Mutton/Chicken Biryani (Hydrabadi Dum Ka Mutton Biryani)


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Before you make Biryani, follow the below tips: - Don't overcook the rice but just half boil them see that its pure basmati rice and when you spread them on a plate they are not sticky sticky. - Take Indian mutton, if you happen to take some mutton which takes longer time to cook, then add some papaya for 2-4 minutes before the marinating so that it becomes tender. Do not keep for longer or the mutton will become too tender. - The mutton pieces should be big and with bones. - Cook the marinated mutton in its own juices. If you think the juice is not enough to cook the mutton then add little water. - The layers of mutton and rice should be done quickly, with all the ingredients ready before hand. - After the layers, must cook the biryani in very slow flame for at least 10-15 minutes. - While adding the salt to the marinade, see that it compensates for both mutton and rice. - All the ingredients are a must to get the hyderabadi taste, try not to skip any ingredients. \ - In case you don't have a tight lid for the vessel, knead some wheat flour (aata) make a dough and put it all around the vessel, sealing the lid with the vessel tightly and cook on dum. - After the biyani is cooked take out of the flame and slowly mix it with a spoon so that the mutton and rice are well mixed before serving

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Bellville, NJ


  • 1 lb. (1/2 kg) mutton big pieces with bones (preferably Indian mutton)
  • 1 lb. Basamati rice (soaked in water for 1/2 hour)
  • 5 oz. (150 grams) onions cut into think slices
  • 4-5 tez patta (bay leaves)
  • 5-6 lavang (cloves)
  • 1 tsp. Jhajeera
  • 2 cinnamom sticks (Dal Chinni)
  • 4-5 kali mirchi (Sabuth)
  • 2 Elachi, big
  • 1 bunch chopped pudina (mint leaves)
  • 100 cashew nuts
  • 2 Tbs. milk
  • 1/4 tsp. kesar color
  • 1 1/2 C. ghee
  • Mutton Seasoning:
  • 2 Tbs. ginger garlic paste
  • 1 tsp. hajeera powder
  • 1 tsp. cinnamom powder
  • Salt according to taste
  • 1/2 tsp. red chili powder
  • 1 tsp. turmeric powder
  • 2 Tbs. dhania powder
  • 2 Tbs. green chili paste
  • 2 tsp. jeera powder
  • 1 1/2 C. curds, thick
  • 1 bunch fresh coriander, chopped finely
  • 1 bunch fresh pudina

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Wash mutton pieces and put in an earthen pot or heavy bottom vessel.

Add to mutton seasoning ingredients. Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.Heat little ghee in a kadai and fry the sliced onions until they are dark brown and crisp. Set aside.

Fry the cashew nuts in ghee for few seconds until they become light brown, do not burn them.Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamon sticks and sauté for few seconds. Add the marinated mutton pieces and cook in slow flame stirring for every few minutes. In the meantime, cook the soaked rice with 1/2 tsp. salt until half boiled, drain the water and spread it on a plate and sprinkle ghee over the rice.When the mutton is almost done (see that it is not overcooked but just cooked) take out the cooked mutton in a plate. Put some mutton mixture in the same bowl in which mutton was cooked, add on top of the mutton half boiled rice evenly and sprinkle one tsp. ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top. Continue the process for all the layers. Add the fried crisp brown onions from topImmediately cook biryani in slow flame that is on DUM with tightly closed lid for 10-15 minutes or until you think the rice is cooked. Serve with curd raitha, fresh green salad and boiled eggs (cut into halves).

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