Hyderabadi Mutton Biryani

Name: Hyderabadi Mutton Biryani
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 4 people
Ingredients: 1 tablespoon garlic and ginger paste; 1 teaspoon chilli powder or flaked chilli; 1 teaspoon ground turmeric; 2 teaspoon garam masala; 200 g natural yogurt; ½ teaspoon salt; 500 g Diced lamb; 20 g ghee; 3 large onions; 3 green cardamoms; 1 small cinnamon stick; 2 bay leaves; 1 teaspoon chilli powder or flaked chilli; 1 teaspoon garam masala; ½ teaspoon Turmeric; ½ teaspoon mace; ½ bunch Coriander; 1 chilli; 250 ml chicken stock or lamb stock; salt to taste; 300 g basmati rice; 50 ml fresh lemon or lime juice; 1 teaspoon salt; 2 green cardamoms; 750 ml cold water; 50 ml milk; pinch of saffron

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
Servings
4 people
Calories
630 kcal
Course
Main Course
Cuisine
Asian, Indian

Hyderabadi Mutton Biryani

Dana Farley

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Hyderabadi Mutton (Lamb) Biryani is a festive dish made with layers of succulent lamb curry, luscious spices and fragrant & aromatic saffron rice.

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Ingredients

Servings

For the Marinade

1 tablespoon garlic and ginger paste
1 teaspoon chilli powder or flaked chilli
1 teaspoon ground turmeric
2 teaspoon garam masala
200 g natural yogurt
½ teaspoon salt
500 g Diced lamb

For the Curry Sauce

20 g ghee
3 large onions (sliced)
3 green cardamoms (slightly crushed)
1 small cinnamon stick
2 bay leaves
1 teaspoon chilli powder or flaked chilli (adjust to your taste)
1 teaspoon garam masala
½ teaspoon Turmeric
½ teaspoon mace (optional)
½ bunch Coriander (chopped)
1 chilli (chopped)
250 ml chicken stock or lamb stock
salt to taste

For the Rice

300 g basmati rice
50 ml fresh lemon or lime juice
1 teaspoon salt
2 green cardamoms (slightly crushed)
750 ml cold water (3 cups)
50 ml milk
pinch of saffron (optional)

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Instructions

Marinating the Lamb

Mix garlic and ginger paste, chilli powder or flaked chilli, ground turmeric, salt, garam masala and natural yoghurt in a large bowl.
Mix until combined and add the diced lamb. Make sure all the lamb pieces are covered with marinade.
Cover the bowl with cling film or a lid and let it marinate in the fridge preferably overnight or for a minimum of 5 hours.

Cooking the Lamb Curry

Put a heavy-based pan or a Dutch oven on medium heat and melt the ghee.
Add sliced onions and sauté them until caramelised and get really dark brown but not burnt. This would take around 20 to 30 minutes.
Spare half of the caramelised onions on a plate and set them aside to use later for garnishing the biryani.
Add cardamoms, cinnamon sticks, bay leaves, flaked chilli, garam masala, mace (optional) and turmeric to the pan, and sauté for 40 seconds. Stir continuously to make sure they don’t get burnt.
Add the mutton along with the marinade, the chicken stock or the lamb stock, coriander, and the chilli.
Mix well and turn the heat to high to bring the mixture to a boil.
When it boils, lower the heat, close the lid and let it simmer for one hour or until the mutton is tender, stirring occasionally. Stir occasionally to avoid it sticking to the bottom of the pan.

Cooking the Rice

While the mutton is cooking, prepare the rice.
Wash the rice in a sieve under running cold water until the water from the rice is no longer cloudy.
Soak the rice in room temperature water for 20 minutes.
Drain the water and place the rice along with the lime or lemon juice, salt, cardamoms and water in a large saucepan.
Bring it to a boil over medium heat and cook for 2 minutes. Strain the rice and discard the cooking liquid.

Layering the Mutton Biryani

Preheat the oven to 180°C.
Warm the milk, add the saffron (if using) to infuse for about 10 minutes and set it aside to garnish the biryani.
When the meat is tender enough, check the seasoning and add some salt if needed.
Remove from the heat and spread the precooked rice on the top of the curry with the back of a spoon, making sure the rice totally covers the curry.
Garnish the top of the rice with the reserved caramelized onions and sprinkle on the milk infused with saffron.
Tightly cover the pan or the Dutch oven with tin foil then place the lid over the foil.
Cook in the preheated oven for 20 minutes.
Remove the pan from the oven and let it rest for 10 minutes before serving.

Equipments used:

Notes

Choose the highest quality aged long grain basmati rice from a well-known brand for the best results.
Washing the rice under running cold water will prevent them from sticking together and make them fluffy and flakey.
Marinating the lamb a day ahead would save you some time. The cooking time of the meat will vary depending on the cut and size of the meat you use as well as the marinating time.
You can also add grated raw papaya to the marinade to tenderize your mutton.
Use a dutch oven or a good quality heavy-based pan to make biryani. Let the biryani simmer gently over low heat for evenly cooked rice.
Avoid overmixing the rice before serving to preserve the variety of colors the rice acquires during the cooking process.

Nutrition Information

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Calories 630kcal (32%) Carbohydrates 83g (28%) Protein 37g (74%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 104mg (35%) Sodium 1100mg (46%) Potassium 910mg (26%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 554IU (11%) Vitamin C 32mg (36%) Calcium 171mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 630 kcal

% Daily Value*

Calories	630kcal	32%
Carbohydrates	83g	28%
Protein	37g	74%
Fat	16g	25%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	104mg	35%
Sodium	1100mg	46%
Potassium	910mg	19%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	554IU	11%
Vitamin C	32mg	36%
Calcium	171mg	17%
Iron	4mg	22%