Hyderabadi Mutton Dum Biriyani Recipe

Biriyani is a very popular rice based dish in India and it’s neighbouring countries. Hyderabadi version is very popular for it’s unique taste and flavour.

Biriyani is a full meal dish which can be enjoyed without any side accompaniment, but some people prefer curd raita with it.

Ingredients for Hyderabadi Mutton Dum Biriyani Recipe

For the mutton gravy:

• Mutton – 1 kg
• Saunf/Shahi Jeera/Fennel seeds – 2 tsp
• Onion – 4 (big, finely sliced)
• Ginger Garlic paste – 2 tsp
• Turmeric powder – ¼ tsp
• Kashmiri chilli powder – 1 tbsp
• Coriander powder – ½ tsp
• Pepper powder – 2 tsp
• Curd – 2 cups
• Lemon juice – juice of 1 lemon
• Garam Masala powder – 1½ tsp
• Salt – to taste
• Pudina/Mint leaves – 1 cup chopped
• Dhaniya/Coriander/Cilantro leaves – 1 cup (chopped)
• Ghee/Clarified butter – 2 tbsp
• Oil – 2 tbsp

For the rice

• Basmati/Biriyani rice – 750 gms
• Bay leaves – 2
• Cloves – 10
• Cardamom – 6-7
• Cinnamon – 2 sticks (1″ each)
• Salt – to taste
• Oil – 2 tsp

For garnishing

• Saffron/kesar strands – 10-12
• Milk – ½ cup
• Pudina/Mint leaves – ½ cup (finely chopped)
• Dhaniya/Coriander/Cilantro leaves – 1/2 cup (finely chopped)
• Rose water – 2 tsp

Procedure Hyderabadi Mutton Dum Biriyani

Clean the mutton pieces and keep aside.

Soak the saffron in warm milk and keep aside.

Fry half of the onion till brown and crispy, and drain it on tissue, grind it in a mixer along with saunf/fennel seeds. Marinate the mutton pieces with this paste along with ginger-garlic paste, Kashmiri chilli, pepper, turmeric, coriander, garam masala powder, curd, salt , lime juice, half of the chopped pudina leaves & half of the chopped coriander leaves. Keep the marinated mutton aside for at least 1-2 hours. Heat ghee in a pressure cooker, and add the remaining onions & green chillies and fry till the onion turns brown,to this add the marinated mutton pieces and mix well. Adding enough water and pressure cook the mutton till the mutton is soft and tender. the gravy shouldn’t be too much. Remove from fire.

Meanwhile, soak the basmati/biryani rice in water for at least 20 minutes and drain it.

Boil water for the rice and add bay leaves, cloves, cardamom and cinnamon to it. Also, add a little bit of oil and salt. Now add the drained rice and cook till it is 1/3 done, and then drain the rice. Spread the rice on a big plate to let it cool down. Take a big vessel and apply some ghee on the bottom of it, now spread half of the rice on top of the ghee layer and then sprinkle half of the saffron-milk mix on it along with 1 tsp rose water. Now spread the entire mutton curry on top of this and then again spread the remaining half of the rice over the mutton. Again, sprinkle saffron-milk mix and 1 tsp rose water on it and garnish with remaining chopped coriander leaves and mint leaves and close the vessel with a lid.

Make a dough of wheat flour and then seal the sides of the vessel lid to prevent escape of the steam and then place the biriyani vessel on hot tawa and let it cook on very low flame for 25-30 minutes.

Serve hot with raita and pickle.