Easiest Hyderabadi Mutton Dum Biryani recipe 

If you’re looking for an authentic Hyderabadi mutton dum biryani recipe, this step-by-step guide is easy to make as this is my mom’s favourite recipe. Given below are the steps to make this in your kitchen without any complexity.

I will first list out the ingredients required for every category and continue with the process.

Ingredients required

For marination : 

Mutton with bone – 1 kg

Thick curd – 1½ cup
Ginger-garlic paste – 3 tbsp
Red chilli powder – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Biryani masala – 2 tbsp
Lemon juice – 2 tbsp
Fried onions (birista) – 1½ cups
Mint leaves – 1 cup
Coriander leaves – 1 cup
Green chillies – 4–5 (slit)
Oil – 4 tbsp
Ghee – 3 tbsp

Saffron milk (10 strands of saffron in 50ml of warm milk)
Salt – as per required 

For making rice : 

Aged Basmati rice – 4 cups
Whole spices: Bay leaves – 2
                    Green cardamom – 6
                    Cloves – 8
Cinnamon – 2 sticks
Shahi jeera –1½ tsp
Salt – water should taste slightly salty

Handful of coriander and mint leaves

For Dum cooking and layering : 

Saffron soaked in warm milk

Fried onions (Birista)

Mint & coriander leaves

Ghee (100ml/as per required)

Green chillies

Preparation :

For marination : 

1. Mix in all the spices and ingredients required for marination to freshly washed mutton pieces. Then add thick curd/yogurt to and mix thoroughly.
2. Cover the marinade and refrigerate for about 6-8 hours. Leaving it overnight yields you the best flavour. 

Rice preparation : 

1. Wash the basmati rice and let it soak for about 20 minutes. Then take lots of water and start boiling it including all the ingredients mentioned except the rice. 
2. Let it boil for 5-7 minutes and gently add the rice. Continue boiling the rice until it is 75% cooked.
3. Drain the excess water.

Dum cooking and layering :

1. In a heavy-bottomed pot, add ghee, spread a base layer of marinated mutton, and top it up with a layer of partially cooked rice.
2. Sprinkle fried onions (birista), mint and coriander leaves, saffron milk and ghee as toppings.
3. Seal the pot tightly with chapati dough (atta) to trap the steam. Put it on low flame so that it is cooked in a proper ‘Dum’ method which means slow-cooking for about 35-40 minutes.
4. Once cooking is done, turn off the stove and let it rest for 10 minutes. 

Your Hyderabadi mutton dum biryani is now cooked and ready to be served.

You can serve it hot with mirchi ka salan, onion raita and lemon wedges. 

Tips for Perfect Mutton Dum Biryani

1. Do not add any water to the mutton as it could compromise in its taste.
2. Always use bone-in mutton as it adds more flavour and cooks softer as well.
3. Never cook the rice fully as it becomes mushy.
4. Cook on low flame throughout the process to prevent burning of the bottom layer. 

People also ask 

Can I use lamb instead of mutton for Hyderabadi mutton dum biryani?

Yes. Lamb cooks faster and becomes tender more easily, but mutton gives a deeper, richer flavor.

How do I know when the mutton is cooked properly?

You get to know the mutton is cooked properly when it is soft enough to break easily with a spoon.

What kind of basmati rice is best for Hyderabadi mutton dum biryani ?

Long-grain aged basmati rice could be opted for the best results.

Why is my biryani too dry?

There could be a lot of reasons your biryani turns out dry like, the curd it too thick or little oil/ghee is used, dum cooking is too long, or the pot is not properly sealed.