Hyderabadi Mutton Dum Biryani

Ingredients

• 1 kg Mutton (Goat or lamb)
• 2 tbsp Ginger garlic paste
• 1 tbsp Green chili paste
• Salt (to taste)
• 1 tsp Turmeric powder
• 1 tbsp Red chilli powder
• 1 tsp Garam masala
• Whole Spices for Marination (3 Cardamom, 2 cloves, 2 cinnamon sticks, 1/2 tsp shahzeera)
• 200 g Curd (Plain yogurt)
• 3 Green chillies (Whole or slit)
• Coriander leaves (Fresh, chopped)
• Mint leaves (Fresh, chopped)
• Birista oil (Oil used for frying onions)
• 1 Lemon juice (Juice of 1 lemon)
• 3 Birista (Fried onions from 3 medium size onions)
• 700 g Basmati rice (Soaked)
• Whole Spices for Rice (3 Cardamom, 2 cloves, 2 cinnamon sticks, 1/2 tsp shahzeera)
• Saffron milk (Saffron strands soaked in warm milk)
• 3 tbsp Ghee
• 1 tbsp Rose water

Steps

1. 1

   In a large bowl, combine 1kg mutton with 2 tbsp ginger garlic paste, 1 tbsp green chili paste, salt, 1 tsp turmeric, 1 tbsp red chili powder, and 1 tsp garam masala.

2. 2

   Add the whole spices (3 cardamom, 2 cloves, 2 cinnamon sticks, 1/2 tsp shahzeera), 200g curd, 2-3 green chillies, chopped coriander and mint leaves, birista oil, juice of 1 lemon, and the fried onions (birista). Mix thoroughly and let the mutton marinate.

3. 3

   Prepare the rice water by boiling water with whole spices (3 cardamom, 2 cloves, 2 cinnamon sticks, 1/2 tsp shahzeera), 2 slit green chillies, coriander leaves, mint leaves, juice of half a lemon, and salt to taste.

4. 4

   Once the water comes to a rolling boil, add 700g of soaked basmati rice. Cook the rice until it is approximately 60% done.

5. 5

   Set aside 2 tbsp of the starchy rice water and add it directly to the marinated mutton mixture in the cooking pot.

6. 6

   Layer the 60% cooked rice evenly over the marinated mutton in the pot.

7. 7

   Top the rice layer with saffron milk, fresh coriander leaves, mint leaves, 2-3 tbsp ghee, 1 tbsp rose water, and a final sprinkle of birista.

8. 8

   Cover the pot with a tight-fitting lid and seal it (using dough or a heavy weight) to ensure no steam escapes.

9. 9

   Cook on high flame for 10 minutes, then reduce the heat to low and continue to cook (dum) for 30 minutes.

10. 10

    Turn off the flame and let the biryani rest, undisturbed and still sealed, for 10 minutes before opening and serving.

Notes

Commonly served with raita. Ensure the pot is well-sealed for the 'dum' process to properly tenderize the mutton and infuse the rice.

Nutrition per serving

• main
• mutton
• biryani
• Hyderabadi
• slow-cooked
• Indian
• Nizami
• dinner