Hyderabadi Mutton (khacha) biryani

I've always wanted to make this dish to make an entry in my blog. I know it's a big process but the output will be yum and it's so worth putting lotsa time..

Ingredients :

Table 1:

For marination :

Mutton /lamb -- 3/4 kilo
curd -- 3/4 cup
lemon juice  -- squeezed from half a lemon
Cinnamon, Cloves, cardamom -- each 2 to 3
bay leaves -- 2 leaves
green chillies -- 3 no.
Red chilli powder -- 1 tsp
Coriander powder -- 1 1/2 tsp
Turmeric powder -- 1/4 tsp
Cumin seeds -- 1 tsp
Ginger garlic paste -- 2 tbsp
Mint leaves --chopped -- 1/2 cup
coriander leaves -- chopped -- 1/2 cup
salt -- to taste
Oil -- 2 tbsp

Table 2 :
Rice -- 2 cups
oil-- 2 tbsp
Potli ka masala ( spice in a pouch)  :

Cumin seeds -- 1 tsp
Cinnamon, cardamom, Cloves -- each 2
Bay leaves -- 3 no.
Salt -- 1 tsp

Coriander leaves -- 1/2 cup
Mint leaves -- 1/2 cup
saffron soaked in water -- 1ess than 1/4 cup

Method :

First clean the mutton well. If u think ur mutton is not soft, u may have to tenderise it using tenderiser. I also did tenderise my meat with meat tenderiser ,GG paste and kept it for one hour. After that , u may want to add all the ingredients given in table 1 one by one and keep it for 30 mts.

By the time take a wide pot add the water almost three times the amount of rice &  boil the water. Once it's start boiling , u may add add the Spice bag (add all the spices in a cloth and knot the four ends together, thaz it , it's our potli ka masala bag) so that it infuses all the masala flavours in the rice.. After 2 minutes, add the rice and wait till the rice cooks almost 4o to 50 %, At this stage take out half of the rice using a colander and keep it aside. next, cook the rice for one more minute and drain all the water and keep it aside.

Take a deep bottomed vessel /pot/ Kadai and add all the mutton marinated masala . next comes the rice which is 40 to 5o % cooked. On top of it add the coriander and mint leaves. Next layer would be rice (the other half -- remaining last part) .On top of it add the coriander and mint leaves, Saffron water . Cover the rim of the vessel using chappathi dough to seal the edges to make sure the steam doesn't go out..  and cover the vessel using the lid. Cook in high flame till u c the steam inside the lid.

This is the sign to turn low ur heat..Place this vessel on a dosa pan and keep the pan in medium  low. DO NOT TOUCH THIS SET UP FOR MINIMUM 40 MTS ..

U may open the lid and using fork mix the rice slowly so that the rice doesn't break into halves...

U may see my pics for guidance

Serve it with raita /Mint chutney...

Happy eating !!!

Briyani on FoodistaBriyani


  1. Wonderful dish and wise preparation....
    I will also try one day di

  2. Awesome pics and great preparation...i feel as if i have eaten it....feels so good to be here.

  3. Looks fabulous & absolutely delicious! Wonderful photos dear....u have wonderful blog...love to follow u..




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