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Friday, May 7, 2021

Colors of 100+ Recipes and a different version of Boneless Mutton Biryani

Boneless Mutton Biryani recipe by The Hoggerz

A collection of 100 plus recipes surprises me – why? because it wasn’t my game. Those who are linked to me since my life journey are cognizant of the gospel that cooking food was miles away and I never had this avidity for cooking. Fortunately, growing up in a highly-educated family where the pack is filled with engineers, my pre wedded life was centric mainly with academic work. When I look back, instead I had not even picked up the glass of water nor I knew how to make breakfast. I could best do is sit and hog happily, but I never considered myself cooking. Mama and Papa would encourage us to excel in medical or computer field and it was constant throughout my career process until I got married.

Just when distance switched me from a pampered child to a strong girl, and I tried my hands in cooking to match the taste buds of my Indian heritage. At first, I started experimenting with all the food recipes that hashim enjoyed hogging as obviously he is my priority in whatever I do. Little did I know that I would be able to cook both Indian and Pakistani sides of scrumptious meals. I simply used to follow the taste memory and continued to hustle until the recipes didn’t come out exactly close to my mama’s kitchen diaries. Mama’s cooking is quick, carefree and contents full of health factor, keeping all the visuals in mind of how she transformed her methods into yummy recipes made my cooking skills easy. Which is why, whatever recipes I upload on The Hoggerz are the best version of taste possible, I will never publish those recipes that are not up to my standards as I don’t want my The Hoggerz viewers to waste their time and ingredients after all valuing time and food is also our motto.

Today’s recipe is so good as it is rice based, rich texture, vibrant looking and jaw dropping delicious. I love to cook one pot meals as putting everything together is less messy and of course less cleaning. Biryani has always been the top rated menu item in our house, and this hyderabadi dum biryani is truly the king of all biryanis. The boneless pieces suck in all the spices creating intense flavors, the saffron when mixed with milk gives fantastic aroma to the rice making it hard to resist dish. I tend to use ready-to-make spices for quick results – but this time I thought of putting a little extra effort and decided to give a try in making detailed authentic biryani recipe. And it didn’t disappoint me a bit, it’s our favorite dinner that needs very little work and my willing eater, hashim loves this.

Hyderabadi Mutton - Dum Biryani

Preparation Time: 6-8 hours, depends on marination hours

Cooking Time: 60 minutes

Total Time: 9 hours

Serves: 3-4 persons [Double the ingredients for bigger batch]


Meat Marination:

15-20 mutton pieces - boneless

4 tablespoons yogurt

3 tablespoons coriander leaves, chopped

2 tablespoons mint leaves, chopped

2 green bullet chilies, chopped

2 whole green bullet chilies

½ cup fried onions

2 tablespoons lemon juice

1 tablespoon ginger paste-garlic paste, each

For Biryani masala:

½ teaspoon turmeric powder

1 teaspoon Salt

2 teaspoons crushed red chili flakes

1-inch cinnamon stick

4 cloves

1 teaspoon shahi cumin seeds

2 cardamom

3 tablespoons cooking oil

1 tablespoon ghee / clarified butter

3 tablespoons meat tenderizer

For Rice:

5 cups water

2 cups rice, soaked for at least 1 hour

1 inch cinnamon stick

1 tablespoon heap cumin seeds

2 cardamom

4-5 teaspoons Salt, as per the taste

¼ teaspoon kewra essence

Milk Mixture:

Mix 4 tablespoons milk + ½ teaspoon saffron


1 tablespoon chopped coriander leaves

1 tablespoon chopped mint leaves

1 tablespoon cooking oil

½ lemon, sliced

1 tablespoon orange food color

1 tablespoon ghee


Step 1: Biryani Masala: 
  • Grind 1-inch cinnamon stick, 4 cloves, 1 teaspoon cumin seeds and 2 cardamoms. Add all the remaining powdered spices i.e. ½ teaspoon turmeric powder, 1 teaspoon Salt and 2 teaspoons crushed red chili flakes. Biryani masala is ready.
STEP 2: Biryani Marination
  • In a bowl, add boneless meat, 3 tablespoons meat tenderizer, 1 tablespoon each of garlic and ginger paste. Add biryani spice mix and massage the meat for at least one minute so that the spices get coated evenly.
  • Now add 4 tablespoons yogurt and squeeze 1 whole lemon juice into the meat marination and add 2 tablespoons chopped coriander leaves, ½ cup fried onions and 1 teaspoon chopped bell pepper. Massage gently for another one minute or so.
  • Add 2 tablespoons cooking oil and 2 tablespoons of milk mixture. Remaining milk mixture - we will be using later. Mix well and keep this marination overnight or for at least 4 hours so that the meat tenderizer and other spices work well with meat.
Step 3: Biryani Gravy
  • In a pot, heat 1 tablespoon cooking oil plus 1 tablespoon ghee and add marinated meat mixture and allow it to cook until meat becomes tender. You can also put in chopped potatoes if you like. Add ½ cup water if the meat is uncooked. The final output of the gravy should contain minimum 1 ½ cup sauce. Adjust spice and salt as per your likings.
  • Turn off the flame. And add 1 teaspoon chopped bell peppers, 1-2 whole bell pepper, 2 tablespoons chopped coriander leaves and some chopped mint leaves.
Step 4: Biryani Rice
  • In a pot, boil 5 cups water and add 1 inch cinnamon stick, 1 tablespoon heap cumin seeds, 2 cardamom, 4-5 teaspoons salt and 1 teaspoon kewra essence. Add 2 cups of soaked rice and allow it to boil only 50%. This process of boiling shouldn’t take more than 5 minutes. Once the rice gets 50% boiled later taste the rice and adjust salt accordingly. Drain all the water and set aside.
Step 5: Layering
  • In a heavy bottomed pan, pour 2 tablespoons of oil and spread half cooked rice, layer meat gravy all over it. And finish by layering remaining half cooked rice.
  • Add the remaining milk and saffron mixture on the top of the rice, sprinkle 1 tablespoon orange food color, 1 tablespoon ghee, 1 tablespoon chopped cilantro, 1 tablespoon chopped mint leaves and few sliced lemon wedges, cover the pan and seal the lid tightly from all sides with the help of aluminum foil.
  • Let it cook covered for 15 minutes undisturbed on a low-medium flame. Dish out and serve hot with raita or kachumbar. Enjoy!


  1. This is superbly tempting recipe will surely gonna try this out...

  2. Mutton biryani 🤤🤤🤤 I gonna try this out 🤩 recipe is too good 👍👍

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