Mutton Recipes, Non Vegetarian, Rice Recipes, South Indian, Uncategorized

Authentic Hyderabadi Mutton Dum Biryani

Mutton dum biriyani

Hyderabadi Mutton Dum Biryani is an authentic delight, in which juicy succulent chunks of mutton are cooked with flavored rice to produce a tasty feast.

This is a simple and easy recipe with step-by-step instructions that helps even beginners to make a lip-smacking dish with ease.

Among the different regional ones, Hyderabadi is the most well-known traditional regional biryani. It is originated from the kitchens of the Nizam of Hyderabad combining the Mughlai and Hyderabad cuisines.

Every restaurant, every family, and every state has its own unique style of preparing it. All that is necessary to make it is flavoring the lamb and rice. However, it doesn’t involve the use of kewra water or rose water for the extra flavoring.

Marination with soft, tender succulent pieces of mutton is the secret to this dish’s success. It has to be marinated in curd, oil, ginger-garlic paste, fried onions, and spices for 1 to 12 hours, ideally overnight, to tenderize and infuse flavor into it.

The longer the marination, succulent is the chunks of meat. Use tenderizers, for lesser marination time.

Long grain basmati rice is the perfect choice to make it, which lends the right texture and flavor to the dish with each grain separated.

The rice and meat are cooked separately, then layered on a large pan and dum-cooked on low flame. Dum is a technique of cooking in layers in a tightly closed pot with the trapped steam inside for about 25-30 minutes.

Serve this Heavenly tasting authentic delicacy hot, with Raita, Mirchi ka salan, or just have it plain. Try our other fascinating recipes featured in this blog like Mutton chopsMutton curry

How to make Hyderabadi Mutton Dum Biryani

For Marination
  1. To 1 kg cleansed mutton, add ½tsp turmeric powder, 1tbsp red chili powder, 1tsp coriander powder, ½tsp amchur powder, 1tsp garam masala, ½tsp pepper, and give it a gentle mix.
Mutton dum biryani

2. Now, add in the 2 Cinnamon sticks, 5 Cardamom pods, 4-6 cloves,1tsp fennel seeds, and 1tsp shahi jeera to the mixture.

Mutton dum biryani
Mutton dum biryani

3. Next, add 3 tbsp of oil and 2 tbsp of ginger-garlic paste and gently mix and coat the spices on the meat pieces.

Mutton dum biryani
Mutton dum biryani

4. Mix the mutton pieces with ½cup curd, ½cup fried onions, and 4 chilies.

Mutton dum biryani

5. Cover and marinate the mutton for 1 hour to 12 hours in the refrigerator.(Longer the marination, best is the results).

Mutton dum biryani
For rice

6. Rinse and soak the rice for 30 minutes to an hour.

7. Heat 10 cups of water with ½tsp of fennel seeds, 2-3 bay leaves, and 2 tbsp of salt.

Mutton dum biryani

8. When the water comes to a boil, add soaked and drained rice.

Mutton dum biryani

9. Cook the rice until it is ¾th done (raw in the center). Takes about 5-7 minutes. Drain it in a sieve and allow it to cool. Save ½ cup of water to use while layering.

Mutton dum biryani
Assembling

10. Coat oil to a wide heavy bottomed vessel and add the marinated mutton. Add coriander leaves, mint leaves, and Kasuri methi to the mixture. Cook the mutton in sufficient water until it is 80-85% done. Stir in intervals.

Mutton dum biryani

11. When the mutton cooks, turn off the flame and start layering. Add ½ of the cooked rice on top of the cooked mutton and gently spread.

Mutton dum biryani

12. Layer ¼th cup of fried onions, a few coriander leaves, and mint leaves. Sprinkle 1/2 tsp of garam masala powder and 1/2 tsp of cardamom powder.

Mutton dum biryani

13. Add the remaining rice and gently spread. Add 1tbsp lemon juice, saffron-soaked in ¼th cup milk, and 1 tbsp of oil. Pour 1/2 cup water reserved while cooking rice.

Mutton dum biryani
Mutton dum biryani
Mutton dum biryani

14. Finally, cover the vessel with aluminum foil or with dough(I usually prefer to cover the lid with a cloth and keep heavy on top) and keep it on a stove for dum for a good 25-30 minutes. Make sure the steam doesn’t escape from the vessel. Cook on high flame for 1-2 minutes and then turn the flame to sim.

Mutton dum biryani

15. Remove the lid, and gently mix the biriyani from the sides to bring all the mutton pieces, rice, and masala together. Serve it hot with raitha or Mirch ka salan.

Mutton dum biryani
Mutton dum biriyani

Hyderabadi Mutton Dum Biriyani

Srilatha
Hyderabadi Style DumBiryani, in which juicy succulent chunks of mutton are cooked with flavoredrice to produce a tasty delightful feast.
Prep Time 15 mins
Cook Time 45 mins
Marination 2 hrs
Total Time 3 hrs
Course Main Course
Cuisine Hyderabadi, Indian, South indian
Servings 6 people

Ingredients
  

For marination

  • 1 kg Mutton
  • ½ tsp Turmeric powder
  • 1 tbsp Red chili powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp Pepper
  • ½ tsp Amchur powder (Dry Mango powder)
  • 2 tbsp Ginger-Garlic Paste
  • 2 sticks Cinnamon
  • 5 Cardamom
  • 4-6 Cloves
  • 1 tsp Shahi jeera
  • 1 tsp Fennel seeds (Saunf)
  • 3-4 tbsp Oil
  • ¼ cup Fried onions (golden brown)
  • 2 tsp Salt
  • 1 cup Curd
  • 4-5 Green chilies
  • 1 cup Mint leaves  chopped
  • ½ cup Coriander leaves chopped
  • 1 tbsp Kasuri methi

For rice

  • 1 kg Basmati rice
  • 10 cups Water
  • 1 Oil
  • 2 Bay leaves
  • ½ tsp Fennel seeds
  • tbsp Salt

For assembling

  • ¼ cup Milk
  • 8-10 strands Saffron
  • ½ tsp Garam masala
  • 1 tbsp Lemon juice
  • ¼ tsp Cardamom powder
  • ¼ cup Fried onions (Golden brown)
  • 3 tbsp Oil
  • ½ cup Water

Instructions
 

Marination

  • To the cleansed mutton, add turmeric powder, red chili powder, coriander powder, amchur powder,garam masala, pepper, and give it a gentle mix.
  • Now, add the Cinnamon sticks, Cardamom pods, cloves, fennel seeds, and shahi jeera to the mixture.
  • Add Oil, and full of Ginger-garlic paste and give it a gentle mix and make sure the spices are coated well to the mutton pieces.
  • Mix the mutton pieces with curd, fried onions, and chilies.
  • Cover and marinate the mutton for 1 hour to 12 hours in the refrigerator. (Longer the marination, best is the results).

Cooking rice

  •  Rinse and soak the rice for 30 minutes to an hour.
  •  Heat 10 cups of water with fennel seeds, bay leaves, and salt
  • When the water comes to a boil, add soaked and drained rice.
  • Cook the rice until it is ¾th done (raw in the center). Takes about 5-7 minutes. Drain the rice in a sieve and allow it to cool. Save ½ cup of water to use while layering.

Cooking and layering

  • Coat oil to a wide heavy bottomed vessel and add the marinated mutton. Add coriander leaves, mint leaves, and Kasuri methi to the mixture.
    Cook the mutton with enough water and stir in intervals. Let the mutton cook until it is 80-85% done.
  • When the mutton is 80%cooked, turn off the flame and start layering.
    Add ½ of the cooked rice on top of the cooked mutton and gently spread the rice.
  • Layer the fried onions, a few coriander leaves, and mint leaves. Sprinkle garam masala powder and cardamom powder.
  • Add the remaining rice and gently spread. Add lemon juice, saffron-soaked milk, and oil.
  • Finally, cover the vessel with aluminum foil or with dough (I usually prefer to cover the lid with a cloth and keep something heavy on top) and keep it on a stove for dum for a good 25-30 minutes. Make sure the steam doesn't escape from the vessel
    Cook on high flame for 1-2 minutes and then turn the flame to sim
  • Remove the lid, and gently mix the biriyani from the sides to bring all the mutton pieces, rice, and masala together. Serve it hot with raitha or Mirch ka salan

Notes

  1. Select bone-in mutton that is juicy and tender.
  2. Marinate the mutton for a longer period of time to achieve a smooth and tender texture. If you want to cook the mutton right away, marinate it for at least an hour and use meat tenderizers like raw papaya paste.
  3. Cook the rice for only 6-7 minutes, or until it is 3/4 done, else it will get mushy.
  4. Soak the rice for around 30 minutes to achieve fluffier and more separated grains.
  5. Do not compromise on the number of fried onions used; it adds intense flavors and moistens the biriyani.
  6. Always use a low to moderate flame to heat the dum pot. To avoid burning, place a tawa under the dum pot.