HYDERABADI MUTTON DUM BIRYANI | HYDERABADI MUTTON BIRYANI RECIPE

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Ingredients for Hyderabadi Mutton Biryani Recipe:

- Mutton/Lamb - 1 Kg (large tender pieces with bones)
- Basmati Rice - 750 gms

For marinating the Mutton

- Salt - 2 tsp
- Ginger garlic paste - 5 tsp
- Turmeric powder -1.5 tsp
- Red Chilli Powder - 5 tsp
- Green cardamoms, crushed - 8
- Cloves (Lavang) - 6
- Cinnamon (Dalchini) - 4 one inch sticks
- Shahjeera (caraway seeds) - 2 tsp
- Onions, fried crisp (birista) & roughly crushed - 4 medium onions (6 tbsp)
- Whisked curd/yogurt- 200 ml
- Coriander leaves, rough chopped - 5 tbsp
- Mint leaves (Pudina) , rough chopped - 5 tbsp
- Green chillies, sliced- 3
- Lemon juice- 2 tsp
- Oil, preferably Groundnut oil (in which onion was fried),cooled - 5 tbsp

For cooking rice & Dum cooking :

- Shahjeera (caraway seeds) - 1/2 tsp
- Green cardamom - 3
- Cloves - 3
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoon
- Few Saffron strands soaked in 1/4 cup warm milk
- Water to boil the rice- around 2.5 litres
- Onions, sliced fine & fried crisp (birista) - 1 medium
- Ghee- 2 tbsp

Preparation :

- Clean & wash the mutton/lamb.
- Slice 5 medium onions & fry in oil till golden (birista). Remove & once cool, roughly crush 3/4th of it with your hands and set aside the balance for use later at the time of layering the rice.
- Reserve 5 tbsp of the oil that was used for frying the onions.
- Crush the green cardamoms lightly.
- Rough chop coriander leaves and mint leaves, slice the 3 green chillies.
- Whisk the curd/yogurt
- Marinate the mutton with the items specified above. Mix well & set aside for 90 mins.

One hour before cooking the rice:-
Take 1/2 cup of warm milk & soak few strands of saffron. Mix it with a spoon.

30 mins prior to cooking the rice:-
Wash & soak the Basmati Rice for 30 mins.


Process :

Take 2 flat bottom cooking pots :
- Cooking Pot 1 - heavy bottom flat pan for Dum
- Cooking Pot 2 - flat bottom pan for cooking the Basmati rice

- Take the Cooking Pot 1 and add the marinated mutton pieces and pour the entire marinade. Place it on cooktop and switch on the heat to medium. Once the marinated mutton pieces heat up, start mixing and searing/frying the meat pieces on medium heat for around 10 mins till oil separates.
- Now close the lid and reduce the heat to low. Cook covered on low heat for 45 mins till meat is tender. Give a stir every 10 mins so that the meat doesn’t stick to the pan. Switch off heat and set it aside.

- Once the meat is cooked, take cooking Pot 2 & add around 2.5 litres of water to cook the rice . Place it on high heat.
- While the water is coming to a boil, add Shah Jeera - 1/2 tsp, Green cardamom - 3, Cloves - 3, Cinnamon- 2 pieces, Salt- 2 1/2 tablespoon ( two and half tablespoon)
- Stir it well to dissolve the salt completely. The water must be very salty.
- Once the water is boiling add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice.
- Exactly after 7 minutes switch off heat and start scooping out the partially cooked rice with the slotted ladle & spread it on the cooked meat in Cooking Pot 1.
- Now sprinkle the ghee, saffron milk on the rice in a circular motion and the fried onions.
- Now, seal the Cooking Pot 1 with foil to seal it tightly. Place the lid on top.
- Place this pot directly on flame/heat for 10 mins on low heat on DUM.
- Once done, rest the biryani for 15 mins before removing the foil.
- Gently mix the meat from the bottom layer with the rice on top and serve.




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