Asli Hyderabadi Mutton Biryani

Recipe by
Total Time:
2.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Asli Hyderabadi mutton recipe is the authentic Indian rice recipe, native to Hyderabad. The non-vegetarian dish is loved by mutton and rice lovers.

This Hyderabadi favorite is made out to the perfection by exotic mix of spices, marinated mutton and layers of basmati rice in between. It can be best made by slow cooking technique. The recipe is popularly served as main course as part of lunch in Hyderabad. The marinated lamb and spices like bay leaf, cardamom, and saffron will impart the best flavor to the basmati rice. And the result will be just heavenly!

If you are already wondering how to make it, look no further. Follow the detailed instructions given below and make it right away.

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  • 1kg - rice
  • 2kg - lamb, cubed with bones
  • 1/2 kg - curd
  • 6 tsp - ginger garlic paste
  • 5 deep fried, onions, sliced
  • 2 bunches - deep fried, mint leaves
  • 3 bunches - coriander leaves
  • 5 deep fried, green chillies, sliced
  • 2 tsp - garam masala powder
  • Raw spices: 5 - bay leaves
  • 5 - cloves
  • 5 - cinnamon sticks
  • 5 - cardamom
  • 1 tsp - fennel seeds
  • 3 tsp - red chilli powder
  • 1/2 cup - lime juice
  • 3 tsp - ghee
  • A pinch of orange food colour
  • A pinch of saffron
  • 1 cup - milk
  • 3 sliced green chillies for using in boiling rice
  • Salt to taste
  • 1/2 cup - oil; you can use the same oil in which you have fried onions
  • 1 cup - mutton bones stock

How to Make Asli Hyderabadi Mutton Biryani

  • Par boil 1/2 kg rice in water for 15 mins with green chillies and all the raw spices and 1/2 tbsp oil.
  • Spread on a plate and keep aside.
  • Marinate lamb with curd, ginger garlic paste, lime juice, red chilli powder, garam masala powder, salt and deep fried onions, mint and green chillies
  • Mix well with hands and keep aside for 1 hour.
  • Once it is marinated, place in a cooker, add the oil which was used for deep frying onions.
  • Add a lot of coriander leaves, cover and cook the lamb till it is tender.
  • Grease another big cooker with refined oil, add the rice layer then the mutton layer till it reaches the top.
  • Pour the mutton stock on it. Then make a paste of milk, ghee, saffron and pour this liquid over the rice.
  • Cook it on low for 15 min.
  • Serve hot with curd and onion salad.