Seetha's Kitchen: Hyderabadi Mutton Dum Biryani

The most awaited recipe in my blog!

Hyderabadi Mutton Dum Biryani is a Hyderabadi Biryani dish made with basmati rice and goat meat. Whats special with the Hyderabadi Biryani? Its the layering of rice with three different colors, spices and the meat.

Its Vah'chef from whom I learnt this Dum Biriyani.

Many of my friends wanted me to post this here in my blog. They had to call me everytime for the recipe and I had to explain it over phone. So to make it simple i'm posting it here.

A few months ago, couple of my friends in the team wanted a good Hyderabadi Chicken Dum Biriyani prepared by me. I had to leave to office and cooked it in a hurry but believe me the taste was awesome. I couldn't spend time in taking picture of what I made. People who tasted it even commented that I'm eligible to open a Biriyani Stall. I felt so good hearing those comments. Encouraging comments and how people enjoy your dish is what required after serving what you cooked. End of day, I felt little happy that people loved my food.

As I couldn't take pictures of Hyderabadi Chicken Dum Biryani, I decided like why don't I try the same with Mutton and post it here for my friends and colleagues. Sorry friends..didn't have enough time to post it here, though I prepared this long time back.

For Marination

Mutton - 500gms
Bay Leaf - 1 (small)
Cloves - 3
Cinnamon - 2 strips (small ones)
Cumin Seeds - 1/4 tsp
Shahi jeera - 1/4 tsp
Green Cardamom - 1
Black Cardamom - 1
Mint Leaves - handfull of leaves
Corriander Leaves - few sprigs
Thick Curd - 2 to 3 tbsp
Ginger Garlic paste - 1 tbsp
Green Chilli - 1 (big)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Store bought Biriyani Masala - 1 tsp
Instant Biriyani Paste (any brand) - 1 tbsp
Salt - as required (for the mutton gravy alone)

(1)Take a deep bottomed vessel and add all the items given in to marinate.
(2)Leave it to marinate for 4 hours.
(3)Heat Oil and cook the marinated meat in a medium flame for 20 min.

For Rice

Basmathi Rice - 3 cups (Good brand, thin long rice)
Water - 6 cups (to soak)
Oil - 1 tbsp
Water - as required (for boiling)
Salt - as required (for Rice alone)
Cardamom - 1
Shahi Jeera - 1/4 tsp
Clove - 1

(1)Soak the rice for 20 min
(2)Heat water in a big, wide vessel
(3)Add oil and salt to the boiling water
(4)Now add Cardamom, Clove and Shahi Jeera to it
(5)Once bubbles are seen, add the soaked rice
(6)Cook the rice till its 50% done

For Frying

Onions - 3 (Big, Thin slices)
Corn Flour - 2 tbsp
Oil - to deep fry

(1)Take a bowl and mix the onions with dry corn flour powder
(2)Deep fry the corn flour coated onions till dark brown(see to it that you dont get them black).

Preparation:

(1)Take a deep-bottomed vessel and pour the half cooked mutton gravy.
(2)Take a spoon and spread it evenly.
(3)Add a layer of deep fried onions.
(4)Then add a layer of mint leaves.

(5)Add the half-cooked basmathi rice as the next layer.
(6)Add a layer of deep fried onions.
(7)Now add a layer of mint leaves.

(8)Add water or little milk to the saffron food color.
(9)Pour the saffron mixture on the top like droplets.
(10)Add a spoon of hot ghee on the top.

(11)Heat a old dosa tawa in a high flame for 5 to 10 min.
(12)Cover the multi-layered deep-bottomed vessel with a very tight lid.
(13)Place it on the hot tawa in a high flame for 5 min.
(14)Reduce the flame to medium and put it for 5 min.
(15)Now reduce the flame to low and put it for another 10 min.
(16)Put off the flame and allow it to cool.
(17)Open the lid and mix the rice with care.