Hyderabadi Mutton Biriyani

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Hyderabadi Mutton Biriyani is one of my most favorite biriyani recipes from Hyderabadi Cuisine. This biriyani is a dum style of preparation, that goes perfect with raitha, and I love making this biriyani all the time. This is a lamb biriyani and you can also call it gosht biriyani as termed in Urdu. This is an authentic style of preparing Hyderabadi Mutton Biriyani that is tasty and very flavorful too. Dum method is the style of cooking mutton pieces only with the steam produced inside the cooking pot. The success to making Hyderabadi Mutton Biriyani or any biriyani dish is opting for tender meat and cooking in the most appropriate heat. Overcooking and cooking in high heat tends to make the mutton hard. Mutton pieces need to be marinated well preferably overnight with yogurt, oil and other spicy aromatic ingredients. You can also prick the mutton pieces with a fork before applying the marinade. The spicy mixture sinks deep into the flesh. Refrigerate the mutton pieces for best results.

Hyderabadi Mutton Biriyani is unique and special with the amazing blend of crushed fried onions. Onions need to sliced very thin and fried in oil to a crispy golden brown texture. Make sure that the onions do not get burnt. Hyderabadi Mutton Biriyani is an awesome blend of rice, spices and mutton and cooking the dish only with the steam obtained from inside grants a real good flavor and taste. Mutton not cooked before and preparing only through ‘dum’ is a wonderful way for preparing biriyanis with the traditional authentic flavor. Hyderabad is a city well known for its exquisite biriyani dishes. This is a wholesome and very nutritious dish with the richness of protein and other vital nutrients required for body. You can discover a well illustrated Hyderabadi Mutton Biriyani recipe here that can be easily prepared at home.

 

Hyderabadi Mutton Biriyani – pachakam.com

Mutton Biriyani - Hyderabadi Style

Mutton biriyani Hyderabadi style
Prep Time 1 hr
Total Time 1 hr
Cuisine Andhra
Servings 3 people

Ingredients
  

  • 1 kg Meat/mutton
  • 1/2 kg Basmati rice
  • 2 nos Onions sliced thinly, big
  • 1/4 cup Lime juice
  • 500 gm Curd
  • 1 tbsp Ginger garlic paste - 4 - 6 tsp
  • 1/2 tsp Red chilly powder
  • 2 tsp Garam Masala
  • 4 nos Green chillies grind into a fine paste
  • 1 tbsp Shahjeera A pinch, Black cumin seeds
  • 2 nos.- Cloves Grambu
  • 2 nos. Cinnamon Karugapatta
  • 2 nos. Cardamom Elakka
  • 1 1/2 handful Coriander leaves finely chopped
  • 1 handful Mint leaves only the leaves, Pudhina
  • 2 pinches Saffron immersed in water
  • 2 tsp Ghee
  • 2 cups Oil extra virgin
  • Salt As reqd

Instructions
 

  • Cut the mutton into 1" square pieces and wash it well. Drain water completely.
  • Heat oil in a pan or a kadai.
  • Fry the onions on a low flame, till it becomes golden brown.
  • Remove the golden brown onions from the oil and spread it on a plate. When it cools, crush it with your hand.
  • Add curd, ginger garlic paste, 3/4th of crushed fried onion, red chilly powder, green chilly paste, garam masala, 1/2 tbsp shahjeera, chopped coriander leaves, chopped mint leaves, saffron water, salt and remaining part of the oil into the marinated meat and leave for 4-5 hours in the refrigerator.
  • Now wash the basmati rice well. Cook the rice along with water, salt, whole spices like cinnamon sticks, cardamom, 1/2 tbsp shahjeera and cloves.
  • When the rice becomes three fourth cooked, remove from flame. Drain out the water completely.
  • Take a deep bottomed pan, add oil and coat the base well. Spread the marinated mutton on the bottom. Over it add all the rice that has been drained. Upon the rice layer, spread lime juice, 2 pinches of saffron liquefied in hot(not boiling) water, ghee for fragrance and remaining part of the crushed onion, few coriander and mint leaves.
  • Place a tawa/skillet below the cooking pot while giving dum. Seal the lid of the cooking pot tightly with chapati dough. Dum the biryani for about 15-20 minutes on high flame and for 40 minutes on sim flame. Cover the utensil with a tight lid.
  • Always take biriyani out from one corner and remember to mix it well from top to bottom.
  • Serve Mutton biriyani - Hyderabadi Style hot with curd chutney.

Notes

You can visit this link Mutton Kheema Biriyani with Video. You can also visit this link Malabar Mutton Biriyani.
Tried this recipe?Let us know how it was!

Response (18)
  1. s
    sam August 21, 2007

    i tried this recipe twice but the result turned below my expectation what to tell i never though it would let me down so much

  2. R
    Ramesh March 16, 2007

    Recepie Detail is not furnished clearly.

  3. N
    Nandana January 31, 2007

    i`m really disappointed with this receipe..with lot of expectation i made this curry and it turned out sooooooo horrible that i cant even think….i dont knw why it came like that….is it necessary to cook the mutton before marinating it…???anyway hopelesssssss really i mean it…

  4. v
    varsha February 25, 2007

    Well i was disappointed with it……What i felt was that the mint leaves spoiled the entire thing………I suggest not to use it…..Otherwise I think it would have turned out good.

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