This recipe guides you through making a flavorful Hyderabadi Mutton Biryani. It involves marinating mutton with a rich blend of spices, cooking it until tender, and then layering it with partially cooked basmati rice for a fragrant dum-style finish.
All Ingredients - For Mutton Marinade
Mutton1 kg
Salt2 tablespoons
Ginger garlic paste3 tablespoons
Turmeric powder1 teaspoon
Chilli powder2 tablespoons
Coriander powder2 tablespoons
Green chilli paste3 tablespoons
Cardamom (Elachi)10-12 pods
Caraway seeds (Shahijeera)1 tablespoon
Cloves8-10
Cinnamon sticks2-3 small pieces
Black peppercorns1 teaspoon
Bay leaves2-3 leaves
Stone flower (Dagad Phool)1 small handful
Star anise1-2
Fresh turmeric piece1 small piece
Coriander leaves1 large handful, chopped
Mint leaves1 large handful, chopped
Fried onions1 large handful
Oil200 ml
Curd200 grams
Warm water200-300 ml
All Ingredients - For Rice
Basmati Rice1 kg
Salt2 tablespoons
Oil2 tablespoons
Whole spices (Cardamom, Caraway seeds, Cinnamon, Cloves, Bay leaves, Star anise, Stone flower)1 small bowl
Mint leaves1 small handful
Coriander leaves1 small handful
Caraway seeds (Shahijeera) for topping1 teaspoon
Fried onions for topping1 small handful
Ghee for topping2 tablespoons
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Marinate Mutton
In a large pot, combine 1 kg mutton, 2 tablespoons salt, 3 tablespoons ginger garlic paste, 1 teaspoon turmeric powder, 2 tablespoons chilli powder, 2 tablespoons coriander powder, 3 tablespoons green chilli paste. Grind 10-12 cardamom pods and 1 tablespoon caraway seeds, then add to the mutton. Separately, grind 8-10 cloves, 2-3 small pieces of cinnamon, 1 teaspoon black peppercorns, 2-3 bay leaves, 1 small handful of stone flower, 1-2 star anise, and 1 small piece of fresh turmeric, then add these ground spices to the mutton. Finally, add 1 large handful each of chopped coriander and mint leaves, and a large handful of fried onions. Mix all ingredients thoroughly to coat the mutton.
Step 2: Add Liquids to Mutton
Pour 200 ml oil and 200 grams curd into the marinated mutton. Mix well until fully incorporated. Add 200-300 ml warm water and mix again.
Step 3: Cook Mutton
Place the pot with the marinated mutton on the stove. Cook the mutton for 40 minutes until it is tender and the gravy has thickened, stirring occasionally.
Step 4: Prepare Rice for Soaking
In a separate bowl, add 1 kg basmati rice and cover it with water. Let the rice soak for at least 30 minutes.
Step 5: Boil Water for Rice
In another pot, add water, 2 tablespoons salt, 2 tablespoons oil, 1 small bowl of whole spices (cardamom, caraway seeds, cinnamon, cloves, bay leaves, star anise, stone flower), 1 small handful of mint leaves, and 1 small handful of coriander leaves. Bring the water to a rolling boil.
Step 6: Cook Rice
Add the soaked basmati rice to the boiling water. Cook the rice until it is 70% done. You can check by pressing a grain between your fingers; it should be soft but still have a slight bite.
Step 7: Layer Biryani
Carefully drain the partially cooked rice and layer it evenly over the cooked mutton in the pot.
Step 8: Add Toppings
Sprinkle 1 teaspoon of caraway seeds and a small handful of fried onions over the layered rice. Drizzle 2 tablespoons of ghee on top.
Step 9: Dum Cooking
Cover the pot tightly with a clean cloth and a lid, placing a heavy object (like a mortar) on top to create a tight seal. Cook on high flame for 10 minutes, then reduce the flame to medium and cook for another 30 minutes. This 'dum' process allows the flavors to meld and the rice to cook perfectly.
Step 10: Serve Biryani
After the dum cooking, carefully open the lid. Gently mix the biryani from bottom to top to combine the rice and mutton gravy. Serve the hot Mutton Biryani on a plate.
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