Hyderabadi Mutton Dum ki Biryani | How to make Hyderabadi Mutton Dum ki Biryani

20 reviews
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ByShaheen Ali
Created on 20th Jan 2016
  • Hyderabadi Mutton Dum ki Biryani, How to make Hyderabadi Mutton Dum ki Biryani
Hyderabadi Mutton Dum ki Biryaniby Shaheen Ali
  • Hyderabadi Mutton Dum ki Biryani | How to make Hyderabadi Mutton Dum ki Biryani (271 likes)

  • 20 reviews
    Rate It!
  • By Shaheen Ali
    Created on 20th Jan 2016

About Hyderabadi Mutton Dum ki Biryani

Whenever I die I would love to die with a spoon full of Biryani in my mouth! The only mutton delicacy I believe is worth dying for is Biryani. Slow cooked meat with whole spices and curd with long grain rice, the flavor and the aroma is simply unbeatable. My love for biryani mainly begun when i was in college. Despite being born and brought up in a Muslim family, Biryani has though been one of our staple food, still the journey of falling in love with the delicacy started after I went for my higher studies.

Hyderabadi Mutton Dum ki Biryani, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Shaheen Ali. Hyderabadi Mutton Dum ki Biryani is a dish which demands no explanations, it's a whole world of flavour in itself. Hyderabadi Mutton Dum ki Biryani is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Hyderabadi Mutton Dum ki Biryani by Shaheen Ali is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Hyderabadi Mutton Dum ki Biryani.

  • Prep Time30mins
  • Cook Time60mins
  • Serves6People
Hyderabadi Mutton Dum ki Biryani

Ingredients to make Hyderabadi Mutton Dum ki Biryani

  • Mutton - 1 kilo (cut and washed)
  • Long grain rice - 1 kilo
  • Onion - 5 large (coarsely ground)
  • Ginger paste - 4 tbsp
  • Garlic paste - 4 tbsp
  • Green chilies - 6 (slit)
  • Fresh coconut - 1/2 cup (grated)
  • Coriander powder - 4 tbsp
  • Sour curd - 1 cup
  • Mint - 1/2 cup
  • Coriander - 1/2 cup
  • Salt - as needed
  • Oil - 1 1/2 cups
  • Bay leaf - 4
  • Green cardamom -6
  • Black cardamom - 4
  • Black pepper - 1 tsp
  • Cloves - 1 tsp
  • Star anise - 4
  • Nutmeg powder - 1/2 tsp
  • Shah jeera - 1 tsp
  • Mace - 1 tsp
  • Cinnamon - 1 1/2 stick
  • Mint - 1/2 cup (chopped)
  • Coriander - 1/2 cup (chopped)
  • Lemon juice - 2 tbsp
  • Kewda Water - 2 tbsp
  • Saffron milk - 1/2 cup
  • Fried onions - 1 cup
  • Pure ghee - 2 tbsp

How to make Hyderabadi Mutton Dum ki Biryani

  1. 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.
  2. So in a thick bottomed broad base vessel also known as a handi, heat oil till piping hot.
  3. As soon as the oil is hot, add shah jeera and the other whole spices immediately.
  4. The moment those spices starts to pop and splutter, add ginger- garlic paste and saute.
  5. Now add coarsely ground onions and mix well. Fry all together till they change their color and raw smell goes off.
  6. 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.
  7. 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 and size of the pieces.
  8. 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 less.
  9. The consistency of the yakhni should not be too dry. Turn off the gas and keep the yakhni aside.
  10. 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 used.
  11. Take another thick bottomed vessel in which you wish to cook the rice. Add water in double quantity of rice and boil it.
  12. While the water boils, add 1 tbsp of lemon juice and 1 tbsp ghee and salt in the water before adding rice.
  13. 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.
  14. When the rice is done, turn off the gas and immediately drain water of the rice through a strainer and spread it on a big tray to avoid getting sticky.
  15. Take a thick flat iron tawa and place it on the gas and heat. Place another thick bottomed vessel over the tawa.
  16. Sprinkle some curd all over the bottom to avoid the yakhni getting burnt during dum.
  17. Spread yakhni all over the bottom of the vessel evenly.
  18. Sprinkle some mint and coriander over it.
  19. Now spread the semi cooked rice all over and cover it completely.
  20. 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).
  21. Sprinkle kewda water and spread slit green chilies here and there.
  22. Now add chopped mint, coriander and lots of fried onions and seal the vessel with aluminium foil properly from all sides.
  23. 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.
  24. Keep the biryani on dum in slow flames for around 20-25 mins.
  25. 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 break.
  26. Serve hot with your favorite raita and salad.

Reviews for Hyderabadi Mutton Dum ki Biryani (20)

Shabnam Khan2 months ago
Very tasty

Upasana Dutta5 months ago
Very nice

Jasmin Jamal10 months ago
Very nicely explained thank u

Tazeen Tungekar10 months ago
Don't mind but death is not something u can take lightly

zara shamim shaikha year ago
yummy tummy biriyani

Neeru Sharmaa year ago

sneh chauhana year ago
wio..nice recipe

Lisa Petersona year ago

sana Tungekara year ago
yakhnis are indeed wow! Eid Mubarak to u n your Family

Trishna Gogoia year ago

Sujata Singha year ago

nusrath Dakhania year ago

Bindiya Sharmaa year ago
Hi Shaheen, cant wait to try this out..probably with Chicken.Looks delicious!!

Deeba Rajpala year ago

Shaheen Alia year ago

Kuljit Sabharwala year ago

Rufilia Lobo2 years ago

susan yousuf2 years ago

Sangeetha Sanjay2 years ago
wow... wonderful receipe.I will definately try and post the pic soon.

Jasmine Barmi2 years ago

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