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Hyderabadi Mutton Dum Biryani

Jun 08, 2017






Planning a Dawat? Treat your friends and family to this mouth watering Hyderabadi mutton biryani.


    1/4 kg lean mutton, cleaned and chopped into bite sized pieces
    1 ¼ tbsp fresh ginger garlic paste
    Salt to taste
    ½ tsp turmeric powder
    1 tsp Guntur red chilli powder
    1 tsp coriander seed powder
    1 tsp Biryani masala (cloves, cinnamon, shahjeera, black pepper , cardamom)
    1/2 tsp nutmeg powder
    1 tbsp Lime juice
    1/3 to ½ cup Fresh curds
    4 Slit green chillies
    ¼ cup coriander leaves, chopped
    ¼ cup mint leaves, chopped
    Other ingredients:
    ¼ cup oil
    ¼ cup ghee
    ¼ cup cashews
    1 large onion, finely sliced
    1/3 cup finely chopped coriander leaves
    1/3 cup mint leaves
    For Rice:
    1 cup raw basmati rice , soaked in water for ½ hour and then drained
    5 to 6 Black Pepper
    1 Bayleaf
    1 stick Cinnamon
    3 to 4 Cardamom
    6 to 7 Cloves
    ½ tsp shahjeera
    1 tsp dagadphool
    1 tbsp oil
    Salt to taste
    Water as required
    For finishing:
    1 tsp saffron dissolved in 1/3 cup luke warm milk
    1 tbsp kewra
    1 tbsp rose water
    Maida / wheat flour dough (optional)
    Hard boiled eggs for serving


1. In a large deep handi/ kadhai/ cooking pot, heat ghee, fry cashews till golden brown and keep aside.

2. Add oil and fry onions till they are golden brown. Drain on absorbent paper.

3. In a bowl, whisk curd and add all the other ingredients in marination section and mix well, then add mutton and coat well.

4. Add half fried onions to marinating mutton , cover and keep for minimum 4 hours. Marinations are best done overnight. (refrigerated).

5. In a large vessel, boil minimum 5 cups water with garam masala ingredients given in rice section.

6. Add salt, oil, strained rice and cook till rice is less than par boiled.

7. Strain immediately and allow cooling by spreading over a plate. (You may use strained liquid in other recipes).

8. In same pot in which onions were fried, add marinated mutton and spread well uniformly.

9. Layer with portion of par cooked rice and top with mint leaves, coriander leaves.

10. Top with remaining rice, fried onions, saffron mix, kewra, rose water and cashews.

11. Cover with a tight fitting lid and cook on a high flame for 5 minutes. You may seal the lid with maida dough (which is the traditional method).

12. In mean time, heat a dosa tawa (optional). Place this pot on the tawa and cook on low flame for ½ hour or till done.

13. Check if meat is cooked and if it needs more cooking, cook for 10 more minutes on a very low flame on tawa and recheck.

14. Once done, you may garnish with more nuts, coriander etc and serve with hard boiled eggs.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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