Hyderabadi Mutton Biryani
A world-famous traditional Hyderabadi biryani featuring tender marinated mutton layered with fragrant basmati rice, caramelized onions, and aromatic spices. This classic rice dish is slow-cooked to perfection with mint and coriander for an unforgettable flavor.
Ingredients
- 1000 grams mutton
- 2 tbsp garlic and ginger paste
- 1 tsp meat tenderizer
- 2 cups yogurt
- 500 grams basmati rice
- 5 tbsp oil
- 2 cups golden fried sliced onions
- 2 tbsp garam masala powder
- 1 tbsp red chili powder
- 1 pinch turmeric powder
- 1 tsp black cumin
- 3 green chilies
- 2 limes, juiced
- 1 bunch mint leaves
- 1 bunch coriander leaves
- 1 pinch saffron
- 1 tbsp rose water (optional)
- 50 grams cashew nuts (optional)
- 2 boiled eggs for decoration (optional)
- Salt to taste
Instructions
- 1
Marinate the mutton with garlic and ginger paste, meat tenderizer, yogurt, garam masala powder, red chili powder, turmeric powder, and salt. Let it sit for at least 30 minutes.
- 2
Boil water in a large pot with oil and salt. Add basmati rice and cook until half-done. Drain and set aside.
- 3
In a heavy-bottomed pot, layer half of the marinated mutton on the bottom.
- 4
Top the mutton with a layer of half-cooked rice, followed by mint leaves, coriander leaves, and fried onions.
- 5
Repeat the layering process with remaining mutton and rice, finishing with a layer of rice on top.
- 6
Sprinkle remaining fried onions, saffron soaked in rose water, black cumin, and mint leaves on top.
- 7
Cover the pot with foil and then place a tight-fitting lid on top.
- 8
Cook on high heat for 2-3 minutes until steam forms, then reduce heat to low and cook for 30 minutes.
- 9
Turn off heat and let the biryani rest for 5 minutes without opening the lid.
- 10
Carefully open the lid and gently mix the biryani with a fork, maintaining the layers.
- 11
Transfer to a serving platter and garnish with boiled eggs, cashew nuts, and fresh mint if desired.
- 12
Serve hot with raita (yogurt sauce) and mirchi ka salan (green chili curry) on the side.
Cook's Notes
For best results, marinate the mutton for at least 30 minutes with ginger-garlic paste and meat tenderizer as mentioned in the original recipe. Use a heavy-bottomed pot or traditional handi (clay pot) for authentic results. The biryani should be cooked on high heat initially to create steam, then on low heat to ensure the rice cooks through and flavors meld together.