Hyderabadi Mutton Dum Biryani

Introduction

Hyderabadi Mutton Dum Biryani is a highly requested and exciting dish, prepared as a special treat for any fest. It is the authentic Hyderabadi Dum Biryani, known for its tender meat and fragrant, layered rice.

Summary of the Recipe

The Hyderabadi Mutton Dum Biryani begins by marinating the mutton overnight with yogurt, spices, and raw papaya paste to ensure it becomes tender and flavorful. Meanwhile, onions are fried until brown and crispy for use as a garnish. The basmati rice is soaked and then boiled only halfway through its cooking. For the final assembly, the marinated mutton and partially cooked rice are layered in a pot, which is then sealed shut with dough and slow-cooked on a griddle, allowing the biryani to steam in its own aromas until perfectly done.

Preparation and Cooking Time

• Rice Soaking: 30 minutes
• Marination: Minimum 12 hours (overnight)
• Dum Cooking: 45 minutes to 1 hour

Serving

The ingredient quantities listed are for 1.5 kg of mutton and 1 kg of basmati rice. You should adjust these proportions based on how many people you are serving

Equipment Required

• A large, wide pot
• A plate that fits perfectly over the top of the pot
• A large griddle (Tava)

Ingredients

For Marinating the Mutton

• 1.5 kg Mutton 🥩
• 1.5 tsp Ginger garlic paste 🧄
• Juice of 1 small Lemon 🍋
• Turmeric powder (to taste) 💛
• 2 tsp Red chili powder 🌶️
• 1 tsp Garam masala 🫚
• Salt (to taste) 🧂
• 2 Green chilies, chopped 🌶️
• 2 tbsp Yogurt 🍶
• 5 tsp Raw papaya paste (as a meat tenderizer) 🥒
• A few Mint leaves 🌿
• A few Coriander leaves, chopped 🌿
• 1 tbsp Fried onions 🧅

For Frying the Onions

• 7-8 medium-sized Onions 🧅
• Oil, for frying 

For Cooking the Rice 

• 1 kg good quality Basmati rice 🌾
• A little Salt 🧂

For Final Assembly (Dum)

• 1 tbsp Oil
• 3 tbsp Ghee 🧈
• Whole spices: Cinnamon, Cloves, Cardamom, Bay leaf
• Saffron milk (for drizzling) 🟨
• Handful of Coriander leaves (for layering/garnish) 🌿
• Mint leaves (for layering/garnish) 🌿
• Crispy brown onions (for layering/garnish) 🧅🔥
• Chapati dough (for sealing the pot) 🫓

Instructions

“Hyderabadi Mutton Dum Biryani”

Step 1: Marinate the Meat

• In a large bowl, combine the mutton with all the marination ingredients: ginger garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, salt, green chilies, yogurt, mint leaves, coriander leaves, and the 1 tbsp of fried onions.
• Mix everything thoroughly until the mutton is well-coated.

• Cover and refrigerate for at least 12 hours (overnight) to tenderize the meat and allow the flavors to develop

Step 2: Fry the Onions

• Thinly slice the onions. Heat oil in a pan and fry them on medium heat, stirring often, until they turn a deep brown and become crispy. Remove and set them aside on a paper towel.

Step 3: Cook the Rice

• Wash the basmati rice and soak it in water for 30 minutes.
• In a large pot, bring a generous amount of water to a rolling boil.
• Drain the soaked rice and add it to the boiling water along with a little salt and whole biryani spices.

• Cook the rice only until it is half-cooked. It will finish cooking during the Dum process. Drain the rice immediately

Step 4: Final Assembly and Dum Cooking

• ake the large, wide pot you will use for the biryani and heat it over the stove.
• Add 1 tbsp of oil and 3 tbsp of wheat to the pot.
• Add the whole spices (cinnamon, cloves, cardamom, bay leaf) and let them sizzle for a few seconds.

• Gently add the marinated mutton along with all the marinade into the pot.
• Let the mutton cook for just 5 minutes, then turn off the heat.

• Begin layering:
  • First Layer: Spread a handful of fresh coriander and mint leaves over the mutton.
  • Second Layer: Add a layer of the half-cooked rice.
  • Drizzle a little saffron milk over the rice.
  • Add the remaining rice to form the final layer.
  • Drizzle the remaining saffron milk on top.
  • Garnish generously with the remaining coriander, mint leaves, and the crispy brown onions.

• Seal the Pot: Place the plate securely over the pot. Use the chapati dough to seal the gap between the pot and the plate completely. Ensure no steam can escape.
• Place the sealed pot on a preheated large Tava (griddle).
• Let the biryani cook on Dum for 45 minutes to 1 hour over a low flame

• Once cooked, carefully break the dough seal. When serving, slightly mix the biryani from the bottom, but avoid over-mixing. Garnish with extra crispy fried onions. It can be served with boiled eggs on the side

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