Hyderabadi Mutton Biryani is one of the hot favourites of the non-vegetarian affair of the Indian palate. It has a fan following across generations and demographies and is highly recommended if you want to try out some royal, authentic Indian cuisine!
Biryani, was essentially made popular by the Nizam of Hyderabad (in Southern India), combining the cuisines of Mughal and Iran. Hence the geographical tag of ‘Hyderabadi’. It has been customized with different recipes across different regions in the Indian subcontinent.
Specifically, Hyderabadi Mutton Biryani is of two types: ‘Kachchi Biryani‘ (uncooked meat is layered) and ‘Pakki Biryani‘ (the meat is first cooked and then layered later).
Here, I am making the Pakki version. It is infused with rich aromatic spices and served with Raita or salted yogurt!
So, what are you wating for?! Check out this secret recipe of a beautiful dish, and you’d be left wanting for more!
500g mutton, medium cut, washed
2 cups basmati rice, soaked for 30 minutes
2 tsp salt
2 bay leaves
5 green cardamoms
1 tsp black peppercorns
3 small cinnamon sticks
4 tbsp oil + 1 tbsp ghee/butter
6 large onions, sliced
1 tsp cumin seeds
1 black cardamom
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
2 tsp garam masala powder
1 cup yogurt
15 roasted cashewnuts
5 saffron strands in 1/4 cup warm milk
1 tbsp chopped coriander
Step 1: Boil half a pan of water with bay leaves, green cardamoms, black peppercorns, cinnamon stick and 1 tsp salt. Add the soaked rice to it. Boil till just cooked. Don’t overcook it. Drain the excess water. Set aside.
Step 2: Deep fry 1 sliced onion. Grind it in a mixer. Set aside.
Step 3: Whisk together the yogurt, ginger paste, garlic paste, red chilli powder, turmeric powder, coriander powder, garam masala powder, 1 tsp salt, 1 tsp oil and deep-fried onion paste of Step 2. Add the mutton pieces and marinate for at least 2 hours.
Step 4: Heat the oil + ghee in a pressure cooker. Add the cumin seeds, cloves, black cardamom and sliced onions. Stir-fry till golden brown.
Step 5: Add the marinated mutton to the onions and stir well keeping the flame high. Cover and cook till the spices mix well and the mutton begins to roast.
Step 6: Lower the flame, add 1 cup water and mix well. Close the lid and pressure cook till 3-4 whistles.
Step 7: Open the lid after it has cooled down and check seasoning. Take out 3/4 of the mutton curry out in a bowl.
Step 8: Add a layer of the cooked rice over the base of 1/4 mutton gravy in the cooker. Add the mutton curry that was taken out, over the layer of rice. Over this add a layer of the remaining rice.
Step 9: Spread the roasted cashewnuts, chopped coriander and the saffron-milk over the top. If you like, add 1 tbsp of ghee for that extra heavenly experience.
Step 10: Cover with a heavy lid and simmer for 20 minutes so that the aroma is well captured in the layers of rice and mutton.
Step 11: Serve hot with Raita or yogurt!