Hyderabadi Mutton Biryani | Mutton Dum Biryani (VIDEO)
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Hyderabadi Mutton Biryani is a very simple yet delicious biryani just like Hyderabadi chicken biryani. The making process is very simple compared to other South Indian biryanis. I prefer using lamb for better taste and for juicy meat. The main ingredient in this recipe is fried onion. We can either use a store-bought one or can easily make fried onions at home.
We celebrate all the special occasion with Biryani. I have tried different types of biryani but Hyderabadi Biryani is unique and my favourite too. Once you master the art of Hyderabadi Biryani you will never think of visiting Hyderabad to taste this Biryani.
Biryani is everyone’s favourite. I can eat any biryani at any time but Hyderabadi biryani is something different among all our South Indian Biryanis. The cooking method, ingredients, process everything is different, and it tastes great. I am a great fan of Hyderabadi biryani. The special thing about this recipe is you can also prepare this biryani without adding any oil, ghee or butter without ever compromising on taste.
I have a very special memory when I think of this biryani. My dad travels to Hyderabad very often so I always tell him to buy a real Hyderabadi biryani when he returns from Hyderabad. To my surprise, he never missed even once to buy me this special biryani. He brings at least 2 or 3 plates which will be enough for 5 to 6 people, so I reserve some for myself for the next 2 days and enjoy them to the bits. What a beautiful childhood memory. I always think of my dad when I prepare this biryani now.
Here is the step by step process for Hyderabadi Mutton Biryani:
First step: Wash and soak 2 ½ cups basmati rice for 30 minutes.
Take 700 mutton/lamb in a pan, add 2 tbsp chilli powder 
1 tsp turmeric, 1 tbsp coriander powder,
1 tbsp cumin powder, 1 tbsp garam masala, 
2 tbsp ginger garlic paste, salt to taste,
1 star anise, 3 dry plums (optional), 
1 cinnamon stick, 3 cardamoms,
3 to 4 cloves, 1 cup yogurt,
3 to 4 tbsp lemon juice, 1 cup coriander leaves(reserve little for later), 
1 cup mint leaves(reserve little for later), ½ cup fried onions
Mix everything well. Allow it to marinate for 30 minutes. Now in another pan or cooker, take 4 to 5 cups water,
add salt to taste, whole garam masala, 1 tbsp oil,
1 tbsp dried mint leaves (optional) and allow the water to boil.
Then add soaked basmati rice and cook for 80% (make sure rice is not cooked completely).
Now take the marinated mutton and make 1st layer in a biryani cooking pan. Then make the 2nd layer of 80% cooked rice on top of the marinated mutton and level them. Sprinkle some fried onions,
mint leaves and coriander leaves on the top of the rice. Then 2 tbsp saffron water.
Then add 2 tsp butter on the top. Cover the pan with foil. Now place the lid on the foil tightly. Cook on high flame for 5 minutes and after 5 minutes of high flame cooking, turn the flame to very low and cook for exactly 40 minutes. I have used the big burner for both high and low flame cooking.
Once 40 minutes of cooking is done, switch off the flame and leave them undisturbed for 10 minutes. Then open the pan and gently mix.
Serve with raita or salan.
Mutton/Lamb marinated with spice powder, whole garam masala, yogurt, ginger garlic paste and cooked along with basmati rice on dum process for a flavourful Hyderabadi Mutton Biryani.
Ingredients
- Mutton - 700 gms
- Basmati Rice - 2 1/2 cups
- Ginger Garlic Paste - 2 tbsp
- Chilli Powder - 2 tbsp
- Coriander Powder - 1 tbsp
- Cumin Powder - 1 tbsp
- Garam Masala - 1 tbsp
- Turmeric - 1 tsp
- Star Anise - 2 numbers
- Cinnamon - 2 numbers
- Dry Plums - 3 numbers
- Cardamom - 7 numbers
- Cloves - 7 to 8 numbers
- Lemon Juice - 3 to 4 tbsp
- Fried Onions - 1 cup
- Bay Leaves - 3 numbers
- Yogurt - 1 cup
- Coriander Leaves - 1 cup
- Mint Leaves - 1 cup
- Saffron Milk - 2 tbsp
- Butter - 4 tsp
- Salt to taste
- Oil - 2 tbsp
Method
- Take 700 gms mutton/lamb in a pan, add 2 tbsp chilli powder, 1 tsp turmeric, 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tbsp garam masala, 2 tbsp ginger garlic paste, salt to taste, 1-star anise, 3 dry plums (optional), 1 cinnamon stick, 3 cardamoms,3 to 4 cloves, 1 cup yogurt, 3 to 4 tbsp lemon juice, 1 cup coriander leaves(reserve little for later), 1 cup mint leaves(reserve little for later), ½ cup fried onions and mix everything well.
- Allow it to marinate for 30 minutes.
- Now in another pan or cooker, take 4 to 5 cups water, add salt to taste,
- Now in another pan or cooker, take 4 to 5 cups water, add salt to taste, 1 tbsp oil, whole garam masala, 1 tbsp dried mint leaves (optional) and allow the water to boil.
- Then add soaked basmati rice and cook for 80% (make sure rice is not cooked completely).
- Now take the marinated mutton and make 1st layer in a biryani cooking pan.
- Then make the 2nd layer of 80% cooked rice on top of the marinated mutton/lamb and level them.
- Sprinkle some fried onions, mint leaves and coriander leaves on the top of the rice.
- Then add 3 to 4 tsp butter on the top.
- Cover the pan with foil.
- Now place the lid on the foil tightly.
- Cook on high flame for 5 minutes and after 5 minutes of high flame cooking, turn the flame to very low and cook for exactly 1 hour. I have used the big burner for both high and low flame cooking.
- Once 1 hour of cooking is done, switch off the flame and leave them undisturbed for 10 minutes.
- Then open the pan and gently mix.
- Serve with raita or salan.
Notes
1. Soak the rice before cooking for better size and texture.
2. Allow the mutton to marinate for longer time for soft and juicy chicken.
3. Do not overcook the rice before layering them then it will become too soggy after we do 45 minutes of dum cooking.
4. Adding dried mint leaves is optional.
5. You can use home-made or store brought fried onions.
