hyderabadi mutton biryani/paradise hyderabadi biryani/mutton biryani

How to make Restaurant Style Hyderabadi Mutton Biryani

What can be better for lunch than a plate of steaming hot Hyderabadi Mutton Biryani! Now you can make this delicious biryani in your kitchen! Follow this recipe in detail and this biryani will taste just like the one you get in the Paradise Restaurant in Hyderabad.

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How to make Restaurant Style Hyderabadi Mutton Dum Biryani

Author: Nupur Bhattacharya Cuisine:Indian, Hyderabadi Courses:Main, Lunch, Dinner
Difficulty:IntermediatePrep time: 45 minutesCook time: 45 minutesTotal time:1 hour 30 minutesServings:6 servings

Description

Do you wonder why your mutton biryani at home doesn’t have that restaurant-style taste! After loads of takeaways and tweaking my biryani recipe I am thrilled to share all the tips and tricks with you! I will also share the recipe of a simple Raita and a delicious Salan to go with your biryani! So my biryani lovers, let’s cook together!

Ingredients

    Fresh Garam Masala for Biryani

    • Biryani

    • Raita (Yogurt mix eaten with Biriyani)

    • Salan (Gravy eaten with Biryani)

Instructions

  1. Make sure to soak the basmati rice in water at least for 30 min before cooking Biryani

    2. Let’s marinate the mutton

  2. To the mutton add 1 tablespoon of fresh lime juice, turmeric powder, 1 tablespoon of ginger garlic paste and salt to taste
  3. Beat the yogurt well and add approximately half of it
  4. Mix well and marinate at least for 30 minutes

    5. Prepping the food colors

  5. Add saffron to the milk, one drop of kewra essence, one drop of rose essence and a pinch of orange food color
  6. Mix and pour half of the milk in another cup
  7. To that cup add a pinch of red food color and mix well

    8. Pressure cooking the mutton

  8. Set a pressure cooker on medium heat and add 1 tablespoon ghee to it
  9. Add the marinated mutton in
  10. Add approximately 1.5 cups of water
  11. Pressure cook the mutton until tender
  12. The time for the mutton to get tender will depend on your pressure cooker. In the pressure cooker that I use 20 minutes of cooking under pressure is enough to tenderize the meat
  13. Once the meat is cooked take out the meat pieces from the stock and place it in a separate bowl
  14. Don’t discard the stock we will use that as well

    15. Making Fresh garam masala

  15. To a pan set on medium heat add cinnamon sticks, green cardamom, Bayleaf, cloves, black peppercorns, star anise and coriander seeds
  16. Roast for approximately three minutes or until they turn aromatic
  17. Transfer everything to a grinder jar and add a piece of Mace or javitri into it.
  18. Grind to a smooth powder

    19. Cooking the onions

  19. To a pan set on medium heat add 2 tablespoons of cooking oil
  20. Add cumin seeds and Shahi jeera
  21. Once they start to splutter add onions
  22. Add some salt to the onions so they cook faster
  23. Stir fry the onions for approximately 10 minutes or until they become dark brown in color.You can also deep fry the onions instead to make this step faster
  24. Take 2 tablespoons of the fried onions out of the pan and set it aside for garnish

    25. Cooking the mutton

  25. To the remaining onions add 90% of the remaining ginger garlic paste
  26. Stir fry on low heat for approximately one minute
  27. Add in the green chillies and give it a quick stir
  28. Add 1 tablespoon of ghee and add the pre-boiled mutton pieces in
  29. Turn up the heat to medium and mix well
  30. Add Kashmiri red chilli powder and stir fry till the mutton browns well
  31. This should take approximately 7 to 10 minutes
  32. Add salt to taste
  33. Add 1 tablespoon of lime juice
  34. And mix well
  35. Add the remaining yogurt and give it a quick stir
  36. Pour in the mutton stock
  37. Turn up the heat to high and cook till all the gravy reduces to half. This should take approximately 10 minutes or so
  38. Mix well
  39. Check for salt and make sure that the gravy is slightly salty because it’s going to be mixed with a lot of rice

    40. Cooking the Rice for the biryani

  40. Take approximately 4 liters of water in a pot
  41. Add enough salt to the water so it tastes like sea salt
  42. I add approximately 8 to 9 teaspoons of salt
  43. Add the remaining fresh lime juice
  44. Add the leftover ginger garlic paste
  45. Add the leftover garam masala and mix thoroughly
  46. Once the water comes to a boil add in the pre-soaked basmati rice
  47. Cook till the rights is 90% done this should take approximately 15 minutes on medium heat

    48. Setting up the biryani

  48. Take a flat pan and set it on medium heat
  49. On this flat pan place the pan with the mutton.This prevents the mutton from burning while the biryani cooks
  50. Spread the rice (immediately after straining) evenly on the mutton
  51. Sprinkle the orange and red colored saffron milk on the rice
  52. Garnish with the remaining coriander leaves, mint leaves, and fried onions and place the lid on
  53. Make sure that the vent of the lid is covered
  54. Let the rice cook on medium heat for 10 minutes and then on low heat for 15 minutes
  55. Biryani is ready!

    56. Raita

  56. Add yogurt in a big bowl
  57. Add approximately 3/4 teaspoon of salt
  58. Beat the yogurt till it’s smooth
  59. If the yogurt is too thick add some water
  60. Add lime juice, chopped onions, chopped tomatoes, chopped green chillies and chopped coriander leaves
  61. Give it a good mix

    62. Salan (Gravy served with Biryani)

  62. Set a pan on medium heat
  63. Add peanuts and roast them till they are darker and aromatic. This should take 3 to 5 minutes
  64. Lower the heat, add sesame seeds and dry coconut and stir till it starts to look a little oily. This should approximately take 1 minute
  65. Transfer this to a grinder jar
  66. To the same pan add approximately 3 tablespoons of oil and set on medium heat
  67. Add chopped onions and 3/4 teaspoon of salt
  68. Stir till the onions turn golden brown
  69. Move the onions to one side of the pan and to the remaining oil add cumin seeds, mustard seeds, coriander seeds, fenugreek (methi) seeds, curry leaves, and give it a quick stir
  70. Add Coriander leaves, mint leaves, slit green chillies, ginger, garlic, dry red chilli, and turmeric powder. Stir fry till the garlic turns slightly brown
  71. Transfer everything to the same grinder jar and grind it to a smooth paste. You may need to add some water to do this
  72. Add the paste to a pan set on low heat and add 1 cup water
  73. Add kashmiri red chilli powder
  74. Cover and cook on low heat for approximately 15 minutes
  75. Add tamarind paste
  76. Add salt and sugar to taste
  77. Mix thoroughly
  78. Done!

Notes

  • For more detailed tips for making restaurant style mutton Biryani at home and to know my favorite brand of basmati rice, check out the video recipe!
  • Some people prefer to add cucumber and sugar to the raita. Mutton biryani has a deep flavor, so a simple raita (like the one I showed here) tastes best.
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