Hyderabadi mutton dum biryani is a dish that has been around for centuries in Hyderabad. It was originally cooked by the Nizams of Hyderabad and it's distinctly different from other variations because people believe originated with them. Nowadays, this popular recipe consists of basmati rice mixed together with mutton and yogurt along with many spices to help give flavours throughout the dish. This communal meal typically feeds an entire family or at least four-fifths if not more!
Biryani is one of the most popular and traditional Indian recipes. In this recipe, we are cooking mutton along with rice at a very low flame, and the cooking utensil is kept on top of a heavy bottom Tawa/griddle. So the rice gets very nice flavours of all spices and mutton.
First, fry the onions in butter and oil until it gets nice brown colour and keep them aside.
Now wash the mutton thoroughly and marinate the mutton with yogurt, red chilli powder, turmeric powder, 2-star anise, 3 cloves, half of the black pepper, 3 green cardamoms, 1 tsp of cumin seeds, ginger-garlic paste, big cloves, salt, biryani masala, lemon juice, chopped green chillies, half of the fried onions, butter, half of the mint and coriander leaves then mix all the ingredients and marinate for at least 7-8 hours in the refrigerator.
Now soak the rice for 30 mins. Then in a big pot bring water to a boil, and add all the remaining spices, oil and salt. When water is boiling add your soaked rice and continue to cook until the rice is 80 per cent done. Drain water from the rice and keep it aside.
Now take a deep bottomed vessel and apply butter or oil. Then add marinated mutton to the bottom and spread it evenly, then add 80 per cent cooked rice on top of it.
Now add remaining coriander leaves, mint leaves, fried onions on top of it. Then take 1 tsp of water and mix Kesar colour and sprinkle on top of the Biryani. Repeat the same process with a lemon yellow colour.
Then cover it with airtight lid and cook for 20 mins on medium-low flame.
Now take a heavy bottom Tawa and put it on the stove. Place the biryani bowl on top of the Tawa and cook it for another 40 mins on low flame. In this process, you avoid burning the biryani.
Now your Mutton Dum biryani is ready to serve.
Serve hot with Mirch ka salan or raita.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.