Hyderabadi Dum Biryani

Mutton-Dum-Biryani -

Pot of Hyderabadi Biryani! This awesome mutton biryani is a rich rice & meat dish from the kitchen of the Nizam’s of Hyderabad. It is one of the most well-known & delicious Indian dishes.

There are many biryani variants in India but this one is one of the most sought after by one & all. Cooking this is definitely worth making an effort!

 Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

35 mins                    45 mins                   1 Hour 20 mins     3-4 Serving


Mutton (Lamb) – 500 grams (boneless or with bones as per choice) – washed & cleaned well

Basmati Rice – 1 ½ cup

Oil – 1 ½ cup

Onions – 4 + 1 large (thinly sliced)

Caraway seeds (shah jeera) – ½ teaspoon

Black peppercorns – 10-12

Small cardamom – 6-8

Big cardamom – 4

Clove – 6-8

Cinnamon – 2-3 (1 inch pieces)

Bay leaves – 2

Clarified butter (Ghee) – 4 tablespoons

Cashew nuts & sliced almonds – ½ cup shallow fried

Water – 6 cups

For the Mutton Marinade:

Yoghurt – 1 cup

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Green chili -2

Fresh green coriander – 2-3 tablespoon

Mint leaves – 2 tablespoon

Lemon juice – 2 ½ tablespoon

Salt per taste

Turmeric powder – 1

Red chili powder – 1 tablespoon

Saffron – few strands mixed in ¼ cup milk


  • In pan heat oil for frying and fry1 thinly sliced onion, when it becomes golden brown, take out in a plate with paper towel to absorb excess oil. keep aside.
  • Now grind caraway seeds, part whole spices – peppercorns, cinnamon, cloves & green cardamoms to form a fine mix spice powder.
  • To prepare the marinade, in a large mixing bowl add pre washed & cleaned mutton, yoghurt, ginger paste, garlic paste, green coriander part chopped mint leaves. Add salt, turmeric, red chili powder, and spice mix powder along with oil. Mix well & refrigerate for 3-4 hours.
  • Wash & soak rice for ½ to 1 hour, drain. Heat water in a large saucepan and add rice along with whole spices – bay leaf, part peppercorns, part cinnamon, part cardamoms & part cloves. Cook till you feel it is done more than half way but not fully cooked. Take off heat. Keep aside.
  • Heat half quantity of clarified butter (ghee) in a large pan, add remaining whole spices, big cardamoms and add four sliced onions. When the onions start becoming brown, add the marinated mutton. Fry for 5-6 minutes on high heat & the lower the heat till the mutton is nearly done, soft & tender yet not fully cooked.
  • Heat the remaining quantity of clarified butter in a heavy bottomed pan and add balance mint leaves. Now put a layer of almost done rice. Next will be layer of nearly done mutton mix. Now layer it again with rice and finely sprinkle the saffron milk and cover tightly with a thick cloth or heavy aluminum foil to put it in Dum (not allowing heat to come out) for 8-10 minutes. Open and check and if cooked well already,
  • Garnish with fried cashew nuts & almonds & fried onions, serve hot.

Note: Serve with raita. Enjoy!

Happy Cooking!!

Picture courtesy: pic)

Recipe posted by Sheel Khanna


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