Few dishes can claim the rich, aromatic allure of a perfect Mutton Biryani Recipe. Originating from the royal kitchens of Hyderabad, this mouth-watering delicacy has gained popularity worldwide for its delightful blend of spices and succulent meat. With its distinct layers of flavorful rice, tender mutton, and fragrant herbs, Hyderabadi mutton biryani has become a household favourite that you can now recreate right in your kitchen!

What Makes Hyderabadi Mutton Biryani So Special?

The secret behind a great Mutton Biryani Recipe lies in the marination of the mutton and the layering technique that infuses every grain of rice with robust flavours. Unlike other biryanis, Hyderabadi biryani uses a “dum” (slow-cooking) method, where the mutton and rice are cooked together in a sealed pot. This not only retains the moisture and aroma but also ensures that the mutton is tender and the rice absorbs all the spices perfectly.

Ingredients You’ll Need

• 500g mutton pieces (with bone)
• 2 cups basmati rice
• 1 cup yoghourt
• 2 large onions, thinly sliced
• 2 tablespoons ginger-garlic paste
• Fresh coriander and mint leaves
• 4-5 green chilies, slit
• 2 tablespoons biryani masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• Saffron strands soaked in warm milk
• Ghee or oil

Step-by-Step Guide to Making Hyderabadi Mutton Biryani

Follow these steps to prepare a flavorful Mutton Biryani Recipe:

1. Marinate the Mutton: Start by marinating the mutton with yoghurt, ginger-garlic paste, biryani masala, red chilli powder, turmeric, green chilies, and salt. Add a handful of chopped mint and coriander leaves for freshness. Let this sit for at least 2 hours, or overnight if possible. This marination is the key to tender, flavorful mutton.
2. Prepare the Rice: Soak the basmati rice for about 30 minutes, then cook it until it’s 70% done. Make sure not to overcook it, as it will finish cooking with the mutton in the dum.
3. Fry the Onions: In a large pot, heat ghee or oil and fry the sliced onions until golden brown and crispy. Set aside half of these fried onions for garnishing.
4. Layering the Biryani: In a heavy-bottomed pot, place the marinated mutton at the bottom. Layer the partially cooked rice on top of the mutton. Sprinkle saffron milk, fried onions, and a few more mint and coriander leaves between each layer for added aroma and flavour.
5. Dum Cooking: Seal the pot with a tight lid or foil to trap the steam. Cook on low heat for 40-45 minutes, allowing the flavours to blend as the mutton becomes tender and the rice absorbs all the spices. This slow-cooking “dum” technique is essential to a traditional Mutton Biryani Recipe.

Serve and Enjoy: Open the pot carefully to release the aroma, then serve the biryani hot with a side of raita or salan. The perfect Mutton Biryani Recipe should be fragrant, with each grain of rice distinct and the mutton pieces meltingly tender.