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hyderabadi kacchi mutton dum biryani.


🍽️🔥 Authentic Hyderabadi Kacchi Mutton Dum Biryani Recipe

Prep Time: 2 hours (including marination)
Cook Time: 1 hour 15 mins
Total Time: ~3 hours 15 mins
Servings: 6
Course: Main Dish | Cuisine: Indian (Hyderabadi)
Difficulty: Advanced

❤️ Why You’ll Love This Kacchi Mutton Biryani

The Hyderabadi Kacchi Dum Biryani is the crown jewel of Mughlai cuisine. Made with raw marinated mutton, aromatic basmati rice, and a blend of hand-ground spices, this recipe uses the traditional “dum” method of slow cooking in a sealed pot to achieve that perfect balance of juicy meat and fragrant rice.

Perfect for Eid, weddings, special occasions, or when you're ready to wow your guests.

🛒 Ingredients

For the Mutton Marinade:

  • 1 kg mutton (bone-in pieces, preferably leg or shoulder)
  • 1 cup thick yogurt (hung curd preferred)
  • 2 tbsp ginger-garlic paste
  • 3 tbsp fried onions (birista)
  • 2 tbsp lemon juice
  • 1/2 tsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp green cardamom powder
  • Salt to taste
  • 3 tbsp oil or ghee

For the Rice:

  • 500g long-grain basmati rice (soaked 30 mins)
  • 6 cups water
  • Whole spices: 2 bay leaves, 4 cloves, 4 cardamom pods, 1-inch cinnamon stick
  • Salt (to taste)

For Layering:

  • Saffron strands soaked in 3 tbsp warm milk
  • 2 tbsp ghee
  • Fried onions (birista)
  • Fresh mint & coriander leaves (chopped)
  • 1 sheet of dough or foil for sealing the pot

🔥 Instructions

1. Marinate the Mutton (Minimum 2 hours, preferably overnight)

Mix all marinade ingredients in a large bowl. Coat the mutton thoroughly. Cover and refrigerate.

2. Parboil the Rice

In a large pot, boil water with salt and whole spices. Add soaked rice and cook until 70% done. Drain immediately.

3. Layer the Biryani (Raw Mutton at Bottom)

In a heavy-bottomed pot (preferably a handi), spread the marinated mutton.
Top with half the parboiled rice, then layer with fried onions, mint, coriander, and a drizzle of saffron milk.
Repeat rice and toppings. Pour ghee over the top.

4. Seal & Dum Cook

Seal the pot with dough or foil and cover tightly with a lid.
Cook on high heat for 10 minutes, then low heat for 45 minutes.
Rest for 15 minutes before opening the lid.

5. Serve & Enjoy

Gently fluff from the sides using a flat spatula. Serve hot with raita, salad, and mirchi ka salan.

🧡 Pro Tips

Tip Why It Helps
Don’t overcook the rice Prevents mushy biryani after dum cooking
Use bone-in mutton Adds more flavor to the biryani
Marinate overnight Tenderizes the meat and infuses rich flavor
Use thick curd/yogurt Prevents watery marinade

❓ FAQ

Q: What’s the difference between kacchi and pakki biryani?
In kacchi biryani, raw meat is layered with rice and slow-cooked together. In pakki, pre-cooked meat is layered with rice.

Q: Can I make it in the oven?
Yes! Layer in an oven-safe pot and bake at 180°C (350°F) for 60–75 minutes.

Q: Can I freeze leftovers?
Yes, store in airtight containers and freeze for up to 2 months.

🧾 Nutrition Estimate (Per Serving)

  • Calories: ~520 kcal
  • Protein: ~30g
  • Carbohydrates: ~45g
  • Fat: ~28g
  • Fiber: ~2g
  • Sodium: Moderate to high (from salt and marinade)


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