Hyderabadi Mutton Biriyani


  • 2             cups rice
  • 1             lb mutton cut into 1” cube
  • 1             tsp garam masala
  • 1             tsp red chili powder(optional)
  • 1             oz cashew nuts crushed
  • 3             large onions, sliced fine and fried till crisp
  • 6             cloves
  • 1             inch  pieces cinnamon sticks
  • 6             cardamom
  • 1/2          tsp black pepper
  • 1/2          tsp cumin seeds
  • 1             small bunch cilantro, chopped
  • 2             tbsp green masala
  • 1             small bunch mint, chopped
  • 1             cup yoghurt
  • 2             limes/lemon
  • 1/2          tsp saffron
  • 3/4          cup milk
  • 1/2          cup oil
  • 2             boiled eggs for garnish (optional)
  • 2             tsp salt


  1. Marinate the mutton with green masala and yoghurt and let it rest for an hour.
  2. Heat 4 tbsp oil, add  the marinated meat, a quarter of the fried onions, half of the garam masala.  Cook stirring till the oil separates, about 5 minutes.  Add 1 cup water and cook the meat on medium heat till the meat is tender and dry.  (Add more water if you need to, to cook the meat).
  3. In a medium saucepan heat 6 cups of water with 1 tsp salt, cloves, cinnamon stick,  cardamom, black pepper and cumin seeds..  Add the rice and bring it to a boil, cook for about 5 minutes till the rice is half done.  Drain the rice (reserve 1/2 cup of rice water) and run it through cold water.
  4. Mix together cilantro, mint, garam masala and fried onions.
  5. Add the saffron to hot milk.

To Assemble:

  1. Take a heavy bottom saucepan and brush it with oil.
  2. Spread half the rice and cover it with  the mutton.  Sprinkle with the cilantro mix and juice of the limes/lemon
  3. Cover with rice.
  4. Sprinkle half a cup of reserved liquid.
  5. Sprinkle with saffron milk and  oil.
  6. Cover tightly and bake in a preheated 350 degree oven for about half an hour.
  7. Serve hot, garnished with eggs cut into halves.

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