Mutton Dum Biryani Recipe
Ingredients
For Mutton Marinade
1) 1 kg mutton
2) 3 tbsp ginger-garlic paste
3) 1 tbsp salt
4) 1/2 tsp turmeric powder
5) 3/4 tsp garam masala powder
6) 1 tsp roasted cumin powder
7) 1 tbsp coriander powder
8) 2 tsp biryani masala powder
9) 2 tsp Kashmiri red chili powder
10) 8-10 green chilies (crushed)
11) 1 cup fresh yogurt
12) Juice of 1 large lemon
For Frying Onions
13) 6 medium-sized onions (thinly sliced)
14) 1 cup ghee (or oil)
For Whole Spices
15) 3 pieces cinnamon
16) 5-6 black peppercorns
17) 1 tsp caraway seeds (shah jeera)
18) 4 small cardamoms
19) 2 large cardamoms
20) 4 cloves
21) 1 star anise
22) 2-3 bay leaves
For Garnishing
23) Handful of coriander leaves
24) Handful of mint leaves
25) Fried onions
For Rice
26) 3-4 liters water
27) 3 tbsp salt
28) 1 tsp whole cumin seeds
28) 4-5 small cardamoms
30) 1 tsp black pepper
31) 3-4 cloves
32) 2 large cardamoms
33) 1 star anise
34) 1 large cinnamon stick
40) 2-3 bay leaves
41) Juice of 1/2 lemon
42) 1 tbsp oil
43) 4-5 whole green chilies
44) Chopped coriander leaves
45) Chopped mint leaves
46) 1 kg basmati rice (soaked for 1 hour)
For Saffron Milk
47) A pinch of saffron
48) 2-3 tbsp warm milk
Let’s Start Recipe
Today, we’re going to make a very famous, delicious, and flavorful **Hyderabadi Mutton Dum Biryani**. This biryani is rich in flavor and absolutely amazing. It’s an authentic recipe that you can make for special gatherings or just for your family. Serve it with **kachumber salad** and **raita** for the perfect meal. Let’s get started with the recipe!
Step 1: Marinating the Mutton
For this biryani, I’ve taken **1 kg of mutton**. After washing and drying it well, add the following to it:
1) 3 tablespoons ginger-garlic paste
2) 1 tablespoon salt
3) 1/2 teaspoon turmeric powder
4) 3/4 teaspoon garam masala powder
5) 1 teaspoon roasted cumin powder
6) 1 tablespoon coriander powder**
7) 2 teaspoons biryani masala powder** (You can use any brand)
8) 2 teaspoons Kashmiri red chili powder** (or regular red chili powder)
9) 8-10 green chilies**, crushed (use less or more depending on how spicy you want it)
10) 1 cup fresh yogurt** (not too sour or sweet)
11) Juice of 1 large lemon
Mix all these ingredients well into the mutton. Let the mutton marinate for **1 hour** in the fridge to allow all the spices to absorb into the meat.
Step 2: Frying the Onions
In a **pressure cooker**, add **1 cup of ghee** (or oil if you prefer). Once the ghee is hot, add **6 medium-sized onions**, thinly sliced. Fry them on medium-high flame until golden brown to make **birista** (fried onions). Once the onions are golden, remove half of them and set them aside. Leave the remaining half in the cooker.
Step 3: Adding Whole Spices
Add the following whole spices to the cooker with the fried onions:
1) 3 pieces of cinnamon
2) 5-6 black peppercorns
3) 1 teaspoon caraway seeds (shah jeera)
4) 4 small cardamoms
5) 2 large cardamoms
6) 4 cloves
7) 1 star anise
8) 2-3 bay leaves
Stir these whole spices in the ghee for a minute.
Step 4: Cooking the Mutton
Now, add the marinated mutton to the cooker and fry it on **high flame** for about **4-5 minutes**. Stir well, allowing the mutton to cook and change color, and for the spices to roast properly. After the mutton is browned, add a handful of **coriander leaves** and **mint leaves**, and mix well. The mutton will release its own juices and cook in the yogurt water.
Step 5: Pressure Cooking the Mutton
Add about **1/2 cup water** to the cooker and mix it well. Close the pressure cooker lid and cook on **high flame** for **1 whistle**, then switch to **low flame** and cook for another **15-20 minutes**. This will make the mutton tender.
Step 6: Preparing the Rice
In a separate pot, bring **3-4 liters of water** to a boil. Once it starts boiling, add the following:
1) 3 tablespoons salt
2) 1 teaspoon whole cumin seeds
3) 4-5 small cardamoms
4) 1 teaspoon black pepper
5) 3-4 cloves
6) 2 large cardamoms
7) 1 star anise
8) 1 large cinnamon stick
9) 2-3 bay leaves
10) Juice of 1/2 lemon (or full, depending on size)
11) 1 tablespoon oil
Mix everything well and let the spices boil in the water for **1-2 minutes** to infuse the flavors. Then, strain out the whole spices using a **strainer**.
Step 7: Cooking the Rice
Add **4-5 whole green chilies**, a little chopped coriander, and mint leaves to the water for flavor. Once the water is boiling, add **1 kg basmati rice** (soaked for **1 hour**). Cook the rice for **7-8 minutes** until it’s about 80-90% cooked. The rest of the cooking will happen during the **dum process**. Drain the rice and set it aside.
Step 8: Layering the Biryani
In the same pressure cooker, start layering the biryani:
1. First, add the ghee and juices from the cooked mutton.
2. Then, add the first layer of rice, spreading it evenly at the bottom.
3. Add half of the cooked mutton gravy on top of the rice.
4. Sprinkle some **chopped coriander leaves**, **mint leaves**, and **fried onions** on top.
5. Add the second layer of rice on top of the mutton gravy.
6. For the final layer, spread the remaining rice and top it with the remaining fried onions, coriander, and mint leaves.
Step 9: Adding the Final Touches
Now, pour the **mutton gravy** over the top layer of rice. Add **2-3 whole green chilies** for extra flavor. Pour the **reserved liquid** (from boiling the rice) around the sides of the biryani.
Step 10: Adding Saffron Milk
In a separate bowl, soak **a pinch of saffron** in **2-3 tablespoons warm milk** for **10 minutes**. Pour this saffron milk over the top of the biryani for an authentic color and flavor. If you prefer, you can use **food color** instead of saffron milk, but saffron adds a wonderful taste.
Step 11: Dum Cooking
Cover the biryani with a cloth, and then close the lid tightly. Cook on **high flame** for **2-3 minutes**, then reduce the flame to **low** and cook for **10-15 minutes**. Place a heavy object on top of the lid to trap the steam, ensuring the biryani cooks evenly.
Step 12: Serving
Once done, open the lid and gently fluff the biryani using a spoon, ensuring the rice is soft and fluffy. The biryani is now ready to be served!
Serve** your **Hyderabadi Mutton Dum Biryani** with **kachumber salad** and **raita** for a delightful meal. This recipe is perfect for special occasions or just to treat your family.
Thank You….