Monday, October 1, 2012

Hyderabadi Dum Mutton Biryani

There are two traditional methods of preparing the Hyderabadi Biryani.

Kachchi yakhnni Briyani is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum (slow cook). 

Pakki Aqni ki Briyani (cooked gravy),the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel already cooked before baking.

Hyderabadi Mutton Briyani -II (Kachche yakhni ki Briyani)

1 1/2 Kg  Bone/Boneless Mutton / Lamb shanks 
4 Cups Basmati Rice
3 large- sliced Onion 
2 Cup Canola Oil 

For the Marinading Mutton

11/2 cup Yoghurt
 2 tbsp Meat Tenderizer Powder  ( or you can use raw papaya grind it and mix 4 tbsp into the meat)
1 1/2 tbsp Ginger garlic paste 
1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tsp Garam Masala powder
 1 big pinch Saffron threads 
4 tbsp Lemon
 4 Green Chillies
Coriander (finely Chopped)
 Mint ( finely chopped)
Salt to taste

For  Preparing Basmati Rice

1 tbsp Caraway seeds (Shah Zeera)
4 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
2 Cloves 
Salt to taste

For Garnish 

2 tbspGhee
3 tbsp Coriander (finely chopped)
3 tbsp Mint ( finely chopped)
Yellow colour
2 boil Eggs (optional)
2 tbsp Toasted sliced Almonds  (Optional)
Fry Onions


In a large bowl ,Add the Mutton marinate with meat tenderizer, yoghurt ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste and oil  mix well. 
Cover and leave in the fridge for overnight.

Wash the rice and soak it in surplus water for about 1/2 hour. 
In a large saucepan at medium heat, add 2 cup oil.
Add onions and fry to golden brown,take out  few fry onions(these are used for garnishing). 

In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.
let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice. 

Then Take a large vessel - non stick vessel,
Add the Marinade Raw Mutton and oil in the vessel,
Then Spread the drained half cooked rice over.
Spread evenly the chopped coriander, mint, fried onions,Toasted sliced Almonds, yellow colour &Ghee.

Then Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough,then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.

Place the Biryani vessel on the iron Tawa and cook on low flame.
Allow to cook in very low heat for 1 1/2 hours, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.

Serving Biryani with Dahi ki chutney,Baghare Baingan, kachumber (diced cucumber, tomato and onion salsa),mircha-ka-salan.
Enjoy it..!!!


  1. Love it.

  2. mutton biryani is my all time fav...and hyderabadi biryani is the best of all.

  3. Only yesterday we had Biryani at home. Yet seeing yours, my mouth waters.. can never give up my craze for Biryani.. :)

  4. Love this preparation...
    Roha thanks for visiting my blog. Am your new follower :-) Keep in touch

  5. Makes me hungry,excellent preparation dear.

  6. Gergeous looking biryani ,lov mutton biryani a lot...

  7. omg...awesome biryani..thanks for visiting my blog your new follower my friend at - Meg's Delicious Adventures

  8. That biriyani looks amazing...superb clicks!


  9. This is my favorite food of all times. its not even 9 am and m craving biryani!!

  10. thanks for sharing.

  11. After reading the recipe & viewing the images, my Mouth started watering. Going to try out this awesome recipe.

  12. Hi ths recepi is for how many ppl???

    1. 4 people approximately and it still depends on the people eating :)

    2. Hi Roha

      Can you please tell us whether we need to use iron tawa or any other tawa

  13. Hi ths recepi is for how many ppl???

    1. 4 people approximately and it still depends on the people eating :)

  14. Great recipe, looks really tempting. I found a similar recipe of Hyderabadi Dum Biryani, where the chef 1st added a layer of the Chicken gravy, with rice on top and then topped it up with a mix of milk infused with saffron strands. Seems really interesting and delicious.


  15. Good information on Indian recipe. thank you for sharing.
    chowringhee kathi roll

  16. The layering goes like, lowermost layer of mutton, then rice and garnish at the top?

    Also, for covering the vessel, one must seal the vessel with aluminium foil or dough and then place a lid on top of this seal?

  17. What oil other than Canola oil can be used?

  18. Thanks for sharing this wonderful recipe. I followed it word by word and the result was really pleasing. Everyone in my family liked this delicious Biryani. Initially I was little skeptical on mutton being cooked only after marination and was fearing if it would remain raw. But it turned out to be perfectly cooked. Thanks again!

  19. That tawa mutton dish looks so brilliant. Will try some time.
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