Hyderabadi Mutton Biryani | Mutton Biryani |Mutton Recipes| Non-vegetarian Recipes| Cookd

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The widely celebrated #Hyderabadibiryani is finally here for you to enjoy at the comfort of your home!. This #HyderabadiMuttonBiryani is made using Mutton, Basmati Rice and yogurt. You can now make this #authenticsouthindian biryani with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.

Hyderabadi Mutton Biryani Recipe:

For the Marination :

Mutton (biryani cut) - 750g
Ghee - 2 tbsp
Cinnamon - 2 sticks
Cardamom - 3 nos
Cloves - 3 nos
Raw Papaya Paste - ¼ cup
Coriander Leaves (roughly chopped) - ¼ cup
Mint Leaves - ¼ cup
Fried onion - 1 cup
Green Chilli (slit) - 1 no
Ginger Garlic Paste - 1 tbsp
Curd - ¾ cup
Kashmiri Chilli Powder - 1 tbsp
Cumin Powder - 1 tsp
Coriander Powder - ½ tbsp
Garam Masala - 2 tsp
Lemon Juice - ½ no
Salt - ¾ tbsp

For Boiling Rice :

Basmati rice (soaked) - 500g
Water - As required
Cinnamon - 2 sticks
Cardamom - 2 nos
Cloves - 3 nos
Bay Leaf - 1 no
Mace - 1 no
Ghee - 2 tbsp
Salt - 1 tbsp

For Layering :

Fried Onion - 1 cup
Coriander leaves (roughly chopped) - ½ cup
Mint Leaves - ¼ cup
Ghee - 2 tbsp
Saffron Milk - ¼ Cup
Cashew Nut (deep-fried) - 3 tbsp
Kewra water - 1 tsp

Cooking Instructions:

1. In a deep pot, add mutton and the rest of the ingredients required for the marination. Mix it all together till they combine evenly. Let it marinate for 2 hours in the same pot.

2. Keep the pot with the mutton on the stove and cook the mutton for 10 minutes till it lets out water and it comes to a boil.

3. In another pan, bring water to boil. Add the whole spices, ghee, salt and bring it to a boil. Add the basmati rice and let it cook till it is 70% done. Strain the rice immediately. Reserve some of the water for later.

4. Place the mutton pot on a preheated tawa. Layer it with half of the rice, sprinkle coriander, mint, brown onion on top and add a tablespoon of ghee. Add the second layer of rice, repeat the same process. Add saffron milk and ¼ cup of the reserved rice water.

5. Cover the pot with silver foil, seal the edges. Place a fitting lid on top.

6. Let it cook on a dum for the first five minutes on a high flame and then for 20 minutes on a low flame.

7. Serve it hot, wth raita.

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