Spoon Fork And Food

HYDERABADI MUTTON DUM KI BIRYANI

Course

main course

Cuisine

hyderabadi

Prep Time

30 minutes

Servings

serving

Ingredients

1 kilo Mutton – (cut and washed)
1 kilo rice Long grain
5 Onion – large (coarsely ground)
4 tbsp Ginger paste
4 tbsp Garlic paste
6 chilies (slit) Green
1/2 cup coconut Fresh – (grated)
4 tbsp Coriander powder
1 cup curd Sour
1/2 cup Mint
1/2 cup Coriander
Salt – as needed
1 1/2 cups Oil

Whole spices :

4 Bay leaf
6 cardamom Green
4 cardamom Black
1 tsp Black pepper
1 tsp Cloves
4 Star anise
1/2 tsp Nutmeg powder
1 tsp jeera Shah
1 tsp Mace
1.5 inchs Cinnamon

For Garnishing :

1/2 cup Mint
1/2 cup Coriander chopped
2 tbsps Lemon juice
2 tbsps Water Kewda
1/2 cup Saffron milk
1 cup onions Fried
2 tbsps ghee Pure

Course

main course

Cuisine

hyderabadi

Prep Time

30 minutes

Servings

serving

Ingredients

1 kilo Mutton – (cut and washed)
1 kilo rice Long grain
5 Onion – large (coarsely ground)
4 tbsp Ginger paste
4 tbsp Garlic paste
6 chilies (slit) Green
1/2 cup coconut Fresh – (grated)
4 tbsp Coriander powder
1 cup curd Sour
1/2 cup Mint
1/2 cup Coriander
Salt – as needed
1 1/2 cups Oil

Whole spices :

4 Bay leaf
6 cardamom Green
4 cardamom Black
1 tsp Black pepper
1 tsp Cloves
4 Star anise
1/2 tsp Nutmeg powder
1 tsp jeera Shah
1 tsp Mace
1.5 inchs Cinnamon

For Garnishing :

1/2 cup Mint
1/2 cup Coriander chopped
2 tbsps Lemon juice
2 tbsps Water Kewda
1/2 cup Saffron milk
1 cup onions Fried
2 tbsps ghee Pure

Instructions

For making Yakhni :

First take a deep thick bottomed handi in which you want to make biryani. You can either directly cook in the same handi or you can prepare yakhni separately and assemble in a different vessel. I prefer doing it separately. So my recipe shall be followed that way only.
So in a thick bottomed broad base vessel also known as a handi, heat oil till piping hot.
As soon as the oil is hot, add shah jeera and the other whole spices immediately.
The moment those spices starts to pop and splutter, add ginger garlic paste and saute.
Now add coarsely grounded onions and mix well. Fry all together till they change their color and raw smell goes off.
Now add the mutton pieces and sour curd with slit green chilies, grated coconut and mix all well. After a while you will see the curd leaving water. This is when you have to cook the mutton till it goes tender.
Add chopped mint and coriander, mix well and close the lid. Let the mutton cook now in slow flame till it becomes soft and tender. This may take 30-35 mins or even more than that. Depends on the quality of the mutton as well as the size of the pieces too.
Once the mutton is done, add coriander powder and salt as per you taste and fry it all nicely in high flame. You can now see oil oozing out from here and there. Just make sure the oil is sufficient for the yakhni. It should not be too less or too much. And that you will have to check it by yourself.
The consistency of the yakhni should not be too dry. Turn off the gas and keep the yakhni aside.

For making rice :

Long grain rice are the best for making biryani. You can use them directly but i would suggest you to soak the rice 1 hour before cooking biryani. This enhances the size of the long grain and also increases the quantity of the rice being used.
Take another thick bottomed vessel in which you wish to cook the rice. Add water in double quantity of rice and boil it.
While the water boils, add 1 tbsp of lemon juice and 1 tbsp ghee and salt in the water before adding rice.
Once the water starts boiling, add rice into it and cook till the rice is 3/4th cooked. You can check it by pressing the grain with your finger. Well here the rice is kept 1/4th raw because that will be cooked after assembling the biryani on Dum.
When the rice is done, turn off the gas and immediately drain water and train the rice through a strainer and spread it on a big tray to avoid getting sticky. Here i use the traditional way what we have been doing in our family, that is when the rice is trained, we keep the rice in a bamboo bucket. Don’t know the actual reason behind doing that but my grand mom use to say that by doing this the rice doesn’t stick to each other.
Anyways, as now the rice is done, so let’s proceed to assemble is before the rice gets cooked completely in heat.

How to assemble the biryani for dum :

Take a thick flat iron tawa and place it on the gas and heat. Place another thick bottomed vessel over the tawa.
Sprinkle some curd all over the bottom to avoid the yakhni getting burnt during dum.
Spread yakhni all over the bottom of the vessel evenly.
Sprinkle some mint and coriander over it.
Now spread the semi cooked rice all over and cover it completely.
Now add lemon juice on the rice all over, spread saffron milk (soak pinch of saffron in 1/2 cup milk for 30 mins in fridge).
Sprinkle kewda water and spread slit green chilies here and there.
Now add chopped mint, coriander and lots of fried onions and seal the vessel with aluminium foil properly from all sides.
Place the lid on top of the foil cover and keep a heavy pan on it such that the heat gets no place to come out.
Keep the biryani on dum in slow flames for around 20-25 mins.

Serving suggestions :

Once the biryani is done, remove the foil and cut the rice from one side and shuffle it gently such that the rice and the yakhni mix evenly and the rice also does not breaks.
Serve hot with your favorite raita and salad.
Enjoy the Mutton Dum Biryani and make your Sunday meal special and memorable.

Recipe Notes

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