Hyderabadi Mutton Biryani Recipe

Hyderabadi Mutton Biryani Recipe

1 hour
8-9 People
7-8 Hours


Mutton biryani cut 1 kg

Onion 7-8 pcs

Oil 1 cup

Raw papaya 1 pc

Green chilli 2 pcs

Salt 1 ½ tbsp

Ginger & garlic paste 2 tbsp

Kashmiri chilli powder ½ tbsp

Turmeric powder 1 tsp

Yellow chilli powder 1 tbsp

Biryani masala 3 tbsp

Curd 2 cups

Mint leaves handful

Ginger juliennes 1 tbsp

Coriander chopped 1 tbsp

Green chilli slits 1 tbsp

Basmati rice 900 gms

Ghee 1 tbsp

Bayleaf 2 pcs

Mace 1 pc

Cinnamon 1 inch

Black cardamom 2 pcs

Green cardamom 4-5 pcs

Cloves 5-7 pcs

Black pepper 8-10 pcs

Dough 1 cup

Rogan 2 tbsp

Water as needed 


Biryani masala:

Cinnamon 1 inch

Black cardamom 3 pcs

Cloves 10-12

Nutmeg ½ pc

Mace 2 pcs

Black pepper 20-25 pcs

Green cardamom 6 pcs

Shahi jeera 1 tsp


Burani raita: 

Curd 1½ cup 

Salt ½ tsp

Red chilli powder 1 tsp 

Fried garlic ¼ cup 



Biryani masala:

Take a mixer jar, add cinnamon, black cardamom, cloves, nutmeg, mace, black pepper, green cardamom, shahi jeera and grind it to fine powder.

You can store it in an airtight container.


Burani raita:

Take curd in a bowl, add salt, red chilli powder, fried garlic and mix it well.

Burani raita is ready. Set it aside.



Peel & cut onion into fine slices.

Now add some salt to the sliced onion and nicely mix it.

Heat oil in a pan, add sliced onion and shallow fry them on medium to low heat.

Once they are light golden brown, remove them on a tissue paper, spread and let the excess oil drain off.

Peel the raw papaya, wash the skin and add it to the mixer jar.

Add green chilli, onion, water and make a paste of it. Set it aside.


Now, take a thick bottom pan or lagan, mutton, ginger & garlic paste, papaya skin paste, salt, kashmiri chilli powder, turmeric powder, yellow chilli powder, biryani masala and mix it.

Then add curd, mint leaves, ginger juliennes, coriander chopped, green chilli slit, fried onion (barista), leftover onion fried oil, mix and nicely massage them.

Keep the marinated mutton aside for 6-7 hours.


For rice:

Wash and soak basmati rice for 30 mins.

Boil water, add ghee, bayleaf, mace, cinnamon, black cardamom, green cardamom, cloves, black pepper and boil it for 5 mins.

Remove whole spices and add soaked rice, salt and cook it in stages.


Once the rice is cooked for 3 minutes, remove ⅓ part and apply it on the marinated mutton.

Spread it evenly, then add some ghee, barista, mint leaves, biryani masala, green chilli slits, ginger juliennes and some rice stock.

Now after 6 mins of rice cooking, remove half of the rice and transfer it over the previous layered rice in a lagan.

Repeat the procedure of adding, ghee, barista, mint leaves, biryani masala, green chilli slits, ginger juliennes & very little rice stock.

When the rice is cooked for 9 mins, strain all the rice and add it to the lagan.

Finally, top it up with ghee, barista, mint leaves, biryani masala, ginger juliennes and drizzle rogan.

Now, take a dough, roll it into a cylindrical shape like a pipe, apply it on the edges of the lagan and place the lid.

Press the lid and seal it to the lagan.

Heat a flat pan and place the lagan on it.

Cook the biryani on medium to low flame for 25-30 mins.

Once it's cooked on dum for 40 mins, allow it to rest for 5-10 mins.

Biryani is ready to serve.

Open the lid, remove the dough and discard it.  

Remove the biryani on a serving plate and serve it burani raita.