Best Hyderabadi Mutton Biryani Recipe

Hyderabadi Mutton Biryani is a fragrant and flavorful dish that uses tender mutton, aromatic spices, and fragrant basmati rice.

Here’s a traditional recipe for making a delicious Hyderabadi Mutton Biryani:

Ingredients:

For Marination:

• 500g mutton (bone-in pieces preferred)

• 1 cup yogurt

• 2 tbsp ginger-garlic paste

• 2 tbsp red chili powder

• 1 tbsp turmeric powder

• 1 tbsp garam masala powder

• 1 tbsp coriander powder

• 1 tsp cumin powder

• 2 tbsp lemon juice

• 2-3 tbsp fresh coriander leaves, chopped

• 2-3 tbsp mint leaves, chopped

• Salt to taste

• 2 tbsp fried onions (optional, for extra flavor)

For Rice:

• 2 cups basmati rice

• 4 cups water

• 2-3 bay leaves

• 4-5 green cardamom pods
• 4-5 cloves
• 2-3 cinnamon sticks
• 1-2 star anise
• 1 tsp cumin seeds
• Salt to taste

For Cooking:

• 2 tbsp ghee or clarified butter
• 2 large onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 1-2 green chilies, slit
• 2-3 tomatoes, chopped
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 1 cup water (for dum cooking)

Instructions:

1. Marinate the Mutton:

1. Clean and wash the mutton pieces thoroughly.
2. In a bowl, add yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, and salt.
3. Add fresh chopped coriander and mint leaves. Optionally, add some fried onions for extra flavor.
4. Massage this mixture onto the mutton pieces. Let the mutton marinate for at least 2 hours, preferably overnight in the fridge.

2. Prepare the Rice:

1. Wash the basmati rice in cold water until the water runs clear. Soak the rice for 30 minutes.
2. In a large pot, bring 4 cups of water to a boil. Add the bay leaves, cardamom, cloves, cinnamon sticks, star anise, and cumin seeds. Add salt to taste.
3. Add the soaked rice to the boiling water and cook until the rice is 70% cooked (the grains should be slightly firm). Drain the rice and set aside.

3. Cook the Mutton:

1. In a heavy-bottomed pot, heat 2 tbsp of ghee or oil. Add the sliced onions and fry until golden brown and crispy (you can set aside some for garnishing later).
2. Add the ginger-garlic paste and fry for a minute until fragrant.
3. Add the marinated mutton and cook for about 5-7 minutes on medium heat until the mutton is browned and the spices are well-cooked.
4. Add chopped tomatoes and cook until they soften and blend into the masala.
5. Add a little water (about 1/2 cup) if needed, cover the pot, and cook the mutton on low heat until it becomes tender (about 40-45 minutes). You can pressure cook for 15-20 minutes if you’re in a hurry.

4. Layering the Biryani:

1. Once the mutton is cooked and tender, remove it from the heat.
2. In a separate, large pot, layer half of the partially cooked rice at the bottom.
3. Add the cooked mutton and spread it evenly over the rice.
4. Layer the remaining rice over the mutton. Sprinkle fried onions, mint, and coriander leaves over the top.
5. Drizzle a little ghee or butter on top for richness.
6. If you want a more aromatic biryani, you can add saffron soaked in warm milk or rose water.
7. Pour 1/4 cup of water on top and cover the pot with a tight-fitting lid (or seal it with dough) to trap the steam.

5. Dum Cooking (Slow Cooking):

1. Place the pot on a low flame or tawa (griddle) and cook for 25-30 minutes to allow the flavors to meld and the rice to finish cooking.
2. Alternatively, you can cook the biryani in the oven at 170°C (340°F) for 20-25 minutes.

6. Serve:

1. Let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice with a fork.
2. Serve the Hyderabadi Mutton Biryani with, pickle, or a salad.

Enjoy your flavorful and aromatic Best Hyderabadi Mutton Biryani Recipe!