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.

How to make Restaurant Style Hyderabadi Mutton Dum Biryani

Difficulty:IntermediatePrep time: 45 minutesCook time: 45 minutesTotal time:1 hour 30 minutesServings:6 servings


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!


    Fresh Garam Masala for Biryani

  • Biryani

  • Raita (Yogurt mix eaten with Biriyani)

  • Salan (Gravy eaten with Biryani)


  1. Make sure to soak the basmati rice in water at least for 30 min before cooking Biryani
  2. Let’s marinate the mutton

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

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

  11. Set a pressure cooker on medium heat and add 1 tablespoon ghee to it
  12. Add the marinated mutton in
  13. Add approximately 1.5 cups of water
  14. Pressure cook the mutton until tender
  15. 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
  16. Once the meat is cooked take out the meat pieces from the stock and place it in a separate bowl
  17. Don’t discard the stock we will use that as well
  18. Making Fresh garam masala

  19. To a pan set on medium heat add cinnamon sticks, green cardamom, Bayleaf, cloves, black peppercorns, star anise and coriander seeds
  20. Roast for approximately three minutes or until they turn aromatic
  21. Transfer everything to a grinder jar and add a piece of Mace or javitri into it.
  22. Grind to a smooth powder
  23. Cooking the onions

  24. To a pan set on medium heat add 2 tablespoons of cooking oil
  25. Add cumin seeds and Shahi jeera
  26. Once they start to splutter add onions
  27. Add some salt to the onions so they cook faster
  28. 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
  29. Take 2 tablespoons of the fried onions out of the pan and set it aside for garnish
  30. Cooking the mutton

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

  47. Take approximately 4 liters of water in a pot
  48. Add enough salt to the water so it tastes like sea salt
  49. I add approximately 8 to 9 teaspoons of salt
  50. Add the remaining fresh lime juice
  51. Add the leftover ginger garlic paste
  52. Add the leftover garam masala and mix thoroughly
  53. Once the water comes to a boil add in the pre-soaked basmati rice
  54. Cook till the rights is 90% done this should take approximately 15 minutes on medium heat
  55. Setting up the biryani

  56. Take a flat pan and set it on medium heat
  57. On this flat pan place the pan with the mutton.This prevents the mutton from burning while the biryani cooks
  58. Spread the rice (immediately after straining) evenly on the mutton
  59. Sprinkle the orange and red colored saffron milk on the rice
  60. Garnish with the remaining coriander leaves, mint leaves, and fried onions and place the lid on
  61. Make sure that the vent of the lid is covered
  62. Let the rice cook on medium heat for 10 minutes and then on low heat for 15 minutes
  63. Biryani is ready!
  64. Raita

  65. Add yogurt in a big bowl
  66. Add approximately 3/4 teaspoon of salt
  67. Beat the yogurt till it’s smooth
  68. If the yogurt is too thick add some water
  69. Add lime juice, chopped onions, chopped tomatoes, chopped green chillies and chopped coriander leaves
  70. Give it a good mix
  71. Salan (Gravy served with Biryani)

  72. Set a pan on medium heat
  73. Add peanuts and roast them till they are darker and aromatic. This should take 3 to 5 minutes
  74. 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
  75. Transfer this to a grinder jar
  76. To the same pan add approximately 3 tablespoons of oil and set on medium heat
  77. Add chopped onions and 3/4 teaspoon of salt
  78. Stir till the onions turn golden brown
  79. 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
  80. Add Coriander leaves, mint leaves, slit green chillies, ginger, garlic, dry red chilli, and turmeric powder. Stir fry till the garlic turns slightly brown
  81. Transfer everything to the same grinder jar and grind it to a smooth paste. You may need to add some water to do this
  82. Add the paste to a pan set on low heat and add 1 cup water
  83. Add kashmiri red chilli powder
  84. Cover and cook on low heat for approximately 15 minutes
  85. Add tamarind paste
  86. Add salt and sugar to taste
  87. Mix thoroughly
  88. Done!


  • 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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