Hyderabadi Mutton Biryani/Hyderabadi Dum Biryani

Mutton
Biryani
Non-Veg
Lunch
Dinner
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Who doesn’t love spicy, fragrant and yummy biryani from hyderabadi cuisine. Hyderabad is famous for its lipsmacking mutton biryani. In this biryani recipe, the mutton is cooked along with spices and added to basmati rice that is cooked on dum over slow heat. The soft and mouth melting mutton chunks in the biryani adds the zing to this speciality recipe. Prepare it at home and enjoy the weekend lunch.

Ingredients

To marinate:

Mutton - ½ kg

Curd - ½ cup

Turmeric pwd - ¼ tsp

Red chilly pwd - ½ tsp

Ginger garlic paste- 1 tsp

Lemon juice - few drops

Salt to taste

To prepare Mutton Masala:

Onion - 2 big

Tomato - 2

Green chilly - 1 or 2

Mint & coriander leaves chopped- 1 cup

Basmati rice -2 cups

Saffron strands - ¼ tsp

Oil - 2 tbsp

Ghee - 1 tbsp

Cumin - ½ tsp

Saunf pwd - ½ tsp

Cinnamon - 1

Cloves - 4

Star anise - 1

Javithri - 1

Cardamom - 2

Bay leaf - 1

Turmeric pwd - a pinch

Red chilly pwd - 1 tsp

Biryani masala pwd- ½ tsp

Lemon juice - few drops

Salt to taste

Instructions

1.

To Marinate:

2.

Take curd, turmeric pwd, red chilly pwd, ginger garlic paste and salt in a mixing bowl

3.

Squeeze few drops of lemon juice and make a thick paste

4.

Wash and chop mutton to bite-sized pieces

5.

Marinate with the above paste and allow to rest for 1 hour refrigerated

6.

To cook mutton:

7.

Meanwhile chop the onion, tomato, green chilly, mint and coriander leaves and keep ready

8.

Wash and soak basmati rice for 10 mins

9.

Drain the water and set aside

10.

Soak saffron strands in 1 tbsp of milk

11.

Add the marinated mutton pieces to pressure cooker

12.

Pressure cook by adding ½ cup of water for 5 whistles and simmer for 3 to 4 mins

13.

The mutton should be ¾ th cooked

14.

To make Masala:

15.

Heat oil/ghee in a frypan

16.

Add the cumin, saunf, cinnamon, cloves, star anise, javithri(mace) , bay leaf, peppercorns and saute till it splutters

17.

Add the finely sliced onions, green chilly and saute till the onions turn golden brown

18.

Add the ginger garlic paste and cook till raw smell disappears

19.

Add in the finely chopped coriander and mint leaves

20.

Add the sliced tomatoes and combine

21.

Cook well until the tomatoes are mashed

22.

Add the masala’s turmeric pwd, red chilly pwd, biryani masala pwd, salt and stir

23.

Add the cooked mutton along with the water (stock) from the pressure cooker

24.

Mix well and allow to boil until the masala comes to thick masala consistency

25.

Turn off flame and squeeze few drops of lemon juice to it

26.

To cook the Basmati rice:

27.

In a wide bowl, add 2 ½ cups of water

28.

Add the soaked basmati rice along with ½ tsp garam masala pwd, ½ tsp salt and few drops of fresh lime juice

29.

Cook the rice until the rice is ¾ th cooked

30.

Drain the water and spread the rice in a bowl and allow to cool

31.

The rice shouldn’t be overcooked

32.

To prepare Biryani

33.

Now lets see how to prepare the biryani

34.

Take a thick bottomed wide vessel

35.

Add ghee and heat it

36.

Add half of the masala prepared (step 21)

37.

Spread half of the cooked basmati rice over the masala

38.

Again add the masala to top of the rice

39.

Top it up with cooked rice

40.

Drizzle the saffron colour on top of the rice in circles

41.

Now cover the pan with a tight lid

42.

Heat a dosa pan and place the biryani vessel on it

43.

Take hot water in a bowl and place it on top of the biryani vessel lid

44.

Simmer the flame and cook for 10 to 12 mins

45.

Turn off the flame

46.

Let it rest for 10 mins and enjoy the irresistible aroma of the mutton biryani

47.

Fluff the biryani gently with fork

48.

Enjoy hot with salna, raitha or any spicy curry

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