Hyderabadi Mutton Biryani
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[Based on 105 users]
Author sreya85 Yield No Value
Published Dec 5, 2007 Cooking Time 1 hour
Recipe Type Rices Preparation Time 30 min
Ingredient Lamb Standing Time 1 hour
Description: Hyderabadi mutton biryani or kachche gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for couple of minutes and then covered with rice and kept on dum until done.

Recipe of Hyderabadi Mutton Biryani

Ingredient Name Quantity Unit
Turmeric Powder 1 Pinch
Saffron 1 Pinch
Coriander Leaves 1 Bunch
Salt 1 To Taste
Red Chilli Pdr 1 Tablespoons
Oil 5 Tablespoons
Boiled Egg For Decoration (optional) 2 Numbers
Rose Water (optional) 1 Tablespoons
Garlic And Ginger Paste 2 Tablespoons
Golden Fried Sliced Onions 2 Cup
Mint 1 Bunch
Gr Chilli 3 Numbers
Curd 2 Cup
Cashew Nuts (Optional) 50 Grams
Mutton 1000 Grams
Basmati Rice 500 Grams
Black Cumin 1 Teaspoons
Garam Masala 2 Tablespoons
Garam Masala Powder 2 Tablespoons
Lime Juice 2 Numbers
Meat Tenderizer 1 Teaspoons


  1. First boil the water, add oil, salt and half cook the rice. Next marination of mutton, in a pan take mutton, add all the spices, curd and onions.
  2. Now in a pan add the marinated mutton in the bottom and top it of with half cooked rice, add mint leaves, coriander leaves and fried onions.
  3. Repeat the same process twice. Cook for 30 min. Serve hot with raita and mirchi ka salan. Follow the video recipe of bagara baingan, make a thinner gravy, substitute brinjal, eggplant with green chillies. 
Posted Dec 5, 2007

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Aug 31, 2014
You're absolutely right about cooking the biryani using young lamb or goat meat as this definitely helps aids in the cooking of the meat well! This dish is really awesome and I do appreciate your tips on cooking the rice!......very important. I prepared this dish eliminating the cashew nuts and it turned out great! It's really fun watching you cook the many dishes that you share with your fans as you truly put your heart and soul into what you do! Keep it up Sanjay and all the very best to you!!

Jul 30, 2014
Hi Sanjay,

Yesterday i tried your ' Restaurant Style Chicken Biryani'.
I think the technical delivery of the same is awesome , and i wish to use this always in future.
However , i think the Dry spices which are used for marination doesnt hit you hard enough.
I am thinking of replacing that with ready made biryani spice powders.

Regarding this Mutton biryani recipe , since Mutton takes longer to cook than chicken , using the same technique of
Dum , will have some risk for in experienced cooks.
I suppose the meat tenderizer will play this part , else , as people have posted here , rice will cook more than Mutton , spoiling the dish.
What is the meat tenderizer which you used ? Is it raw papaya paste ?
Also which parts of mutton are preffered in Biryanis ?
I wish to try out this recipe in next future.
Hoping for some feedback...

Jul 11, 2014
i am big fan of you ,i am just 22 yrs old but i love cooking ,as the spices been used in different types of dishes i loved ,i love biryani as in your guidance i love to cook them n i got very good taste ...thank you so much for teaching...

May 2, 2014
Hi, Sanjay I tried the Hyderabad biryaini,it came out good.I like the way you explain step by step.Thank you.

Apr 19, 2014
@Vahchef I dont see you adding ginger/garlic paste to the marination!!

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