Hyderabadi Mutton Dum Biryani

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Hyderabadi Mutton Dum Biryani
Hyderabadi Mutton Dum BiryaniHyderabadi Mutton Dum Biryani RecipeHyderabadi Mutton Dum Biryani RecipesSpecial Hyderabadi Mutton Dum BiryaniAuthentic Hyderabadi Mutton Dum BiryaniHyderabadi Mutton Dum Biryani Recipes

Hyderabadi Mutton Dum Biryani or “Kachcha gosht ki Biryani” is a popular and authentic Mutton Biryani recipe from Hyderabad, India. It is a spicy, flavorful, colorful and mouth-watering biryani recipe. It is prepared with basmati rice, goat meat, whole spices, curd, fresh mint & coriander leaves. Fried nuts and browned onions are used as garnishing and at the same time it enhances the taste of the biryani too.

Hyderabadi Mutton Dum Biryani is prepared with goat meat which is marinated overnight in curd/yogurt and spices. Later the marinade is layered between half cooked basmati rice, spices, fresh mint & coriander leaves, nuts and fried onions. It is cooked in dum style that is using dough to seal the vessel (called ‘handi”) containing layered rice and meat. “Dum” cooking refers to anything which is cooked slowly in steam. Slow cook method makes the dish more aromatic and flavorful.

Hyderabadi Mutton Dum biryani is originated from the Nizams of Hyderabad. It is a combination of both irani and mughalai cuisines which is now a most popular part of Indian cuisine.

Hyderabadi Mutton Dum Biryani can be prepared for any special occasions and can be served with any raita or yogurt based chutney of your choice. Hyderabadi Mutton Dum Biryani goes well with mirchi salan, brinjal curry or potato kurma too.

For more Biryani Recipes, check: Ambur Mutton Biryani, Thalapakatti mutton biryani, chicken dum biryani, Hyderabadi chicken biryani, Ambur style chicken biryani, Thalapakatti chicken biryani, prawns biryani, Egg biryani, Vegetable Biryani.

Also check our raita recipes here: cucumber raita, onion raita, onion-tomato raita.



3/4th kg mutton, tender lamb meat

½ kg or about 3 cups Basmati rice

For Marinating Mutton:

½ cup thick curd

2 tsp ginger-garlic paste

2-3 green chillies slit lengthwise

2 tsp red chilli powder

1 tsp garam masala

½ tsp turmeric powder

¼ cup fried brown onions

2 tbsp coriander leaves, chopped

2 tbsp mint leaves, chopped

1 tsp oil, (any cooking oil)

1 tsp lemon juice

Salt, to taste

To cook rice:

1 bay leaf

2 sticks cinnamon

4-5 cloves/lavanga

3-4 cardamom/elaichi

2 strands mace

2-3 star anises

1 tsp shah jeera

¼ tsp nutmeg powder

Water, as needed to cook rice

Salt, pinch

1 tsp ghee


2 onion, thinly sliced

1 cup mint leaves, chopped

1 cup coriander leaves, chopped

4-5 almonds, sliced

5-6 cashew nuts

8-10 raisins

Saffron, few strands

¼ cup warm/hot milk

½ cup ghee



  • Wash mutton thoroughly several times in water until clear. You can cut the mutton into small or medium pieces. Drain all the water from the mutton.
  • Cut 2 medium sized onions lengthwise into thin slices and deep fry in hot oil until brown. Remove from oil and drain excess oil on a kitchen towel. Keep it aside. This fried onions will be used to marinate mutton along with other spices.
  • In a large bowl, add cleaned mutton pieces along with curd, ginger garlic paste, turmeric, slit green chili, red chili powder, fried onions, coriander leaves, mint leaves, garam masala, lemon juice, oil and salt. Mix well gently so that mutton coats well with spices. Cover the bowl tightly with a lid and rest it for 4-5 hours or overnight in a refrigerator.
  • Wash basmati rice one or two times in water until clear. Soak the rice in water for about 20-30 minutes. 
  • In a vessel, add enough water (7-8 cups) to cook rice. To the water, add cinnamon, bay leaf, cloves, cardamom, mace, star anise, shah jeera and nutmeg. Bring the water to boil and add cleaned basmati rice. Add a teaspoon of oil and little salt to the water and cook rice till it is half done. Do not cook rice fully. Strain excess water from the cooked rice using a colander and keep aside the rice.
  • Heat a kadai and add 2 tbsp ghee. Once ghee is hot, add cashew nuts, almonds and raisins. Fry till nuts turn light brown and raisins start to pop up. Remove from ghee and set aside.
  • Add oil to the same kadai and heat it. Slice onions into thin slices and deep fry in hot oil till brown in color. Remove them from oil and keep aside.
  • Chop coriander leaves and mint leaves finely. In a small bowl, add ¼ cup warm/hot milk along with few saffron strands. Let it sit for some time.

Layering Mutton and rice/Dum process:

  • Take the marinated mutton from the refrigerator. Let it sit at room temperature for 15-20 minutes before cooking. 
  • Take a heavy bottomed vessel and add 3 tbsp ghee to it. Swirl the vessel so that the ghee is evenly spread and the vessel is well greased from all the sides. Add the marinated mutton into the vessel and spread it evenly.
  • Spread one layer of half cooked rice on top of the mutton and add little coriander leaves, mint leaves, fried onions and 2 tsp ghee.
  • Make another layer by adding rice, coriander leaves, mint leaves, fried onions, fried cashew nuts, almonds and raisins. Pour saffron milk on the rice along with 2-3 tsp ghee.
  • Close the vessel with a lid and tightly seal the sides with wheat/plain flour dough or using a cotton cloth so that steam does not come out. You can also place a heavy weight on the lid to prevent steam coming out of the vessel.
  • Switch on the flame and heat a tawa on high flame. Place the vessel on it and cook for 5-8 minutes on high flame and later reduce the flame to low. Cook for 30-35 minutes on low flame.
  • Once done, switch off the flame and take the biryani vessel from the stove. Allow it to rest for some time. Now slowly take out the dough from the sides of the vessel and open the lid.
  • Take out the biryani using a spatula from the bottom to top.
  • Serve hot Hyderabadi Mutton Dum Biryani with raita.


  • You can also use papaya paste to marinate mutton. Papaya paste helps to tenderize the mutton. add about 2-3 tbsp paste along with other spices to the mutton.
  • Marinating overnight makes the mutton more soft and tender. Refrigerate the marinade and bring to room temperature for about 15 minutes before cooking.
  • Add spices as per your likings.
  • Seal the vessel tightly so that the steam does not escape from the sides. You can place wheat/flour dough on the rim of the vessel and close it with the lid too.
  • Make sure the steam does not come out of the vessel during the cooking process. If so, seal the side with little more dough tightly.
  • Cook biryani on a low flame only. after cooking, rest it for some time before opening the lid.
  • Serve Hyderabadi Mutton Dum biryani with any raita for your choice.

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