Hyderabadi Mutton Dum Biryani

"Hyderabadi Dum Mutton Biryani"

There are many different types of biryanis in India. One of the most popular biryani is Hyderabadi dum(steam) biryani which is believed to be made in Nizam kitchen for the first time. There are many stories on how it was first created but the truth is that it is one of the best kind of Biryani. This biryani is steam cooked with  raw mutton and Basmati (Indian long grain) rice with spices.  Usually Hyderabadi dum biryani is cooked with mutton. But now a days chicken, fish and prawns are also used in making dum biryani. Any hyderabadi will crave for biryani and hopefully you will enjoy Dum Biryani prepared using this recipe.

Other popular biryani is Lucknowi biryani in which dum is done using pre cooked meat, layered with rice and spices.

 "Hyderabadi Dum Mutton Biryani"

Marination Ingredients:

  1. Mutton – 2 lbs
  2. Sour Curd- 1 Cup ( 240 ml cup)
  3. Red Chilli Powder – 2 heap tsp
  4. Salt – 1 heap tsp
  5. Ginger – Garlic paste –  2 Tbsp
  6. Biryani Masala powder – 1 tsp ( I used store bought masala)
  7. Coriandar / Daniya powder – 1 tsp
  8. Garam masala powder – 1/4 tsp
  9. Pepper powder – 1/4 tsp ( optional)
  10. Jeera – Methi powder – 1/4 tsp ( optional)
  11. Lime – 1
  12. Turmeric powder – 1/4 tsp

Marination Method:

  • Mix all the ingredients except meat and taste so that you can adjust  spice levels, if you are marinating for around 24 hours add salt and chilli powder a bit more since pieces absorbs salt and chilli powder.
  • Marinate meat for a day so that meat pieces absorb salt and spices very well. If you haven’t planned before, marinate at least 3 hrs before cooking and place it in refrigerator.
  • Refrigerate marinated mutton/ chicken for 3 – 24 hours

Rice Ingredients:

  1. Basmati rice – 4 Cups( 180 ml cup)

    Biryani Spices

    Spices used while cooking Rice

  2. Water – 6 Cups
  3. Biryani leaf ( Indian Bay leaf)- 2 leaves
  4. Cinnamon stick – 1″ stick
  5. Cloves – 4
  6. cardamom – 4
  7. Shajeera – 1 tsp
  8. Star anise – 2
  9. Javatri –  1
  10. Salt- 1/2 tsp

Rice Cooking method:

  • Wash and soak rice in 6 cups of water for 20 minutes to get long grains
  • After 20 minutes add all the spices under rice ingredients section, taste and adjust the salt. You can add spices to heated oil and then mix it with rice for better texture of rice. I simply avoided oil here.
  • Cook rice until 3/4’th done.

Other seasoning Ingredients:

  1. Onion- 1 medium chopped finely
  2. Onion – 1 medium Chopped length wise
  3. Oil – 2 Tbsp
  4. Coriander leaves- 1 big bunch washed and chopped
  5. Mint Leaves – 1 big bunch washed and chopped
  6. Milk – 1/4’th Cup
  7. Saffron – few strands
  8. Ghee / Butter – 1 Tbsp

Layering Method:

  1. While the rice is cooking prepare the fried onions. Heat a non-stick pan over medium high with 1 tbsp oil , when the oil is heated add the finely chopped onion and fry them until soft  and slightly brown.  add half of chopped mint leaves and chopped coriander leaves to these fried onions and fry them for 1 min. keep them aside.
  2. In the same pan add another table-spoon oil and fry lengthwise chopped onion until crispy and golden brown.
  3. Warm the milk and add Saffron to milk.
  4. Pre-Heat oven to 400 F. Grease the oven safe pan with ghee .
  5. Spread marinated meat pieces to greased pan, if  any marinade is left add finely chopped fried onions, coriander and mint leaves to marinade and spread this on meat layer. Adding these onion, coriander and mint mixture on top of meat will give you some gravy.
  6. After rice is done spread half of the rice on marinade mix and add another layer with half of lengthwise onions and half of remaining mint and coriander leaves. Spread remaining rice, fried onion , mint and coriander leaves respectively.
  7. Sprinkle saffron soaked milk on top and sides of the pan and tightly seal pan with either lid or aluminum foil.
  8. Place it in pre heated Oven for 1:00 hour and decrease oven temperature to 350 F and keep it in oven for another 30 minutes. Check after 1:30 hour, if the meat is well cooked take out from oven.
  9. Serve this hot, juicy mutton dum biryani with Chicken Shorba, Raita, Onion and lemon or  mirchi- ka-salan or with any of your favorite gravy.


Layered biryani before cooking

Ready to go to Oven

I used very less oil or ghee yet the final product is delicious.

Note: Not recommended for weight loss or weight management

5 Responses to Hyderabadi Mutton Dum Biryani

  1. Pavan says:

    Thank you very much Hyderabdi Chef.

    This is best the recipe for “Hyderabadi Mutton Dum biryani”, And the step-by-step process to cook Hyderabadi Biryani is awesome.

    This Hyderabadi Dum biryani reminds the taste of Bawarchi hyderabadi biryani. And the blog has an excellent recipes for Indian style of cooking.

  2. Sumna says:

    your blog is amazing.. and your recipes are all very good.. will try carrot chutney sometime over this weekend. keep going Swathi..

  3. roshni says:

    mouth watering

Feel free to leave a Comment if you liked the recipe

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