Hyderabadi Mutton dum Biriyani in restaurant style

Name: Hyderabadi Mutton dum Biriyani in restaurant style
Total time: 7200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 2 1/2 cup long grain Basmati rice; 1/2 teaspoon sahi jeera(cumin seeds); 1 tablespoon oil; to taste Salt; 4-5 cinnamon stick; 2 star anise; 1 bay leaf made into pieces; 4-5 cloves; 2-3 mint leaves; 600 gm mutton; 1 teaspoon cumin powder; to taste salt; 1 teaspoon coriander powder; 1 teaspoon red chilli powder; 1 cup yoghurt (curd); as needed oil; 1 teaspoon turmeric powder; 1/4 teaspoon powdered garam masala or biriyani masala; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1/4 cup chopped coriander leaves; 1/4 cup chopped mint leaves; 2 onions thinly sliced; 2 tablespoon papaya paste(optional); 1 tsp corn flour; 1/2 cup maida or wheat flour; 1/4 teaspoon meetha attar; 1/2 teaspoon rose water; 1/2 teaspoon kewra water; 1/4 cup milk

The Epicurean Feast @cook_18177942

Israel

Biriyani is a wholesome meal which I guess is everyone's favorite. It is favorite when made at home or when sitting in a restaurant. But having restaurant-style biriyani at home is divine. Yes, I understand that it needs a lot of preparation, but it is absolutely worthwhile. Here, in this recipe, I tell you how to prepare mutton dum biriyani.
#ebook #ricecontest

The Epicurean Feast @cook_18177942

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Ingredients

1 1/2 hour

2-3 servings

2 1/2 cuplong grain Basmati rice
1/2 teaspoonsahi jeera(cumin seeds)
1 tablespoonoil
to tasteSalt
4-5cinnamon stick
2star anise
1bay leaf made into pieces
4-5cloves
2-3mint leaves
600 gmmutton
1 teaspooncumin powder
to tastesalt
1 teaspooncoriander powder
1 teaspoonred chilli powder
1 cupyoghurt (curd)
as needed oil
1 teaspoonturmeric powder
1/4 teaspoonpowdered garam masala or biriyani masala
1 tablespoonginger paste
1 tablespoongarlic paste
1/4 cupchopped coriander leaves
1/4 cupchopped mint leaves
2onions thinly sliced
2 tablespoonpapaya paste(optional)
1 tspcorn flour
1/2 cupmaida or wheat flour
1/4 teaspoonmeetha attar
1/2 teaspoonrose water
1/2 teaspoonkewra water
1/4 cupmilk
3-4 Saffron strands
1 tablespoonghee

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Steps

1 1/2 hour

1

To make this biriyani recipe, first clean and wash the meat under running water. Pat dry with a kitchen towel and keep aside.
2

To the mutton add turmeric powder, coriander powder, cumin powder, red chilli powder, salt, yogurt, oil, ginger, and garlic paste, papaya paste, garam masala powder. Rub well with your fingers so that the marination spreads evenly. Ideally, you should leave marinated mutton in the refrigerator overnight.
3

Remember to remove the mutton from refrigerator at least one hour before you start cooking.
4

Coat the thinly sliced onions with corn flour. Coating them with cornflour makes the fried onions crunchy.
5

Choose a deep and thick bottomed pot for the biriyani. Remember this pot sould be able to accommodate all the rice and meat with some space left at the top.
6

In this pot, add 1/3 cup of oil and heat it.
7

Once the oil is hot, add the thinly sliced onions and fry them till golden or slightly brown. Do not make them dark brown as they continue cooking even after removed from oil. Also, if they become very dark they will turn bitter. In that case, it is better to discard the onions and start again.
8

Remove them on a plate and keep aside.
9

Do not discard the onion flavored oil. The oil can be used to prepare biriyani.
10

Add 2/3 of this fried onions, chopped coriander and mint leaves to the mutton marinade and mix properly.
11

Take the mutton along with the marinade in a pressure pot and pressure cook the mutton till it is soft and juicy.
12

Now, transfer the cooked meat to the pot with the fried onion oil in it.
13

The mutton is now ready for cooking the biriyani.
14

Ake the wheat flour and make a dough. The dough will be used to seal the biriyani pot for dum.
15

Roll the dough into a thin rope like structure and place it around the edges of the lid of the pot.
16

Heat the milk with kesar in it. You can also microwave it.
17

Wash the rice properly and soak the rice in water for 2-4 hours.
18

Take a pot suitable for cooking the rice. Add water to the pot. To it add salt and taste it. The water should taste salty. To the water add sahi jeera, oil, mint leaves. Take a clean muslin cloth. This is to make a potli/pouch of spices. In the cloth, take cinnamon sticks, cardamom, star anise, bay leaf, peppercorn, cloves and make a knot.
19

Now, drop this potli/pouch in water. This is to incorporate the flavors of these spices in the rice as I do not like the bite of these whole spices while eating the biriyani. Let the water come to a boil.
20

Now, add the soaked rice. The rice should be around 60% done which takes about 5-6 minutes.
21

Once the rice is 60% done, remove the pouch of whole spices. Strain the rice with a strain and transfer it to the pot having meat ready.
22

After, all the rice has been transferred, sprinkle the remaining fried onions, chopped cumin and coriander leaves, rose water, kewra water, meetha attar, ghee and the kesar milk.
23

Now, seal the pot with the lid. The dough in the lid of the pot helps in sealing the pot properly
24

Let the biriyani cook on high flame for 5 minutes and then lower the flame and cook for another 15 minutes.
25

Now, turn the flame off and leave it sealed till ready to serve.
26

Serve the biriyani hot with raita and some cucumber and tomato salad

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The Epicurean Feast @cook_18177942

on November 22, 2019 13:08

Israel

I am Dr. Tanaya Bose, a Bengali, a foodie, a researcher and a mother. I am passionate about food and cooking. On this page, I will present to you different food, Indian as well as international. I manage a blog https://theepicureanfeast.com. Please visit my page to find out more interesting recipes.