Loading...
Experience the royal taste of Hyderabad with this authentic Mutton Biryani. Tender, marinated mutton and fragrant basmati rice are layered and slow-cooked on 'dum' to create a truly aromatic and flavorful masterpiece.
For 4 servings
Marinate the Mutton (Minimum 4 hours, preferably overnight)
Prepare the Fried Onions (Birista)
Prepare the Rice and Saffron Milk
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
Experience the royal taste of Hyderabad with this authentic Mutton Biryani. Tender, marinated mutton and fragrant basmati rice are layered and slow-cooked on 'dum' to create a truly aromatic and flavorful masterpiece.
This hyderabadi recipe takes 130 minutes to prepare and yields 4 servings. At 910.97 calories per serving with 47.06g of protein, it's a advanced recipe perfect for lunch or dinner.
Layer the Biryani
Cook on Dum (Slow Steam Cooking)
Serve the Biryani
Replace mutton with bone-in chicken. Reduce the marination time to 2 hours and the 'dum' cooking time to 20-25 minutes.
For a vegetarian version (Tahiri), replace mutton with a mix of vegetables like potatoes, carrots, cauliflower, and green beans. Par-boil the hard vegetables for 5 minutes before layering.
Adjust the number of green chilies and the amount of red chili powder to suit your preference. For a milder version, reduce them by half.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for forming hemoglobin and preventing anemia.
The blend of spices like turmeric, cloves, cardamom, and cinnamon are rich in antioxidants and have anti-inflammatory properties that can contribute to overall health.
The combination of complex carbohydrates from Basmati rice and fats from ghee and meat provides a dense source of sustained energy.
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot on low heat. This method traps steam, allowing the ingredients to cook in their own juices and absorb all the aromatic flavors.
A dry biryani can result from several factors: not enough moisture in the mutton marinade (ensure your curd is not too thick), overcooking the rice initially (it should only be 70% cooked), or a broken seal during the 'dum' process which lets steam escape.
Yes, but the mutton may not be as tender. Raw papaya contains an enzyme called papain which is an excellent natural meat tenderizer. If you omit it, ensure you marinate the mutton overnight for the best possible texture.
This recipe is for 'Kacchi' (raw) biryani, where raw marinated meat is layered with partially cooked rice and cooked together. In 'Pakki' (cooked) biryani, the meat is cooked separately into a gravy first, then layered with rice and steamed.
Hyderabadi Mutton Biryani is a rich, celebratory dish. It's a good source of protein and iron from the mutton. However, it is also high in calories and saturated fats due to the use of ghee and red meat. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of approximately 475g can contain between 650 to 800 calories, depending on the cut of mutton and the amount of ghee and oil used. This is an estimate and can vary.
Aged, long-grain Basmati rice is the best choice for biryani. It has a distinct aroma, and the grains remain separate, long, and fluffy after cooking, which is characteristic of a good biryani.