Hyderabadi Biryani is typically made with mutton, though you can also use chicken,
it is cooked using the traditional Dum style, where the ingredients are sealed and slow-cooked to allow the flavors to meld together. The result? A beautifully fragrant, spicy, and succulent dish that is nothing short of a feast for the senses.
Ready to make this delicious masterpiece at home? Let’s dive into the recipe!
Ingredients for Hyderabadi Biryani (Serves 4-5)
For the Mutton Marinade:
- 500g mutton (bone-in for richer flavor)
- 1 cup thick yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tbsp lemon juice
- Salt to taste
- 2 tbsp chopped mint leaves
- 2 tbsp chopped coriander leaves
- 1 large onion, thinly sliced (for caramelizing)
For the Rice:
- 1 ½ cups Basmati rice
- 2-3 bay leaves
- 4-5 cloves
- 2-3 green cardamom pods
- 1 small cinnamon stick
- Salt to taste
For the Biryani Gravy:
- 2 medium onions, thinly sliced
- 2 tomatoes, chopped
- 1-2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala powder
- ½ tsp red chili powder
- 1 cup water or stock
- 2 tbsp ghee or oil
For Garnishing:
- Fried onions (optional but recommended)
- Fresh coriander and mint leaves
- Saffron strands soaked in warm milk (optional, for that royal touch)
How to Make Hyderabadi Biryani
1. Marinate the Mutton:
Start by washing and cleaning the mutton pieces. In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, mint, coriander, and salt. Add the mutton pieces and mix well, ensuring each piece is coated evenly with the marinade. Let this marinate for at least 2 hours (overnight is even better, as it tenderizes the meat and enhances the flavors).
2. Cook the Rice:
While the mutton is marinating, rinse the basmati rice under cold water to remove excess starch. In a large pot, bring water to a boil, adding bay leaves, cloves, cardamom pods, and cinnamon stick. Add the rice and cook it for 7-8 minutes until it is about 70% cooked (the rice should still have a bite to it). Drain the rice and set it aside.
3. Prepare the Biryani Gravy:
In a heavy-bottomed pan, heat some oil or ghee and fry the sliced onions until golden brown. This process can take about 10 minutes, but the caramelized onions add a deep, sweet flavor to the biryani. Remove half of the fried onions for garnishing later.
Next, in the same pan, add the cumin seeds and sauté for a minute until fragrant. Add the ginger-garlic paste and cook for another 30 seconds. Then, add the chopped tomatoes, green chilies, and all the dry spices — coriander powder, garam masala, red chili powder, and salt. Cook the mixture for 5-6 minutes until the tomatoes soften and the oil starts separating from the spices.
Now, add the marinated mutton to the pan and sear it on high heat for 5-7 minutes, letting it brown slightly. Add water or stock, cover the pan, and let the mutton cook on a low flame for about 30-40 minutes until it is tender and fully cooked.
4. Layer the Biryani:
Once the mutton is cooked, it’s time to assemble the biryani. In a large, heavy-bottomed pot, spread half of the cooked rice at the bottom. Then, layer the cooked mutton gravy over it. Top with some mint leaves, coriander, and fried onions. Drizzle a little ghee or saffron-infused milk over the rice for extra flavor and color.
Layer the remaining rice on top of the mutton. Garnish with the remaining fried onions, fresh mint, and coriander. For an authentic touch, you can sprinkle saffron milk on the top layer for a gorgeous golden color.
5. Dum (Slow Cooking):
Now, the magic happens with the dum (slow cooking). Cover the pot with a tight-fitting lid and seal the edges with dough (optional, but it locks in the flavors). Place the pot on a very low flame or use a tawa (griddle) to cook it for 20-25 minutes. This slow cooking allows the rice to absorb the spices and the mutton to become incredibly tender.
6. Serve and Enjoy:
Once the biryani is done, remove it from the heat and let it rest for a few minutes. Gently fluff the rice with a fork and serve the Hyderabadi Biryani hot with a side of raita (yogurt-based salad), a boiled egg, or a simple cucumber salad.
A Small Note About Hyderabadi Biryani
Hyderabadi Biryani is more than just a dish; it’s an experience. It’s one of those rare meals that transports you to another time and place — to the royal kitchens of the Nizams of Hyderabad, where spices and culinary craftsmanship were elevated to an art form. What makes this biryani stand out is its careful balance of flavors — the rich yogurt marinade, the boldness of the spices, and the tender, slow-cooked meat, all wrapped in aromatic rice.
