Hyderabadi Mutton Dum Biryani Recipe

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Hyderabadi-Mutton-Dum-Biryani-Recipe

Hyderabadi Dum Biryani Recipe is again a unique variant of mutton biryani wherein the mutton is dum cooked and is sort of similar to Hyderabadi Biryani and it is also a mutton dum biryani recipe.

This Hyderabadi Dum Biryani Recipe/Hyderabadi Mutton Dum Biryani Recipe/Hyderabadi Yakhni Mutton Dum Biryani Recipe is cooked with the help of the steam itself and cooked on dum with tightly sealed and more spices have been included. Wondering what Yakhni is? Well, Yakhni is the mutton marinade or the masala gravy in the biryani.

Here I have used uncooked papaya paste to tenderize the mutton and did now not marinate the mutton for a long time. The recipe calls for much less time as meat tenderizers help in cooking the biryani speedily and choice of fresh red meat may be very crucial for ideal biryani and fresh biryani.

So here is the mutton dum biryani recipe which does not require endurance and can be cooked pretty much without difficulty simply with the help of a tenderizer. Each biryani recipe calls for fried onions and right here is the recipe on how to fry onions for biryani recipe.

If tenderizer isn’t added and directly placed the biryani for dum then the mutton inside the biryani could continue to be harder. So whilst making mutton biryani in dum technique there are certain factors that have to be kept in thoughts.

Biryani recipes, be it chicken or mutton may be made in various methods and in Hyderabad for the dum technique we are saying as kachchi yakhni biryani or kachche gosht ki biryani and if the mutton is cooked before to make biryani then it is known as pakki yakhni biryani.

Biryani is all about spices and flavour and a combination of many components. Biryani making appears to be a long technique but I feel making biryani is the easiest and easy once we get hang of the method required in making it.

The meat tenderizer makes the mutton so tender that the mutton piece simply melts in your mouth and this is the way the dum biryani is made in hotels and you may purchase meat tenderizers from the marketplace if raw papaya isn’t always available.

Ingredients For The Marination:

1 kg mutton cleaned and washed well
salt – to taste
1 tbsp red chilli powder
½ tsp turmeric powder
2 tbsp FoodAllTime Multipurpose Healthy Green Paste
1 cinnamon stick
2 tsp FoodAllTime Garam Masala
1 bunch freshly chopped coriander leaves
1 bunch freshly chopped mint leaves
1 tsp raw papaya paste
1 cup of deep fried onions
2 cups of yoghurt
30-60 ml Rum
1 tbsp lemon extracted juice
2 tsp oil

For The Rice:

2 cups of rice
1 cinnamon stick
salt – to taste
1 tsp olive oil/ghee
Other ingredients(Seasoning the Dum):
2 tsp desi ghee
¼ cup saffron flavoured milk saffron mixed with the milk
1 tbsp chopped coriander leaves for garnishing
1 tbsp chopped mint leaves for garnishing
1 cup deep fried onions for garnishing
Instructions
Preparing the marinade
Firstly, in a large vessel, add washed mutton pieces, beaten yoghurt, salt, red chilli powder, turmeric powder, 2 tbsp FoodAllTime Multipurpose Healthy Green Paste, add FoodAllTime Garam Masala, mint leaves, coriander leaves, and raw papaya paste mix well. Rest this marinade overnight (min 12 hrs) in your fridge.

For The Rice:

Wash basmati rice and soak the rice in water for about 40 minutes.
In a cooking pot, add 2 cups of water, salt, whole spices that are cinnamon, cardamoms, caraway seeds, cloves and black peppercorns.

Mix it well and cook the rice till done. Since water is less they’ll be only partially cooked.

The Dum Procedure:

Heat the oil. Add onions and sauté them till golden and almost crisp. Keep half of it aside for garnishing.
Add mutton marinade into it and cook well till half done. Add the remaining mutton stalk and 2 cups water.
Add the rice over the mutton and spread it evenly and add crushed onions all over the rice.

Season it with saffron flavoured milk, mint leaves, coriander leaves.
Cover the lid and seal it tightly with dough or put a heavy weight on the lid. Switch on the flame, place a skillet/tawa on the flame and place the cooking pot on the heated tawa.

Dum the biryani for about 45 minutes on low flame.
Switch off the flame.
Cut out the dough. Dig the biryani from one side of the corner.
The biryani should be taken out with a spatula from the bottom to the top.
Serve the mutton dum biryani with raita 🙂

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