7 Jan

Hyderabadi Mutton Dum Biryani

We can’t talk about Basmati Rice without mentioning the cult favorite Hyderabadi Dum Biryani! Put your chef’s hat on and cook the best damn biryani you’ve ever eaten.

Cuisine

Indian

Category

Non-Vegetarian

Cooking Time

90-120 minutes

Ingredients

For Hyderabadi Mutton Dum Biryani

  • 2 cups Basmati rice
  • 500g mutton, cut into pieces
  • 2 large onions, finely sliced
  • 2 tomatoes, chopped
  • 1/2 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons biryani masala
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • A pinch of saffron strands (soaked in warm milk)
  • 2-3 green chilies
  • Fresh mint and coriander leaves for garnish
  • Ghee or vegetable oil for cooking
  • Salt to taste
  • Kewra Essence (Optional)
Instructions

For Meat Marination

  1. In a bowl, add the mutton pieces and coat them with yogurt, lemon juice, ginger-garlic paste, salt, turmeric, red chili powder, biryani masala powder, cumin, and vegetable oil/ ghee.
  2. You can use Raw Papaya paste to tenderize the meat quickly (45-60 mins). Softer meat marinated properly is important for your Dum biryani to have the authentic Hyderabadi flavor.

For Biryani

  1. Rinse and soak the Eleven Basmati Rice in water for 30 minutes.
  2. Heat Ghee or Oil in a large pot. Add sliced onions and sauté till they have a beautiful golden brown color. Once crispy, set it aside for garnishing.
  3. To cook rice, boil a pot of water and add your soaked rice. Cook for a few minutes. It’s important to cook rice until it’s 50% done. This ensures your rice is soft and ready to be cooked on low flame.
  4. Take a biryani pot and start assembling your biryani. Begin with placing the marinated mutton at the bottom.
  5. Layer half of your rice evenly over the mutton. Top it with crispy onion and coriander.
  6. Add another layer of rice, onion, and coriander.
  7. Top it with saffron-infused milk and kewra essence (optional, used for aroma). You can also add dry fruits like kishmish and fried cashews to add a touch of royalty.
  8. Seal the pot with atta dough and firmly press the lid, leaving no gaps. You can keep a heavy pot of water to ensure the lid doesn’t move.
  9. Cook the biryani on low flame for 45 mins.
  10. Set it aside for 5-10 minutes and serve hot.

Your Hyderabadi Mutton Biryani is ready to captivate the diners! Serve it with vegetable raita and salan for the traditional Hyderabadi touch.  

Leave a Reply

Your email address will not be published. Required fields are marked *