Authentic Hyderabadi mutton biryani recipe

Authentic Hyderabadi mutton biryani recipe restaurant style

The technique used to cook this wonderful authentic Hyderabadi mutton biryani recipe gives it a great taste. For many people, this will sound weird to cook mutton with the rice this way but I tell you what once you eat this most royal dish you would fall in love fire away.

The best part of cooking this authentic Hyderabadi mutton biryani recipe is when the cover is sealed with the general flour dough and followed it to lock with foil paper/silver paper. This makes everything layered and sealed inside. So, nothing goes in and nothing comes out this makes all the flavors soak into the mutton/lamb pieces as well as to the rice.

This dish was actually invested a long time back and specially cooked in most Arab and Muslims countries. Another version of this authentic Hyderabadi mutton biryani recipe is mutton dum biryani.

Authentic Hyderabadi mutton biryani recipe
by Swati M.

Authentic Hyderabadi mutton biryani recipe restaurant style

  • Course Main Course, Mutton, Side Dish
  • Cuisine Asian, Indian

Mutton biryani is one of the most searches dishes on the internet and its Hyderabadi version even more unique prepared in a different pattern. With the overnight marinated mutton/lamb pieces followed with the layered combination with basmati rice and other ingredients makes it even tastier.

On one side yoghurt does the magic in marination while the technique of self-steam to cook brings the real taste of this authentic Hyderabadi mutton biryani recipe. Nowadays, if you go to any Indian restaurant you will find different version of mutton biryani recipe restaurant style.

Print
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People
Calories 250 kcal

Ingredients

  • 1 lb or 500 gram mutton/lamb
  • 7 oz 250 gram basmati rice
  • 1/2 tbsp cumin seeds
  • 1 tbsp garam masala powder or allspice powder
  • 1/2 tbsp red chili powder
  • 2 1/2 tbsp sunflower oil
  • 1/2 tbsp ginger paste
  • 1/2 tbsp garlic paste
  • 1 medium size onion sliced
  • 1 cup of yoghurt
  • 1/2 cup of mint leaves
  • 2 tbsp cashew paste
  • 1/2 cup of coriander leaves
  • 1/4 tbsp of turmeric powder
  • 1/4 tbsp rose water
  • 1/4 cup of milk
  • A few stick of saffron
  • Salt to taste

Instructions

  1. Wash the mutton/lamb pieces in running water for 2-3 times. Dry them using a kitchen towel. Use a deep bowl to make a nice mixture of garam masala or allspice, salt, red chilli, ginger paste, garlic paste and curd. Use this to coat mutton/lamb pieces nicely.

  2. Use a foil paper and wrap the coated mutton/lamb with leftover marinated mixture as well. Shift it to fridge and marinate it for overnight.
  3. Take a deep pan and add rice, 1/2 tablespoon of oil and salt. On medium flame when the rice is half cooked, turn off the flame. It will take 5-6 minutes. Set it aside. Add saffron in milk and set it aside so they mix well.

  4. Take a pan and heat the oil on medium flame and roast the cumin seeds. When they start turning the color add the onions and stir and fry until they turn golden brown in color.

  5. Add the cashew paste and roast it until the raw smell goes out. Turn off the flame and store the sauce.

  6. Use a deep pan and add 1/3 of onion cashew mixture into the marinated mutton/lamb pieces and reserve the rest.

  7. At bottom layer place the mutton pieces covered with onion cashew mixture. On second layer place the half cooked rice and on top layer place the 2/3 of reserve onion cashew mixture.

  8. Sprinkle the saffron milk onto the top.


  9. Now cover the deep pan so no air can goes in or out. You can use plain flour dough to seal the corners and place foil paper gently over the dough to cover it nicely. Make sure steam stays in the pan.


  10. Cover and cook it for next 45 minutes.

  11. Now, uncover the pan and off the heat. Sprinkle the rose water thoroughly all over the biryani.

    Serve it hot with your favorite raita or chutney.

Recipe Notes

It is very important to cover the deep pan tightly to make a vacuum inside for a nice mutton biryani.

You can adjust the quantity of the mutton on your requirement. For a variation you can fry the finely chopped tomatoes along with onions for different gravy.

To make this dish little crispier you can fry more onions and add into the steps where it is used.

Add 1 teaspoon of lemon juice in the final step to blend this dish with tangier flavor. Or for spicier taste add more red chilli or slit green chilli and fry it with onions.

The mutton biryani recipe restaurant style is a modern way of cooking the great mutton biryani recipe. In fact, the mutton biryani recipe restaurant style is cooked entirely in a different manner and has absolutely different taste in comparison to authentic dish.

Mutton biryani recipe restaurant style and authentic Hyderabadi mutton biryani recipe both are famous for escaping aroma. The pot that is used to cook in old traditional authentic Hyderabadi mutton biryani recipe is called, “Handi”. Handi is like a clay pot, prepared with the wet clay to form a deep pot.

In recent times, people of Hyderabad and other who cook this great dish use a steel made deep pot that can store as much as 50 kilograms of quantity. Most of the Mutton biryani recipe restaurant style might follow the same ingredients and steps but the flavor that comes from a clay pot, Handi cannot be that tasty.

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