Hyderabadi Mutton Biryani


Hyderabadi mutton biryani recipe made in kachi dum style. Marinated lamb meat is dum cooked along with half cooked rice to infuse the flavors of spices.

What you will need

½ kg meat (500 grams) can use up to 600 grams

1 tbsp ginger garlic paste

¼ tsp turmeric

Salt as needed (I used half tsp)

1 cup curd

1 tbsp lemon juice

1 ½ tsp red chili powder

2 green chilies chopped

½ of fried onions from 1 large onion

½ tsp biryani masala

4 green cardamoms

4 cloves

2 – 2 inch cinnamon sticks

½ tsp shahi jeera

1 bay leaf

1 strand mace

1 black cardamom

Fistful of chopped coriander leaves

Firstful of chopped mint leaves

1 tbsp oil

1 large onion sliced fried onions

¼ cup ghee for frying onions and topping

2 cups rice (about 400 grams)

Salt as needed

¼ tsp saffron soaked in 3 tbsp of milk

¼ tsp biryani masala for sprinkling

Handful of mint

Handful of coriander

2 cups of plain flour - maida or atta for sealing


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