Hyderabadi Mutton Biryani Recipe

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The flavour-packed Mutton Biryani recipe with delectable spices is easy to prepare and mouthwateringly delicious.

mutton biryani served in bowlThis Mutton Biryani is simple and pantry friendly ingredients that tasted just like a to restaurant-style mutton biryani.

This recipe was a huge hit in my family due to its complex flavours, although made with simple ingredients.

The following step by step pictures of the dum biryani recipe will help you prepare the best mutton biryani in a short span of time. 

This delicious mutton biryani recipe can be eaten during any meal. All it takes is 4 simple steps that you need to follow in this mutton biryani recipe and you will crave for it every time. 

  1. Marinate the mutton
  2. Cook the rice
  3. Prepare the hot and spicy Mutton gravy masala
  4. Layering and Dum.

Why This biryani Recipe Works:

  • Authentic flavours that give you the ultimate biryani experience
  • Make this restaurant-style biryani at home with fresh and preferred ingredients without compromising on the exquisite taste
  • Indulge your family in the mutton biryani for any meal that you prefer. 

How to make mutton biryani:

For Marination:

ingredients like curd, spices, mutton pieces are in bowl
These all the ingredients to make marinate mutton biryani.
curd, chillinpowder, gingergarlic paste and mutton are in bowl
Add chilli powder, turmeric powder, curd, ginger garlic paste, mint coriander chilli paste to mutton, mix well and marinate for 20 minutes to 1 hour.

For Mutton Gravy

sliced onions in deep pot
To a pressure cooker add oil, add sliced onions.
browned onion are in deep pot
Stir fry the onions to a nice golden brown
a bowl of fried onion are in white bowl
Collect half the fried onions in a bowl and set aside.
fried onion in deep pot
Now to the remaining fried onion add ghee
marianted lamb and onion are in deep pot
Add marinated mutton
mutton gravy is being stired using wooden spoon
Stir and cook for 5 minutes
mutton gravy and tomato are in deep pot
Add chopped tomatoes and continue to cook till the tomatoes turn mushy.
mutton gravy is in deep pot
Add 2 cups of water and pressure cook for 4 to 5 hisses till the mutton is well cooked and tender.
mutton gravy is being stired using wooden spoon
Once the pressure is released, this is how it looks. The mutton gravy is ready.
a glass bowl of mutton gravy
Collect the mutton along with gravy in a bowl and set aside.

To cook rice

spices are in boiled water in a sauce pan

Heat water in a deep pot, add cinnamon, cloves, cardamom, bay leaf, star anise

rice is being cooked in sauce pan

Once the water has come to a rolling boil. Add basmati rice and cook till the rice is 3/4th cooked.

rice is in white colander and wooden spoon is kept over the colander

Drain out the water in the colander.

For Layering

mutton gravy is deep pot
Spread the gravy to the bottom of the pressure cooker.
over the cooked rice, mint leaves, onion are sprinkled
spread the cooked basmati rice, sprinkle chopped mint leaves, fried onions and ghee.
mutton gravy is spread over the rice is in deep pot
Spread some mutton gravy on top again layer
over the cooked rice , mint leaves is added in deep pot.
sprinkle mint leaves, fried onions and some ghee. Cover with the aluminium foil, keep in very low heat and dum for 20 minutes.

mutton biryani recipe is served in bowl

Tips to make the best Mutton Biryani recipe:

1. Rice: It is recommended to use good quality basmati rice for an authentic biryani taste and flavour. Soak the rice in cold water for about 15 minutes before cooking it. While cooking, do not stir the rice as it breaks the long grains of rice. Cook the rice till it’s 3/4th cooked. It will cook completely when it is getting infused with the flavours of the biryani masala. This ensures that your rice is not overcooked or undercooked and gives you the right consistency. 

2. Cooking utensil: Always use a heavy bottom pan so that it doesn’t burn. 

3. Dum process: Cover the biryani with an aluminium foil before closing the lid so that it is well sealed and the aroma doesn’t escape. Cook for about 20 minutes on a very low flame. 

4. Serving: Carefully remove the aluminium foil and gently mix the biryani so that the rice or the mutton pieces don’t break or become mushy. Serve hot with lemon and onion raita. You can also sprinkle fried golden brown onion before serving the mutton biryani. 

Frequently Asked Questions:

1. How to keep the rice from turning sticky or mushy?

Soak the rice in cold water for 15-20 minutes before cooking. While cooking, add a tsp of ghee or oil to prevent the rice from becoming sticky and also to enhance the flavour.

2. What if my rice is not cooked enough?

The masala gravy has some water content. Add some warm water depending on the quantity of rice and how hard it is during the dum process. This will ensure that the rice is properly cooked by the end.

3. What if my rice is well cooked?

Cook the mutton curry until all the water evaporates. Then add the rice. Also, don’t leave the biryani in the dum for long. Else, the rice may get overcooked and mushy.

4. How long can I store the leftovers?

Use an airtight container to store the mutton biryani for up to 2 days in the refrigerator.

Other Rice Recipe you would love to try:

Ghee Rice

Easy Kashmiri Pulao

Kerala Fish Biryani

Mexican Rice

Aloo Jeera Rice

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Hyderabadi Mutton Biryani Recipe


  • Author: Nithya Narasimhan
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 3 1x

Description

The flavour-packed Mutton Biryani with delectable spices is easy to prepare and mouthwateringly delicious. Use simple and pantry friendly ingredients to make this restaurant-style mutton biryani.


Ingredients

Scale

For Mutton Marination

  • 1/2 Kg Mutton
  • 1/2 cup curd
  • 1 tablespoon Ginger garlic paste
  • 2 tablespoon Chilli powder
  • 1teaspoon turmeric powder
  • 1/2 cup Mint leaves
  • 1/2 cup coriander leaves
  • 1 green chilli

For the mutton gravy:

  • 3 tablespoon oil
  • 1 tablespoon ghee
  • 3 onions sliced
  • 2 Tomato

To cook Rice:

  • 2 cup Basmati Rice
  • 3-star anise
  • 3 cardamom
  • 4 bay leaf
  • 1 cinnamon
  • 3 cloves
  • 4 cups of water

For layering:

  • 1/2 cup mint leaves chopped
    2 teas

Instructions

Prep work:

  1. Wash and soak the basmati rice prior cooking.
  2. Addling little water, Grind coriander leaves, mint leaves and green chilli to a fine paste.
  3. To marinate:
  4. To a mixing bowl, add mutton, Ginger garlic paste, chilli powder, turmeric powder, curd/yoghurt, ground coriander-mint paste. Give a mix and marinate for 15 mins.
  5.  For Mutton Gravy:
  6. Heat up oil in a pressure cooker, add sliced onions and fry them to nice golden colour. Collect half the fried onions in a bowl and set aside.
  7. Add ghee to the remaining fried onion, add marinated mutton. Stir and cook for 5 minutes. Then add tomato cook for another 5 mins, add 1.5 cups of water and pressure cook for 5 hisses.
  8. Release the pressure naturally. Collect the mutton along with gravy in a bowl and set aside.
  9. To cook Rice:
  10. Heat water in a deep pot, add cinnamon, cloves, cardamom, bay leaf, star anise. Once the water has come to a rolling boil. Add basmati rice and cook till the rice is 3/4th cooked.
  11. Drain out the water in the colander.
  12. For Layering:
  13. Spread the gravy to the bottom of the pressure cooker, spread the cooked basmati rice, sprinkle chopped mint leaves, fried onions and some ghee.
  14. Spread some mutton gravy on top again layer with basmati rice, sprinkle mint leaves, fried onions and some ghee.
  15. Cover with the aluminium foil, keep in very low heat and dum for 20 minutes.

Notes

Rice: It is recommended to use good quality basmati rice for an authentic biryani taste and flavour. Soak the rice in cold water for about 15 minutes before cooking it. While cooking, do not stir the rice as it breaks the long grains of rice. Cook the rice till its 3/4th cooked. It will cook completely when it is getting infused with the flavours of the biryani masala. This ensures that you rice is not over cooked or undercooked and gives you the right consistency.

Cooking utensil: Always use a heavy bottom pan so that it doesn’t burn.

Dum process: Cover the biryani with an aluminium foil before closing the lid so that it is well sealed and the aroma doesn’t escape. Cook for about 20 minutes on a very low flame.

serving: carefully remove the aluminium foil and gently mix the biryani so that the rice or the mutton pieces don’t break or become mushy. Serve hot with lemon and onion raita. You can also sprinkle fried golden brown onion before serving the mutton biryani.

  • Category: Maincourse, Rice
  • Method: stoveTop
  • Cuisine: Indian

Keywords: mutton biryani, mutton biryani recipe, biryani recipe

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What's for Dinner? | Rice Recipes | Rice and Biryani Recipes | Mutton Recipes | Lunch Recipes

2 Comments

  1. Abhinav dusriwar says:

    I tried this delicious recipe at home. I love this recipe and my family member also love this incredible recipe.

    1. Nithya Narasimhan says:

      Thank You, Abhinav.

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