Mutton Biryani Hyderabadi Style (Degi Dawat Wali)

Ingredients

For the Mutton Marinade:

1 kg mutton (bone-in pieces)

1 cup thick yogurt

2 tablespoons ginger-garlic paste

1 tablespoon red chili powder (adjust to taste)

1 teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon garam masala

Salt to taste

Juice of 1 lemon

½ cup fried onions (birista)

For the Rice:

750 grams basmati rice

Whole spices: 2 bay leaves, 4 green cardamoms, 6 cloves, 1-inch cinnamon stick, 1 teaspoon cumin seeds

Salt to taste

For Layering:

½ cup fried onions (birista)

A few saffron strands soaked in ¼ cup warm milk

2 tablespoons ghee or melted butter

Fresh coriander and mint leaves, chopped

Directions

Marinate the Mutton:

In a large bowl, combine mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, salt, lemon juice, and fried onions.

Mix well, cover, and refrigerate for at least 4 hours or overnight for best results.

Parboil the Rice:

Wash and soak the basmati rice for 30 minutes.

In a large pot, bring water to a boil. Add whole spices and salt.

Add the soaked rice and cook until it’s 70% done. Drain and set aside.

Layer the Biryani:

In a heavy-bottomed pot, spread the marinated mutton evenly.

Layer the parboiled rice over the mutton.

Sprinkle fried onions, saffron milk, ghee, and chopped herbs on top.

Dum Cooking (Steaming):

Seal the pot with aluminum foil or dough to trap the steam.

Place a heavy lid on top.

Cook on high heat for 10 minutes, then reduce to low heat and cook for 45–60 minutes.

Serve:

Let the biryani rest for 10 minutes before opening.

Gently mix and serve hot with raita or salad.