Biryani is one of the most popular rice delicacies in India and abroad. No other dish has such an aura and demand throughout India. The rich texture and aroma of Biryani is enough to activate hunger pangs in the stomach. There are several varieties of Biryani which differ in the method of cooking, the spices and rice used, and the preparation method.

Hyderabadi Biryani is by far the most popular variety of Biryani. Even this Biryani tastes slightly different in different places due to its preparation method and the secret ingredient used, but there is no denying the fact that its taste is simply wonderful. I have given the recipe of the dish below. It is adapted from Sanjeev Kapoor's Hyderabadi biryani recipe. It requires a lot of work, patience, precision and most importantly time to make this mouth watering delicacy at home. But it is worth the effort.

If you are in a hurry then you can also try my mother’s Biryani recipe which is simply delicious and gets cooked in less than an hour.

Hyderabadi Biryani recipe

Serves: 4

3 tbsp ghee
1 cinnamon
2 cardamoms
2 onions sliced
Coriander and mint leaves
A few strands of saffron in 1/3 cup of milk

For cooking the rice

2 cups Basmati rice
6 cups of water
1 cinnamon stick
2 Bay leaves
4 green cardamoms
6 black peppercorns
Salt to taste

For the Masala powder (Grind the following to a powder)

1 cinnamon stick
6 green cardamoms
8 cloves
12 black peppercorns
½ tsp caraway seeds

For the mutton marinade

500gms mutton cut into medium sized pieces and washed well
1 tbsp garlic paste
1 tbsp ginger paste
1 cup yoghurt
1 tbsp red chilli powder
3 sliced onions (fried in oil)
Coriander and mint leaves
1 tbsp oil
Salt to taste
Masala powder


Since the mutton has to be marinated for about 3 hours start preparation well in advance. First grind the ingredients of the masala powder and set aside. Then fry the sliced onions in oil, drain on tissue paper and when it cools down add it along with the other ingredients of the mutton marinade to a bowl. Mix all the ingredients well and place it in the refrigerator for about 3 hours. After about 2 hours, wash and soak the rice for about 15 minutes. Then heat water in a pan and add rice along with cardamoms, bay leaves, cinnamon, black peppercorns, and salt. Cook till the rice is ¾th done. Drain the excess water and set aside. Then heat ghee in a pressure cooker, add onions, cardamoms and cinnamon. Sauté for some time, then add the mutton along with the marinade and mix well. Add 1 cup of water and close the lid. Cook for about 10 minutes. Then heat a heavy bottomed pan, add half the mutton gravy, then layer it with half the rice. Sprinkle coriander and mint leaves on top. Then add another half of the gravy and again cover it with the other half of rice. Sprinkle saffron mixed with milk on top, and cover the lid. Cook for about 5 minutes. Once done, mix the rice well with the masalas. Take care such that the rice does not break. Serve hot with onion raita and boiled eggs.

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  1. i love hyderabadi biryani, can't wait to try this out.thank you so much!


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