Hyderabadi Mutton Dum ki Biryaniby Shaheen AliCreated on 20th Jan 2016

  • Hyderabadi Mutton Dum ki Biryani, How to make Hyderabadi Mutton Dum ki Biryani
Hyderabadi Mutton Dum ki Biryaniby Shaheen Ali
  • Hyderabadi Mutton Dum ki Biryani (203 likes)

  • By Shaheen Ali|
    Created on 20th Jan 2016
  • Prep Time30mins
  • Cook Time60mins
  • Serves6People

Video for key ingredients

  • How to make Ghee

Hyderabadi Mutton Dum ki Biryani


  • Mutton - 1 kilo (cut and washed)
  • Long grain rice - 1 kilo
  • Onion - 5 large (coarsely ground)
  • Ginger paste - 4 tbsp
  • Garlic paste - 4 tbsp
  • Green chilies - 6 (slit)
  • Fresh coconut - 1/2 cup (grated)
  • Coriander powder - 4 tbsp
  • Sour curd - 1 cup
  • Mint - 1/2 cup
  • Coriander - 1/2 cup
  • Salt - as needed
  • Oil - 1 1/2 cups
  • Bay leaf - 4
  • Green cardamom -6
  • Black cardamom - 4
  • Black pepper - 1 tsp
  • Cloves - 1 tsp
  • Star anise - 4
  • Nutmeg powder - 1/2 tsp
  • Shah jeera - 1 tsp
  • Mace - 1 tsp
  • Cinnamon - 1 1/2 stick
  • Mint - 1/2 cup (chopped)
  • Coriander - 1/2 cup (chopped)
  • Lemon juice - 2 tbsp
  • Kewda Water - 2 tbsp
  • Saffron milk - 1/2 cup
  • Fried onions - 1 cup
  • Pure ghee - 2 tbsp


  1. For making Yakhni : First take a deep thick bottomed handi in which you want to make biryani. You can either directly cook in the same handi or you can prepare yakhni separately and assemble in a different vessel. I prefer doing it separately.
  2. So in a thick bottomed broad base vessel also known as a handi, heat oil till piping hot.
  3. As soon as the oil is hot, add shah jeera and the other whole spices immediately.
  4. The moment those spices starts to pop and splutter, add ginger- garlic paste and saute.
  5. Now add coarsely ground onions and mix well. Fry all together till they change their color and raw smell goes off.
  6. Now add the mutton pieces and sour curd with slit green chilies, grated coconut and mix all well. After a while you will see the curd leaving water. This is when you have to cook the mutton till it goes tender.
  7. Add chopped mint and coriander, mix well and close the lid. Let the mutton cook now in slow flame till it becomes soft and tender. This may take 30-35 mins or even more than that. Depends on the quality of the mutton and size of the pieces.
  8. Once the mutton is done, add coriander powder and salt as per you taste and fry it all nicely in high flame. You can now see oil oozing out from here and there. Just make sure the oil is sufficient for the yakhni. It should not be less.
  9. The consistency of the yakhni should not be too dry. Turn off the gas and keep the yakhni aside.
  10. Long grain rice are the best for making biryani. You can use them directly but i would suggest you to soak the rice 1 hour before cooking biryani. This enhances the size of the long grain and also increases the quantity of the rice used.
  11. Take another thick bottomed vessel in which you wish to cook the rice. Add water in double quantity of rice and boil it.
  12. While the water boils, add 1 tbsp of lemon juice and 1 tbsp ghee and salt in the water before adding rice.
  13. Once the water starts boiling, add rice into it and cook till the rice is 3/4th cooked. You can check it by pressing the grain with your finger. Well here the rice is kept 1/4th raw because that will be cooked after assembling the biryani.
  14. When the rice is done, turn off the gas and immediately drain water of the rice through a strainer and spread it on a big tray to avoid getting sticky.
  15. Take a thick flat iron tawa and place it on the gas and heat. Place another thick bottomed vessel over the tawa.
  16. Sprinkle some curd all over the bottom to avoid the yakhni getting burnt during dum.
  17. Spread yakhni all over the bottom of the vessel evenly.
  18. Sprinkle some mint and coriander over it.
  19. Now spread the semi cooked rice all over and cover it completely.
  20. Now add lemon juice on the rice all over, spread saffron milk (soak pinch of saffron in 1/2 cup milk for 30 mins in fridge).
  21. Sprinkle kewda water and spread slit green chilies here and there.
  22. Now add chopped mint, coriander and lots of fried onions and seal the vessel with aluminium foil properly from all sides.
  23. Place the lid on top of the foil cover and keep a heavy pan on it such that the heat gets no place to come out.
  24. Keep the biryani on dum in slow flames for around 20-25 mins.
  25. Once the biryani is done, remove the foil and cut the rice from one side and shuffle it gently such that the rice and the yakhni mix evenly and the rice also does not break.
  26. Serve hot with your favorite raita and salad.
    comment 2
    Jasmin Jamal 4 months ago

    Very nicely explained thank u

    comment 2
    Tazeen Tungekar 4 months ago

    Don't mind but death is not something u can take lightly

    comment 2
    zara shamim shaikh 6 months ago

    yummy tummy biriyani

    comment 2
    Neeru Sharma 7 months ago


    comment 2
    Neeru Sharma 7 months ago


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    sana Tungekar 8 months ago

    very nicely explained dear

    comment 2
    sneh chauhan 8 months ago

    wio..nice recipe

    comment 2
    sana Tungekar 9 months ago

    yakhnis are indeed wow! Eid Mubarak to u n your Family

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    Sujata Singh 10 months ago

    absolutely tempting shaheen

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    Shaheen Ali 10 months ago

    Thanks Bindiya. Pls do share your feedback :)

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    Bindiya Sharma a year ago

    Hi Shaheen, cant wait to try this out..probably with Chicken.Looks delicious!!

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    Shaheen Ali a year ago

    Thank you so much Deeba. I am so happy you tried out my recipe and liked it as well. Usually Biryani is not with tomatoes except Sindhi Biryani but yes rest other changes are always acceptable. Kewra does take the biryani to another level bcz of its exotic aroma.. Pls try using these ingredients too next time when u make... I bet U'll love it. Thanks again :relaxed:

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    Deeba Rajpal a year ago

    Hi Shaheen. Made this today with just a few changes ( tomato instead of coconut, no saffron/ kewra). It turned out really well. Thank you so much. :kissing_heart:

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    Shaheen Ali a year ago

    Nazia I am so happy you tried my recipe and came up with your feedback and the amazing picture. The biryani looks scrumptious :blush:

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    Shaheen Ali a year ago

    Thanks Rufilia :blush:

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    Shaheen Ali a year ago

    Thanks Sangeeta. shall be waiting for ur feedback :relaxed:

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    Shaheen Ali a year ago

    jasmine... Thanks girl :blush:

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    Rufilia Lobo a year ago

    sounds yummy

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    Sangeetha Sanjay a year ago

    wow... wonderful receipe.I will definately try and post the pic soon.

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    Jasmine Barmi a year ago


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