Hyderabadi Mutton Biryani is one of India’s most treasured culinary masterpieces, originating from the opulent kitchens of the Nizams of Hyderabad. Known for its irresistible aroma, vibrant color, and melt-in-the-mouth texture, this biryani is a harmonious blend of fragrant basmati rice, tender marinated mutton, and an exotic mix of spices. What sets it apart is the traditional dum pukht (slow steam cooking) method, where the meat and rice are layered in a heavy-bottomed pot, sealed, and gently cooked over low heat. This allows the flavors to mingle beautifully, ensuring that every grain of rice is infused with the rich essence of saffron, ghee, and warm spices.
Hyderabadi Mutton Biryani comes in two popular styles — Kacchi Biryani, where raw marinated meat is layered with partially cooked rice, and Pakki Biryani, where both meat and rice are pre-cooked before layering. Both styles are equally delightful and are often accompanied by cooling raita, tangy salan, and fresh salad.
From royal banquets to festive gatherings, Hyderabadi Mutton Biryani has transcended time and borders, earning global admiration. It is more than just a dish — it’s an experience of rich heritage, tradition, and unmatched flavor that continues to win hearts worldwide.
Hyderabadi Mutton Biriyani
Hyderabadi Mutton Biryani is a regal dish from the Nizami kitchens of Hyderabad, prepared with tender goat meat, long-grain basmati rice, saffron-infused milk, and a bouquet of spices. This slow-cooked dum-style biryani locks in rich flavors, creating a perfect harmony of meat, rice, and aroma — a true culinary jewel of India.
Hyderabadi Mutton Biryani recipe in a clean, professional style
For Marination
For Rice
For Layering & Dum
Instructions
Instructions – Step-by-Step Cooking Process
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Here’s the Cooking Method:
- Marinate the Meat
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In a large mixing bowl, combine mutton, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, fried onions, and salt.
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Mix well, cover, and marinate for at least 1 hour (preferably overnight in the refrigerator).
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Prepare the Rice
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Rinse basmati rice until water runs clear, then soak for 30 minutes.
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Boil water with cloves, cardamom, bay leaves, shahi jeera, and salt.
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Add rice and cook until 70% done (grains should be firm). Drain and set aside.
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Layer the Biryani
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In a heavy-bottomed pot, spread marinated mutton evenly at the bottom.
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Add half-cooked rice on top in a gentle layer.
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Sprinkle saffron milk, ghee, fried onions, mint, and coriander.
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Dum Cooking
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Seal the lid with dough or a tight cover to trap steam.
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Cook on high heat for 5 minutes, then on very low heat for 40–45 minutes.
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Rest & Serve
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Let it rest for 15 minutes before opening.
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Gently fluff the biryani, serve hot with raita and salad.
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 7g35%
- Trans Fat 0g
- Cholesterol 75mg25%
- Sodium 900mg38%
- Potassium 650mg19%
- Total Carbohydrate 55g19%
- Dietary Fiber 2.5g10%
- Sugars 3g
- Protein 22g44%
- Vitamin A 180 IU
- Vitamin C 4 mg
- Calcium 80 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
