the masala is reduced |
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| remove half of the masala to a bowl |
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| spread the remaining evenly in the bottom of the pot |
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| add half of the rice |
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| top with lots of cilantro and mint leaves |
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| add half of the fried nuts and kishmish |
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| add half of the fried onions |
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| pour half of the saffron milk |
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| now top with the remaining half of the masala |
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| add all the remaining rice |
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| and some herbs |
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| and your nuts |
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| all the fried onions |
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| pour the rest of the saffron milk |
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| add a spoon of ghee |
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| cover the pan with a tight lid |
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| and put over a very low heat |
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| when it is cooked , mix well |
Tips & Tricks
1)Be careful while cooking rice, rice should be ¾th cooked, it will take very less time so keep an 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.
Shalini
Looks so delicious.. Cant wait to try the recipe..
Shalini
Looks delicious.. cant wait to try
Ammu
Shahi garam masala home made r kadaila vancunatha..kadaila na ena Everesta Vera yathuma...help fulla erukum
Husnu
Can this biriyani be made in a rice cooker. I am using a Philips brand rice cooker.
recifit
Great recipe
Both the taste and visual appeal of chicken dum Biryani should stand out in its preparation. Now while this recipe takes care of the taste, the visual appeal comes only through rice grains. Right?
bindu
Any substitute for papaya paste??
Aarthi
Papaya paste tenderize the meat. so it cooks faster.
Kavi
I tried this recipe today and my family lived it. Thank you, 😊