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    Home » Recipes » Biryani

    Published: Aug 7, 2008 · Modified: Nov 5, 2020 by usha

    Hyderabadi Mutton Biryani

    As I mentioned in my earlier posts, Biryani can be cooked in two ways. One is the raw meat method in which the rice and the meat is cooked together in layers, and the other is cooked meat method in which pre-cooked meat and rice are cooked together in layers. I follow the raw meat method for Chicken Biryani and Shrimp Biryani, and pre-cooked method for mutton biryani. Here is the recipe for mutton biryani...

    goat biryani in a plate

    Total Time: 1 hours
    Preparation Time: 30 minutes (excludes marination time)
    Baking Time: 30 minutes
    Serves: 4-5

    Ingredients:

    Marinade

    • 2 lbs Goat meat cut into pieces
    • ¾ - 1 cup yogurt
    • 2 tablespoon Ginger Garlic Paste
    • 2 teaspoon Chili Powder
    • 14 small Chilies split into two (adjust to your taste)
    • 1 cup chopped Mint Leaves
    • 1 cup chopped Cilantro
    • Salt to Taste (sufficient for the meat)
    • Garam Masala Powder
      Garam Masala
    • 10 Pepper Corns
    • 10 Coves
    • ½ teaspoon Cardamom Seeds
    • ½ teaspoon Sahajeera or Black Cumin
    • 1” Cinnamon Stick

    Rest of the Ingredients

    • 1 Large Onion sliced
    • 1 Lime
    • 1 cup Oil (can use half oil and half ghee)
    • ½ teaspoon of saffron strands
    • ½ cup milk
    • 4 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)
    • Spices for boiling rice

    Spices for boiling rice

    • 6 Cardamoms
    • 3 Cloves
    • 2 Bay Leaves
    • 1 Bay Flower or Biryani Flower
    • 1 teaspoon Sahajeera
    • ½ teaspoon Ginger Garlic Paste
    • 1 tablespoon of Oil
    • First Full of Salt

    Method:

    • Clean and cut the goat meat.
    • Grind all the ingredients listed under garam masala to a fine powder.
    • Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
    • Cook the meat with ½ the oil in a pressure cooker. Don't add any water when cooking. In my cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Let it cool.  Once the pressure in the cooker goes away, open it and cook it until all the water evaporates. OR
    • Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker to avoid the cooking odor by cooking on stove top.
    • Squeeze the lime juice on the meat and mix well.
    • In a pan, heat oil and fry the onions until light golden brown.
    • Soak saffron in hot milk.
    • In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
    • Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain the rice and keep aside.
    • Preheat the oven to 400 degrees F.
    • Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
    • Bake the biryani for 10 minutes on 400 degrees F and  then for 20 minutes on 350 degrees F.  The total bake time is 30 minutes, 10 minutes on 400F and 20 minutes on 350 F.
    • Mix the rice and serve it hot with raita or chicken shorva /mutton shorva

    This is my entry for RCI: Authentic Hyderabadi Cuisine hosted by Mona.

    I am also sending it to Rice Mela.

    « Chicken Shorva
    Grilled Salmon »

    Reader Interactions

    Comments

    1. Pavani says

      August 15, 2021 at 12:53 pm

      Hi,
      I am planning to cook Mutton Biryani fir the first time in the Oven. Came across your recipe and all the wonderful comments about it. I need your help with the some questions. If i take 4lbs goat meat and 4 cups rice. Does the cooking time change? I do not have a pressure cooker, i use an instant pot. Plz suggest how to cook goat in instant pot. Should i place the biryani to cook in the first or second tray of the oven.
      Thanks

      Reply
      • Usha Rao says

        August 18, 2021 at 4:14 pm

        Sorry, for late reply. Just seeing the comment. No. Cooking time does not change. But make sure use you do not use a very deep tray for baking. Use a shallow tray or sauteuse pan. When cooking meat in Instant Pot, sprinkle some water. Do not add too much, meat will release lot of juices, add a just little water to avoid the burn error from IP. Cooking time varies on how tender the meat is. I usually do 5 minutes manual (pressure cook) setting and release pressure naturally. Meat will release lots of juices, so once you open the lid, switch to saute mode and cook until most of the juices evaporate. Rest of the preparation is the same.

        If you have a wide saucepan, you can even cook biryani on stovetop instead of the oven. In which case, arrange the meat and rice in layers as mentioned in the recipe. Cover the pan, seal the lid with aluminum foil, put a heavy cast iron pan or weights to seal the steam (for dum) and cook on high flame for 4 minutes and 12 minutes on low flame. Let it rest for 15-20 minutes at least, before opening the pan.

        Reply
    2. Namit Kumar says

      November 25, 2019 at 6:13 am

      Hello Usha,
      You just have nailed biryani recepie. Each time we serve it to the Guest it becomes topic of discussion for weeks . Keep it up!!!.

      Reply
      • MySpicyKitchen says

        November 25, 2019 at 8:02 am

        Thanks you!

        Reply
    3. Lakshmi Sandeep says

      March 25, 2016 at 7:28 am

      Hi Usha,

      I tried this recipe and no doubt it turned out to be super delicious. Now it's one of the favourite recipe of my husband! Have been doing it very often 🙂 Thank you so much!

      Reply
    4. lakraj80 says

      July 26, 2015 at 7:00 am

      Thanks vey much for the recipe! I followed it to the t and results are amazing!! Thanks for sharing!

      Reply
    5. Michelle says

      May 07, 2015 at 1:20 pm

      Hi. Can we follow this same recipe only with lamb? Do we still cook the lamb with oil in the pressure cooker?

      Reply
      • MySpicyKitchen says

        May 08, 2015 at 7:53 am

        Yes you can use lamb. I still need to pressure cook the lamb. If you do not have a pressure cooker, cook the lamb in a pot until it is tender and then follow instructions as given.

        Happy cooking!

        Reply
    6. sonu says

      June 26, 2014 at 5:24 pm

      Hey just wanted to ask do you not fry the mutton in oil ?I see you saying to just boil with oil.
      Please correct me if wrong.

      Reply
      • MySpicyKitchen says

        June 26, 2014 at 6:14 pm

        Sonu, need not fry mutton in oil. Cook the marinated mutton with oil. If using a pressure cook, plenty of juices of will be released from mutton. You need to open the cooker and cook until most of the juices/liquid evaporates. When doing this, mutton will also be roasted. Hope this helps.

        Reply
    7. Pallavi says

      October 25, 2013 at 7:00 pm

      Being a vegetarian cooking meat was always difficult for me. I made this briyani and it became a super duper hit. Everyone wants me to cook this briyani often.. I am glad I found ur site. Thank you.

      Reply
    8. Lubna says

      May 17, 2013 at 2:23 pm

      I juwt made this, its delicious! I finished it on the stove rather than oven.

      Reply
      • MySpicyKitchen says

        June 02, 2013 at 4:54 pm

        Lately even I am finishing it on the stove. I should update the post with cooking time on the stove stop.

        Reply
    9. Lubna Hussain says

      April 27, 2013 at 2:38 pm

      Hi Usha,

      This recipe looks delectable and after reading your followers reply, I am surely gonna try this tomorrow.
      I have a question. You mention cardamoms in your recipes. Are these the black big ones or small green ones?

      Thanks

      Reply
      • MySpicyKitchen says

        April 27, 2013 at 10:28 pm

        Small green ones, Lubna.

        Reply
    10. shahla says

      April 17, 2013 at 3:08 pm

      Hi , I just wanted to know if not making own garam masala powder how much to use if using store bought? also would like to know how much cooking time is 6-7 whistles. I just got a pressure cooker and will be first time using it.

      Reply
      • MySpicyKitchen says

        April 21, 2013 at 1:33 pm

        You can use about 1 tsp store bought garam masala. Ho spicy garam masala varies from brand to brand to. The first time use it be a little cautious and adjust to your taste. 6-7 whistles about be about 7-10 minutes.

        Reply
    11. Thilo says

      April 16, 2013 at 4:30 am

      Hi, I would like to try this out but didn't understand the baking tray part. Should it be a deep tray? Or coos I use an oven pot and put the layers, I only have a flat tray of about an inch tall so I won't be able to put layers..

      Reply
      • MySpicyKitchen says

        April 21, 2013 at 1:29 pm

        It need not be very deep. You can use a pyrex tray or a disposable aluminium tray. You can also use an oven pot.

        Reply
    12. Raman says

      February 22, 2013 at 10:12 pm

      Hi - I do not have an Indian pressure cooker. I know that time will vary but what does 7-8 whistles translate to in time (roughly). I have been making chicken dishes but am not comfortable with mutton, yet.

      Regards.

      Reply
    13. Ruby says

      December 26, 2012 at 7:33 pm

      I made this Hyderabadi Mutton Biriyani for Christmas lunch. Since I am not a good cook, I tried to follow the recipe as best as I could. It turned out pretty good. I would use less oil the next time but I loved the flavor. Thanks!!!

      Reply
    14. nima says

      December 22, 2012 at 8:58 pm

      i made this biriyani today and it came out awesome!!! thank you for an awesome recipe:)me and hubby loved it a lot:)

      Reply
    15. Master chef says

      December 15, 2012 at 6:20 am

      Congrats Usha it's an amazing recipee!!!i would like to add that instead of adding all the spices you get a read made biryani masala these days available all over its called "SHAAN" it's simply amazing.Also would like to add that you can simply cook your rice completely instead of leaving it half boiled and then cooking it in dum.while hot remove it and add ghee and then saffron this makes the rice nice and grainy. The last step you start layering the rice and the cooked mutton.For garnishing add fried shallots can assure you it will be a 10/10 dis master chef class

      Reply
    16. nikita says

      December 03, 2012 at 7:06 pm

      Hi,

      I've made this dish several times now and it comes out great each time. Thank you soo much for the recipe with detailed instructions. My husband and I love hyderabadi mutton biryani - thanks again from the bottom of our hearts 🙂

      Nikita

      Reply
    17. Suhaylah says

      November 04, 2012 at 1:35 am

      Do not add salt while marinating the meat in case of raw meat.. If you don't add salt meat will not give out water.

      Reply
    18. shahla says

      October 29, 2012 at 11:10 am

      can you specify exactly what kind of green chilies you used?

      Reply
      • MySpicyKitchen says

        October 31, 2012 at 8:48 am

        Shahla, I used the small green chilies we get in the Indian store. I do not know where you live. If you are based in India, you can use the thin green chilies.

        Reply
    19. Nirmala says

      August 16, 2012 at 6:13 pm

      Hi planning on using yr recipe this weekend but just want to clarify lliquid issue for pressure cooker. You add 1/2 cup oil along with all the marinade and no water is this correct? Look forward to yr urgent reply-thanks much!

      Reply
      • MySpicyKitchen says

        August 17, 2012 at 8:37 am

        Nirmala, no need to add water. Meat will release plenty of juices when cooking. Sometimes I sprinkle a little water on the top but no more than that.

        Reply
    20. Fauzun Akhtar says

      August 08, 2012 at 9:49 pm

      Thank you for sharing ur beautiful rescipe .Ur briyani rescipe is excellent

      Reply
    21. Fauzun Akhtar says

      August 08, 2012 at 8:51 pm

      Luv dis website.want 2 learn more about cooking

      Reply
    22. Punam Gogoi says

      July 26, 2012 at 3:12 am

      hey ... thanks for the recipe...and for the comment by BM... i cooked it yesterday and my potential in-laws were damn impressed... <3

      Reply
    23. vivek says

      July 15, 2012 at 12:58 pm

      ur right mum was very happy n surprised....it was awesome..thanks a lot..
      i guess every sunday i would try out ur recipe:)

      Reply
    24. vivek says

      July 15, 2012 at 12:52 am

      hii..i m cooking for the first time...fr my mum, i m really excited after reading other comments..
      i hav a few questions:
      1)should i keep the marinade in fridge if i hav only 2 hours.
      2)which is better option(i dont hav a oven and a big pot)
      a. electric rice cooker
      b. microwave
      c. regular pressure cooker,
      and how to layer rice n mutton in either of above option...
      hoping fr a reply

      Reply
      • MySpicyKitchen says

        July 15, 2012 at 10:49 am

        Hi Vivek,
        1. if you have only 2 hours, you need not keep it in the fridge, provided it is not very hot outside/in the kitchen.
        2. Electric rice cooker might not work as I tried it once and it did not work for me. I never tried cooking it in the microwave. I would say the best option would be the pressure cooker. Put all the mutton in the bottom layer, then two layers of rice. Sprinkle little oil, fried onions & saffron milk between the two layers of rice. Sprinkle the remaining fried onions, oil & saffron milk on the top layer. Cook it on high for 2-3 minutes or until you hear a sizzling sound from the cooker & steam begins to release steam. Reduce the heat to low and cook for another 10-12 minutes. Then turn of the heat and let it sit for 10-15 minutes before opening the cooker. Do not put the weight. Cook it without the weight/whistle on teh cooker. I have not cooked in the pressure cook and the times I mention are approximate guess. Good luck & happy cooking! No matter how it turns out, your mom is going to be very please.

        Reply
    25. Tan says

      May 26, 2012 at 4:33 pm

      Hi. May I know ur mutton means adult lamb or goat meat?

      Reply
      • MySpicyKitchen says

        May 29, 2012 at 9:50 am

        In this recipe I used baby goat meat but you can use adult lamb or goat meat.

        Reply
    26. Priya says

      May 19, 2012 at 10:57 am

      Hi, this is an excellent recipe.I made it thrice and it tastes better every time.this is the safest menu each time a guest visits us:)thanks

      Reply
    27. Krithica & Indrajit says

      May 03, 2012 at 9:09 am

      We followed the recipe to the dot, and the result was fabulous. In fact - one of THE BEST biryanis we have ever had. The mutton was marinated beautifully, and very soft indeed (Overnight). The first hit of the biryani was spicy which mellowed down subsequently, and was wonderful in that the grassy taste of mutton was hardly detectable.

      Thanks a lot for the tip

      Reply
    28. Riyaz Abdul Dubai says

      April 06, 2012 at 6:51 am

      Excellenttt reciepe!!!! The whole family loved itt.. Not a grain of rice left in the pot.. Completely attacked and finished off on the dining table.. 10 out of 10 points

      Reply
      • MySpicyKitchen says

        April 06, 2012 at 8:44 am

        Riyaz, thanks for trying out the recipe and for the feedback.

        Reply
    29. Tala says

      March 30, 2012 at 2:10 pm

      Three cloves of what? Garlic in the rice?

      Reply
      • MySpicyKitchen says

        March 31, 2012 at 8:05 am

        Tala, not garlic cloves. This clove is a spice.

        Reply
    30. Devleena says

      January 31, 2012 at 1:43 pm

      Thanks for sharing the recipe. I tried it and came out very nice. I didn't have fresh mint, so ended up using dry mint..worked fine.

      Reply
      • Tala says

        March 30, 2012 at 2:16 pm

        I actually like dry mint a lot better. The flavour is more suttle.

        Reply
    31. Nishat says

      November 15, 2011 at 7:39 am

      HELLO..
      I WANTED TO ASK DAT IS THERE ANY ALTERNATIVE OF BAKING IT ACTUALLY I M NT HAVING MICRO-WAVE....PLSS REPLY SOONNN......!!!

      Reply
      • MySpicyKitchen says

        November 15, 2011 at 11:36 am

        Yes. You can cook it on stove top. Take a wide pot,arrange meat in the bottom layer followed by a layer of rice. Sprinkle half the oil, milk and fried onion on the rice. Arrange the remaining rice on top of it. Sprinkle remaining oil, saffron milk and fried onions.

        cover the pot with two layers of aluminum foil, cover it with a lid and seal the pot properly with more aluminum foil. Put a heavy object on top of the lid and cook on high heat for 3-5 minutes until the pan and the rice inside gets warm. Reduce the heat to low and cook it for another 10-12 minutes. Let it sit for 10-15 minutes before opening the pot.

        You can refer to chicken biryani recipe on how to arrange the rice in layer and sealing it. http://www.myspicykitchen.net/2008/07/17/chicken-biryani/

        Reply
    32. santhoshi says

      September 19, 2011 at 5:25 am

      hi,
      i have tried your mutton dum biryani recipe.it really came out very well n my friends loved it a lot.thanks for the recipe.

      Reply
      • MySpicyKitchen says

        September 19, 2011 at 9:16 am

        Santhoshi, thanks trying out my recipe and for letting me know

        Reply
    33. Nandini says

      August 27, 2011 at 12:26 pm

      This recipe is terrific. I changed the marinade for the mutton by adding a lot more mint, chilli powder and reducing the green chillies. Thanks for posting such thorough instructions.

      Reply
    34. Ramya says

      August 21, 2011 at 11:15 pm

      Hi Usha,

      Really thanks for the great recipe. I am trying to make a perfect biryani from 2 years. Today is my day and it turned out perfect. Its just because of you and your clear process description. I got great appreciations from my guests. Thanks a lot Usha. Will try more recipes from your blog

      Reply
    35. Rafi Rahi says

      August 20, 2011 at 10:50 am

      Hiya, I am just following your recipe for a iftar party today where I have feed around 20 people. So everything you have mentioned here for the ingredients amount, I am just using triple of that and trying to follow your instruction as much as i i can except that I am cooking in normal cooker (gas). Lets see how it goes, I am quite excited!

      Reply
      • MySpicyKitchen says

        August 20, 2011 at 11:22 am

        Good luck Rafi Rahi! and let me know how it turned out.

        Reply
    36. Lois says

      August 19, 2011 at 8:01 pm

      Hi, I just made this and it turned out really well, flavourwise. But the meat was not cooked enough. I marinated it 5 hours. In my pressure cooker it took at least 10 minutes to make 7 whistles and then with the lid off it took 15 minutes to evaporate the water - but I cooked it on high (w/o lid)because I was in a hurry. Followed the baking instructions exactly. Any suggestions? Thanks a lot for the most Hyderabadi-like biryani i've made so far =)

      Reply
      • MySpicyKitchen says

        August 19, 2011 at 10:06 pm

        Lois, Looks like the meat was not cooked in 7 whistles. Try cooking it a little longer, perhaps for 8 whistles. I cook it for 7 whistles on high and then for another 3-5 minutes on low. Then I turn off the heat and let the cooker cool. Once the pressure is released, I open the cooker. Check if the meat is cooked. It should be almost cooked, 98% done. If not pressure cook it for one more whistle or cover and cook until the meat is tender. Then cook it with lid off, until the water evaporates. Even I cook it on high, without the lid, to evaporate the water. The meat should be well cooked or at least 99% done before going into the oven.

        I guess you have to figure out the number of whistles required to cook the meat on a trial and error. I hope this helps.

        Reply
    37. shamil says

      July 13, 2011 at 10:49 pm

      hi
      why dont you use turmeric in this recipe ?

      Reply
      • MySpicyKitchen says

        July 14, 2011 at 7:44 am

        I like the color of the rice without turmeric. Addition of turmeric makes biryani little yellowish in color. It is just a personal preference.. You can always add a little turmeric, if you like.

        Reply
    38. Suresh says

      June 11, 2011 at 2:03 pm

      A quick question please...the 2lbs goat...is it boneless or with bones please? This is my first attempt at biryani!

      Reply
      • MySpicyKitchen says

        June 12, 2011 at 12:53 pm

        Suresh, I used boned goat meat. Happy cooking and enjoy the biryani!

        Reply
    39. Indu says

      May 12, 2011 at 2:15 pm

      This recipe was a smash hit. I have never made Biryani before, infact I am not very confident when it comes to complicated dishes. But the instructions were crystal clear and easy to follow. Thank you so much. There were some very satisfied people at home.
      This recipe goes into my recipe book and I am definitely making it again.

      Reply
    40. Shareen says

      April 30, 2011 at 6:51 am

      I am cooking the beriyani at this very moment, had to just comment the aroma in the kitchen and the whole apartment. Im in heaven!! 🙂

      Reply
      • MySpicyKitchen says

        April 30, 2011 at 11:14 am

        Are you? Hope you enjoyed it and let me know how it turned out.

        Reply
    41. Farah says

      November 26, 2010 at 10:11 am

      your recipe sounds really yum, mashallah... please lemme know how to prepare the baking in a microwave oven instead of an electric one. in my microwave oven, i have no option to set the degrees, it directly requires time... it's so much automatic & a good one 🙂

      Reply
      • usha says

        November 28, 2010 at 7:56 am

        Farah, I have never tried it in the microwave oven. You got to do this by trial and error. I would suggest microwaving it for 10 - 12 minutes, open and check if it is done. If not microwave it for another 2 minutes. Keep doing this until it is cooked, checking it in an interval of 2-3 minutes. The first time you cook it in the microwave, you have to check it in between to see if the rice is cooked. Please do let me know how long the cooking time is in the microwave, as I have never tried this method before.

        You can also cook it on the stove top. Cook it on high for 6-8 minutes until the steam begins to escape from the cover and the foil. Then reduce it to medium low and cook for another 12 minutes.

        Hope this helps. Don't hesitate to ask me if you have more questions about this preparation.

        Reply
    42. laila says

      September 04, 2010 at 11:27 am

      Hi, the biryani was fabulous. Thank you for the recipe. I made a slight change, I added coriander seeds to the garam masala. I also added kewra as I read that someone else had, and it was just finger licking! I'm going to dig around for more recipes from you now! Thank you!

      Reply
      • usha says

        September 29, 2010 at 8:25 am

        Good to know it came out well.

        Reply
    43. BM says

      August 01, 2010 at 2:48 am

      I chanced upon this recipe, few days back. I am a professional chef and can authenticate this recipe as something which is truly authentic. Few pointers though. a) Quality of meat : Marination and subsequent cooking time is totally dependant on this. For really good biryani I use a mix of goat meat taking pieces from front leg, back leg (40-40 combination) and remaining from shoulder area. b) I've found instead of using plain water to boil rice, chicken broth is even better. However, I do NOT cook the rice, I heat the water to boil, add the spices and rice and switch off the heat. Leave the rice to soak overnight along with meat marination. Morning, the water's discarded and the rice is spead in a big platter to dry and which is then used for the biryani. Why? I found it safer, as different varieties of rice have vastly different cook times. d) I do not use aluminium foil. I make a dough which is place around the utensil's cover thereby sealing the flavor. e) The spices used in rice are not placed randomly but are within a small metallic container (having holes) except the bay leaves. These spices + bay leaves are again re-used when making the biryani. f) As a twist, I have tried adding saffron 50-50. I added the 1st. 50% as per the recipe above and the remaining just 5 min. prior to serving. Effect on customers are better!

      Reply
    44. sri says

      July 26, 2010 at 1:52 pm

      Hi Usha-

      Is the total bake time 30 min? 10 min at 400F and 20 Min if at 350F. Or its 10 min at 400F or 20 min at 350F. I am not sure if I understood you there. Can you please clarify?

      Reply
      • usha says

        July 26, 2010 at 6:06 pm

        Sri, total bake time is 30 minutes. 10 minutes on 400F and reduce the temperature to 350F and bake for another 20 minutes.

        I think I should make it more clear in the preparation. Will do so right away.

        Reply
        • sri says

          July 26, 2010 at 7:16 pm

          Usha-

          That was a quick response, apreciate it. Thanks for taking time to clarify it. I am cooking right now and will let you know how it comes out.

          Reply
        • sri says

          July 27, 2010 at 12:45 pm

          The Best Biryani I have ever made period.

          Thanks Usha.

          Reply
    45. Sehyr says

      June 27, 2010 at 6:19 pm

      OMG!!! I've always been skeptical of making biryani, and I must say yours really very easy to follow. I was delighted when it came out so well. Thank you Usha.

      Reply
    46. Asha says

      June 24, 2010 at 10:41 am

      Can i use cooker instead of oven

      Reply
      • usha says

        June 28, 2010 at 2:24 pm

        I have not used the cooker but you can cook it on the stove top, if you have a big pot that can hold the meat and the rice. Arrange the meat at the bottom of the pot and add rice in two layers. Cover the pot with aluminium foil and then cover the pot with the lid. Seal it with foil so that the steam does not escape. Basically, the you need to cover the pot so that the steam does not escape. Cook on high for 5 minutes or until the steam escapes. Reduce it to low and cook for 10-15 minutes. Turn off the heat and let it sit for 10 minutes. Mix well and serve. If the rice is not cooked, cover and cook on low heat for few more minutes. Hope this helps.

        Reply
    47. manjjs says

      June 18, 2010 at 8:17 am

      Hi Usha,

      I tried ur recipe and yes it came out perfectly well.. thanks for the great recipe.. keep coming...
      Manjjs

      Reply
    48. Jayani says

      May 23, 2010 at 10:25 am

      hiii….dear.. i tried many times to prepare hyd mutton biryani from many website it never turned in a better way, yours is the best recipe that i ever had…..and it came out fantastic!!!! thanks alot for providing us such a perfect n clear recipe…done a splendid job!!! i can tell u…

      Reply
      • usha says

        May 24, 2010 at 8:03 am

        Thanks Jayani

        Reply
    49. Santhosh says

      May 03, 2010 at 6:49 am

      Hi Usha, I ran into your site and tried it this weekend. It was just perfect! Thank You so much.

      Reply
    50. sindhu says

      March 14, 2010 at 1:00 pm

      ooh...is it!!! every time i do i put some water as i bother about my pressure cooker...well...this time i will surely follow your instructions..thanks alot for ur immediate reply... if you have any other hyderabadi special dishes please let me now usha!! bye for now....have a nice day..

      Reply
    51. Sindhu says

      March 13, 2010 at 9:53 pm

      Hey am having a small doubt in the process that is if I dont pour any water in the pressure cooker , will the bottom of my cooker burns? please clarify as soon as possible.....thank you

      Reply
      • usha says

        March 13, 2010 at 10:03 pm

        No. It will not burn. Meat will release lot of water when cooking. At least the meat that we get here in US does. If you wish, you can sprinkle a little water but from my experience, it is not necessary.

        Reply
    52. sindhu says

      March 02, 2010 at 10:40 pm

      hiii....dear.. i tried many times to prepare hyd mutton biryani from many website it never turned in a better way, yours is the best recipe that i ever had.....and it came out fantastic!!!! thanks alot for providing us such a perfect n clear recipe...done a splendid job!!! i can tell u...

      I am glad it came out well! 🙂

      Reply
    53. Vani says

      December 28, 2009 at 10:56 am

      can we cook the rice and the meat on the stove instead of bakin in the oven

      Yes. You can cook it on stove top. Arrange rice and meat in layers, in a pot, just as mentioned in the recipe. Cook the it on stovetop, instead of baking. Cook on high for 5-8 minutes until the steam starts escaping from the lid. Reduce the heat to low and cook for another 15 minutes. Cooking time is approximate.

      Reply
    54. Sammy says

      December 16, 2009 at 7:17 pm

      Hi i tried out this biryani today..it was toooo gud...thanks a lot for posting it..!!!!!

      Reply
    55. The Purple Foodie says

      December 01, 2009 at 11:43 pm

      Marinated the mutton overnight and now I need to soak rice. How different are rice cooker measuring cups to regular measuring cups? Hope you answer real quick!

      Not much. Rice cooker measuring cup is 160 ml and the regular measuring cup I think is 200ml.

      Reply
    56. Aarthi says

      October 18, 2009 at 5:01 pm

      I tried this today and it came out fantastic! The proportions given are perfect! I only omitted safron + milk. Thanks for the recipe and keep up the good work!

      Reply
    57. notyet100 says

      March 23, 2009 at 12:32 am

      have published in my blog,..:-)thnks again for the recipe,..

      I saw it on your blog and also left a comment... 🙂

      Reply
    58. notyet100 says

      March 18, 2009 at 10:19 am

      prepared tody it was yum,..thnks for the recipe,..had with onion cucumber raita and salad,..

      I am glad you liked it. Thanks for letting me know.

      Reply
    59. notyet100 says

      March 18, 2009 at 1:58 am

      i was searchin for andhra style mutton biryani recipe and stumble on ur blog,..goona prepare this today,,.:-)

      Reply
    60. Vijay says

      January 16, 2009 at 1:30 pm

      Hi Usha

      I have tried making Mutton Biryani with raw meat but I have found that meat releases lots of water. Is there any way to tackle this while still cooking the authentic way?

      Vijay

      Reply
    61. Swathy says

      November 21, 2008 at 9:04 am

      Hi Usha,

      Your Biryani looks deliciously yummy! Tried it today though I cooked the rice until it was fully done. Otherwise it was perfect.
      Thanks a ton! for this recipe.

      Swathy,
      I am glad you liked. It is encouraging when I get feed back from readers who have tried the recipes. Thanks a lot for letting me know... 🙂

      Reply
    62. Ramya says

      August 14, 2008 at 9:40 am

      Thanks for dropping by,n ur have yummy recipes yaar...

      Thanks Ramya!!!

      Reply
    63. Mona says

      August 08, 2008 at 11:58 am

      Dear Usha, Your Biryani looks superb! Thanks for sending the entry.

      Reply
    64. Padma says

      August 08, 2008 at 10:25 am

      Such a delectable recipe for Hyd mutton biryani, Usha, I was always skeptical to make this. After looking at yours, its encouraging me.... thanks dear for this fab recipe

      Try it out some time.... it is a little time consuming process but, compared to the amount of time you spend preparing/baking your lovely breads and rolls, this ain't that bad... 🙂

      Reply

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