Hyderabadi Mutton Dum Biryani
For Rice
For Fried Onions (Barista)
For Mutton Marinade
For Boiling Rice
For Cooking Mutton
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Rice
Wash 1 kg Basmati Rice thoroughly and soak it in water for at least .
Prepare Fried Onions (Barista)
Slice 4 large onions thinly. Heat mustard oil in a pan and fry the sliced onions until they turn golden brown and crispy. Remove from oil and set aside. This is your barista.
Marinate Mutton
Wash 1 kg mutton (preferably with some fat) and pat it dry. In a large bowl, add the mutton, 2 tbsp ginger-garlic paste, 1 cup fresh thick curd, 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, and salt to taste. Mix well.
Add Fresh Herbs and Fried Onions to Marinade
To the mutton, add 1 tsp freshly crushed green chilli paste, 2 tbsp chopped coriander leaves, 2 tbsp chopped mint leaves, 2 tbsp of the prepared fried onions (barista), and 5 whole green chillies. Mix everything thoroughly. Cover and let it for at least .
Boil Water for Rice
In a large pot, bring a generous amount of water to a boil. Add the whole spices: 2-3 bay leaves, 2-3 small pieces of cinnamon, 2-3 star anise, a small piece of nutmeg, 5-6 green cardamom, 2-3 black cardamom, 1 tsp black pepper, 1 tsp cloves, and 1 tbsp cumin seeds.
Season Rice Water
To the boiling water, add 1 tbsp salt, 1 tsp sugar, 1 tbsp oil, 5 green chillies, 1 tbsp chopped coriander leaves, 1 tbsp chopped mint leaves, and 2 lemon slices. Let it come to a rolling boil.
Cook Rice
Add the soaked basmati rice to the boiling water. Cook the rice until it is 90% done. Check by pressing a grain between your fingers; it should be soft but still have a slight bite.
Drain Rice
Once the rice is 90% cooked, drain it immediately using a colander to stop the cooking process.
Prepare to Cook Mutton
In a pressure cooker, heat 1 cup of mustard oil. Add 1 tsp cumin seeds and 2 bay leaves to the hot oil for .
Cook Mutton
Add the mutton to the pressure cooker. on high flame for , stirring continuously. Close the pressure cooker lid and cook for 3-4 whistles until the mutton is tender.
Sear Mutton in Large Pot
Once the mutton is cooked, transfer it to a large, heavy-bottomed pot. Cook on high flame, stirring occasionally, until the oil separates from the gravy and the mutton is well .
Layer Biryani
Evenly spread the 90% cooked basmati rice over the mutton in the pot. Garnish with the remaining fried onions, chopped coriander leaves, chopped mint leaves, and slit green chillies.
Dum Cooking
Cover the pot with a clean kitchen towel and then a tight-fitting lid. Place the pot on an old tawa (griddle) heated on high flame. Once the tawa is hot, the flame to low and cook on dum for .
Serve Biryani
After , remove from heat and for . Gently mix the biryani from bottom to top using a large spoon or spatula, ensuring the rice grains remain intact. Serve hot with raita or chutney.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Rice30 minutes
Wash 1 kg Basmati Rice thoroughly and soak it in water for at least 30 minutes.
Helpful Tips
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