Thursday, 16 August 2012

Hyderabadi Mutton dum biriyani | Kukskitchen

I frequently try new biriyani recipes, I know adding pounds is what they do, but they taste so yum. Who doesn't like biriyani, rite? Anyway, hyderabadi biriyani is one that is very popular as you know. This I hope can still be called hyderabadi biriyani, coz I've been changing it each time. Appologies if you think I've ruined the classic. Here you go.

A few things before we start:

  • Please use mutton for this recipe as the smell of lamb's fat tends to not go very well with the biriani, it may well be a personal taste issue.
  • I tend to leave the leaves for dum as a bunch so that I can remove them once they have imparted their flavours to the rice.
  • In this dish, like many others, left overs taste much better than the day one product :)
  • I frequently make the mutton part a day before and then layer it with freshly cooked rice on the day before serving.
  • Goes well with onion raita, poppadams and a spicy achar :)

Hyderabadi mutton dum biriyani
Serves: 8


1. basmati rice - 2 1/2 cups
    water - 5 cups
    cardamom - 3
    clove - 2
    cinnamom - 2 sticks

2. mutton - 1 kg
    warm water - 1 1/2 cups

3. yogurt - 1 cup
    turmeric powder - 3 tsp
    ginger-garlic paste - 4 tsp
    green chilly paste - of 4 chillies
    biriyani masala - 1 tbsp

4. dried red chillies - 4
    cashew nuts - 10-12

5. onion - 5 thinly sliced and crispy fried

6. biriyani masala - 1 tsp
    chopped coriander leaves - 1/2 packed cup or more according to taste
    chopped mint leaves - 1/4 packed cup

7. juice of one lime

8. saffron strands - 2 pinches mixed in 4 tbsp of milk

9. ghee- 5 tbsp

10. salt to taste


  • pre soak basmati rice in enough water for 1 hour
  • chop mutton to 1 inch chunks and marinate in (3) for 3-4 hours in refrigerator.
  • make a fine paste of (4).
  • in a wok add the marinated mutton pieces together with 1/4th of the fried onions and 1 tbsp of ghee.
  • dry fry till ghee separates and then add 1 1/2 cups of warm water. Cook on low flame till meat is tender. If you prefer this step can be done in a pressure cooker like I did.
  • In a deep pan heat 1 tbsp ghee, fry the whole spices followed by drained pre-soaked rice till an occasional rice grain starts to splutter. Now add the red chillies masala and enough salt followed by 5 cups of water. Cook rice till half done, when the rice still has a bite to it.
  • separate rice on a big plate and leave to dry
  • dry mix (6) well.
  • Take a heavy bottomed oven proof pot (biriyani chempu) and pour 3 tbsp of ghee at the bottom. make a layer of rice, then 1/4 of mutton and sprinkle some of the dry (6) mix and lime juice. Make such 2-3 layers. The top layer needs to be of rice.
  • sprinkle saffron milk on top of the rice
  • close the lid and oven cook at 100 degrees for 20mts and then after at 50 degree to keep warm till you are ready to eat. Alternatively make a flour dough and use this to seal the lid to the pan and cook on hob at low flame for 20-30 mts.
  • to serve, carefully spoon out the biriyani to a large pan and garnish with fried onions, cashew nuts, raisins and quarters of boiled eggs.


Sherin Deepu


  1. I love it, will be trying this for sure. Thank you for the blog and its a beautiful place to be.

  2. I love it..omg, will be trying this for sure.. Keep posting and I have to say, its a brilliant blog. Thnx for the tips :))

    1. Thank you very much for the lovely and encouraging comments SB. Keep visiting!

  3. Delicious and flavorful biryani..
    Thanks for linking it to the event.
    Am your new follower. Keep visiting my space.. :)

    Divya's Culinary Journey

    1. Thanks Divya. Will do for sure )

  4. Yummy Biryani and all your food images are so nice.

    Thank you for leaving such a wonderful comment on my blog.


    1. Thanks dear. Keep visiting :)

  5. Thanks for linking this delicious briyani recipe to my event..

  6. Hi sherin,

    Looks Nice, But the recipe is very different.

  7. Mallu-ised hyderabadi biriyani eh? :-)


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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