Hyderabadi Mutton Biryani
A quick weeknight take on the classic Hyderabadi biryani, with tender mutton, fragrant rice, and warm spices. This simplified version skips the long marinade but keeps the rich, comforting flavor.
- Total time
- 30 min
- Servings
- 4
- Calories
- 550
- Protein
- 30g
Ingredients
- 1.5 cups basmati rice
- 1 lb mutton
- 1 medium onion
- ½ cup yogurt
- 2 tbsp biryani masala
- ¼ cup cilantro
Instructions
- 1
Rinse 1.5 cups basmati rice until water runs clear, then soak in cold water for 15 minutes. Meanwhile, slice 1 medium onion thinly.
- 2
In a large pot, brown 1 lb mutton in 2 tbsp oil over medium-high heat until browned on all sides, about 5 minutes. Add the sliced onion and cook until soft, about 3 minutes.
- 3
Stir in 2 tbsp biryani masala and 0.5 cup yogurt. Cook for 2 minutes until fragrant. Add 2 cups water and bring to a boil.
- 4
Drain the rice and add to the pot. Season with salt. Cover and simmer on low until rice is tender and liquid is absorbed, about 15 minutes.
- 5
Fluff with a fork and top with 0.25 cup chopped cilantro. Serve hot.
Tools you’ll need
- large pot with lid
- colander
- knife
- cutting board
- measuring cups and spoons
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