Hyderabadi Mutton Biryani

Name: Hyderabadi Mutton Biryani
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g mutton (bone-in pieces); 1 cup basmati rice (soaked for 30 minutes); 0.5 cup yogurt (thick); 3 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 3 pcs green chili (slit); 0.25 cup mint (fresh leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 2 tbsp ghee; 2 tbsp oil; 2 tbsp milk (warm); 6 pcs saffron (soaked in warm milk); 6 cup water (for parboiling rice); 0.5 tsp salt (for parboiling rice); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp cumin seeds; 2 pcs bay leaf; 4 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick)

RATING

4.6/5(185)

TASTE SCORE

10/10

Fragrant basmati rice layered with spiced mutton, herbs, yogurt, and saffron milk, then cooked on dum until every grain turns aromatic. This Hyderabadi classic is rich, festive, and deeply satisfying in small portions.

PREP

35m

COOK

55m

SERVES

1 KATORI

717 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Soak the rice and saffron.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in fresh water for 30 minutes, then drain well.
3.Soak the saffron in warm milk and set aside.
TIPDo not soak the rice longer or it may break during parboiling.
mix · ~30 min
Marinate the mutton.
1.Place the mutton in a large bowl.
2.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, 1 pinch salt, half of the mint, half of the coriander leaves, and the green chili.
3.Mix well so every piece is coated, then rest for 30 minutes.
TIPA longer marinade gives deeper flavor, but 30 minutes works well for the base recipe.
fry · ~15 min
Fry the onions.
1.Heat the oil and 1 tbsp ghee in a wide pan over medium heat.
2.Add the sliced onion and fry, stirring often, until deep golden and crisp.
3.Lift out the onions and let them cool so they stay crisp.
TIPKeep the heat moderate so the onions brown evenly instead of burning at the edges.
boil · ~8 min
Parboil the rice.
1.Bring 6 cups water to a boil in a large pot.
2.Add cumin seeds, bay leaf, green cardamom, cloves, cinnamon, and 0.5 tsp salt.
3.Add the drained rice and cook until it is about 70 percent done, about 4 to 5 minutes.
4.Drain the rice immediately and spread it lightly so it does not keep cooking.
TIPThe grain should still have a firm center because it finishes cooking on dum.
assemble · ~5 min
Layer the biryani.
1.Spread the marinated mutton in a heavy pot in an even layer.
2.Pour in 0.25 cup water around the edges.
3.Top with half of the fried onions and the remaining 1 tbsp ghee.
4.Spread the parboiled rice over the mutton in an even layer.
5.Finish with the remaining fried onions, mint, coriander leaves, and saffron milk.
simmer · ~50 min
Cook the biryani on dum.
Cover the pot tightly and cook on low heat until the mutton is tender and the rice is fully cooked, about 35 to 40 minutes. Let the biryani sit off the heat for 10 minutes before opening.
TIPSet the pot on a heavy tawa or skillet if your stove runs hot; it protects the bottom layer from scorching.
serve
Fluff gently and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Fry the onions to a deep golden brown, not just light gold; they sweeten the biryani and add the classic Hyderabadi depth.
2
Drain the parboiled rice as soon as the center is still firm, or the grains can turn soft during dum cooking.
3
Use a heavy-bottomed pot or place the pot on a tawa so the raw-marinated mutton cooks through without the base catching.
4
Seal the lid tightly to trap steam; escaping steam can leave the mutton undercooked and the top rice dry.
5
After dum, rest the biryani 10 minutes before opening so the steam settles and the grains stay separate.
6
When serving, lift from the side and bottom to bring up both rice and mutton without breaking the long basmati grains.

RECIPE VARIATIONS