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Hyderabadi style mutton dum biryani
A delicious Hyderabadi style mutton dum biryani which is not that complicated at all. Follow my step by step directions and you will get perfect biryani every time.
About Hyderabadi Dum Biryani Recipe
I have made so many types of biryani, but i would say that dum biryani is the real one and has the real taste to it. I love pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it is properly made. Have few dum biryani recipes in my blog. There are certain steps in making the perfect biryani..I have given everything perfectly here. I think this will help you a lot. Similar Recipe,Hyderabadi Mutton Dum BiryaniMughlai Chicken Dum BiryaniChicken Kofta Dum BiryaniFish Dum BiryaniVegetable Dum BiryaniMughlai Vegetable Dum BiryaniMushroom Dum Biryani Pin The cool part in making dum biryani is, when you dum the biryani, your house will be smelling like heaven. And also when you open the biryani it is just heaven. Can’t describe it in words. You can check out my other simple veg biryani and non veg biryani as well. Pin Pin
Marinating Mutton | Lamb
Take mutton in a large bowl and add marinating ingredients and mix really well. Set aside to marinate for 1 hour to overnight. If marinating overnight put the bowl in fridge to marinate. Also remove the mutton from fridge 1 hour before cooking to bring it back to room temp.
Cooking Rice for Biryani
Now lets cook basmati rice. You need to cook the rice until it is 50 percent cooked. Bring large pot of water to a boil, add salt. Once the water starts to boil, add in drained soaked basmati rice. Cook for 3 to 4 mins till rice is 50% cooked. Don’t drain it, take it off the heat and immediately start the assembling of biryani.
Assembling the Biryani
Take a large pot, You can use any biryani pot or dutch oven. add mutton spread it in the bottom. Now top with half of the rice, use a slotted spoon to drain the rice from the water and add it directly over the marinated mutton and spread evenly. Top with half of the fried onions, coriander and mint leaves. Top with more rice and top with fried onions, coriander and mint leaves. Sprinkle with fried cashews and kishmish. Add extracts over the rice. Pour the saffron milk over it also.
How to Dum Cook Biryani
Seal the rim of the pot with a sticky atta dough. Place a lid. Press firmly to seal it well. Top with mortar and pestle or any heavy objects like a pot filled with some water. Cook on a very low heat for 45 mins. Once the time is up, remove the biryani from heat and set aside for 10 mins. Open the lid, fluff up the rice. Serve hot. If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
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Version 1: Authentic Hyderabadi Mutton Biryani (Dum Method)
1)First lets marinate the mutton pieces. I am using 1 kg mutton here. Wash and take it in a bowl. Pin 2)Add in raw papaya paste Pin 3)Add shahi garam masala powder. Recipe here. This is important, it gives the real aroma. Pin 4)Add ginger garlic paste Pin 5)Add in kashmiri chilli powder Pin 6)Add in lemon juice. Pin 7)Add in turmeric powder Pin 8)Add in fried onions Pin 9)Add in yogurt /curd Pin 10)Add salt and mix well. Pin 11)Add in coriander leaves, mint leaves and green chillies Pin 12)Add in the onion fried oil. Pin 13)Massage it for 2 to 3 mins. Now let it marinate for 1 hour. Pin 14)Meanwhile soak 1 kg basmati rice for 1 hour. Pin 15)Now take your biryani making pot. Add mutton in Pin 16)Spread it evenly and cook for 5 mins. Pin 17)Meanwhile i cooked the basmati rice till it is 50% cooked. It will take just 3 to 4 mins once you add rice to boiling water. Pin 18)Take mutton off the heat. Pin 19)Top with half of the rice. Pin 20)Spread it gently. You can see we changed the pot, since the above pot was too big for our rice. Pin 21)Top with half of the fried onions Pin 22)Top with half of the coriander and mint leaves Pin 23)Top with the remaining rice Pin 24)Top with more fried onions, coriander leaves and mint leaves Pin 25)Drizzle in rose essence and kewra extract. Pin 26)Pour over some raisins which is fried in some ghee Pin 27)Pour over some saffron which is soaked in some milk Pin 28)Now it is all assembled Pin 29)I made a sticky atta dough. It is just wheat flour kneaded with some water. Pin 30)I placed the dough on the rim. Pin 31)Cover with a lid and place a heavy object on top. I also poured some water on top. Let it cook on really low heat for 45 mins Pin 32)Done Pin 33)Fluff the rice Pin 34)Serve Pin
Version 2: Hyderabadi Mutton Biryani (Easy Method)
STEP 1: Make the Spice Powder
STEP 2: Cook the Mutton / Lamb
STEP 2:
Cook the Mutton. Take Cleaned mutton pieces in a pressure cooker. Add salt and turmeric powder to it. Cover it and cook for 6 whistle and simmer the flame for 15 mins. Switch off the flame and let the steam escape all by itself. Open the pressure cooker and set aside the well cooked mutton.
STEP 3:
Cook the rice. Soak the rice for 30 mins. Drain it and set aside. Boil lots of water in a huge pot. Add a good amount of salt to it. Let this come to a boil. Once it starts to boil, add the soaked rice and cook till it is ¾th cooked. The rice should be cooked, but should have a little bite in the center. It will take around 5-7 mins.Keep a close eye in this.
STEP 4:
Make the toppings. Heat some oil in a pan. Fry some cashews and sultanas till it is golden. Set aside. Deep fry some onions till it is golden. Remove and set aside. Soak Saffron in warm milk and set aside. Chop your herbs and set aside.
STEP 5:
Make the masala. Add ghee to the remaining oil in the kadai where the onions are fried. Add in the sliced onions and fry till light brown. In goes ginger garlic paste and saute for a couple of mins. Add in the spice powders and the briyani leaf and mix well. Now add in the green chilli and mix well. Add tomatoes and toss well with the masala. Cover and cook for 5 mins till the tomatoes turn mushy. Add the curd and give a stir. Sprinkle in the prepared special garam masala powder, salt and mix well.Add the cooked mutton pieces along with all the juice and mix well. Cook a high heat till the gravy gets thick.
STEP 6:
Assemble the briyani. Remove half the masala to a bowl. Spread the rest of the masala evenly in a huge pot. Add half of the cooked rice, half of the chopped herbs, half of the fried nuts, fried onions, half of the soaked saffron milk. Now add half of the masala again on top. Followed by half of the cooked rice, half of the chopped herbs, half of the fried nuts, fried onions, half of the soaked saffron milk. Top with a couple of tblspn of ghee. Cover this with a tight fitting lid. Place on a very low heat for 15-20 mins. Turn off the heat and leave it for 15 mins. Open the lid and fluff the rice so that everything is mixed well. Serve with raita or any gravy.
Tips & Tricks
Be careful while cooking rice, rice should be ¾ th cooked, it will take very less time so keep an eye on it. You can put the entire pot over a tawa on low heat if you feel that the rice will stick to the pot. Make the gravy thick so that it doesn’t make the rice soggy.
