My Spicy Kitchen

Collection of my Recipes…

Hyderabadi Mutton Biryani August 7, 2008

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34 Responses to “Hyderabadi Mutton Biryani”

  1. Padma Says:

    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… 🙂

  2. Mona Says:

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

  3. Ramya Says:

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

    Thanks Ramya!!!

  4. Swathy Says:

    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… 🙂

  5. Vijay Says:

    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

  6. notyet100 Says:

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

  7. notyet100 Says:

    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.

  8. notyet100 Says:

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

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

  9. Aarthi Says:

    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!

  10. 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.

  11. Sammy Says:

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

  12. Vani Says:

    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.

  13. sindhu Says:

    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! 🙂

  14. Sindhu Says:

    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

    • usha Says:

      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.

  15. sindhu Says:

    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..

  16. Santhosh Says:

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

  17. Jayani Says:

    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…

  18. manjjs Says:

    Hi Usha,

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

  19. Asha Says:

    Can i use cooker instead of oven

    • usha Says:

      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.

  20. Sehyr Says:

    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.

  21. sri Says:

    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?

    • usha Says:

      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.

      • sri Says:

        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.

      • sri Says:

        The Best Biryani I have ever made period.

        Thanks Usha.

  22. BM Says:

    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!

  23. laila Says:

    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!

  24. Farah Says:

    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 🙂

    • usha Says:

      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.

  25. Sheeja Nair Says:

    Hi Usha,
    Thanks for the recipe. I have yet to try it though. I intend to prepare it as our New Year feast. Just one question. If I use half the quantities to reduce the amount, will it effect the baking time or should I maintain it the same time for baking irrespective of the quanitities.
    Thanks,
    Sheeja.

    • usha Says:

      Reducing the quantities should not effect the baking time. When you reduce the quantity, you will use a smaller baking tray hence, it should be fine. Use a 1 1/2 or 2 quart baking tray. Just to be on the safe side, check it in between to make sure it doesn’t burn. Also keep in mind that oven temperatures vary from oven to oven.


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