Authentic Hyderabadi Mutton Biryani Recipe with step smart pictures. Hyderabadi Mutton Biryani Recipe which is straightforward to make and taste so delicious. I’m showing you step-by-step method of creating the proper biryani.
Hyderabadi style mutton dum biryani
A delicious Hyderabadi style mutton dum biryani which isn’t that complicated in any respect. Follow my step-by-step directions and you’ll get perfect biryani each time.
About Hyderabadi Dum Biryani Recipe
I actually have made so many forms of biryani, but i’d say that dum biryani is the actual one and has the actual taste to it. I really like pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it is correctly made. Have few dum biryani recipes in my blog. There are specific steps in making the proper biryani..I actually have given all the things perfectly here. I believe this can allow you to so much.
Think everyone know that making biryani is a form of art. Yes each step is de facto vital in that, but with somewhat patience and practice you’ll be able to turn into a biryani master. Specially ramzan biryani is one which sat in my to do list for ages. I finally thought to present it a try. I used to be so careful in each step and took my very own time to organize all the things, because it was my first attempt. However the result was awesome. The biryani got here out with filled with flavour and everybody loved it.
Similar Recipe,
Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
The cool part in making dum biryani is, once you dum the biryani, your home might be smelling like heaven. And in addition once you open the biryani it’s just heaven. Can’t describe it in words. You’ll be able to take a look at my other easy veg biryani and non veg biryani as well.
Ingredients for Hyderabadi Dum Biryani Recipe
- Basmati Rice
- Salt
- Mutton / Lamb
- Turmeric Powder
- Special Garam Masala Powder
- Oil & Ghee
- Onion
- Ginger Garlic Paste
- Curd
- Cashews
- Sultanas / Kishmish
- Coriander Leaves
- Mint Leaves
- Saffron
Hyderabadi Mutton Dum Biryani Recipe Video
The right way to make Hyderabadi Mutton Biryani at Home
Prepreparation
Heat oil in a kadai. Add in sliced onions and fry onions till golden brown. Drain and put aside. Rinse and soak basmati rice for 1 hour. Chop up herbs like coriander and mint and put aside. Fry kishmish and cashews in ghee and put aside. Soak saffron and food color in milk and put aside. Be certain that you prepare the shahi garam masala powder as mentioned here.
Marinating Mutton | Lamb
Take mutton in a big bowl and add marinating ingredients and blend very well. Put 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 should cook the rice until it’s 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 warmth and immediately start the assembling of biryani.
Assembling the Biryani
Take a big pot, You should use any biryani pot or dutch oven. add mutton spread it in the underside. Now top with half of the rice, use a slotted spoon to empty 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.
The right way 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 stuffed with some water. Cook on a really low heat for 45 mins. Once the time is up, remove the biryani from heat and put aside for 10 mins. Open the lid, fluff up the rice. Serve hot.
If you might have any questions not covered on this post and when you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe
Hyderabadi Dum Biryani Recipe | Authentic Hyderabadi Mutton Dum Biryani Recipe
Authentic Hyderabadi Mutton Biryani Recipe which is straightforward to make and taste so delicious. I’m showing you step-by-step method of creating the proper biryani.
Ingredients
For Atta Dough (Sealing Biryani Pot)
For Shahi Garam Masala Powder Recipe
Instructions
For Shahi Garam masala powder
Notes
- Marinating mutton is essential. So atleast marinate for 1 hour.
- Add raw papaya paste to make the meat tender and cook faster.
- When you aren’t adding papaya paste marinate mutton for 8 hours or overnight.
- Cook rice only till 50% else it would get mushy in the course of the 1 hour dum process.
- Cook the rice on very very low heat. You’ll be able to even place it over a tawa which is heated.
Nutrition Facts
Hyderabadi Dum Biryani Recipe | Authentic Hyderabadi Mutton Dum Biryani Recipe
Amount Per Serving (1 servings)
Calories 951
Calories from Fat 513
% Every day Value*
Fat 57g88%
Saturated Fat 9g56%
Trans Fat 0.2g
Polyunsaturated Fat 13g
Monounsaturated Fat 30g
Cholesterol 15mg5%
Sodium 225mg10%
Potassium 399mg11%
Carbohydrates 99g33%
Fiber 5g21%
Sugar 7g8%
Protein 10g20%
Vitamin A 872IU17%
Vitamin C 16mg19%
Calcium 115mg12%
Iron 2mg11%
* Percent Every day Values are based on a 2000 calorie eating regimen.
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Version 1: Authentic Hyderabadi Mutton Biryani (Dum Method)
1)First lets marinate the mutton pieces. I’m using 1 kg mutton here. Wash and take it in a bowl.
2)Add in raw papaya paste
3)Add shahi garam masala powder. Recipe here. This is essential, it gives the actual aroma.
4)Add ginger garlic paste
5)Add in kashmiri chilli powder
6)Add in lemon juice.
7)Add in turmeric powder
8)Add in fried onions
9)Add in yogurt /curd
10)Add salt and blend well.
11)Add in coriander leaves, mint leaves and green chillies
12)Add within the onion fried oil.
13)Massage it for two to three mins. Now let it marinate for 1 hour.
14)Meanwhile soak 1 kg basmati rice for 1 hour.
15)Now take your biryani making pot. Add mutton in
16)Spread it evenly and cook for five mins.
17)Meanwhile i cooked the basmati rice till it’s 50% cooked. It is going to take just 3 to 4 mins when you add rice to boiling water.
18)Take mutton off the warmth.
19)Top with half of the rice.
20)Spread it gently. You’ll be able to see we modified the pot, because the above pot was too big for our rice.
21)Top with half of the fried onions
22)Top with half of the coriander and mint leaves
23)Top with the remaining rice
24)Top with more fried onions, coriander leaves and mint leaves
25)Drizzle in rose essence and kewra extract.
26)Pour over some raisins which is fried in some ghee
27)Pour over some saffron which is soaked in some milk
28)Now it’s all assembled
29)I made a sticky atta dough. It’s just wheat flour kneaded with some water.
30)I placed the dough on the rim.
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
32)Done
33)Fluff the rice
34)Serve
Version 2: Hyderabadi Mutton Biryani (Easy Method)
Recipe for Hyderabadi Style Mutton Dum Biryani
For Cooking Rice
- 1 kg Basmati Rice
- 2 tblspn Salt
For Cooking Lamb:
- 1 kg with Bone Mutton / Lamb
- 1 tsp Salt
- 1 tsp Turmeric Powder / Manjal podi
Special Garam Masala Powder :
- 2 tblspn Coriander Seeds / Malli
- 10 Cardamom
- 2 Star Anise / Annachi mokku
- 1 Piece Cinnamon Stick
- 3 piece Mace / Jathipathri
- 6 Cloves / Krambu
- 2 tsp Cumin Seeds / Jeerakam
For Masala:
- 3 tblspn Ghee
- ½ cup Oil
- 3 tblspn Onion
- 3 tblspn Ginger Garlic Paste
- 1 chopped Briyani Leaf
- 1 tsp Turmeric Powder / Manjal Podi
- 1 tblspn or to taste Chilli Powder
- 1 tsp Cumin Powder / Jeeraka Podi
- 6 slit Green Chillies
- 5 large chopped finely Tomatoes
- 1 cup Curd
- Salt to taste
For Topping:
- 1 large Finely Sliced and Deep Fried Onions
- ½ cup fried Cashews
- ½ cup fried Sultanas / Kishmish
- 1 cup finely chopped Coriander Leaves / Cilantro- 1 cup finely chopped Mint Leaves
- a pinch soaked in ½ cup of warm milk Saffron
- 2 tblspn Ghee
The right way to Make Hyderabadi Mutton Dum Biryani (Easy Method)
STEP 1:
Make the special garam masala powder. Dry roast all of the ingredients given in that list on a low flame till it gets toasted and nice aroma comes from it. Let it cool a bit, now powder this till it’s high quality. Put aside.
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 six 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 put aside the well cooked mutton.
STEP 3:
Cook the rice. Soak the rice for 30 mins. Drain it and put aside. Boil a number of water in an enormous pot. Add an excellent amount of salt to it. Let this come to a boil. Once it starts to boil, add the soaked rice and cook till it’s ¾th cooked. The rice ought to be cooked, but must have somewhat bite in the middle. It is going to take around 5-7 mins.Keep a detailed eye on this.
STEP 4:
Make the toppings. Heat some oil in a pan. Fry some cashews and sultanas till it’s golden. Put aside. Deep fry some onions till it’s golden. Remove and put aside. Soak Saffron in warm milk and put aside. Chop your herbs and put aside.
STEP 5:
Make the masala. Add ghee to the remaining oil within the kadai where the onions are fried. Add within the sliced onions and fry till light brown. In goes ginger garlic paste and saute for a few mins. Add within the spice powders and the briyani leaf and blend well. Now add within the green chilli and blend well. Add tomatoes and toss well with the masala. Cover and cook for five mins till the tomatoes turn mushy. Add the curd and provides a stir. Sprinkle within the prepared special garam masala powder, salt and blend well.
Add the cooked mutton pieces together with all of the juice and blend well. Cook a high heat till the gravy gets thick.
STEP 6:
Assemble the briyani. Remove half the masala to a bowl. Spread the remaining of the masala evenly in an enormous 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 few tblspn of ghee. Cover this with a good fitting lid. Place on a really low heat for 15-20 mins. Turn off the warmth and leave it for 15 mins. Open the lid and fluff the rice in order that all the things is mixed well. Serve with raita or any gravy.
Hyderabadi Mutton Biryani step-by-step pictures
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| Take all of your ingredients |
STEP 1: Make the Spice Powder
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| These are the spices needed for the masala powder |
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| Dry roast all these spices in a low flame |
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| toast till they’re nutty |
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| take them in a spice grinder |
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| and make right into a powder |
STEP 2: Cook the Mutton / Lamb
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| take your mutton in a pressure cooker with some salt and turmeric powder |
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| cover them and cook |
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| till the mutton is cooked |
STEP 3: Cook the Rice
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| boil a number of water and add the rice in |
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| cook till they’re 3/ 4th done |
Step 4: Prepare the Topping
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| Now fry some cashews and raisin in oil |
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| remove them to a plate |
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| fry the onions too |
Step 5: Make the Masala
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| Add ghee to the identical oil |
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| and saute some onions |
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| add in ginger garlic paste |
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| add some briyani leaf |
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| now add the spice powders in |
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| and blend well |
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| add green chillies |
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| and tomatoes |
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| saute them well |
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| cover and cook |
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| till they turn mushy |
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| transfer this to an enormous pot |
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| add curd in |
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| and the bottom spice powder |
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| add salt to this |
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| add the cooked mutton together with any water in it |
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| and cook on a really high heat till the masala is reduced |
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| remove half of the masala to a bowl |
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| spread the remaining evenly in the underside of the pot |
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| add half of the rice |
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| top with a number of cilantro and mint leaves |
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| add half of the fried nuts and kishmish |
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| add half of the fried onions |
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| pour half of the saffron milk |
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| now top with the remaining half of the masala |
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| add all of the remaining rice |
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| and a few herbs |
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| and your nuts |
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| all of the fried onions |
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| pour the remaining of the saffron milk |
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| add a spoon of ghee |
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| cover the pan with a good lid |
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| and put over a really low heat |
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| when it’s cooked , mix well |
Suggestions & Tricks
- Watch out while cooking rice, rice ought to be ¾ th cooked, it would take very less time so keep watch over it.
- You’ll be able to put the complete pot over a tawa on low heat when you feel that the rice will keep on with the pot.
- Make the gravy thick in order that it doesn’t make the rice soggy.
