Hyderabadi Dum Mutton Biryani with Pakki Aqni – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen’s Recipes


For 5 to 6 servings

In a frying pan, add oil for frying. When the oil is hot add 4 chopped onions and fry till the onions  turn brown and crispy. Keep them  aside.

For preparation of Mutton Aqni (Mutton Gravy):


Mutton big pieces (with bones) : ½ kg
Oil: 4 tablespoons
Ginger garlic paste: 1 ½ tablespoon
Turmeric powder:  1 teaspoon
Salt: 2 teaspoons
Red Chilli Powder: 2 teaspoons
Whole green chillies: 5
Mint leaves: a handful
Chopped coriander: a handful
Curd:  2 ½ tea cups or 300 grams
Spices or garam masala powder: 1 teaspoon
Fried onions: 3/4th of the fried onions

1.    In a saucepan, add oil. When the oil is hot, ginger garlic paste and sauté for 15 seconds.
2.    Add turmeric powder, mutton pieces, salt, red chilli powder, crushed green chillies, mint leaves and chopped coriander.

3.    Sauté for 1 minute and add whipped curd and spices or garam masala powder.

4.     Mix well and close the lid. Cook on low flame for about 20 to 30 minutes till the mutton gets tender.

5.    Switch off the flame and add 3/4th of the fried onions.

For cooking rice:


Rice (Basmati) : 750 grams
Salt: 4 teaspoons
Cinnamon (dalchini) : 3 small sticks
Black cloves (lavang) : 2
Cardamoms (elaichi) : 2
Bay leaves : 3
Caraway seeds (shahzeera) : 1 teaspoon
Mint leaves: a handful
Chopped coriander: a handful
Water: 2 litres


1.    Wash and soak rice for about half an hour.

2.    Into a pan, add 2 litres of water, salt, sticks of cinnamon, black cloves, slit cardamoms, bay leaves, caraway seeds or shah zeera, chopped coriander, mint leaves and close the lid.

3.    When the water comes to boil, add soaked and drained rice.

4.     Mix well and close the lid. Keep stirring in between.

5.    Semi – cook the rice and drain the water. Keep the semi cooked rice aside.

Final preparation:


Cooked mutton
Semi cooked rice
Chopped mint leaves: a handful
Chopped coriander: a handful
Fried onions: 1/4th of the fried onions
Clarified butter or pure ghee: 2 tablespoons
Saffron : few strands
Orange food colour : a pinch (optional)
Milk: ½  tea cup
Juice of one lemon


1.    Add semi cooked rice in the form of a layer over the cooked mutton.

2.    Add chopped mint leaves, chopped coriander, fried onions, clarified butter or pure ghee, saffron sticks  and orange food colour soaked in milk,  juice of lemon and fix the lid using dough or aluminium foil.

3.    Cook on medium flame for about 2 minutes and simmer for about 8 to 10 minutes. Keep changing the position of the saucepan.
Hyderabadi Dum ki Mutton Biryani with Pakki Aqni  or Biryani with Cooked Mutton  is ready. Serve with Dahi ka Raitha or Mirchi ka Salan.




Mehek says…
easy and delicious recipe


Meera says…
The narration and preparation and showing about the quantity is awesome in your videos thanks alot for your work…. It looks really yummy


hussain says…
Welcome Nice way of cooking Welcome


Narsing says…
Very good. Keep it up

One thought on “Hyderabadi Dum Mutton Biryani with Pakki Aqni – Maimoona Yasmeen Recipes – Hyderabadwala

  • 13/07/2017 at 3:03 AM

    Perfect n lovely way of cooking….I love hydeabadi food ….yaam yaam yaam


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