Hydrabadi Mutton Dum Biryani

Name: Hydrabadi Mutton Dum Biryani
Total time: 14400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 gms Mutton -; 400 gms Basmati Rice -; 300 gms Onion - sliced; 3 tsp Ginger garlic paste -; 3 Green chilli -slitted; 1 cup Mint leaves - chopped; 1 cup Corriender leaves - chopped; 1 Tomato - chopped; 200 gms Curd -; 5 Green elachi -; 1 tsp Black pepper pods -; 10 Laung -; 2 Badi elachi -; 1 inch Dal chini -; 1 tsp Shahi Jeera -; 1 tsp Haldi powder -; 2 tsp Dhaniya powder -; 2 tsp Red chilli powder; 1 tsp Kashmiri Mirchi powder -; 2 Red chilli whole -; 4 Tej patta -; 4 tbspoon Oil -; 2 tbspoon Ghee -; 2 Javetri -; 1/4 Jaiphal - crushed; 2-3 strands Saffron dipped in 2 tsp milk; 1/2 tsp Lemon juice -; 1 tsp Kewra jal -; to taste Salt; 2 tbspoon Garam masala -

Devashish Sutradhar @cook_9779317

Ahmedabad

This receipe shared by my wife's sister.

Devashish Sutradhar @cook_9779317

Ahmedabad

This receipe shared by my wife's sister.

Saved

Ingredients

4 hrs

4 servings

400 gmsMutton -
400 gmsBasmati Rice -
300 gmsOnion - sliced
3 tspGinger garlic paste -
3 Green chilli -slitted
1 cupMint leaves - chopped
1 cupCorriender leaves - chopped
1Tomato - chopped
200 gmsCurd -
5Green elachi -
1 tspBlack pepper pods -
10Laung -
2Badi elachi -
1 inchDal chini -
1 tspShahi Jeera -
1 tspHaldi powder -
2 tspDhaniya powder -
2 tspRed chilli powder
1 tspKashmiri Mirchi powder -
2Red chilli whole -
4Tej patta -
4 tbspoonOil -
2 tbspoonGhee -
2Javetri -
1/4Jaiphal - crushed
2-3 strandsSaffron dipped in 2 tsp milk
1/2 tspLemon juice -
1 tspKewra jal -
to tasteSalt
2 tbspoonGaram masala -

Saved

Steps

4 hrs

1

Marinate mutton with 1/2 tsp haldi powder, 1 tsp Dhaniya powder, 1 tsp Jeera powder, salt - 1/2 tsp, lemon juice - 1 tsp, oil - 1 tb spoon. Time - 3 hrs.
2

In a thick flat bottomed kadai take 2 tbsp oil, 1 tb spoon ghee. Take half sliced onions stir fry till brown. Take the onions out and keep it separately.
3

Take rice wash it and soak it in water for 30 mins.
4

In the oil left in kadai, add, remaining haldi, Jeera, Dhaniya powder. Than add tej Patta -2, red chilli whole - 2, laung- 8, green elachi- 3, badi elachi-1, Dal chini, Kali mirch - 5. Stir fry for 1 min.
5

Than add the remaining onions. Fry for 2-3 mins on med flame for 5 mins the onion gets translucent. Than add ginger garlic paste. Mix it well and cook for 3 mins the raw taste goes away.
6

Than add tomatoes and mix it well and cook for 3 mins.
7

Than add mutton, and mix it well and cook for 10 mins on med flame. Than add the curd and red chilli powder and garam masala. Some corriender and mint leaves. Mix it well add 1 cup water. And pressure cook for 2 whistles in low flame for 10 mins.
8

Open the lid and check if mutton cooked properly. Keep it aside.
9

In a flat bottomed pan take soaked rice, add 6 cups water, 1tb spoon oil, shahi Jeera - 1tsp, green elachi- 1, badi elachi - 1, laung - 4, black pepper -6, tej Patta - 2 and cook the rice first on med flame for 2 mins than on low flame for 3 mins. Rice should be 60% cooked.
10

Take the flat bottomed vessel put 1 tb Spoon oil, than spread a layer of rice spread mutton layer, than spread rice layer, spread half brown onion, mint, corriender leaves, some ghee, sprinkle some kewda jal, half saffroned milk.
11

Than add another rice layer now add some brown onion, mint, corriender leaves, saffron milk, kewda jal, ghee.
12

Now close the lid and seal the lid all around by atta dough.
13

First cook on med flame for 5 mins. Than put the vessel on a thick bottomed Dosa tava and cook on a low flame for 20 mins.
14

Than switch off the flame and let the biryani rest for 15 mins. Than open the attachment seal and remove lid.
15

Slowly with a soft hand from the sides mix the layers of biryani.
16

Serve with Mirchi ka saalan or raita....