Hyderabadi Mutton Dum Biryani (Pakki Style)

4.59 from 12 votes

Make the best Hyderabadi Mutton Dum Biryani (Pakki Style) using my easy age-old recipe. Serve it with a salan (curry) or a raita for a hearty meal (gluten-free).

Hyderabadi Mutton biryani served in a bowl.
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About Hyderabadi Mutton Biryani

Mutton biryani is a popular Indian rice dish made using long-grain basmati rice layered with a spicy mutton (goat meat) layer.

There are multiple regions in India that make mutton biryani in their own traditional ways – Hyderabadi, Lucknowi, Dindigul, Ambur, Kolkata, and 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, which is already cooked mutton 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.

In this post, I am sharing an age-old recipe to make Hyderabadi dum biryani in pakki style.

To make Hyderabadi pakki dum mutton biryani, you can cook the mutton in a traditional stovetop pressure cooker or an instant pot.

This recipe serves 8 people. You can halve, double, or triple the recipe easily.

I use my 3-liter stovetop pressure cooker or 6-quart instant pot to cook the mutton. If you are scaling up the recipe, then use a large cooker or instant pot. The time of pressure cooking will remain the same.

If you are someone who loves a good biryani for your weekend meals, then you must try these biryani recipes too

Ingredients

Hyderabadi mutton biryani ingredients 1
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Hyderabadi mutton biryani ingredients 3
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Hyderabadi mutton biryani ingredients 5
Hyderabadi mutton biryani ingredients 6
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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 spoon measures to measure the ingredients.

To Marinate The Mutton

Mutton – Use bone-in goat mutton (1-½-inch pieces) to make the biryani. If using frozen mutton, thaw it well before using it. 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 chillies, fresh ginger, garlic, cilantro (fresh coriander leaves), and fresh mint for the marination. It makes the mutton flavorful from the inside.

Yogurt (Dahi, Curd) – Use thick yogurt or Greek yogurt as it will not lose water while marinating.

Crispy Fried Onions – Biryani gets more flavorful with the use of golden crispy fried onions (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 – Crispy Fried Onions. 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.

You will also need salt and any neutral cooking oil. Sunflower oil, canola oil, etc works fine.

To Cook The Mutton

Marinated mutton pieces are cooked with red onions, fresh tomatoes, and biryani masala powder.

Use any neutral oil (sunflower oil, canola oil, etc) to cook the mutton.

Biryani masala powder can be made at home using Indian spice powders like red chilli powder, turmeric powder, coriander powder, garam masala powder, cumin powder, etc.

You can also buy store-bought masala; Shaan and Everest are my favorite brands of biryani masala.

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 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 green cardamoms (hari elaichi), cloves (laung), bay leaves (tejpatta), cinnamon (dalchini), star anise (chakri phool), and caraway seeds (shahi jeera) give a lovely flavor to this dish.

If caraway seeds are not available, replace them with cumin seeds.

Others – You will also need ghee, ginger garlic paste, freshly squeezed lime juice and salt, and kewra essence.

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 Pakki Mutton Biryani

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
  • 2 tablespoon fresh mint leaves

to a blender along with 3 tablespoon water. Blend to make a coarse paste. Scrape the sides of the blender a few times while bending.

Chilies, ginger, garlic, cilantro, mint and water added to a blender.
Coarse paste made.

Wash 2 pounds (1 kg) of bone-in goat mutton (cut into 1 and ½-inch pieces) and drain well.

Mix it with

  • 1 and ½ cups thick yogurt
  • green paste
  • ¼ cup crispy fried onions (packed)
  • 3 teaspoon salt
  • 2 tablespoon freshly squeezed lime juice
  • ¼ cup of any neutral-flavored oil

Keep the marinated mutton in the refrigerator for at least 2 hours or better overnight.

Mutton, yogurt, green paste, fried onions, lime juice, oil and  salt added to a bowl.
Marinated mutton.

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.

Note – You can soak the rice at this stage. Check the process for cooking the rice.

Heat ¼ cup of cooking oil in a 3-liter pressure cooker over medium-high heat.

Oil heating in a pan.

Once the oil is hot, add 1 cup of thinly sliced red onions and fry until the onion turns golden brown (7-9 minutes).

Onions added to the pan.

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

Marinated mutton added to the pan.

Add 1 cup thinly sliced tomatoes and 4 tablespoon biryani masala and cook for 4-5 minutes.

Tomatoes and biryani masala added to the pan.

Now add ¼ cup of water and close the lid of the cooker.

Water added to the cooker.

Pressure cook for one whistle on high heat. Then lower the heat to low and cook for 20 minutes.

Pressure cooking the mutton.

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

Cooked mutton.

Note – You can start cooking the rice at this stage. Check the process for cooking the rice.

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

Dried 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.

Note – You can soak the rice at this stage. Check the process for cooking the rice.

Press SAUTE button on a 6-quart instant pot.

Add ¼ cup of cooking oil to the pot.

Once the oil is hot, add 1 cup of thinly sliced red onions 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 1 cup thinly sliced tomatoes and 4 tablespoon biryani masala and cook for 4-5 minutes.

Now add ¼ 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. Set the timer to 20 minutes at high pressure.

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.

Note – You can start cooking the rice at this stage. Check the process for cooking the rice.

Now press SAUTE once again and cook until the liquid is evaporated and the gravy is almost dry. Set aside.

Cook The Rice

Note – While the mutton is cooking, cook the rice on another stove. If you have only one stove, then cook the mutton first, then cook the rice. Reheat the mutton before layering it with rice.

Wash 3 cups of long-grain basmati rice 2-3 times with water until the water runs clear. Soak it in 6-8 cups of water for 40-45 minutes.

Rice soaked in water.

Heat 6 cups of water in a large pot over high heat.

Add

  • 7-8 whole green cardamoms
  • 7-8 cloves
  • 4-5 whole bay leaves
  • 2-inch piece of cinnamon stick
  • 2 whole star anise
  • 1 teaspoon shahi jeera (caraway seeds)
  • 1 tablespoon ghee
  • 4 teaspoon salt
  • 2 teaspoon ginger garlic paste
  • 2 teaspoon freshly squeezed lime juice
  • 4-5 drops kewra essence

to the pot, and bring the water to a boil.

Note – If you don’t like whole spices coming into your mouth, then tie them in a cloth (bouquet gurney). Squeeze and discard the cloth once the rice is cooked.

Whole spices, ginger garlic paste, salt, kewra essence, lime juice, and ghee added to hot water.

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

Rice added to the pan.

Reduce the heat to low.

Cook the rice on low heat uncovered until it is 95% cooked, which means it is cooked with just a little bite to it (12-15 minutes).

Note – It is very important to cook the rice until it is almost done otherwise it will be raw and the biryani will taste dry.

Assemble The Mutton Biryani

Transfer the cooked mutton to a large heavy bottom pot (at least 5 liters and preferably broader than taller) and spread evenly.

Cooked mutton transferred to a large pot.

Drain the cooked rice in a strainer and layer it over the mutton. Spread evenly.

Pour ½ cup milk all over and sprinkle 1 pinch saffron soaked in ¼ cup water, ½ cup crispy fried onions, and 3 tablespoon ghee on top.

Rice spread over the mutton and topped with ghee, fried onions, saffron soaked in water and milk.

Cover the pot with aluminum foil.

Pot covered with aluminum foil.

Cover the pot tightly with a lid. 

Pot covered with a lid.

Place the pot over the heat.

Cook on high heat for 3-4 minutes.

Reduce the heat to low.

Cook for 20 minutes.

Remove the pot from heat and let it rest for 20 minutes.

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

Ready biryani.

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 at least 2 hours prior to cooking the biryani. Prepare and gather all the ingredients half an hour 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 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.

When you start to layer, the mutton should be hot and the rice must be just cooked. If you have cooked the mutton prior to cooking the rice, heat it again just before the layering process. Do not cook the rice in advance. It should be immediately transferred to the assembly pot. Plan it accordingly.

This recipe can be easily halved, doubled, or tripled. Use smaller or larger pots accordingly. The time of cooking will remain the same.

Frequently Asked Questions

How to check if the rice is perfectly cooked before layering the biryani?

Put a few strands of cooked rice in your mouth; they should be almost cooked with a very little bite in the center. If the rice is not cooked well, the biryani will taste dry and if the rice is overcooked, biryani will become mushy.

What to do if my biryani rice is dry?

Even after taking utmost care while cooking the rice, if your rice is still dry, then transfer one portion to a microwave-safe plate, Microwave for 2 minutes.

If you don’t have a microwave, then transfer one portion of biryani to a pan, sprinkle a tablespoon of water over the biryani, and cover with a lid. Cook on low heat for 8-10 minutes.

Serving Suggestions

Hyderabadi biryani is a perfect dish to make for festivals, special occasions, or elaborate weekend meals.

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.

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 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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Make the best Hyderabadi Mutton Dum Biryani (Pakki Style) using my easy age-old recipe. Serve it with a salan (curry) or a raita for a hearty meal (gluten-free).
4.59 from 12 votes

Best Hyderabadi Mutton Biryani Recipe (Pakki Style)

Make the best Hyderabadi Mutton Dum Biryani (Pakki Style) using my easy age-old recipe. Serve it with a salan (curry) or a raita for a hearty meal.
Prep: 10 minutes
Cook: 1 hour 30 minutes
Marination Time: 2 hours
Total: 3 hours 40 minutes
Servings: 8 people

Ingredients 

To Marinate The Mutton

  • 5-6 chopped green chilies
  • 4 inch piece of ginger (chopped)
  • 8-10 garlic cloves (peeled)
  • ¼ cup cilantro (fresh coriander leaves) (tightly packed)
  • 2 tablespoons fresh mint leaves
  • 2 pounds bone-in goat mutton (1 kg, cut into 1-½ inch pieces)
  • 1 and ½ cups thick yogurt (dahi, curd)
  • ¼ cup crispy fried onions (packed)
  • 3 teaspoons salt
  • 2 tablespoons freshly squeezed lime juice
  • ¼ cup neutral-flavored oil

To Make The Mutton Curry

  • ¼ cup neutral-flavored oil
  • 1 cup thinly sliced red onions
  • 1 cup thinly sliced tomatoes
  • 4 tablespoons biryani masala powder

To Cook The Rice

  • 3 cups long-grain basmati rice
  • 7-8 whole green cardamoms (hari elaichi)
  • 7-8 cloves (laung)
  • 4-5 whole bay leaves (tejpatta)
  • 2 inch piece of cinnamon stick (dalchini)
  • 2 whole star anise (chakri phool)
  • 1 teaspoon shahi jeera (caraway seeds)
  • 1 tablespoon ghee
  • 4 teaspoons salt
  • 2 teaspoons ginger garlic paste
  • 4-5 drops kewra essence

To Assemble The Mutton Biryani

  • ¼ cup milk
  • 1 pinch saffron (soaked in ¼ cup water)
  • ½ cup crispy fried onions
  • 3 tablespoons ghee
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Instructions 

Marinate The Mutton

  • Add green chilies, ginger, garlic, cilantro, and mint leaves to a blender along with 3 tablespoon water.
  • Blend to make a coarse paste. Scrape the sides of the blender a few times while bending.
  • Wash mutton and drain well.
  • Mix it with yogurt, green paste, fried onions, salt, lime juice, and oil.
  • 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.
    • Note – You can soak the rice at this stage. Check the process for cooking the rice.
    • Heat cooking 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 biryani masala and cook for 4-5 minutes.
    • Now add ¼ 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 minutes.
    • Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker.
    • Note – You can start cooking the rice at this stage. Check the process for cooking the rice.
    • 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

    • Press SAUTE button on a 6-quart instant pot.
    • Follow the process until adding water to the pot.
    • Close the lid of the pot.
    • Set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK. Set the timer to 20 minutes at high pressure.
    • 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.
    • Note – You can start cooking the rice at this stage. Check the process for cooking the rice.
    • Now press SAUTE once again and cook until the liquid is evaporated and the gravy is almost dry. Set aside.

    Cook The Rice

    • Note – While the mutton is cooking, cook the rice on another stove. If you have only one stove, then cook the mutton first, then cook the rice. Reheat the mutton before layering it with rice.
    • Wash the rice 2-3 times with water until the water runs clear. Soak it in 6-8 cups of water for 40-45 minutes.
    • Heat 6 cups of water in a large pot over high heat.
    • Add green cardamoms, cloves, bay leaves, cinnamon stick, star anise, shahi jeera, ghee, salt, ginger garlic paste, lime juice, and kewra essence to the pot, and bring the water to a boil.
    • Note – If you don't like whole spices coming into your mouth, then tie them in a cloth (bouquet gurney). Squeeze and discard the cloth once the rice is cooked.
    • Drain the rice and add it to the pot and stir gently.
    • Reduce the heat to low.
    • Cook the rice on low heat uncovered until it is 95% cooked, which means it is cooked with just a little bite to it (12-15 minutes).
    • Note – It is very important to cook the rice until it is almost done otherwise it will be raw and the biryani will taste dry.

    Assemble The Mutton Biryani

    • Transfer the cooked mutton to a large heavy bottom pot (at least 5 liters and preferably broader than taller) and spread evenly.
    • Drain the cooked rice in a strainer and layer it over the mutton. Spread evenly.
    • Pour milk all over and sprinkle saffron soaked in water, crispy fried onions, and ghee on top.
    • Cover the pot with aluminum foil and then with a tight fitting lid.
    • Place the pot over the heat and cook on high heat for 3-4 minutes.
    • Reduce the heat to low and cook for 20 minutes.
    • Remove the pot from heat and let it rest for 20 minutes.
    • Remove the lid and mix the mutton biryani gently. Serve hot.

    Notes

    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.
    When you start to layer, the mutton should be hot and the rice must be just cooked. If you have cooked the mutton prior to cooking the rice, heat it again just before the layering process. Do not cook the rice in advance. It should be immediately transferred to the assembly pot. Plan it accordingly.

    Nutrition

    Calories: 669kcal, Carbohydrates: 44g, Protein: 24g, Fat: 43g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 102mg, Sodium: 1893mg, Potassium: 431mg, Fiber: 1g, Sugar: 3g, Vitamin A: 347IU, Vitamin C: 3mg, Calcium: 91mg, Iron: 3mg
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    25 Comments

    1. 5 stars
      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 🙂