Hyderabadi Mutton Dum Biryani Recipe
Embarking on a culinary journey with Hyderabadi Mutton Dum Biryani is a rendezvous with gastronomic bliss, an experience that transcends the ordinary and elevates the palate to new heights. Picture this: succulent chunks of mutton, bathed in a velvety marinade of yogurt, ginger-garlic paste, red chili powder, turmeric, and the magical touch of garam masala. This symphony of flavors weaves a story that unfolds with every aromatic layer.
The heart of this culinary masterpiece lies in the dum cooking method. As the pot is meticulously sealed, the essence of ghee-infused richness and the aromatic dance of garam masala are preserved, creating an unparalleled infusion of taste. The basmati rice, kissed by whole spices and garam masala, absorbs this flavorful symphony, ensuring that each grain becomes a vessel of aromatic delight.
The layering of this biryani is a work of art; fried onions add a tantalizing crunch, fresh mint lends a refreshing herbal note, and saffron-soaked milk crowns the layers with a touch of regality. As the pot gently simmers, the fragrant steam carries promises of a feast to remember.
The moment of revelation, as the lid is lifted, is met with an aromatic crescendo that titillates the senses. The mutton, now tender beyond imagination, gracefully yields to the gentlest touch, while the rice cradles the imprints of a myriad of spices, promising a texture symphony in every spoonful.
Hyderabadi Mutton Dum Biryani isn’t just a dish; it’s a celebration, a testament to the culinary finesse that has evolved over centuries. Each bite is a poetic amalgamation of tradition and innovation, a salute to the artisans of flavor who have perfected the art of biryani-making. Whether accompanied by a side of cooling raita or a zesty salan, this biryani is an ode to the opulence of Hyderabadi cuisine, where every mouthful is a voyage into the extraordinary. Allow yourself to be captivated by the magic—let the feast begin!
Hyderabadi Mutton Dum Biryani Recipe
Ingredients
For Marination:
- 1 Kg. Mutton Cleaned and cut into pieces
- 1.5 Cup Yogurt
- 2 tbsp Ginger-garlic paste
- 2 tbsp Red chili powder
- 2 tbsp Coriander powder
- 1.5 tspn Turmeric powder
- 2 tspn Garam masala Cumin Seeds, Cinnamon, Black Pepper, Cardamom, StarAnise, Cloves
- 6 Green Chillies Chopped finely
- 1 Cup Fried Onion Oil
- Lemon Juice
- 1 tspn Salt to taste
For Rice:
- 3 Cups Basmati Rice
- 1 Whole spices (bay leaves, cardamom, cinnamon, cloves)
- 1 tbsp Oil Add to hot water
- 1 tbsp Lemon Juice Add to hot water
- Salt to taste
For Layering:
- 2 Cup Fried Onions
- 1 Cup Coriander Leaves Chopped
- 1 Cup Mint Leaves Chopped
- Saffron strands Soaked in warm milk
For Dum Cooking:
- Ghee
- Wheat dough (to seal the pot)
Instructions
Marination
- Mix mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.Allow it to marinate for at least 2 hours or overnight for enhanced flavor.1 Kg. Mutton, 1.5 Cup Yogurt, 2 tbsp Ginger-garlic paste, 2 tbsp Red chili powder, 2 tbsp Coriander powder, 1.5 tspn Turmeric powder, 2 tspn Garam masala, 6 Green Chillies, 1 Cup Fried Onion Oil, Lemon Juice, 1 tspn Salt to taste
Rice Preparation
- Cook basmati rice with whole spices, garam masala, and salt until 70% done. Drain the water and set aside.3 Cups Basmati Rice, 1 Whole spices, 1 tbsp Oil, 1 tbsp Lemon Juice, Salt to taste
Layering
- In a heavy-bottomed pot, layer marinated mutton at the bottom.Add a layer of partially cooked rice.Top with fried onions, mint, coriander, and saffron-soaked milk.Repeat the layers, finishing with a layer of rice on top.2 Cup Fried Onions, 1 Cup Coriander Leaves, 1 Cup Mint Leaves, Saffron strands, Ghee
Dum Cooking
- Seal the pot's edges with wheat dough to trap the steam.Cook on low heat for 30-40 minutes until the mutton is tender and rice is fully cooked.Wheat dough
Notes
Ser
ving Tips:
- Garnish with additional fried onions, mint, and coriander.
- Serve with raita and salan (gravy).
Tips and Tricks:
- Use good-quality saffron for enhanced aroma.
- Choose tender mutton pieces for better taste.
- Let the biryani rest for a few minutes before serving.