Sunday, May 17, 2015


Hyderabadi biriyani(Mutton)

Hyderabadi biriyani is very easy to make. Cumin seeds are using in all Hyderabadi biriyani. But I didn’t use cumin seeds in my recipe. You can add cumin seeds, when you boiling the rice.

Prep Time           Cook Time          Ready in              Serves                  Cuisine


For marination
  • .Mutton-1kg
  • .Green chilly-4(sliced)
  • .Garam masala powder- 2 tsp
  • .Garlic-ginger paste-2 tbsp(each)
  • .Curd- 2 cups
  • .Turmeric powder- 1 pinch
  • .Salt-As per taste
  • .Kashmiri red chilli powder- 2 tbsp(as per your spice level)

For Rice
  • .Basmati rice-4cup((soaked for 20 to 30 minutes, drain and set aside)
  • .Cumin seeds (jeera)- 1 tsp
  • .Cardamom-5
  • .Bay leaves-2
  • .Cloves-6
  • .Cinnamon-2

For Layering

  • .Mint leaves,chopped-1 bunch
  • .Coriander leaves,chopped-1 bunch
  • .Fried nuts and raisins-few
  • .Fried onion-1
  • Turmeric powder-a pinch (mix in 1tsp water for yellow color)/food color
  • .Garam masala powder-for layering
Extra Addings
  • .Oil and vegetable ghee- 5 tbsp
  • Onion(lengthily sliced)-3big
  • .Ghee -1tbsp


.Wash mutton . Pat dry and add garam masala, salt, ginger-garlic paste, red chilly powder, turmeric powder, green chilly,2 cups curd, half of mint leaves and coriander leaves.
.Marinate the mutton half an hour ./( Put it in a clean film pastic bag and keep it in the refrigerator to marinade overnight.)

.Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till 3/4 cooked. Drain it.

.Next fry thinly sliced onions until golden brown in oil and vegetable ghee mix. 

.Add the marinade mutton to a pressure cooker. Sprinkle fried onions(2 cup), half of chopped coriander and mint leaves. Add 1 tbsp ghee and mix it.
.After the four whistle comes ,then switch off the flame and let it cool naturally.

.Layer the rice over the cooked mutton.
.Add fried onions, nuts, raisins, mint and coriander leaves. Sprinkle garam masala.

Layer the rice again.
.Sprinkle fried onions, nuts, raisins, mint and coriander leaves and garam masala.

. Pour the saffron milk/turmeric water.

.Use a foil to cover the rim. You can also use a thick clean kitchen cloth. Or make dough and stick to the rim of the pot.
.Cover the pot with a lid. If using dough, make sure the lid sits on the dough.

.Lower the flame to very low and cook for 20 minutes. Switch off the stove and let it rest for sometime.


Fluff up the rice gently and serve.


  • .You can add pepper powder for spiciness. You may adjust spiciness by increasing or cutting down amount of red chilly powder.


No comments:

Post a Comment