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Photo of Hyderabadi Mutton Dum ki Biryani by Shaheen Ali at BetterButter
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Hyderabadi Mutton Dum ki Biryani

Jan-20-2016
Shaheen Ali
30 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Hyderabadi Mutton Dum ki Biryani RECIPE

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.

Recipe Tags

  • Non-veg
  • Hard
  • Dinner Party
  • Hyderabadi
  • Main Dish

Ingredients Serving: 6

  1. Mutton - 1 kilo (cut and washed), Long grain rice - 1 kilo, Onion - 5 large (coarsely ground), Ginger paste - 4 tbsp, Green chilies - 6 (slit), Garlic paste - 4 tbsp
  2. Fresh coconut - 1/2 cup (grated)
  3. Coriander powder - 4 tbsp
  4. Sour curd - 1 cup
  5. Mint - 1/2 cup
  6. Coriander - 1/2 cup
  7. Salt - as needed
  8. Oil - 1 1/2 cups
  9. Bay leaf - 4
  10. Green cardamom -6
  11. Black cardamom - 4
  12. Black pepper - 1 tsp
  13. Cloves - 1 tsp
  14. Star anise - 4
  15. Nutmeg powder - 1/2 tsp
  16. Shah jeera - 1 tsp
  17. Mace - 1 tsp
  18. Cinnamon - 1 1/2 stick
  19. Mint - 1/2 cup (chopped)
  20. Coriander - 1/2 cup (chopped)
  21. Lemon juice - 2 tbsp, Pure ghee - 2 tbsp, Fried onions - 1 cup, Saffron milk - 1/2 cup, Kewda Water - 2 tbsp

Instructions

  1. Heat oil till piping hot in a vessel. Add shah jeera and spices, ginger- garlic paste, onions and saute
  2. Add mutton pieces and sour curd with slit green chilies, grated coconut. Add chopped mint and coriander
  3. Add coriander powder and salt. You can now see oil oozing
  4. Boil rice. Add 1 tbsp of lemon juice and 1 tbsp ghee and salt
  5. Once the water starts boiling, add rice into it and cook till the rice is 3/4th cooked.
  6. Take a thick flat iron tawa and place it on the gas and heat. Place another thick bottomed vessel over the tawa.
  7. Sprinkle some curd all over the bottom to avoid the yakhni getting burnt during dum.
  8. Spread yakhni all over the bottom of the vessel evenly. Sprinkle some mint and coriander over it.
  9. 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).
  10. Sprinkle kewda water and spread slit green chilies here and there.
  11. Now add chopped mint, coriander and lots of fried onions and seal the vessel with aluminium foil. Keep the biryani on dum in slow flames for around 20-25 mins.
  12. Once the biryani is done, remove the foil and cut the rice from one side and shuffle it gently

Reviews (22)  

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Oct-29-2017
  Oct-29-2017

look like ur dish ...superb amazing

Kamini Pawar
Oct-09-2017
Kamini Pawar   Oct-09-2017

Looking so delicious biryani :ok_hand:

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