Make the best Hyderabadi mutton biryani using my simple and easy recipe. Juicy succulent mutton cooked with flavorful rice, herbs, and spices, this combination is to die for. Hyderabadi biryani is prepared in two distinct traditional ways and I am sharing both of them in this post. Pick up your favorite!
If you are someone who loves a good biryani for your weekend meals, then you must try these biryani recipes too – Mushroom Biryani, Egg Dum Biryani, Hyderabadi Fish Biryani, Kathal Biryani, Hyderabadi Chicken Biryani, and Hyderabadi Vegetable Dum Biryani.Â

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About This Recipe
Mutton biryani is a popular Indian rice dish made using long grain basmati rice layered with a spicy mutton (goat meat) layer. You can also alternatively make it with lamb. It is flavorful, delicious, and will make you wipe your plates clean with its incredible taste and beautiful aroma!
There are multiple regions in India that make mutton biryani in their own traditional ways – Hyderabadi, Lucknowi, Dindigul, Ambur, Kolkata, Thalassery, to name a few. Hyderabadi mutton biryani is the most popular among all these styles and also my favorite.
In Hyderabad itself, this biryani is made by two methods – Kacchi (raw) biryani, where raw marinated mutton is layered with semi-cooked rice and then cooked on dum (slow cooking), and Pakki (cooked) biryani, in which already cooked mutton is layered with semi-cooked rice.
Making mutton biryani at home looks like a difficult feat but trust me once you try out my recipe, this myth will break. I am sharing the recipe to make Hyderabadi Kachchi Biryani, and Hyderabadi Pakki biryani, in this post. Try out whichever suits you the best.
If making pakki biryani, you can cook the mutton in a traditional pressure cooker or an instant pot. Instead of making the entire recipe in a pressure cooker or instant pot, I always cook the mutton and rice separately and then layer them in a heavy bottom pot for the best results.
Ingredients
You will get all the ingredients to make Hyderabadi mutton biryani in any Indian grocery store or online. For the best flavor, stick to the measurements and follow the recipe as mentioned. I have used standard cups and spoons measures to measure the ingredients.
To Cook The Rice

Rice – Use aged extra long grain basmati rice for the best result. They turn out nice, fluffy and aromatic which adds a perfect texture and flavor when mixed with mutton masala. These days, rice labeled as biryani rice is available in most Indian grocery stores, go for it for the best result. You can buy this long grain basmati rice from Amazon.
Some people also use Sela rice to make biryani. It is a variation of basmati rice that has a long grain and it holds its shape well.
Whole Spices – Whole spices like cinnamon, green cardamoms, bay leaves, cloves, peppercorns, and star anise gives a lovely flavor to this dish. Do not skip them.
Others – You will also need ghee, ginger garlic paste, and caraway seeds. If caraway seeds are not available, replace them with cumin seeds. I also add a few drops of Kewra essence for a very traditional flavor.
To Marinate The Mutton

Mutton – Use bone-in goat mutton (1-½-inch chunks) to make the biryani. If using frozen mutton, thaw it well before using. You can replace goat mutton with lamb if you wish to.
The best cut of goat meat for making the biryani is from the shoulder or the leg.
Herbs & Spices – I make a paste of green chilies, fresh ginger, garlic, cilantro (coriander), and fresh mint for the marination. It makes the mutton flavorful from the inside.
Yogurt – Use thick yogurt or Greek yogurt for marination as it will not lose water while marinating.
Crispy Fried onions – Biryani gets more flavorful with the use of golden crispy fried onions or birista. You can prepare them beforehand and store them so that they come in handy while preparing biryani. If you are planning to make them at home, then follow the recipe here – Fried Onions/Birista. You can also buy store-bought fried onions to save time.
Lime Juice – Lime juice tenderizes the goat mutton and gives it a refreshing tangy taste.
To Cook The Mutton

Marinated mutton is cooked with onions, tomatoes, and dry spice powders like coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cumin powder until it is tender.
To Assemble The Mutton Biryani

Once the mutton and rice are layered, the biryani is topped with ghee, milk, fried onions, and saffron soaked in water or milk.
Saffron adds a beautiful orangish hue to the biryani. It also adds a subtle flavor, that makes the biryani even more delicious. Some people use yellow color in place of saffron however I highly recommend using saffron.
How To Make Hyderabadi Mutton Biryani – Pakki Biryani
To make Pakki Hyderabadi Mutton Biryani, the marinated mutton is cooked with spices until it is tender. This cooked mutton is then layered with rice.
We don’t use raw papaya in this recipe as the mutton doesn’t need a tenderizer.
Marinate The Mutton
Add 5-6 chopped green chilies, 4-inch piece of ginger (chopped), 8-10 cloves of garlic (peeled), ¼ cup tightly packed cilantro, and 2 tablespoon fresh mint leaves to a blender along with 2 tablespoon water. Blend to make a smooth paste.


Wash 2 pounds (1 kg) of bone-in goat mutton pieces and mix them with 1 cup thick yogurt, green paste, ¼ cup crispy fried onions, 4 teaspoon salt, and 2 tablespoon lime juice.
Keep the marinated mutton in the refrigerator for at least 2 hours or better overnight.

Cook The Mutton
In A Traditional Pressure Cooker
Take out the marinated mutton from the refrigerator and keep it on the counter for 30 minutes so that it comes to room temperature. This way, it will cook the best.
Heat ¼ cup vegetable oil in a pressure cooker over medium-high heat. Once the oil is hot, add 1 cup of thinly sliced onions and fry until the onion turns golden brown (7-9 minutes).

Add the marinated mutton along with the marinade to the cooker and fry on high heat for 4-5 minutes. Keep stirring frequently.

Add 1 cup thinly sliced tomatoes and cook for 2-3 minutes.

Add 2 teaspoon coriander powder, 1 teaspoon turmeric powder, 4 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala powder, and 1 teaspoon cumin powder and cook for another 2-3 minutes.

Now add 1 cup of water and close the lid of the cooker. Pressure cook for one whistle on high heat. Then lower the heat to low and cook for 20-25 minutes until the mutton is tender.

Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker.

Put the cooker back on high heat and cook until most of the water is evaporated and the gravy is almost dried. Set aside.

In An Instant Pot
Take out the marinated mutton from the refrigerator and keep it on the counter for 30 minutes so that it comes to room temperature. This way, it will cook the best.
Press SAUTE, and add oil to the pot. Once the oil is hot, add the onion and saute until browned (8-10 minutes). Add the marinated mutton along with the marinade to the instant pot and fry for 4-5 minutes. Keep stirring frequently. Add tomatoes and cook for 2-3 minutes.
Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cumin powder, and cook for another 2-3 minutes.
Now add ½ cup of water and close the lid of the instant pot. Set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK on high pressure. Set the timer to 20 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the IP.
Now press SAUTE once again and cook until the liquid is evaporated and the gravy is almost dry. Set aside.
Cook The Rice
Wash 4 cups of long grain basmati rice 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 40-45 minutes.
Heat 8-10 cups of water in a large pot over high heat. Add 7-8 green cardamoms, 7-8 cloves, 4-5 bay leaves, 2-inch piece of cinnamon stick, 2 whole star anise, 1 tablespoon ghee, 4 teaspoon salt, 1 teaspoon shahi jeera (caraway seeds), 2 teaspoon ginger garlic paste, and 2-3 drops kewra essence to the pot, and bring the water to a boil.

Drain the rice and add it to the pot and stir gently.

Cook the rice on low heat uncovered until it is 90% cooked, which means it is cooked with just a little bite to it (15-20 minutes). Drain the rice and set it aside.

Assemble The Mutton Biryani
Transfer the cooked mutton to a large heavy bottom pot and spread evenly.

Top with cooked rice and spread evenly.

Pour ¼ cup milk all over and sprinkle 1 pinch saffron soaked in 1 tablespoon water, ½ cup crispy fried onions, and 2 tablespoon ghee on top.

Cover the pot tightly with a lid. Place it on very low heat for 40-45 minutes.
Tip – If the heat adjustment in your hob doesn’t have a very low setting, then keep a tawa (griddle) below the pot.

Remove the lid and mix the Hyderabadi pakki mutton biryani gently. Serve hot.

How To Make Kacchi Mutton Biryani
Kacche Gosht Ki Biryani is made without cooking the meat prior to mixing it with rice.
The raw marinated mutton is layered along with cooked rice and is cooked on dum (slow heat) until the goat mutton gets cooked and falls of the bone along with the rice. Here is how I make Kacchi Hyderabadi mutton biryani.
Ingredients
To Marinate The Mutton
- 5-6Â chopped green chilies
- 4 inch piece of ginger (chopped)
- 8-10 garlic cloves (peeled)
- ¼ cup cilantro (coriander), (tightly packed)
- 2 tablespoons fresh mint leaves
- 2 pounds bone-in goat mutton (1 kg, cut into 1-½ inch chunks)
- 2 tablespoon raw papaya paste (or 1 teaspoon meat tenderizer)
- 1 cup thick yogurt
- ¼ cup crispy fried onions
- 4 teaspoons salt
- 2 tablespoons lime juice
- ½ teaspoon garam masala spice mix
- 2 teaspoon Kashmiri red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoon chopped mint
- 2 tablespoon chopped cilantro
- ¼ cup vegetable oil
To Cook The Rice
- 4 cups long-grain basmati rice
- 7-8Â whole green cardamoms
- 7-8Â cloves
- 4-5Â whole bay leaves
- 2 inch piece of cinnamon stick
- 2Â whole star anise
- 1 tablespoon ghee
- 4 teaspoons salt
- 1 teaspoon shahi jeera (caraway seeds)
- 2 teaspoons ginger garlic paste
- 2-3 drops kewra essence
To Assemble The Biryani
- ½ cup milk
- 1 pinch saffron soaked in 2 tablespoon water
- ½ cup crispy fried onion
- 3 tablespoon ghee
Method
Marinate The Mutton
Add 5-6 chopped green chilies, 4-inch piece of ginger (chopped), 8-10 cloves of garlic (peeled), ¼ cup tightly packed cilantro, and 2 tablespoon fresh mint leaves to a blender along with 2 tablespoon water. Blend to make a smooth paste.
Wash 2 pounds (1 kg) of bone-in goat mutton pieces and mix them with 2 tablespoon raw papaya paste, 1 cup thick yogurt, green paste, ¼ cup crispy fried onions, 4 teaspoon salt, 2 tablespoon lime juice, ½ teaspoon garam masala spice mix, 2 teaspoon Kashmiri red chili powder, 1 teaspoon turmeric powder, 2 tablespoon chopped mint, 2 tablespoon chopped cilantro and ¼ cup vegetable oil.
Keep the marinated mutton in the refrigerator for 8-10 hours or overnight.
Raw papaya or meat tenderizer cannot be skipped in this variation of mutton biryani.
Cook The Rice
Wash 4 cups of long grain basmati rice 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 40-45 minutes.
Heat 8-10 cups of water in a large pot over high heat. Add 7-8 green cardamoms, 7-8 cloves, 4-5 bay leaves, 2-inch piece of cinnamon stick, 2 whole star anise, 1 tablespoon ghee, 4 teaspoon salt, 1 teaspoon shahi jeera (caraway seeds), 2 teaspoon ginger garlic paste, and 2-3 drops kewra essence to the pot, and bring the water to a boil.
Drain the rice and add it to the pot and stir gently.
Cook the rice uncovered on low heat until it is 80% cooked, which means it is almost cooked with some bite left (10-12 minutes). Drain the rice and keep it aside.
Assemble The Mutton Biryani
Transfer the marinated mutton to a heavy bottom pot and spread evenly. Top with cooked rice and spread evenly.
Pour ½ cup milk all over and sprinkle 1 pinch saffron soaked in 2 tablespoon water, ½ cup crispy fried onions, and 3 tablespoon ghee on top.
Cover the pot tightly with a lid. Place it on very slow heat for 55-60 minutes.
Remove the lid and mix the Hyderabadi kacchi mutton biryani gently. Serve hot.
Pro Tips By Neha
Making a fabulous Hyderabadi mutton biryani is not at all difficult if you follow the recipe properly. Use correct measurements and follow the instruction as mentioned. A successful biryani recipe depends on the quality and quantity of the ingredients and cooking them on the right heat.
Use the best cut of meat and the best biryani rice you can get your hands on.
Start by marinating the mutton 8-10 hours prior to cooking the biryani. Prepare and gather all the ingredients half an prior to starting the cooking. The next step should be to cook the marinated mutton. When the mutton is almost cooked, start cooking the rice. Then layer the biryani. If you efficiently cook the various elements of biryani, it will take just an hour to come together.
Handle the rice very gently while cooking otherwise the grains might break.
I used a large 4-liter pot to cook the rice and a 5-liter pot to assemble the biryani. The pot in which we assemble the biryani must have a tight-fitting lid through which no steam can escape. If the lid doesn’t fit tightly, then you can seal the edges using some whole wheat flour dough. You should also use a heavy bottom pan so that the mutton doesn’t burn while cooking.
This recipe can be easily halved, doubled, or tripled. Use smaller or larger pots accordingly. The time of cooking will remain the same.
Serving Suggestions
Mutton biryani can be served with plain yogurt or any raita of your choice. I personally like to serve it with Onion Tomato Raita or Boondi Raita.
In Hyderabad, it is served with Mirchi Ka Salan. You can also serve it with any other vegetable curry of your choice.
Also do not forget to serve Double Ka Meetha or Shahi Tukda for dessert after this delicious biryani meal.
Storage Suggestions
Mutton biryani lasts for 3 to 4 days in an airtight container in the refrigerator. Heat it properly, before serving. Splash some water or milk over the biryani while reheating to prevent drying.
If you have a lot of portions, heat only the amount you want to serve. Use a clean and dry spoon every time you take out the biryani from the container.
You can even freeze Biryani for about a month. Just let it cool down completely before freezing. Thaw it overnight and heat it again, before serving. I will suggest you store biryani in portions so that you don’t have to thaw only the amount you want to eat.
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Recipe Card

Mutton Biryani Recipe
IngredientsÂ
To Marinate The Mutton
- 5-6 chopped green chilies
- 4 inch piece of ginger (chopped)
- 8-10 garlic cloves (peeled)
- ¼ cup cilantro (coriander) (tightly packed)
- 2 tablespoons fresh mint leaves
- 2 pounds bone-in goat mutton (1 kg, cut into 1-½ inch chunks)
- 1 cup thick yogurt
- ¼ cup crispy fried onions
- 4 teaspoons salt
- 2 tablespoons lime juice
To Make The Mutton Curry
- ¼ cup vegetable oil
- 1 cup thinly sliced onions
- 1 cup thinly sliced tomatoes
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 4 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
To Cook The Rice
- 4 cups long-grain basmati rice
- 7-8 whole green cardamoms
- 7-8 cloves
- 4-5 whole bay leaves
- 2 inch piece of cinnamon stick
- 2 whole star anise
- 1 tablespoon ghee
- 4 teaspoons salt
- 1 teaspoon shahi jeera (caraway seeds)
- 2 teaspoons ginger garlic paste
- 2-3 drops kewra essence
To Assemble The Mutton Biryani
- ¼ cup milk
- 1 pinch saffron (soaked in 1 tablespoon water)
- ½ cup crispy fried onions
- 2 tablespoon ghee
Instructions
Marinate The Mutton
- Add green chilies, ginger, garlic, cilantro, and mint leaves to a blender along with 2 tablespoon water. Blend to make a smooth paste.
- Wash mutton and mix it with yogurt, green paste, crispy fried onions, salt, and lime juice.
- Keep the marinated mutton in the refrigerator for at least 2 hours or better overnight.
Cook The Mutton In A Traditional Pressure Cooker
- Take out the marinated mutton from the refrigerator and keep it on the counter for 30 minutes so that it comes to room temperature. This way, it will cook the best.
- Heat vegetable oil in a 3-liter pressure cooker over medium-high heat. Once the oil is hot, add onions and fry until the onion turns golden brown (7-9 minutes).
- Add the marinated mutton along with the marinade to the cooker and fry on high heat for 4-5 minutes. Keep stirring frequently.
- Add tomatoes and cook for 2-3 minutes.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cumin powder, and cook for another 2-3 minutes.
- Now add 1 cup of water and close the lid of the cooker. Pressure cook for one whistle on high heat. Then lower the heat and cook for 20-25 minutes until the mutton is tender.
- Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker.
- Put the cooker back on high heat and cook the mutton until most of the water is evaporated and the gravy is almost dried. Set aside.
Cook The Mutton In An Instant Pot
- Take out the marinated mutton from the refrigerator and keep it on the counter for 30 minutes so that it comes to room temperature. This way, it will cook the best.
- Press SAUTE button of your 6-quart instant pot, and add oil to it. Once the oil is hot, add the onion and saute until browned (8-10 minutes). Add the marinated mutton along with the marinade to the instant pot and fry for 4-5 minutes. Keep stirring frequently. Add tomatoes and cook for 2-3 minutes.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cumin powder, and cook for another 2-3 minutes.
- Now add ½ cup of water and close the lid of the instant pot. Set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK on high pressure. Set the timer to 20 minutes.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the IP.
- Now press SAUTE once again and cook until the liquid is evaporated and the mutton is almost dry. Set aside.
Cook The Rice
- Wash basmati rice 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 40-45 minutes.
- Heat 8-10 cups of water in a large pot over high heat. Add green cardamoms, cloves, bay leaves, cinnamon stick, whole star anise, ghee, salt, shahi jeera (caraway seeds), ginger garlic paste, and kewra essence to the pot, and bring the water to a boil.
- Drain the rice and add it to the pot and stir gently.
- Cook the rice on low heat uncovered until it is 90% cooked, which means it is cooked with just a little bite to it (15-20 minutes). Drain the rice and set it aside.
Assemble The Mutton Biryani
- Transfer the cooked mutton to a large heavy bottom pot and spread evenly.
- Top with cooked rice and spread evenly.
- Pour milk all over and sprinkle saffron soaked in water, crispy fried onions, and ghee on top.
- Cover the pot tightly with a lid. Place it on very low heat for 40-45 minutes.
- Remove the lid and mix the mutton biryani gently. Serve hot.
Melanie @ Punjabi Desi Foods
I used this recipe however additionally sauteed diced red and green peppers with a diced red onion along with the flavors together with the additional ingredients was really yummy. Thank you
Neha Mathur
Thnx for trying 🙂
Vignesh Reddy
I tried making it today was perfect however I added a bit of more spices but the recipe is good . 🙂
Neha Mathur
Thnx for trying and leaving your feedback 🙂
Sukanya
Hi..
Can u suggest me anything else than Papaya paste for mutton marination.as Raw Papaya is harmful for pregnant woman I heard.
Neha Mathur
Hi Sukanya, I suggest you make pakki biryani to be on the safer side.
Rajat Singh
That was to good but if you add mint and slit green chilli on top that was more yummy and hyadrabadi biryani
Neha Mathur
I add mint but not green chillies on top. Will try it next time. Thnx for your input 🙂
Smita
I have tried tis recipe without using raw papaya but the out come was still yummy.
Neha Mathur
Good to know. But sometimes, the meat doesn’t cook properly if it’s not tenderised well. And then you cannot do anything. So to be on the safer side, I always use it.
Abhinav
A wonderful recipe this is. I tried this recipe at home. I love this recipe and my family member also like this recipe. Such an awesome recipe ever.
Neha Mathur
Thnx 🙂
Nishigandha
Made our anniversary dinner all the more special. Thanks for sharing.
Neha Mathur
I ma so happy to know this.
SUBHAJYOTI MUKHERJEE
MADAM
MY DAUGHTER SAID THAT THIS IS THE BEST BIRYANI SHE EVER HAD. GAVE ME A 11 OUT OF 10. THIS GOES TO YOU MADAM.
THANK U VERY MUCH.
Neha Mathur
Thanks 🙂
Praneeth
Dear Ms Mathur,
The recipe looks authentic. For the Kachi style biryani, Were you suggesting overnight marination in the refrigerator or marination at room temperature?
Thank you.
Neha Mathur
In refrigerator.
Amit Makwani
I tried the recipe of pakki mutton biryani today, my wife was surprised beyond words, my parents and even my little one liked it so much. Thanks for sharing such wonderful recipe.
Neha Mathur
Happy to hear 🙂
Dan
I am planning to make this for an iftar party. How can I tell if the rice is 30% or 70% done? Any tricks? If I am slightly off in terms of the rice doneness , will it Impact the the final product. I was planning to do the reveal directly at the dinner table, so. Will report back
Neha Mathur
Hi Dan, you can cook the rice until it is almost done. Skip the two level cooking. It will still come out very good.
Manpreet kaur
I have tried the recipe. And I was making mutton biryani for the first time, and turned out so well.
It was so tasty that my servings on the dinner table went exhausted so soon 🙂
Neha Mathur
Awesome 🙂