Mutton Biryani

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. 

Jump to:

• About This Recipe
• Ingredients
• How To Make Hyderabadi Mutton Biryani – Pakki Biryani
• How To Make Kacchi Mutton Biryani
• Pro Tips By Neha
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

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 tbsp fresh mint leaves to a blender along with 2 tbsp 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 tsp salt, and 2 tbsp 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 tsp coriander powder, 1 tsp turmeric powder, 4 tsp Kashmiri red chili powder, 1 tsp garam masala powder, and 1 tsp 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 tbsp ghee, 4 tsp salt, 1 tsp shahi jeera (caraway seeds), 2 tsp 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 tbsp water, ½ cup crispy fried onions, and 2 tbsp 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

• 5-6 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)
• 2 tbsp raw papaya paste (or 1 tsp meat tenderizer)
• 1 cup thick yogurt
• ¼ cup crispy fried onions
• 4 teaspoons salt
• 2 tablespoons lime juice
• ½ tsp garam masala spice mix
• 2 tsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 2 tbsp chopped mint
• 2 tbsp chopped cilantro
• ¼ cup vegetable oil

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 Biryani

• ½ cup milk
• 1 pinch saffron soaked in 2 tbsp water
• ½ cup crispy fried onion
• 3 tbsp 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 tbsp fresh mint leaves to a blender along with 2 tbsp water. Blend to make a smooth paste.

Wash 2 pounds (1 kg) of bone-in goat mutton pieces and mix them with 2 tbsp raw papaya paste, 1 cup thick yogurt, green paste, ¼ cup crispy fried onions, 4 tsp salt, 2 tbsp lime juice, ½ tsp garam masala spice mix, 2 tsp Kashmiri red chili powder, 1 tsp turmeric powder, 2 tbsp chopped mint, 2 tbsp 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 tbsp ghee, 4 tsp salt, 1 tsp shahi jeera (caraway seeds), 2 tsp 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 tbsp water, ½ cup crispy fried onions, and 3 tbsp 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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