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Hyderabadi Mutton Dum Biryani Recipe:
Fried Onion
Oil - To Deep Fry
Onion (thinly sliced) - 5 nos
Marination
Mutton - 1 kg
Kashmiri Red Chilli Powder - 1 tbsp
Cumin Powder - 1 tsp
Garam Masala - 1 tbsp
Salt - 1 tbsp
Sugar - 1 ½ tsp
Cinnamon - 2 inches
Cardamom - 4 nos
Black Cardamom - 1 no
Bay Leaf - 1 no
Shahjeera - 1 tsp
Green Chilli Paste - 1 ½ tbsp
Ginger Garlic Paste - 2 tbsp
Mint Leaves (chopped) - 2 tbsp (half handful)
Coriander Leaves (chopped) - ½ Cup (a handful)
Curd - ¾ Cup
Hot Water - ½ Cup
Ghee - 1 tbsp
Oil - 2 tbsp
Raw Papaya Paste - 2 tbsp
To Cook the Rice
Basmati Rice - 500 grams
Water - As needed
Shahjeera - ½ tsp
Cardamom - 3 nos
Black Cardamom - 1 no
Cinnamon - 1 inch
Bay Leaf - 1 no
Salt - 1 tbsp
Ghee - 1 tbsp
Rose Water - 2 tsp
Kewra Water - 2 tsp
Other Ingredients
Saffron - 30 strands/ 1 tsp
Water (warm) - ¾ Cup
Ghee - 2 tbsp
Fried Onion - For Garnish
Rose Water - 1 tbsp
Kewra Water - 1 tbsp
Instructions:
1. In a biryani pot, take the cleaned and washed mutton, add all the whole and powdered spices.
2. Add the green chilli, ginger garlic paste,corinder, mint leaves, whisked curd, ghee and oil. Mix well.
3. Add most of the fried onions. Add raw papaya paste to tenderize. Allow this to marinate for 1 hour or upto 12 hours, refrigerated.
4. Wash thrice and soak the long grain biryani basmati rice for 20-25 mins.
5. Slice and salt the onions for 10 mins, squeeze out the excess water and add it to warm oil in a kadai, for frying.
6. Bring the oil up to temperature on a high flame and deep fry the onions for 5 mins on medium heat. The onions should turn light golden brown. Stir continuously.
7. Ensure that the onions don’t get dark, it develops colour as it cools. Drain, squeeze out the excess oil and keep the fried onions aside for 15 mins to get completely cooled & crispy on tissue.
8. Add saffron to hot water, mix well and set aside for the flavour and colour to develop.
9. Return the mutton the stove, cook for 15 mins, covered but stirring occasionally. After which before layering, add ½ cup of hot water to make the gravy.
10. In a pan bring water to a boil and add the cardamom, black cardamom, cinnamon and bay leaf, shahjeera, salt. Boil the water for a few mins.
11. Strain out the whole spices and add ghee.
12. Add the soaked rice to the boiling water, cook for 2-3 mins or until the rice is tender.
13. Layer the rice in 3 levels. The first layer, is done with some of this rice.
14. After 2 mins, add the next layer of rice.
15. After 2 mins add all the remaining rice.
16. Add the saffron water, 1 tbsp of ghee, rose water, kewra water and the remaining fried onions.
17. Line the sides of the pot with chapati dough or cover the pot with aluminium foil to prevent steam from escaping the pot. Close it with a lid to dum cook the biryani.
18. Place the pot on a stovetop, and cook on high heat for 2 minutes. Remove the pot from the stove.
19. Now Place a Tawa on the stove, and place the biryani pot on top of the Tawa and dum cook for 35 minutes on medium heat.
20. Fluff the rice gently and serve hot.
Cooking tips:
1. Biryani Masala Recipe: On a slow flame, roast the following spices until aromatic - coriander seeds 2 tbsp, clove 1 tsp, cardamom 1 tsp, cumin seeds 1 tsp, shahjeera 2 tsp, cinnamon 2 inches, bay leaf 2 nos, black pepper ½ tsp. Blend to a coarse powder and store airtight once cooled completely for upto 6 months.
2. For the raw papaya paste, peel and blend a green papaya with very little water to a smooth consistency. It is used to tenderize red meat.
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