Hyderabadi Mutton Biryani

Hyderabadi Mutton (Lamb) Biryani is a festive dish made with layers of succulent lamb curry, luscious spices, and fragrant & aromatic saffron rice. This delicious rice and meat dish is very easy to prepare and is perfect for family celebrations or dinner parties.

Serve it along with Onion Raita, Dal Palak (Spinach Dal) or Butternut Squash and Chickpea Curry, and Onion Bhaji (Onion Pakora) to turn it into a feast.

Jump to:

• What is Biryani?
• Pilau vs Biryani
• Why This Recipe Works?
• Ingredients and Substitutes
• Step-by-Step Instructions
• Serving Suggestions
• Top Tip From The Chef
• Recipe FAQs
• Related Recipes
• Hyderabadi Mutton Biryani

What is Biryani?

Biryani is a classic South Asian rice & meat dish made with perfectly cooked, fluffy grains of fragrant basmati rice, caramelized onions, and tender chunks of spiced lamb, chicken, or mixed vegetables. There are two different techniques to make this celebratory Hyderabadi Biryani dish: Pakki Biryani and Kacchi Biryani.

Pakki Biryani

In a Pakki (Cooked) Biryani, the basmati rice, marinated meat, and fried onions are partially cooked separately, before being layered in a heavy-based pan (or a Dutch oven). After the layering, the dish is baked to complete the cooking and allow the flavors to combine.

Alternatively, you can fully cook the components and combine them by layering them before serving. I explain in this recipe how to make Hyderabadi Pakki Mutton (lamb) Biryani in four simple steps.

Kacchi Biryani

In a Kacchi (Raw) Biryani, layers of raw marinated meat are alternated with layers of soaked basmati rice and steamed slowly together on low heat, typically for a minimum of an hour. This method is called the "dum method" in which the biryani is cooked only with the steam that is produced inside the cooking pot sealed with dough.

Regardless of the method, the result is a highly aromatic, colorful, and extremely delicious celebrational dish made of meat and rice.

Pilau vs Biryani

• Biryani is served as the main dish in a meal, while the Pilau (or pulao) is usually served as an accompaniment to the main dish.

• To make the Biryani, meat, onions, and rice are cooked separately before being layered and cooked together for the curry to absorb into the rice. Pilau is a one-pot dish in which the rice and meat are cooked together and then simmered until the liquid is absorbed.

• Biryanis have more complex and stronger spices compared to Pilau dishes. 

Why This Recipe Works?

• Although it seems complicated to make this delicious lamb biryani (or gosht biryani) as it involves many different techniques, my recipe is very easy to follow with step-by-step pictures and instructions.

• You can weigh your spices for the curry and set them aside together to save time on the day of cooking the mutton biryani.

• You can keep the leftover biryani refrigerated in an airtight container for up to five days or in the freezer for up to three months.

• Prepare the lamb curry a few days in advance to save time on the day. It tastes even better a day or two after!

Ingredients and Substitutes

Meat Marinade Ingredients

• Mutton - I prefer the shoulder for this lamb biryani dish as it has some fat, and remains tender through the cooking process. I cut the meat into 3 to 4 cm ( 1 to 1.5") pieces. If using frozen meat, thaw it overnight before using it. You can use either goat or lamb meat for this recipe.

• Garlic and ginger paste - This is a great ingredient for Asian-based recipes. It adds an incredible spicy flavor and amazing color to the marinade. Alternatively, you can use grated garlic and ginger and add another teaspoon of turmeric.

• Yogurt -  The best option is plain natural yogurt which is neither too thick nor too runny. 

• Spices - I use garam masala, turmeric powder, and flaked chili (or chili powder) for the marinade. Adjust the amount of the heat to your taste.

Mutton Curry Ingredients

• Onions - White or pink onions are great for caramelizing. Thinly slice them for even caramelization.

• Ghee - I prefer using ghee or clarified butter as they elevate the flavor of the dish. You can substitute it with butter or olive oil.

• Chilli - I use fresh green or red chilies for extra heat. You can adjust the amount to your taste or omit it.

• Stock - Lamb stock or Basic Homemade Vegetable Stock adds extra flavor to the curry.

Rice Ingredients

• Basmati rice - Choose the highest quality aged long grain basmati rice from a well-known brand for the best results. You can buy it from large supermarkets or Indian shops as well as online from Amazon.

• Lemon or lime juice - Adding some lemon or lime juice to your cooking water helps prevent the rice from sticking together. 

• Milk and Saffron - Milk is used to infuse the saffron but I prefer not to use saffron as a personal choice. I sprinkle on the milk as the last layer for the basmati before cooking. If you want to use saffron for your biryani dish, warm the milk and then add the saffron to infuse for about 10 minutes before adding it to the rice.

Step-by-Step Instructions

Making biryani from scratch at home can be daunting because of the many technicalities/steps involved.

There are many different ways to make a good mutton biryani (also known as gosht biryani) and I tried to simplify it as much as possible without losing its authenticity and taste.

It wouldn't get any easier than this with my step-by-step instructions and pictures.

Marinating the Mutton

Marinating the meat is not only great for the taste but also reduces the cooking time. It’s best to marinate the mutton or lamb overnight or for a minimum of 5 hours.

To prepare the marinade, simply combine all the ingredients apart in a large bowl. You can also add grated raw papaya to the marinade to tenderize your mutton.

Add the lamb in and mix well until nicely covered with the marinade. Keep it in the fridge covered until you need it.

Cooking the Lamb Curry

Place a heavy-bottomed pan with a lid or a Dutch oven on medium heat and melt the ghee. Add the sliced onions and caramelize them until they are dark brown but not burnt.

Stir often to avoid them burning and sticking to the bottom of the pan. This will take up to 20 minutes. Spare half of the browned onions in a bowl and keep them aside to use later for garnishing the biryani.

Add the cinnamon stick, bay leaves, cardamoms, turmeric, chilli, garam masala and mace (optional) to the pan and sauté for 45 seconds.

Keep stirring to prevent them from burning then add the lamb along with the marinade. Add the liquid, chopped coriander, and chilli flakes and bring it to a boil.

Put the lid on and cook on low heat for about an hour and a half or until the meat is tender. Stir occasionally to avoid it sticking to the bottom of the pan.

Pre-Cooking the Rice

Prepare and pre-cook the rice while the lamb curry is cooking. Wash the rice in a fine sieve under running cold water until the water from the rice is clear. Washing the rice will prevent them from sticking together and make them fluffy and flakey.

Soak the saffron(optional) in warm milk and let it infuse for at least 10 minutes.

When the lamb curry is almost cooked, soak the rice in cold water for 20 minutes then drain the water.

Place the rice along with the lime or lemon juice, ghee, salt, cardamom, and water in a large saucepan. Bring to a boil on medium heat and let it cook for 2 minutes. Strain the rice and discard the cooking liquid.

Layering The Biryani

Preheat the oven to 180° C - 360° F and start building the lamb biryani when the lamb is tender enough. Check the seasoning and add some salt if needed. Spread the precooked rice on top of the curry with the back of a spoon making sure it's all nicely covered.

Garnish the top with browned onions and sprinkle on the saffron-infused milk. Use plain milk if not using saffron.

Cover tightly with thick tin foil and place the lid on top of the tin foil. This will help to lock the heat inside the pan and steam the rice. Place in the preheated oven and cook for 20 minutes. Let it rest for 10 minutes before serving.

Serving Suggestions

The simplest way to serve this biryani dish is to bring the pan or dutch oven to the table. Simply remove the lid and the foil and then spoon it onto your plate accompanied by some Onion Raita and Pakistani Roghni Naan on the side. However, you can also serve biryani on a large platter.

Avoid overmixing the rice before serving to preserve the variety of colors the rice acquires during the cooking process.
I prefer to leave the whole spices in the cooked biryani, but if you like you can discard them before serving.

Top Tip From The Chef

• Choose the highest quality aged long grain basmati rice from a well-known brand for the best results.

• 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.

Recipe FAQs

Related Recipes

For more delicious Asian-inspired recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this succulent homemade Mutton/Lamb Biryani (Gosht Biryani) as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

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