White Mutton Biryani

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Safed Biryani/White Biryani is a simple and easy dum biryani recipe based on Hyderabad’s cuisine which does not use turmeric powder nor red chili powder. Milk, Cream and a Rich Cashew paste is used to impart a white color and a distinct mild creamy flavor to the biryani.

Also known as Hyderabadi Sofiyani/Sufiyani Biryani Or White Malai Boti Biryani, this is a special dum biryani that can be easily made with minimal spices during Bakri Eid or just for weekend special lunch or dinner.

White Mutton Biryani


TO MARINATE (atleast 2-3 hours Or Overnight Refrigerated)

  • 700g Mutton with bones
  • Salt to taste
  • 1 Tbsp Lemon juice
  • 1/2 Tsp White Pepper ( Or Black Pepper)
  • 1 Tsp Shahi Biryani Masala
  • 3/4 Cup | 200g Curd/Yogurt
  • 6 Green chillies, 1 Inch Ginger, 8 big Garlic pods (make a paste)


  • 15 Cashews, soaked for 15 Mins in hot water
  • 4-5 Tbsp Milk to grind

FOR RICE (To Cook till 85-90%)

  • 500g Basmati Rice (soak 1-2 Hours)
  • Water 2.5 Litres | 10.5 Cups
  • 2 Tbsp Salt
  • 2 Bay leaves, 4 Cardamom, 4 Cloves, 1 Inch Cinnamon, 15 Peppercorns
  • Coriander, Mint leaves
  • 4 Green chilies, slit
  • Juice of Half Lemon with the Peel
  • Kewra Water, Few Drops


  • 2-3 onions, Medium size


  • 4-5 Tbsp Oil in which onions was fried
  • 2 Bay leaves, 4 Cardamom, 4 Cloves, 1 Inch Cinnamon
  • 1 Onion, sliced
  • Marinated mutton
  • Coriander, Mint leaves
  • Cashew milk paste
  • 4-5 Tbsp Fresh Cream


  • Cooked Mutton
  • Rice layers
  • Coriander, Mint leaves
  • Fried onions
  • 2-3 Tbsp Ghee
  • Kewra Water


  • Marinate mutton with salt, lemon juice, white pepper, biryani masala, yogurt and Ginger Garlic Green chili paste. Keep airtight for atleast 2-3 hours Or Overnight Refrigerated.
  • Make a paste of pre soaked Cashews and milk.
  • Deep Fry thinly sliced onions till golden brown. Keep them aside to cool.
  • Saute whole spices and bay leaves in the oil in which onions were fried. Add a sliced onion and fry till translucent. Add the marinated mutton, cook in high heat for 5 mins.
  • Add chopped coriander and mint leaves. Pressure cook for 3-4 whistles on medium heat or till 85-90% cooked. Reduce the excess water from the gravy. Add cashew paste and fresh cream.
  • ย Boil water with whole spices, salt, bay leaves, lemon juice with the peel, coriander mint leaves, green chilies. Once rapidly boils, add the soaked basmati rice. Cook on High heat for 6-7 mins or till the rice is 85-90% cooked. Check if the rice breaks with a slight crunch. Drain it aside.
  • Prepare a flat pan and place the biryani pot on top. Layer the cooked mutton first. Spread it out. The mutton curry should have some gravy and not completely dry. Then layer with the rice. Add chopped coriander, mint leaves and fried onions, ghee. Then Add another layer of rice, coriander mint leaves, fried onions and ghee. ย 
  • Cover with an Aluminum foil or a cloth. Then cover with a lid. Cook on High Heat for 3-4 Mins, then cook on Low Heat for 15 Mins. Open the lid after 15 mins of resting.



Use bone in Mutton for Biryani for a good flavor. Boneless also will work but the flavor is best with bones.ย 
Use extra long grain basmati rice for biryani. Sella Basmati Rice is also good but needs to be soaked for atleast 2-3 hours and also cooking time may increase.
Course: Main Course
Cuisine: Indian
Keyword: bakra eid biryani, hyderabadi biryani, mutton biryani, mutton dum biryani, sufiyani biryani, white biryani

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