A Hyderabadi dum Biryani
Hyderabadi Dum Biryani
My Mutton Biryani here is simple and have used most ingredients normally found in your kitchen , I ve used tender mutton shoulder , normally cut into bigger pieces ( about 30-32 pieces from a kg )
This recipe is a huge hit with my family due to its complex flavours, although made with simple ingredients. The following step by step instructions will be of help in making it a simple process, do follow carefully. Enjoy The dum biryani !
Ingredients:-
For the Mutton Marination-
* 1 kg Kg Mutton
* 1 cup thick curd
* 2 tablespoon Ginger paste
* 4 Tbs garlic paste
* 1.5 Tsp Garam masala .
* 2 tablespoon Chilli powder
* 2 tsp turmeric powder
* 2 tsp salt ( to adjust to taste)
* 2-3 finely chopped tomatoes
* 1 cup Mint leaves
* 1cup coriander leaves
* 1/4 cup roughly ground green chillies
* 1/4 cup hot oil ( left from fried onion )
For Onion Barista :-
(for the crispy fried onion & Potatoes )-
* 750 ml oil
* 10 medium onions -peeled , cut in half & slice finely
* 500 gm potatoes - peel ,cut in half, prick all over with a fork and rub a tsp of haldi & salt over them, leave for 1( minutes.
*
To cook Rice:
* 3-4 cup Basmati Rice( about 600 gm
* 2 star anise
* 6 green cardamom
* 3 black cardamom ,
* 4 bay leaf
* 1 “cinnamon
* 6-8 clove
* 1 tsp, black jeera( shahi zeera )
* 1.5 litres of water
For layering:
* 1/2 cup mint leaves chopped
* 1/2 cup saffron infused milk
* 1/2 cup onions
* Fried fried potatoes .
INSTRUCTIONS
Prep work:
1. Wash and soak the basmati rice prior cooking.15 min.
2. chop fine or roughly Grind coriander leaves, mint leaves and green chilli .
3. To marinate:
4. To a mixing bowl, add mutton, Ginger garlic paste, chilli powder, turmeric powder, hung curd/yoghurt, ground coriander-mint paste. garam masala powder& salt to taste .
5. Give a good mix ( preferably a good kneading in by your hand work best )
6. marinate for minimum-1/2 an hour or more .
7. Heat oil in a thick bottomed kadai .
8. add sliced onions and fry them to nice golden colour. Collect half the fried onions in a colander and set aside.
9. remove the remaining fried onion, keep for mixing in the meat & layering
10. fry potatoes in 2-3 batches till golden brown….3/4 done
11. these will go into layers To cook Rice:-
12. Heat water in a deep pot to boil , adding the cinnamon, cloves, cardamom, bay leaf, star anise , 1 tablespoon ghee and a tsp of salt .
13. Once the water has come to a rolling boil. Add basmati rice and cook till the rice is 3/4th cooked.
14. Drain out the water in the colander. For Layering:-
15. Spread the marinated meat at the bottom of a thick bottom Pot/ degchi
16. Add the hot oil and some crushed fried onions
17. spread the cooked basmati rice in 2 layers , sprinkling the chopped mint leaves, fried onions and some ghee and sprinkling over some saffron milk all over . Eg - 1/5 of the rice over the mutton , 3/4 potatoes and repeat again the rice & potatoes layer only … on top again layer with basmati rice, sprinkle mint leaves, fried onions and some ghee.
18. Cover with the aluminium foil, keep in very low heat and dum for 1/2 hour to 45 minutes, taking care the heat is at sim after the first 10 mins …
19. check to see that it does not catch at the bottom .
Serve hot with an sliced Onion & tomato salad ,chilli pickle and raita !!