Hyderabadi Mutton Biryani (Dum Style)

Hyderabadi Mutton Biryani (Dum Style)

A true Hyderabadi classic—slow cooked on dum, rich with spices, aroma, and tradition.

Serves: 4–5

Ingredients

For the Mutton Marinade

• 1 kg mutton (with bone, cut into medium pieces)

• 1½ cups thick curd

• 3 tbsp Alburyani ginger garlic paste (fresh, preservative-free)

• 3–4 tbsp Alburyani Red Chilli Powder (adjust to taste)

• 1 tsp Alburyani Turmeric Powder

• 2 tsp Alburyani Coriander Powder

• 1½ tsp Alburyani Cumin Powder

• 4–5 Alburyani Green Cardamom

• 4–5 Alburyani Cloves

• 2-inch Alburyani Cinnamon stick

• 1 tsp freshly ground Alburyani Black Pepper

• Salt to taste

• ½ cup fried onions (birista)

• ½ cup chopped mint leaves

• ½ cup chopped coriander leaves

• Juice of 1 lemon

• 4 tbsp ghee

• 3 tbsp oil

Marinate well, cover, and rest for at least 6 hours (overnight is best).

For the Rice

• 3½ cups basmati rice (soaked 30 minutes)

• Water as needed

• 2 bay leaves

• 4 green cardamom

• 4 cloves

• 1-inch cinnamon

• Salt (rice should be slightly salty)

Cook rice till 70% done. Drain and set aside.

For Layering

• A pinch of saffron soaked in warm milk (optional)

• 2 tbsp rose water or kewra water

• Extra fried onions

• A few mint leaves

• 2 tbsp ghee

Method

1. Prepare the Base

In a heavy-bottomed biryani pot, spread the marinated mutton evenly. No pre-cooking needed—this is traditional kacchi biryani.

2. Layer the Rice

Gently layer the partially cooked rice over the mutton. Do not mix.

3. Finish the Layers

Top with fried onions, mint, coriander, saffron milk, rose/kewra water, and ghee.

4. Seal & Dum Cook

Cover tightly with a lid (seal with dough if possible).

• Cook on high heat for 10 minutes

• Then on low heat for 40–45 minutes

Turn off heat and let it rest for 10 minutes before opening.

To Serve

Gently mix from the sides, lifting the mutton up with the rice.
Serve hot with mirchi ka salan, raita, and sliced onions.

Tip from the Alburyani Kitchen

Good biryani doesn’t need excess spices—fresh, pure spices do the work. When your masalas are right, the biryani speaks for itself.