Hyderabadi Mutton Dum Biryani is an extremely delicious dish with a subtle taste where raw mutton is cooked together with half cooked rice and some authentic spices. Today, throughout India, one can see umpteen recipes of biryanis. In some cases, the biryani is almost localised with the use of the particular traditional spices.
Mutton biryani can be prepared by cooking the mutton and rice separately too, and then putting them on dum. But the authentic recipe calls for marination of mutton either overnight in lots of curds or then for a few hours in a combination of curds and raw papaya paste which acts as a tenderiser. Biryani prepared with this method is extremely delicious and subtle in taste unlike some over spiced biryanis which are served in some restaurants nowadays! For this again it is advisable to buy a good quality mutton leg piece or any other soft piece which results in soft and well cooked pieces in the biryani.
I have always loved the typical Muslim style biryani, just like this Hyderabadi Mutton Dum Biryani as they are very easy on the palate and are extremely satisfying. I have always loved traditional foods, then be they from any state or country!
Many years back, I had been watching a television show, where an old Muslim gentleman cooked biryani in this manner. I had always wanted to cook a similar one. Almost about 20 years back when I had almost no knowledge of cooking, I had tried my hand at this very biryani and had been anxious till the time it was done. For all these years, except this one I had experimented with many more methods!
As I have been cooking biryanis for quite a lot of years now, it was not difficult now, to create measurements for the ingredients required for this biryani, by some guesswork. The result was totally awesome with melt in the mouth pieces of mutton and a very delicious biryani!
For some more delicious Biryanis, do take a look at the following recipes too….
- Vegetable Dum Biryani
- Andaa Biryani
- Hariyali Murg Biryani
- Veg Hyderabadi Paalak Soya Biryani
- Chicken Dum Biryani
Here’s the recipe for Mutton Dum Biryani with perfect measuremts for the same…..
Prep Time : 45 min
Cooking Time : 45 min
Serves : 6
Cup Used : 200 ml
- 1/2 kg Mutton
- 3 Potatoes
- 3 cups Basmati Rice
- 1/2 cup Milk
- 2 pinches Saffron
- 1/2 cup Fresh Mint Leaves (Pudina)
- 4 large Onions ….. Finely Sliced
- Oil for frying the Onions
- 3 tbs Homemade Ghee (Clarified Butter)
- 1/8 tsp Kewra Water OR Essence
- 1/4 tsp Rose Water…. Optional
- Whole Wheat Flour as required
For Marinade :
- 1 tbs Ginger Garlic Paste
- 2 1/2 tbs Raw Papaya Paste
- 3 Spicy Green Chillies…. Slit lengthwise
- 1/4 cup Fresh Mint Leaves (Pudina)
- 1/2 tsp Turmeric Powder
- 1 tsp Spicy Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- 2 tsp Corriander Powder
- 3/4 tsp Cumin Powder
- 1 tbs Garam Masala Powder
- 1 1/2 cups + 3 tbs Fresh Curds
- Salt to taste (3 tsp Approx)
For Tempering :
- 1/2 cup Oil
- 4 CLoves
- 4 sticks Cinnamon (1″ each)
- 4 Green Cardamoms
- 4 Black Peppercorns
- 2 Bay Leaves
- 1/2 tsp Cumin Seeds
For Cooking The Rice :
- 2.25 ltr Water
- 2 Cloves
- 2 Green Cardamoms
- 2 Black Peppercorns
- 2 Sticks Cinnamon (1″ each)
- 1/2 tsp Cumin Seeds
- Juice Of 1/2 Lemon
- 2 tsp Salt
- To make Hyderabadi Mutton Dum Biryani, first clean and rinse well the mutton pieces and set aside to drain.
- The next step is to marinate them using the mentioned ingredients by rubbing each ingredient well into the pieces with your hands.
- Keep aside to marinate for 2-3 hours at room temperature or overnight in the refrigerator.
- Next, heat the milk and add the saffron strands to it. Set aside to cool.
- For the birista, heat a kadhai and add oil to it for frying the onions.
- When the oil heats up, add the sliced onions and fry them till golden brown. Drain the fried onions and cool them.
- Add these to the marinated mutton and mix well, reserving some for layering.
- To prepare the rice, rinse the basmati rice twice and soak it in clean water for about half an hour.
- Heat a saucepan and add water to it for cooking the rice. To this water add the mentioned whole spices and salt.
- When it comes to a rolling boil, add the soaked and drained basmati rice grains and stir lightly.
- When the rice is a little more than half cooked half cooked and has fluffed up, drain it in a sieve and set aside.
- To make the biryani, heat a thick bottomed pan and add oil to it.
- Add the whole spices mentioned for tempering.
- When they splutter add the peeled and halved potatoes. Stir for 2-3 minutes till they brown a little.
- Add the mutton along with the marinade and saute on high for 3-5 minutes.
- Switch off the flame and start the layering process.
- Spread some of the reserved fried onion and mint leaves on the mutton.
- Layer with all the rice. Drizzle some homemade ghee on top.
- With the handle of a ladle, make 4 vertical holes in the rice at equal intervals. Pour the saffron milk into it and some on the top layer. Seal the holes on the top with some rice.
- Sprinkle the kewra water/essence and the rose water over the rice.
- To prepare for the dum, knead a dough from the whole wheat flour and roll it into a long roll of approximately 1″ thickness.
- Fix it on the to edge of the pan. Place the lid on the dough and seal well such that there is no gap left in between.
- Place this pan on high heat for the first 5 minutes and then on low heat for about 45 minutes.
- Alternatively, if the bottom of the pan is not thick enough, place it on a hot thick griddle for the dum.
- Swtich off the flame after the stipulated time and keep it covered further for about 15-20 minutes.
- Uncover the Hyderabadi Mutton Dum Biryani and serve it with some salad and Boondi Raita!
Kewra water and rose water are used traditionally in the cooking of this biryani, but are totally optional as without these too, the biryani tastes equally delicious!