If there's one recipe that can magically elevate any meal to be special, it's Mutton Biryani. Soft, tender mutton with rice and spices — comfort food with a royal flavour.
This is my simple take on Hyderabadi Mutton Biryani which anyone can prepare at home — no special equipment, no intricate steps — just patience and love.
Prep time: 30 minutes
Cooking time: 1 hour 15 minutes
Serves: 4–5 people
Ingredients
1 Kg mutton
1 cup curd
2 tbsp ginger-garlic paste
2 tsp red chili powder (adjust to your spice level)
1 tsp turmeric powder
2 tsp garam masala
5 -6 green chilies (slit)
A handful of chopped mint leaves
A handful of chopped coriander leaves
Salt to taste
3 tbsp lemon juice
3 -4 large onions (golden fried)
3 tbsp oil
For the Rice
2 cups basmati rice (soak in water for 30 minutes)
5 cups water
2–3 cloves
2 cardamoms
1 bay leaf
1 small cinnamon stick
Salt to taste
Step-by-Step Method
Step 1: Marinate the Mutton
In a handi, put mutton along with curd, ginger-garlic paste, red chili powder, turmeric, masala, green chilies, mint, coriander, lemon juice, fried onions, salt, and oil.
Mix all well so the mutton gets evenly coated.
Cover it and rest for a minimum of 2-3 hours (overnight is ideal). This makes the meat soft and absorbs all the flavors.
Step 2: Parboil the Rice
Boil 5 cups of water in a deep vessel. Put salt and whole spices (cloves, cardamom, bay leaf, cinnamon).
Add the soaked rice and simmer until it's only 70% cooked — the rice must remain firm in the middle.
Drain the rice and set aside
Step 3: Layer the Biryani
And now, the interesting component!
1. Spread the raw marinated mutton evenly on the bottom.
2. Place a layer of half-cooked rice on top.
3. Sprinkle fried onions, mint, coriander, shahi cumin and a touch of ghee.
4. Top with a final layer of rice and stability the decorations.
Step 4: Steaming (Slow Steam Method)
This is what offers biryani its heavenly aroma.
Option 1 – Traditional method:
•Close the lid with dough or cover it tightly with foil so that steam does no longer break out.
•Cook on low heat for 25 minutes, then cook on very low heat for 20 minutes.
Option 2 – Safe method:
•Place a thick pan at the hob and vicinity the biryani pot on it.
•Cook on a low warmness for 40-45 mins.
Step 5: Rest and serve
After cooking, turn off the heat and let the biryani rest for 10–15 minutes without opening the lid.
Then gently mix from the sides to bring up the mutton from the bottom.
You get perfectly cooked, moist meat and puffed rice filled with spices – the manner actual Kachhi Dum Biryani should be.
Guidelines for best Kachchi Dum Biryani
1. Marinate overnight – This facilitates the uncooked meat to cook dinner evenly with the rice.
2. Use old basmati rice for long, awesome grains.
3. Always cook on a low flame – Slow cooking is the essence.
4. Close the lid tightly - steam have to not get away throughout stewing.