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Hyderabadi Dum Biryani Recipe | Authentic Hyderabadi Mutton Dum Biryani Recipe

Authentic 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.
4.91 from 10 votes
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10 servings
Calories: 951kcal
Author: Aarthi


  • 1 kg Basmati Rice
  • 1 kg Onion sliced thinly
  • 2 cups Oil
  • 1 cup Coriander Leaves chopped finely
  • 1 cup Mint Leaves chopped finely
  • ¼ cup Ghee
  • ½ cup Kishmish (sultanas)
  • ½ tsp Saffron a pinch
  • ¼ cup Warm Milk
  • Yellow Food Colour few drops
  • Rose Extract few drops
  • Kewra Extract few drops


  • 1 kg Mutton (Lamb) (on the bone)
  • 3 tbsp Raw Papaya Paste
  • 5 tbsp Shahi Garam Masala Powder
  • 1 tbsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 4 tbsp Ginger Garlic Paste
  • 1 cup Coriander Leaves chopped
  • 1 cup Mint Leaves chopped
  • 1 cup Yogurt (curd)
  • 2 cups Fried Onions
  • 6 Green Chillies chopped finely
  • 3 tbsp Lemon Juice
  • ½ cup Fried Onion Oil
  • Salt to taste

For Atta Dough (Sealing Biryani Pot)

  • 3 cups Wheat Flour
  • Water

For Shahi Garam Masala Powder Recipe

  • ¼ cup Fennel Seeds / Sombu / Saunf
  • 2 tbsp Cumin Seeds / Jeerakam
  • ¼ cup Cinnamon / Pattai
  • 1 tbsp Black Pepper
  • 10 Black Cardamom
  • 20 Green Cardamom
  • 1 tbsp Cloves 
  • 5 Mace
  • 4 StarAnise
  • 5 Black Stone Flower / Kal Paasi



  • Heat oil in a kadai. Add in sliced onions and fry onions till golden brown. Drain and set aside. You need the onion fried oil for the marination. So reserve the fried onion and onion oil. Rinse and soak basmati rice for 1 hour. Chop up herbs like coriander and mint and set aside. Fry kishmish and cashews in ghee and set aside. Soak saffron and food colour in milk and set aside. Make sure you prepare the shahi garam masala powder as mentioned here.

For Shahi Garam masala powder

  • Take all ingredients in a dry pan and roast on a very low heat 5 to 7 mins. Cool it down. Take it in a blender and powder fine. Store in an air tight container.

Marinating Mutton

  • Take mutton in a large bowl and add marinating ingredients and mix really well. Set aside to marinate for 1 hour to overnight. If marinating overnight put the bowl in fridge to marinate. Also remove the mutton from fridge 1 hour before cooking to bring it back to room temp.

Cooking Rice

  • Now lets cook basmati rice. You need to cook the rice until it is 50 percent cooked. Bring large pot of water to a boil, add salt. Once the water starts to boil, add in drained soaked basmati rice. Cook for 3 to 4 mins till rice is 50% cooked. Don’t drain it, take it off the heat and immediately start the assembling of biryani.

Assembling the Biryani

  • Take a large pot, You can use any biryani pot or dutch oven. add mutton spread it in the bottom. Now top with half of the rice, use a slotted spoon to drain the rice from the water and add it directly over the marinated mutton and spread evenly. 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 fried cashews and kishmish. Add extracts over the rice. Pour the saffron milk over it also.

How to Dum Cook Biryani

  • Knead wheat flour and water to make a dough. Seal the rim of the pot with a sticky atta dough. Place a lid. Press firmly to seal it well. Top with mortar and pestle or any heavy objects like a pot filled with some water. Cook on a very low heat for 45 mins. Once the time is up, remove the biryani from heat and set aside for 10 mins. Open the lid, fluff up the rice. Serve hot.



  • Marinating mutton is important. So atleast marinate for 1 hour.
  • Add raw papaya paste to make the meat tender and cook faster.
  • If you are not adding papaya paste marinate mutton for 8 hours or overnight.
  • Cook rice only till 50% else it will get mushy during the 1 hour dum process.
  • Cook the rice on very very low heat. You can even place it over a tawa which is heated.


Serving: 1servings | Calories: 951kcal | Carbohydrates: 99g | Protein: 10g | Fat: 57g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 225mg | Potassium: 399mg | Fiber: 5g | Sugar: 7g | Vitamin A: 872IU | Vitamin C: 16mg | Calcium: 115mg | Iron: 2mg
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