Hyderabadi Mutton Dum Biryani Recipe

Hyderabadi Mutton Dum Biryani Recipe

Hyderabadi Mutton Dum Biryani, Hyderabadi Dum Biryani traces its roots back to what is known as Nizami food. It is an authentic Mughlai cuisine or Deccani cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India. Hyderabadi Biryani is also a staple part of Pakistani Cuisine due to its exotic flavor and aromatic taste.

This mutton dum biryani recipe is cooked with the help of the steam itself but here long marination is not required and placed on dum with tightly sealed and more spices have been included.

Here I have used raw papaya paste to tenderize the mutton and did not marinate the mutton for a long time the recipe requires less time as meat tenderizers help in cooking the biryani fast and selection of fresh red meat is very important for perfect biryani and fresh biryani.

If tenderizer is not added and directly placed the biryani for dum then the mutton inside the biryani would remain harder. So while making mutton biryani in dum method there are certain points that should be kept in mind.

If tenderizer is not added then it is better to cook the mutton marination prior to make biryani. If meat tenderizer is added then follow the details mentioned in this recipe.

Biryani is all about spices and flavor and a mix of many ingredients. Biryani making appears to be a long process but I feel making biryani is the easiest and simple once we get hold of the technique in making it.

The meat tenderizer makes the mutton so soft that the mutton piece just melts in your mouth and in this is way the dum biryani is made in restaurants.

Here I am sharing the recipe for Hyderabadi Mutton Dum Biryani with step by step process along with the photos & video for your reference.

Prep Time - 20 Minutes, Cooking Time - 30 Minutes, Marination Time - 1 hour, Total Time -1 hour, 50 minutes, Serves - 5 Adult's

INGREDIENTS:

For Mutton Marination:

1/2 KG – Mutton (Gosht) cut into large pieces (Biryani cut clean & wash the mutton pieces)

1 Tsp – Raw Papaya (papeeta) paste (Grind it by adding a little salt to it)

1 Tsp – Fresh Ginger, Garlic (Adrak, Lesan) paste

2 Tsp – Green Chili (Hari Mirch) crushed by adding little salt. (Mix these 4 ingredients and keep it aside for 10 minutes).

3 Sticks – Cinnamon (Dalchini)

1 Tsp – Caraway (Shahjeera)

1 Tsp – Cardamom (Elaichi) powder

1 Tsp – Cloves (Laung)

1 Tsp – Red Chili (Lal Mirch) powder

Salt – to taste

3 No’s – Onions (Pyaz) medium size (Fry it to golden brown color)

6 Tsp – Freshly Mint (Pudina) leaves chopped

6 Tsp – Freshly Coriander (Kothimbir) leaves chopped

250 GMS – Thick Yogurt/Curd (Dahi)

1 Tsp – Fenugreek (Methi) leaves chopped

100 ML -  Oil (Use oil of onion fry)

1 No. – Lemon (Lemoo)

1 Tsp – Saffron (Kesar) water

For Cooking Rice:

Water (Pani) – for Boiling

1/2 KG – Basmati Rice

3-4 - cloves (Laung)

3 Sticks – Cinnamon (Dalchini)

2-3 – Cardamoms (Elaichi Sabit)

1 - Javitri

1 Tsp – Caraway (Shahjeera)

1 Tsp – Oil

Salt – to taste

For Seasoning the Dum:

7 Tsp – Khoya/Mawa/Khoa paste

3 Tsp – Saffron (Kesar) water (or) Kesar Yellow water as required

Cardamom powder - sprinkle a little.

Garam masala powder - sprinkle a little. 

50 ML – Desi Ghee

2-3 Tsp – Chopped Coriander (Dhaniya) leaves

2 Cups - Water (Store the water while draining the basmati rice)

Instruction to make Hyderabadi Mutton Dum Biryani - 

1. Firstly, in a large cooking pot, add the washed mutton pieces, raw papaya, ginger & garlic, green chilies paste, mix it well & allow it to rest for 10 minutes aside.

2. Further, add cinnamon stick, cardamoms, cloves, caraway, red chili powder, salt, fried onions, freshly chopped mints, coriander, fenugreek leaves, curd, lemon juice, saffron water & oil, mix all the ingredients well & keep the marinade aside for maximum 1 hour (or) minimum 30 minutes by covering the lid.

3. Wash basmati rice and soak the rice in water for about 30 minutes.

4. In a cooking pot, add water generously for about 8-10 cups or more than that. Then add the whole spices that are cinnamon sticks, cardamoms, caraway seeds, cloves, javitri, oil & salt

5. Cover the lid & allow the water to get boiled.

6. Add the soaked basmati rice into the boiling water & cook the rice until it is 50% done for the first layer.

7. Now place the cooking pot to the other stove burner & keep it on low flame.

8. On the other side, place the cooking pot of the marinated mutton on the stove at low flame by adding final ingredients to the marinade like khoya/mawa, cardamom powder & Kesar water. Mix it well. 

9. Now add the first layer of 50% cooked basmati rice to the marinade & spread it evenly.

10. Finally, add the remaining cooked rice of 70%-80% by draining it completely and level the layer of it evenly.

11. After leveling the layer of the rice, garnish it with saffron water (or) kesar yellow water, cardamom powder, garam masala powder, coriander chopped leaves, desi ghee & water thoroughly. 

12. Now start sealing the cooking pot edges with the help of a wheat flour dough and make sure not to keep any space open as we have to air-cook the dum biryani. Then close the lid tightly and place a heavy object or a water pot on the cooking pot.

13. At first phase dum the biryani for about 15 minutes on high flame, then on second phase reduce the flame to a low level and dum the biryani for about 10 minutes later on turn off the flame & remain the biryani to dum for about 5-10 minutes, before serving.

14. Finally, serve the delicious & flavourful Hyderabadi Mutton Dum Biryani with Mint Raita to your loved ones.

Notes:

1. Adding raw papaya paste works as a meat tenderizer and is usually added to mutton dum biryani.

2. If the tenderizer is not added to mutton then the mutton does not become soft while giving dum.

3. If tenderizer is not used then mutton has to be marinated for about 4-5 hours (or) overnight to get the tenderness.

4. Spices such as nutmeg is totally optional.

5. Desi ghee gives a good fragrance to the biryani.

6. Spices added can be increased or reduced according to one's taste.

Thank you for reading my recipe blog. If you like the recipe kindly drop me your valuable feedback.