Hyderabadi Mutton Biryani

Name: Hyderabadi Mutton Biryani
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: South India
Ingredients: 1 kg Mutton (Curry cut bone-in); 750 g Basmati Rice (Long grain); 1 cup (200 g) Curd / Yogurt; 2 cups Fried Onions (Birista); 2 tbsp Raw Papaya Paste (Meat tenderizer); 2 tbsp Ginger Garlic Paste; 2 tbsp Shahi Biryani Masala; 1/4 cup Saffron Milk; 5 tbsp Desi Ghee; 1 cup Fresh Mint & Cilantro; 2 tbsp Whole Spices (Cardamom, Mace, Nutmeg, Star Anise); 2 tsp Salt

Non-Veg📍South India🍽️Lunch & Dinner⏱️45 mins⚡Advanced👥Serves 4Lamb

Ingredients for Hyderabadi Mutton Biryani

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Mutton (Curry cut bone-in)

1 kg

Basmati Rice (Long grain)

750 g

Curd / Yogurt

1 cup (200 g)

Fried Onions (Birista)

2 cups

Raw Papaya Paste (Meat tenderizer)

2 tbsp

Ginger Garlic Paste

2 tbsp

Pantry

Shahi Biryani Masala

2 tbsp

Pantry

Saffron Milk

1/4 cup

Desi Ghee

5 tbsp

Pantry

Fresh Mint & Cilantro

1 cup

Whole Spices (Cardamom, Mace, Nutmeg, Star Anise)

2 tbsp

Pantry

Salt

2 tsp

Pantry

Marinate raw mutton with raw papaya paste, thick curd, ginger-garlic paste, red chili, Shahi biryani masala, lemon juice, and fried onions for at least 2 hours (Kacchi Dum Biryani method).

Step-by-Step Instructions

Marinate raw mutton with raw papaya paste, thick curd, ginger-garlic paste, red chili, Shahi biryani masala, lemon juice, and fried onions for at least 2 hours (Kacchi Dum Biryani method).

Boil water with black cardamom, green cardamom, mace, cinnamon, cloves, and bay leaf. Parboil Basmati rice to 65% doneness.

In a heavy bottom brass or iron handi, spread the raw marinated meat with its juices.

Spread the hot drained parboiled rice in an even layer over meat.

Drizzle saffron infused in warm milk, kewra water, fresh mint leaves, and desi ghee on top.

Seal handi tightly with wheat flour dough. Cook on high heat for 10 minutes, then place on a heavy tawa and cook on low heat (dum) for 35 minutes. Rest 15 minutes before opening.