Hyderabadi Mutton Dum Biryani Recipe
Indulging in the exquisite Hyderabadi Mutton Dum Biryani is like taking a culinary journey to a realm of unparalleled flavors. The tender mutton, marinated to perfection, embraces the fragrant basmati rice in a symphony of spices and herbs. Each aromatic layer, crowned with saffron-kissed milk, offers a sensory delight that transcends the ordinary.
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.