Pakki Gosht Ki Biryani, and Dahi Ki Chutney

Dear readers, today I present you with renowned Hyderabadi Lamb Biryani. Biryani is one of the most famous Hyderabadi one-dish meals craved and devoured by people from all over the world. The basic process of preparing Biryani involves the layering of raw marinated or cooked meat along with half cooked long grained aromatic Basmati rice, and a range of fresh spices and herbs for exceptional flavor and aroma.

Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.

Pakki Biryani: where are half Basmati cooked rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum.
1. Pakki Gosht ki Biryani
2. Pakki Murgh Biryani

Kachchi Biryaniwhich is the true Hyderabadi Biryani – where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum.
1. Kachchey Gosht ki Biryani
2. Kachche Aqni ki Dum Murgh Biryani

Biryani always reminds me of my wedding, when I wore a very beautiful Khada Dupatta. It was on that day that I had best Biryani ever! This dish is so important in the Hyderabadi Muslim community that it is served along with Mirchi Ka Salan and Baghare Baingan and Dahi Ki Chutney, as the main dish at almost all gatherings, occasions, parties, all kinds of merry making get togethers. Essentially all weddings in Hyderabad are suposed to have Lamb Biryani and Mirchi Ka Salan in the menu.

My lovely sister had prepared this dish on the weekend. We were all in a mood to treat our family and ourselves with something special, and we immediately thought of this dish. What could be a more better meal to delight ourselves than this flavorsome fare.

Gosht Ki Biryani, Dahi Ki Chutney


Dahi Ki Chutney – Yogurt Chutney
Makes:One small bowl


Plain Yogurt (low-fat or full-fat)- 375 ml
Salt – 2/3 tsp or according to taste
Thai Red Chillies – 2, chopped (optional)
Green Chillies – 2, chopped
Yellow Onion – 1, medium, finely chopped
Mint leaves – 1/2 cup, finely chopped
Coriander leaves – 1/2 cup, finely chopped
Firm Red Tomato (fresh) – 1, small, deseeded and chopped finely (optional)


1. To the yogurt in a bowl, add salt and half a cup of water and whip it till smooth, and creamy for approx 2-3 minutes.
2. Add the remaining ingredients and fold them into the yogurt gently. Adjust salt according to your taste and cover the bowl with a plastic wrap.
3. Put it in the refrigerator to serve it later along with Biryani.

You can store Dahi Ki Chutney in the refrigerator in an air tight food storage box for only one more day in a refrigarator, it doesnt last long. It is always better if you have an idea how much your family memebers will have it and you prepare it in only the required amount.


Hyderabadi Dum Pukth Pakki Gosht Ki Biryani – Fragrant Flavored Meat and Rice Casserole


For the Marinade
Canola/Vegetable/Sunflower Oil (or) Butter/Makhan (or) Clarified Butter/Ghee – 90 ml/6 tbsp
Yellow Onion/Pyaz – 2, large, thinly sliced
Lean Lamb leg meat – 1 kg, washed and cubed into 3 cm pieces approx (with bones preferably if available, I have used only boneless here)
Plain Yogurt/Dahi – 500 ml, lightly whipped
Red Chilli Powder/Lal mirch powder – 1 1/2 tsp
Salt/Namak – 1 1/2 tsp
Lemon Juice/Nimbu Ras – 4 tbsp
Garam Masala – 1 tbsp
Turmeric/Haldi – 1/2 tsp
Ginger Garlic paste – 2 tbsp
Water/Meat Stock – 1/2 cup
For the Garnish
Green Chillies/Hari Mirch – 2, each slit into two
Thai Red chillies/Choti Lal Mirch – 2, each slit into two (optional)
Fried Onion reserved for garnish earlier
Mint Leaves/Pudina – 1/2 cup
Cilantro/Kothmir – 1/2 cup
Toasted sliced Almonds/Bareek Kata Badaam – 2 tbsp
Fried Red Raisins and Cashwnuts/Tala-huwa Kishmish – 3 tbsp
Pinch of Saffron threads/Zaafraan soaked in 1/2 cup warm Milk
A dollop of Butter/Makhan or Clarified Butter/Ghee (optional)
For the Rice
Long Grained Basmati Rice/Chawal (preferably ‘Lal Qilla’ Brand) – 4 cups
Salt/Namak – 4 tsp
Black Cumin seeds/Shah Zeera – 1 tsp


1. Wash and soak the rice in a big bowl for about 30 minutes.
2. In a pressure cooker at medium high heat, fry the onions in oil/butter until they are golden brown in colour. Remove with a slotted spoon on a kitchen towel and reserve half for garnish. Blend the other half in 2 tbsp water inoi a paste.
3. In the same pressure cooker, with oil/butter in it, add the washed cubed meat pieces, Stir fry till the meat has browned on all sides. Add the fried onions paste and the ginger garlic paste and turmeric. Saute them for 2 minutes. Throw in the red chilli powder, salt, garam masala, half cup water, and yogurt. Mix well and pressure cook for about 15-20 minutes until the meat is tender.
4. Meanwhile drain the soaking rice and keep aside. Bring 9 cups of water in a to boil in a large saucepan with Black cumin seeds and salt (do not forget to add salt to the rice!!) in it. As soon as its boiling, add the drained rice and let it cook till the rice grains are just done. Drain and keep aside.
5. Now, open the lid of the cooker and cook the meat mixture well without covering the lid on medium high heat until the meat mixture is done and most of the liquid has dried up. It should be a little bit dry mixture.
Add lemon juice to the meat and mix. Remove from heat.
6. Preheat the oven to 350°F.
7. In a large oven proof baking dish, add half of the rice in a layer at the bottom of the dish. Now add the whole meat mixture in one layer. Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.
8. Garnish the layered rice with the reserved fried onions, mint and coriander leaves, slit red and green chillies, toasted and fried nuts, and sprinkle the milk with saffron threads in it. You can also add a dollop of butter if you wish.
9. Cover the dish with a tight lid or aluminium foil and keep it in the preheated oven for about 10-15 minutes, till a nice steam has formed inside.
10. Before serving, dig the spoon into the dish till the base and take the rice and meat in a bowl. mix it and serve it hot.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling rice is – stir the required amount of salt in a little quantity of hot water, about half cup or a few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and serve immediately.

Suggested Accompaniments: Mirchi Ka Salan or Baghare Baingan or Dahi Ki Chutney or Tomato Chutney.

This is my entry for Meeta’s Monthly Mingle-One Dish Dinners


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25 Responses to “Pakki Gosht Ki Biryani, and Dahi Ki Chutney”

  1. Hi Mona
    I didnt have my lunch yet n tht pic makes me hungry, I jst wnt to grab it frm the computer. Wil sure try it the nxt time I brng mutton b’coz evry time I make ur chicken biryani it turns out gr88 n now its time 4 the mutton biryani 🙂


  2. I Mona…..First time to ur site…..U have a lovely site…..Nice set of recipes….Loved the biryani…..

  3. hey, thanks for your comment on my blog.
    your biryani recipe sounds deeeee-lish! i love lamb biryani and i’m craving some now.

  4. Oh yum!!! My list to try from your blog is growing!! Looks fab Mona, thanks!:))

  5. This is definiely one of my favourite dishes. Mutton Biryani with Mirchi k salan . Yum ..Yum … !!!
    The Picture is equally tempting….. 😉

  6. Mona this biryani looks sooooooo good!!! I did not know Hyderbad was known for biryani.

    I always pressure cook red meat before adding to currys, I must try this sometime it looks delicious. The rice looks perfect. I will let you know if I make it sometime my hubby would love this Mona thanks. 🙂

  7. I don’t eat much meat nowadays, Mona, but this looks lovely. Nice to read about your happy wedding memory, too 🙂

  8. I made a Hydrabadi Biryani last weekend – it’s a lot of work but worth every bite. Your’s looks totally delicious!

  9. Mona this dish sounds so go. Although I am not very fond of lamb I love all the ingredients in it and can still make it with all other kind of meat. Yummy.

  10. Mona, really nice dish!! Looks so yummy, Thanks by coming to my blog, you are so nice! xxGloria

  11. Hi Mona, Thanks for checking up on me 🙂 This Biryani sounds perfect and simple and I will certainly have to try this, I have some lamb waiting to be cooked 🙂

  12. Thank u for visiting my blog and adding me to ur blogroll, honored………. And man! u have such tasty and great recipes here. I am a total klutz when it comes to cooking. 🙁 . InshaAllah , I will try out this biryani recipe. 🙂 .

  13. Mona, I am wholeheartedly drooling over your biryani…gorgeous 🙂

  14. Hey mona, the biriyani is just absolutely inviting! looks absolutely authentic!. I wish I was near you! Could you post a vegetarian version, as me and my family are one:)

  15. hey mona, thanks for visiting my blog.. i love ur recipes too.. u have got gud collection..

  16. Hi Mona, … only one word comes to my mind looking at the pics… AWESOME !!! Your biryani is so scrumptious…

    good work !!!


  17. Perfect Biryani mona.
    love the idea of soak the saffron threads in warm Milk ,I always make my Biryani by soak the saffron in rose water.
    How you describe the taste ,is it different in flavor when you use the milk.
    I have to try this recipe. 🙂

    Zainab, soaking saffron strands in milk gives the Biryani a good color, plus a slightly sweeter and creamier taste. I had learnt it from my mom. Do try it out! ~Mona

  18. ITs Yummyyyyyyyyyyyyyyyyyy…..delicious….Waiting for your kacche goght ki authentic recipe and shall look forward to it……

  19. hi! mona, I’m a punjabi but a great fan of hyderabadi cuisine , so your website was a treat in itself, the picture of dum gosht ki biryani was so tempting that i was salivating while noting down the recipe. thank you for making the biryani so simple but i’d like to ask aren’t cardamoms, cloves, cinnamon etc.supposed to be added also? Another thing, I’ve been dying to get the recipe of making the biryani the traditional way(the long , tedious way) on dum, by sealing the utensil with dough. It would be great if you could help out by providing it on your website. i’ll b looking forward to it

    Jasdeep, You can add, 4 cardamoms, 2 Cloves and a 2-inch Cinnamon stick, and large dried Bay leaf to the Rice water and bring to a boil. Then before you add the soaked rice to it, drain the boiling water, bring it back to a boil and continue with adding rice to it. I and my family do not always like to have all these spices everytime we prepare Biryani, because we prepare it quite usually in our home. It is only for the special occasions that I add all these spices. I will be posting the recipe for the Kacche Gosht Ki Biryani, where the Biryani is prepared on Dum using raw meat and rice only, very soon in the near future. ~Mona

  20. AsSalaam Alaykum from another Hyderabadi:)
    Your site is fabulous.

    Wa-AlaiKum-AsSalaam Yasmeen, Nice to discover you! Jazakallahu Khair for the appreciation. ~Mona

  21. hi mona,
    i read ur recipe and will be making it myself today, as i was reading the comments though, everyone seems to be interested in this recipe but no one has posted any comment regarding them having made this biryani and giving an honest review about it…..i also am pretty sure that its a great recipe as all biryanis are, but when someone says to you that u know i tried making and it came out great i recommend it or even giving suggestions on trying it a different way. Plz dont get offended. Im going to make this recipe today and then let u know how it came out, which i hope it comes out great.

  22. farah mohammad Says:

    i have heard of some different kind of recipe

  23. mallugirl Says:

    can u parcel this? i wish i had seen this yest when i had goat.

    Mallugirl, Sure I will sometime parcel it to you. ~Mona

  24. hi, i wanted to know what differences in preparation should be made if i use goat meat. and also how many grams of already fried onions can i use instead of actually frying the onions myself. thank you

    Azra, I suggest you try this biryani only with lamb meat. However if you want to go ahead with the goat meat, the whole procedure remains the same. You can use about 3/4 cup of fried onions for the biryani.

  25. Mona, I noticed that in this recipe for Pakki Gosht Ki Biryani the rice is the bottom layer, but in your Kachchey Gosht ki Biryani recipe the lamb is the bottom layer. Since both are Hyderabadi style, why the difference in the layering?

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