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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 !!



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