HOW TO MAKE HYDERABADI MUTTON BIRYANI | AUTHENTIC HYDERABADI MUTTON DUM BIRYANI RECIPE

How to Make Hyderabadi Mutton Biryani | Authentic Hyderabadi Mutton Dum Biryani Recipe | Hyderabadi Mutton Biryani Recipe | Hyderabadi Mutton Dum Biryani | Mutton Biryani Recipe | Hyderabadi Dum Biryani

Ingredients for Hyderabadi Mutton Biryani:

For marinating the Mutton

– Mutton – 1 kg
– Salt – 1/2 tablespoon
– Raw papaya paste- 1 tbsp
– Ginger garlic paste (thin) – 4 tsp
– Turmeric powder -1 tsp
– Red Chilli Powder – 4 tsp
– Green cardamom powder- 2 tsp
– Cloves (Lavang) – 4
– Cinnamon (Dalchini) – 4 one inch sticks
– Shahjeera (caraway seeds) – 1 tsp

Give a good mix before adding the following:

– Onions, fried crisp & roughly crushed – 5 tbsp or 4 medium onions
– Whisked curd/yogurt- 250 gms
– Coriander leaves, fine chopped – 1/2 cup
– Mint leaves (Pudina) , rough chopped – 1/2 cup
– Green chillies, chopped- 2
– Lemon juice- 2 tsp

– Groundnut oil (in which onion was fried),cooled – 4 tbsp

For cooking rice & Dum cooking :

– Basmati Rice – 750 gms
– Shahjeera (caraway seeds) – 1/2 tsp
– Green cardamom – 3
– Cloves – 3
– Cinnamon- 2 pieces
– Salt- 2 1/2 tablespoon
– Saffron strands soaked in warm milk
– Water to boil the rice- around 2.5 litres
– Onions, sliced fine & fried crisp (birista) – 1 medium
– Mint leaves – around 10- 15 leaves torn
– Ghee- 1 tbsp

Preparation :

– Clean & wash the mutton.
– 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 4 tbsp of the oil that was used for frying the onions.
– Make a powder of the green cardamoms to give 2 tsp powder.
– Fine chop 1/2 cup coriander leaves, 2 green chillies and rough chop 1/2 cup mint leaves.
– Marinate the mutton with the items specified above. Mix well & set aside for 3 hrs.
– In case you want to marinate and keep the mutton overnight keep in the fridge, then DO NOT add the raw papaya paste.

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.
Take out around 10-15 mint leaves.

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 arrange the marinated mutton pieces in one layer, not leaving any gap. Pour the entire marinade, coating all the mutton pieces.

– Now take cooking Pot 2 & add around 2.5 litres of water to cook the rice . Place it on high heat.
– You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
– 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.
– Add 1 tsp of ghee.
– 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 5 minutes while still on high heat, start scooping out the half cooked rice with the slotted ladle & spread it on the arranged mutton in Cooking Pot 1. Continue doing that till half of the rice is arranged.
– Now spread the torn mint leaves on this.
– Spread out the balance rice on top of the 1st layer of rice. (You can strain the rice if it’s easier for you and then spread on top.)
– Now sprinkle saffron milk on the rice in a circular motion, the fried & the balance ghee.
– Now, seal the Cooking Pot 1 with foil to seal it tightly . Fold it in & place the lid on top.
– Place this pot directly on flame/heat for 10 mins on high.
– After 10 mins, take a heavy tawa & shift the Cooking Pot 1 onto the tawa to cook on DUM.
– Keep on high for 2mins & lower the flame to low & cook on DUM for 35 mins.
– Once done, rest the biryani for 15 mins before removing the foil and serving.

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