Name: Hyderabadi Mutton Keema Biryani
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, premium long grain, soaked; 200 g Ground Goat Meat, keema, washed and drained well; 2 large Onion, thinly sliced (for birista/frying); 1 medium Tomato, finely chopped; 1½ tbsp Ginger-Garlic Paste, fresh; ¼ cup Mint Leaves, chopped, divided; ¼ cup Coriander Leaves, chopped, divided; 3 tbsp Indian-Style Yogurt, whisked; 1½ tbsp Biryani Masala, authentic blend; 4 tbsp Ghee, divided; 1 tbsp Assorted Whole Spices, for boiling rice; 2 tsp Salt, divided (extra for boiling rice)

1 hr 30 mintotal

1 hr hands-on30 min hands-off

Prep 20 min · Cook 40 min

Serves: 2
Difficulty: Hard
Spice: Spicy

Add to your week

Method

Make Birista: Heat a little ghee in a pan and deep fry the sliced onions until dark golden and crispy. Remove on a paper towel. Crush half of them once cooled.
Prepare Keema Base: In a heavy-bottomed pot, heat the remaining ghee. Add ginger garlic paste and sauté for 1 minute. Add the mutton mince and roast on high heat for 5-7 minutes until it changes color completely.
1 min5–7 min
Lower the heat. Add the whisked curd, chopped tomatoes, crushed fried onions, half of the mint and coriander leaves, biryani masala, and salt. Cook until the oil separates and the keema is cooked (about 10 mins).
10 min
Boil the Rice: In a large separate pot, bring ample water to a rolling boil with assorted whole spices and a generous handful of salt (water should taste like sea water).
Add the soaked, drained rice to the boiling water. Cook until the rice is 70% done (still has a firm bite). Drain the rice completely.
Layering (Dum): Ensure the keema base is spread evenly at the bottom of the pot. Layer the semi-cooked hot rice evenly over the keema.
Sprinkle the remaining fried onions, mint leaves, and coriander leaves over the top. Drizzle a tablespoon of melted ghee.
Seal the pot tightly with a heavy lid (use dough or foil to trap steam). Cook on the lowest possible flame (dum) for 15-20 minutes.
15–20 min
Turn off the heat. Let it rest unopened for 10 minutes. Gently mix the layers from the bottom up and serve.
10 min

How to tell it's done

Long, aromatic, multi-colored rice grains sitting atop a moist, intensely spiced layer of tender mutton mince.

Getting it right

Tip

Mutton mince cooks faster than chunks, making this an ideal biryani for when you want authentic meaty richness without marinating overnight or pressure cooking.

What to serve it with

Serve with a cooling Mirchi Ka Salan, Onion Raita, and a wedge of lemon for a royal feast.

Cabbage Fried Rice

Cabbage fried rice is a quick Indo-Chinese stir-fry of rice with shredded cabbage and carrot.

2 hr 20 minvegan

Cafe Style Garlic Butter Rice

Garlic butter rice tosses cooked rice through garlic softened in butter, a cafe dish rather than a traditional one.

20 minvegetarian

Capsicum Masala Rice

Capsicum masala rice tosses cooked rice with peppers and a South Indian spice paste.

25 minvegan

Carrot Peas Pulao

Carrot peas pulao cooks rice with carrot and peas, mild enough for a lunchbox.

45 minvegetarian

Chettinad Mushroom Biryani

Chettinad mushroom biryani layers mushrooms under rice with the region's dark roasted spice blend.

1 hr 10 minvegetarian

Chettinad Prawn Biryani

Prawn biryani layers prawns under rice, cooked briefly so they do not toughen.

1 hr 25 minpescatarian

Ingredients