Hyderabadi Mutton Dum Biryani

Hyderabadi Mutton Dum Biryani1 Hyderabadi Mutton Dum Biryani2 Hyderabadi Mutton Dum Biryani3 Hyderabadi Mutton Dum Biryani4
June 19, 2025

Hyderabadi Mutton Dum Biryani

Prep: 6 hours (including marination)
Cook: 1 hour
Yields: 6 servings
Categories: dinner, indian biryani
Diets: non-vegetarian
Difficulties: advanced
For advanced

Overview

Hyderabadi Mutton Dum Biryani is a classic Indian dish combining marinated mutton, aromatic spices, and long-grained basmati rice. The “dum” (sealed steam) cooking technique allows all the flavors to deeply infuse, creating a rich and fragrant biryani perfect for festive meals or family gatherings.

Equipment

  • - Heavy-bottom handi or Dutch oven
  • - Large pot for boiling rice
  • - Mixing bowls
  • - Tawa (griddle)
  • - Knife and chopping board
  • - Muslin cloth (optional)

Instructions

1.

Marinate the Mutton*
  • Clean and cut the mutton into medium pieces. In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, salt, and fried onions. Add the mutton and mix thoroughly. Cover and refrigerate for at least 4–6 hours or overnight for best flavor.

2.

Parboil the Rice*
  • Bring a large pot of water to a boil. Add bay leaf, cloves, cardamom, cinnamon, and salt. Drain the soaked rice and add it to the pot. Boil until 70% cooked — the grains should still have a bite. Drain and set aside.

3.

Prepare the Layer*
  • In a thick-bottomed handi, spread the marinated mutton in an even layer at the bottom. Layer the parboiled rice on top. Sprinkle fried onions, mint, coriander, and saffron milk evenly. Drizzle ghee on top.

4.

Seal and Cook on Dum*
  • Cover the pot with a tight-fitting lid or seal the edges with dough. Place the handi on a hot tawa and cook on low heat for 45–50 minutes. This slow cooking helps infuse the flavors and cooks the meat until tender.

5.

Rest and Serve*
  • After cooking, remove the pot from heat and let it rest (without opening) for 10–15 minutes. Open the seal, gently fluff the biryani from the sides, and serve hot with raita or salan.

Ingredients

Tips

  • - Always marinate mutton overnight for better tenderness and taste.
  • - Use aged basmati rice for longer, fluffier grains.
  • - Avoid overcooking the rice — it should remain firm when layering.
  • - Don’t skip the resting time — it enhances the aroma and texture.

Nutritional Info

  • - Serving: 1 plate (approx. 400g)
  • - Calories: ~580 kcal
  • - Protein: 29g
  • - Fat: 28g
  • - Carbs: 58g
  • - Notes: Rich in flavor and protein. Best enjoyed occasionally as a festive indulgence.

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