Hyderabadi Mutton Biryani served in a bowl.

Pakki Mutton Biryani

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 936 kcal
Author: Neha Mathur

Pakki Mutton Biryani is a style of hyderabdi biryani where mutton is cooked along with spices and then layered with rice.



For the Mutton

  • 1 kg Goat Mutton
  • 1 cup Thick Curd
  • 4 tsp Green Chilli Paste
  • 2 tsp Ginger Garlic Paste
  • 1/4 cup Golden Fried Onion
  • 2 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 4 tsp Kashmiri Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Roasted Cumin Powder
  • 2 tsp Salt
  • 2 tbsp Lemon Juice
  • 1 cup Onion Thinly Sliced
  • 1/4 cup Vegetable Oil

For the Rice

  • 2 cups Long Grain Basmati Rice
  • 10 g Potli Masala
  • 1 tbsp Ghee
  • 1 tsp Shahi Jeera
  • 2 tsp Salt

For assembling the biryani

  • 1/4 cup Milk
  • 1 pinch Saffron Soaked in 1 tbsp water.
  • 1/2 cup Golden Fried Onion
  • 2 tbsp Ghee
  • 1 tbsp Coriander Chopped
  • 1 tbsp Mint Chopped


For the Mutton

  1. Wash the mutton and mix it well with curd, green chilli paste, ginger garlic paste, golden fried onion, coriander powder, turmeric powder, red chilli powder, garam masala powder, cumin powder, salt and lemon juice.

  2. Marinate the mutton for at least 2 hours or overnight.

  3. Heat oil in a pressure cooker.

  4. Add onion and fry until onion turns golden brown.

  5. Add the marinated mutton and fry on high heat for 4-5 minutes.

  6. Add 1 cup of water and pressure cook until mutton is tender.

  7. Remove the lid of the cooker and cook the mutton until most of the water is evaporated.

  8. Keep the mutton aside.

For the rice

  1. Wash the rice and soak in water for 40-45 minutes.

  2. Heat water in a large pot.

  3. Add potli masala, ghee, salt and shahi zeera in the pot and bring the water to a boil.

  4. Cook the rice until it is 90% cooked.

  5. Drain the rice and keep aside.

Assembling the biryani

  1. Add half of the cooked rice in a heavy bottom pan.

  2. Transfer the cooked mutton over the rice and spread evenly.

  3. Top with the remaining cooked rice.

  4. Sprinkle 1/4 cup milk, saffron soaked in water, coriander, mint, golden brown onion and ghee on top.

  5. Cover the pan tightly with a lid.

  6. Place the pan on a very slow heat for 20-25 minutes.

  7. Remove the lid and mix the biryani gently.

  8. Serve hot.

Recipe Notes

Use best quality rice to make biryani.

Keeping a heavy tawa below the pan helps to cook the biryani on very low heat and it also makes sure the biryani doesn't get burned from the bottom.

The traditional potli masala used to make biryani recipe has many unusual ingredients, but since it is not easy to source them, I have a mix which is easy to find the not compromise on taste. To make potli masala, tie 2 g green cardamom, 2 g cloves, 2 g bay leaves, 2 g cinnamon and 2 g star anise in a small cloth piece

Birista or Golden Fried Onions are a must to make a good biryani. Making perfect birista is an art and takes a lot of patience and skills. I have a detailed recipe to make perfect birista at home. You can check the recipe to make golden fried onion here. 

Be very attentive while cooking the rice. Do not stir the rice much while cooking otherwise it will break the grains.

Choose a pan with a tight fitting lid. This biryani cooks on dum or steam and we want to retain as much steam that is formed inside. Traditionally, a sealing of dough used to be put around the pan and the lid but I don't think that it is required if the lid fits tightly.

Nutrition Facts
Pakki Mutton Biryani
Amount Per Serving
Calories 936 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 31g194%
Cholesterol 147mg49%
Sodium 1766mg77%
Potassium 629mg18%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 3g3%
Protein 34g68%
Vitamin A 630IU13%
Vitamin C 6.9mg8%
Calcium 128mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.