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dum-mutton-biryani-recipe-hyderabadi

Mutton Dum Biryani Recipe Hyderabadi Style

Asiya
Mutton Dum Biryani is a special rice delicacy made with mutton and rice...
4.63 from 8 votes
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Prep Time 1 hour
Cook Time 1 hour
Total Time 53 minutes
Course Main, Mutton Recipe, non veg
Cuisine Hyderabadi
Servings 4
Calories 1197 kcal

Ingredients
  

For The Marination:

  • 750 gms mutton cleaned and washed well
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 2 teaspoon ginger garlic paste
  • 2-3 cloves (loung)
  • 1 large cinnamon stick (dalchini)
  • ¼ teaspoon shahi zeera (caraway seeds)
  • ¼ teaspoon black pepper powder
  • ½ teaspoon garam masala powder
  • ¼ tsp cardamom powder
  • ½ teaspoon raw papaya paste
  • 3 tablespoon freshly chopped coriander leaves (hara dhaniya)
  • 7-8 mint leaves (pudina)
  • 4-5 teaspoon green chilli paste (paste made by adding 4 green chillies, a pinch of salt and little water)
  • 2 large onions, thinly sliced and deep fried
  • 2 cups yogurt (6 tablespoon of yogurt)
  • 2 tablespoon oil
  • 1 tablespoon lemon extracted juice

For The Rice:

  • 6 cups basmati rice (750 gms )
  • water for boiling rice
  • salt - to taste
  • ½ teaspoon shahi zeera/ caraway seeds
  • 2 cardamoms/ elaichi
  • 2 cloves
  • 1 medium size cinnamon stick (dalchini)
  • 1 teaspoon oil
  • 1 teaspoon lemon extract

Other ingredients (Seasoning the Dum):

  • a pinch of yellow and orange food color (mixed with some milk)
  • 2 tablespoon deep fried onions for garnishing
  • 1 tablespoon chopped coriander leaves for garnishing
  • 2 tablespoon saffron flavored water (4-5 strands of saffron soaked in little water)
  • 1 tablespoon lemon extracted juice
  • 1 tablespoon fried onion oil
  • 1 tablespoon desi ghee

Instructions
 

Mutton marination :

  • Wash the mutton pieces and strain them well to remove water completely from the pieces.
  • Take a mixing bowl, add mutton pieces, salt, red chili powder, turmeric powder, ginger garlic paste.
  • Into the marinade add cloves, cinnamon stick, shahi zeera.
  • Add black pepper powder, garam masala powder, cardamom powder.
  • Add raw papaya paste.
  • Add coriander leaves, mint leaves.
  • Add green chilli paste into the marination.
  • Add crushed deep fried onions into it.
  • Add thick yogurt into the marinade.
  • Mix the whole mixture well with hands so that the mutton absorbs the masala well.
  • Add oil, lemon extract.
  • Check for salt and add if required.
  • Mix everything well.
  • Cover and rest this marinade in refrigerator for about 30 minutes.

For The Rice:

  • Wash basmati rice and soak the rice in water for about 40 minutes.
  • In a cooking pot, add generous amount of water to boil the rice.
  • Add salt into it.
  • Add whole spices such as caraway seeds, cardamoms, cloves, cinnamon stick.
  • Add oil into the water and add lemon extract as well.
  • Bring the water a boil.
  • Add the soaked basmati rice into the boiling water.
  • Cook the rice until it is 60-70% done.
  • Strain the rice completely and place it aside.

For The Dum Procedure:

  • Take a cooking pot with a heavy flat bottom.
  • Coat the base of the pot with little oil.
  • Add the mutton marinade into it and spread it evenly.
  • Add the rice over the marinade and spread it evenly.
  • Over the rice season it with food color mixed with milk, add some fried onions.
  • Add Saffron soaked water.
  • Season with coriander/cilantro leaves.
  • Add lemon juice all over.
  • Smear oil all over.
  • Top it with some desi ghee.
  • Cover the lid and seal it tightly with aluminium foil.
  • Switch on the flame.
  • Place a skillet/tawa on the flame.
  • Place the cooking pot on the tawa.
  • Dum the biryani for about 10 minutes on high flame.
  • Reduce the flame to sim and dum the biryani for about 40 to 45 minutes on low heat.
  • Switch off the flame.
  • Dig the biryani from one side of the corner.
  • The biryani should be taken out with a spatula from the bottom to the top.
  • Serve the mutton dum biryani with raita!!!

Notes

  • Adding raw papaya paste works as a meat tenderizer and is usually added to mutton dum biryani.
  • If raw papaya paste is not available then meat tenderizers are easily available in super markets.
  •  If the tenderizer is not added to mutton then the mutton does not become soft while giving dum or another trick is to marinate the mutton for at least 4 hours if papaya paste is not used.
  • Spices such as nutmeg powder too can be added to the marinade to modify the flavors.
  • While boiling rice additional spices such as black pepper corns can be added.
  • Placing a tawa below the dum pot prevents the biryani from burning at the bottom.
  • Adding oil in every step does not make the biryani dry.
  • Desi ghee gives the fragrance to the biryani but is totatly optional.
  • Spices added can be increased or reduced according to one's taste.

Nutrition

Nutrition Facts
Mutton Dum Biryani Recipe Hyderabadi Style
Amount Per Serving
Calories 1197 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 16mg5%
Sodium 72mg3%
Potassium 540mg15%
Carbohydrates 229g76%
Fiber 4g17%
Sugar 6g7%
Protein 24g48%
Vitamin A 196IU4%
Vitamin C 1mg1%
Calcium 236mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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