How to make Hyderabadi Biryani Recipe - Rich rice non vegetarian preparation from cuisine of Hyderabad.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mutton ( मटन ) , Basmati rice ( बासमती चावल )

Cuisine : Hyderabadi

Course : Rice

Hyderabadi Biryani

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Hyderabadi Biryani checkout Yakhni Pulao , Keema Pulao , Mutton Biryani , Meat Ball Pulao . You can also find more Rice recipes like Yakhni Pulao, Spicy Fried Rice, Chicken Biryani With Brown Rice, Moongdal Khichdi. Or try out these recipes from Hyderabadi Cuisine like Brown Rice Biryani With Chutney Chicken, Tangdi Kabab, Mutton Shaami Kabab, Spicy Arbi Vegetable.

Hyderabadi Biryani Recipe Card

Hyderabadi Biryani

Prep Time : 1-1.30 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Hyderabadi Biryani

  • Mutton a mix of chops,marrowbone and shoulder pieces 500 grams

  • Basmati rice 1 1/2 cups

  • Salt to taste

  • Bay leaves 2

  • Green cardamoms 10

  • Black peppercorns 25-30

  • Cinnamon 3 inch sticks

  • Oil 1 tablespoon + to deep fry

  • Onions sliced 5 large

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Cloves 10

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Red chilli powder 1 tablespoon

  • Yogurt 1 cup

  • Fresh coriander leaves torn 2 tablespoons

  • Fresh mint leaves torn 2 tablespoons

  • Pure ghee 4 tablespoons

  • Black cardamoms 2

  • Saffron (kesar) mix in 1/4 cup milk a few strands


Step 1

Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.

Step 2

Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.

Step 3

Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.

Step 4

Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.

Step 5

Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

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