Experience the crown jewel of Nizami cuisine with this authentic Hyderabadi Mutton Biryani. Tender goat meat is marinated in aromatic spices and slow-cooked with fragrant Basmati rice using the traditional 'Kacchi Yakhni' dum method for a truly royal feast.
Prep Time⏱ 45m
Cook Time🔥 60m
Calories🥗 650
Servings👥 6 People
How to Make It
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1. Marinate the mutton: In a large heavy-bottomed pot (Handi), mix mutton with ginger-garlic paste, salt, red chili powder, turmeric, biryani masala, half of the fried onions, curd, mint, coriander, and oil. Let it marinate for at least 4 hours or overnight in the fridge.
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2. Prepare the rice: Wash and soak Basmati rice for 30 minutes. Boil water with whole spices and salt (the water should taste like sea water). Cook rice until it is only 70% done (parboiled). Drain the water.
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3. Layering: Spread the marinated mutton evenly at the bottom of the pot. Layer the parboiled rice over the meat.
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4. Topping: Sprinkle the remaining fried onions, chopped mint, coriander, ghee, and the saffron-infused milk over the rice layer.
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5. The Dum Process: Seal the pot tightly with an airtight lid or aluminum foil. Cook on high heat for 10 minutes, then place a flat griddle (Tawa) under the pot and cook on low heat (dum) for 45-50 minutes.
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6. Resting: Turn off the heat and let the biryani rest for 15 minutes before opening the seal.
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7. Serving: Gently fluff the rice from the sides, ensuring the meat and masala are mixed with the white rice. Serve hot with Mirchi ka Salan and Raita.