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4.84 from 6 votes

Mutton Dum Biryani Recipe Hyderabadi

Mutton Dum Biryani Recipe - a special rice delicacy made with mutton and rice...
Prep Time3 mins
Cook Time50 mins
Total Time53 mins
Course: Main
Cuisine: Hyderabadi
Servings: 5
Calories: 780kcal
Author: Asiya

Ingredients

For The Marination:

  • 1 kg mutton cleaned and washed well
  • salt - to taste
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp ginger garlic paste
  • 1 cinnamon stick
  • 3-4 green cardamoms
  • 4-5 black pepper corns
  • 2-3 cloves
  • 1/2 tsp jaiphal powder nutmeg
  • 1/2 tsp javitri powder mace
  • 2 tbsp green chillies paste paste made by adding a pinch of salt
  • 1 bunch of freshly chopped coriander leaves
  • 1 bunch of freshly chopped mint leaves
  • 1 tsp raw papaya paste
  • 1 tsp garam masala powder
  • 1 cup of deep fried onions
  • 2 cups of yogurt
  • 1 tbsp lemon extracted juice
  • 2 tbsp oil

For The Rice:

  • 5 cups of rice 600-700 gms approx...
  • 1 cinnamon stick
  • 2 tsp caraway seeds
  • 3-4 black pepper corns
  • 1-2 cloves
  • salt - to taste
  • 1 tsp oil
  • 1 tsp lemon juice
  • water for boiling rice

Other ingredients(Seasoning the Dum):

  • 1 tbsp desi ghee
  • 1 tbsp oil
  • 1/4 cup saffron flavored milk saffron mixed with the milk
  • 1 tbsp chopped coriander leaves for garnishing
  • 1 tbsp chopped mint leaves for garnishing
  • 1-2 tbsp of deep fried onions for garnishing

Instructions

  • Firstly, in a large vessel, add washed mutton pieces, salt, red chilli powder, turmeric powder, ginger garlic paste.
  • Into the marinade add cinnamon stick, cardamoms, cloves, black pepper corns, nutmeg powder, mace powder and mix well.
  • Add green chilli paste, mint leaves, coriander leaves, crush the deep fried onions and add into it.
  • Mix the whole mixture well.
  • Add raw papaya paste, add oil and mix it well.
  • Rest this marinade aside for about 1 hour.
  • After marination add beaten yogurt into the marinade, add garam masala powder, add lemon juice and mix well.

For The Rice:

  • Wash basmati rice and soak the rice in water for about 40 minutes.
  • In a cooking pot, add water generously for about 10-12 cups or more than that.
  • Add salt into it.
  • Add whole spices that are cinnamon, cardamoms, caraway seeds, cloves and black pepper corns.
  • Add oil and lemon juice into it.
  • Mix it well.
  • Bring the water a boil.
  • Add the soaked rice into the boiling water.
  • Cook the rice until it is 60-70% done.
  • Strain the rice completely and put it aside.

For The Dum Procedure:

  • Take a cooking pot in which Biryani is cooked.
  • Coat the base of the pot with 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 saffron flavored milk, mint leaves, corinader leaves.
  • Add lemon juice all over.
  • Add crushed onions all over the rice.
  • Top it with some desi ghee.
  • Smear oil all over.
  • Cover the lid and seal it tightly with a dough or put heavy weight on the lid.
  • Switch on the flame.
  • Place a skillet/tawa on the flame.
  • Place the cooking pot on the tawa.
  • Dum the biryani for about 15 minutes on high flame.
  • Reduce the flame to sim and dum the biryani for about 35 minutes on sim flame.
  • 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

1.Adding raw papaya paste works as a meat tenderizer and is usually added to mutton dum biryani.
2.If raw papaya paste is not available then meat tenderizers are easily available in super markets.
3. If the tenderizer is not added to mutton then the mutton does not become soft while giving dum.
4.If tenderizer is not used then mutton has to be marinated for about 4-5 hours.
5.Spices such as mutmeg and mace are totally optional.
6.Placing a tawa below the dum pot prevents the biryani from burning at the bottom.
7.Adding oil in steps does not make the biryani dry.
8.Desi ghee gives the fragrance to the biryani.
9.Spices added can be increased or reduced according to one's taste.

Nutrition

Calories: 780kcal
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