HYDERABADI MUTTON DUM BIRYANI

Hyderabadi Mutton Dum Biryani is India’s most popular recipe. This recipe originates from the city of Hyderabad, which is the capital of Telangana. Biryani is derived from the Persian word Birian, which means “fried before cooking”. One could conclude that the biryani originated in Iran (previously known as Persia). Another interesting story traces the origin of the dish to Mumtaz Mahal (1593–1631), Shah Jahan’s queen, who inspired the “Tajmahal.”.  Hyderabad mutton biryani is very easy to make and tastes so delicious.

It’s colorful texture and flavorful aroma reach your senses and transform your meals into a satisfying experience. A delicious Hyderabadi mutton dum biryani is not that complicated to make at all. So follow these steps and you will get a perfect biryani every time. I have made so many types of biryani before but this biryani has an authentic taste and has a special place in my culinary journey. Now I will go ahead and tell you how you can make this delicacy by simply following the directions.

INGREDIENTS

List of ingredients you need to prepare Hyderabadi Mutton Dum Biriyani

• Basmati rice, 2 cup
• Mutton- 500 grams
• Special Garam masala powder or biryani masala
• Ghee: 2 tablespoon
• Onion: 2 whole onion
• Garlic paste: 1 tablespoon
• Ginger: 1 tablespoon
• Curd: 1 cup
• Cashews- 7-8
• Raisins- 10-12
• Fresh Coriander leaves, chopped-1 tablespoon
• 1 pinch of Saffron
• Freshly chopped mint leaves: 1 tablespoon
• Cinnamon seeds: 1 small piece
• Green cardamom pods
• Salt to taste
• 1 Chopped tomato
• ½ cup milk
• Lemon juice: 1 teaspoon
• red chili powder, 2 teaspoons
• turmeric powder: ½ teaspoon
• Kewra water: 1 tablespoon
• Rose water: 1 tablespoon
• Attar essence, 4 to 5 drops
• 2 whole star anise
• Shahi Jeera-2 tbs
• Mace(javitri) -1
• Grated Nutmeg: 1/2 tsp
• Nutmeg powder ½ teaspoon
• Oil: ¼ cup
• ½ cup curd or yogurt
• Food colour ( optional)
• Fried onions: 2 tablespoon

 

HOW TO MAKE HYDERABADI MUTTON DUM BIRYANI

Hyderabadi mutton dum biryani is very easy to make. I will now explain the step-by-step method of making the perfect biryani, which will be very helpful. I am always very careful with each step because it is important to follow the recipe correctly. Let’s discuss how I prepared the dish.

 

PREPARATION

Heat oil in pan,  add sliced onions and fry till golden brown. Keep it aside.  Then rinse the Basmati rice and keep it aside to soak for an hour. Fry the Raisins and cashews in ghee and set aside. Soak saffron and food coloring in milk in a small bowl.

MARINATING MUTTON 

Marination is a very important step in making biryani. First, you need to wash the mutton, then take a large bowl to marinate the mutton with all the ingredients, like ginger, garlic paste, turmeric powder, red chilli powder, salt, 1 tablespoon curd, and all the spices. Then set aside to marinate for 1 hour.

COOKING THE MUTTON

Heat the pan with ghee or oil, add the spices. Then add the sliced onion and green chilis and fry them until golden brown. Add the marinated mutton, chopped mint, and coriander leaves; sauté for 4 to 5 minutes on medium flame. Then cover and cook for 10 to 15 minutes. Either way, you can cook that mutton in a pressure cooker and cook it 2 to 3 whistles until the meat is soft and tender.

COOKING RICE FOR HYDERABADI MUTTON DUM BIRYANI

Now let’s cook basmati rice until it’s 75 percent cooked. Bring a large pot of water to a boil, then add salt, ½ teaspoon oil, shah jeera, cardamom, cloves, bay leaves, and cinnamon. Once the water starts to boil, add the soaked rice and cook until it is 75 percent cooked.

ASSEMBLING THE HYDERABADI MUTTON DUM BIRYANI  

• First, you need to take a large pot, or you can use any type of large, heavy biryani pot.
• Add cooked mutton spread it in the bottom. Then add a layer of cooked rice on top of the mutton.
• Over the rice add saffron infused milk, fried onions, ghee, attar essence, kewra water, rose water and biryani masala.
• Again, one more layer should be done in the same way.
• Repeat the layers until all the chicken and rice are used up. Ensure the top layer is rice.
• Then top it with the mint leaves, coriander leaves, fried onions and ghee. Sprinkle it with fried cashews and raisins. Add extracts over the rice. Pour the saffron milk over it as well.

 

HOW TO DUM COOK HYDERABADI BIRYANI

Cover the pot tightly with a lid or aluminum foil. Cook on a very low heat (Dum) for about 30–40 minutes to allow the flavors to meld together. Once the time is up, remove the biryani from the heat and set aside for 10 minutes.

NOTES

• Marinating the mutton for at least an hour is very important to make Hyderabadi mutton dum biryani.
• If you want, you can add Raw papaya paste to make the mutton tender and cook faster.
• Cook rice only till 50%, or else it will get mushy.
• Cook the rice on very low heat or you can also use a tawa which is heated.

NUTRITION

• Calories: 951 kcal
• Protein: 10g
• Carbohydrates: 99g
• Fat: 57g
• Saturated fat: 9g
• Potassium: 399mg
• Calcium: 115mg
• Iron: 2mg
• Sodium: 225mg
• Fiber: 5g
• Cholesterol: 15mg
• Sugar: 7g
• Vitamin A: 872 Iu
• Vitamin C: 16mg

 

So, if you enjoyed reading how to make Hyderabadi chicken dum biryani, keep reading for more exciting content on food and recipes. Here are a few of my own homemade recipes, which I’m sure you will enjoy reading. Keep reading for more exciting and delicious content.

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GONDHORAJ CHICKEN |CHICKEN WITH LEMON Try this authentic savory recipe for your next Sunday afternoon and do let me know in the comments about your experience.