Hyderabadi Mutton Zafrani Dum Biryani

Name: Hyderabadi Mutton Zafrani Dum Biryani
Total time: 3600 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 1/2 kgs Mutton Bone-in; 1 kg Basmati Rice; 4-5 tsp Ginger garlic paste; 3 tsp Salt or to taste; 1 tbsp Raw Papaya paste; 2 tbsp Green Chilli paste; 2 tsp Red Chilli powder; 1 tsp Turmeric powder; 1 tsp Garam Masala; 1/2 kg Curd; 1 Lemon; 1 small bunch Coriander and Mint Leaves chopped; 1 cup Milk; 1/2 gm Saffron; 6-7 Onions thinly sliced and fried; 7-8 Cardamom pods; 2 Cinnamon sticks; 5-6 Cloves; 1 tsp Caraway Seeds or Shahjeera; 1 bunch Mint Leaves and Coriander Leaves finely chopped each; 2 tbsp Salt; 600 ml Oil; 1 tbsp Pure Ghee

ZMA @zesty5

#GA4
#week13
#cookpadindia
This authentic Biryani from the City of Hyderabad is something to reckon with. It has subtle flavours and aroma due to the special spice which is Saffron. Not only does it give this Biryani a unique flavour but also imparts an excellent colour and hue. This makes it stand apart from the rest. And it's obviously a Dum (a slow cooking method) Biryani, so cooking it by this method also makes it absolutely delicious. This authentic Biryani is a treat to our taste buds. And it's a prominent feature on many an occasions and special events. This can be made with Mutton, Beef and Chicken too. This one here is a Mutton Bone-in version by me. And Raw Papaya paste is not a must. You can use even Meat tenderizer. But I never use it. I marinate it for overnight and that will be perfectly okay. The meat will be tender as well as juicy. That's the secret of a good marination. That's it.

Happy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Happy Hyderabadi Cooking with Zeen!

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Ingredients

1 hour

6-7 servings

1 1/2kgs Mutton Bone-in
1 kgBasmati Rice
4-5 tspGinger garlic paste
3 tspSalt or to taste
1 tbspRaw Papaya paste
2 tbspGreen Chilli paste
2 tspRed Chilli powder
1 tspTurmeric powder
1 tspGaram Masala
1/2 kgCurd
1Lemon
1small bunch Coriander and Mint Leaves chopped
1 cupMilk
1/2 gmSaffron
6-7Onions thinly sliced and fried
FOR RICE PREPARATION -
7-8Cardamom pods
2Cinnamon sticks
5-6Cloves
1 tspCaraway Seeds or Shahjeera
1 bunchMint Leaves and Coriander Leaves finely chopped each
2 tbspSalt
600 mlOil
1 tbspPure Ghee

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Steps

1 hour

1

First of all, marination is important. Add all the ingredients mentioned to Mutton Bone-in and mix well. Do not add fried Onions. They can be added next day before cooking. Also add Coriander and Mint Leaves chopped along with some Lemon juice too.
2

Cover and refrigerate it overnight. Do not freeze it. Next day soak Basmati Rice in enough water and keep aside. Meanwhile keep a big vessel with about 2 litres of water to boil. Add all the ingredients mentioned under it. Cover and let it boil. Add Salt accordingly.
3

After it boils, add soaked and drained Rice. Allow it cook on a high heat. Do not stir it vigorously. Otherwise the grains might break. Cook upto 80% and drain. Do not over cook it. Keep it aside.
4

Heat Oil on a medium high heat and fry Onions until golden brown and crisp. Spread them on a plate and keep it in the freezer for about 5 minutes. They will be super crisp. Reserve the Oil for later use.
5

Add the marinated Mutton Bone-in to a large Vessel. Top with crispy Onions and half of the same Oil in which they were fried. The Oil should not be hot. Mix well and top it up with the Rice as the final layer. Add a tablespoon of Ghee, 3-4 Saffron strands soaked in Milk, few fried Onions and chopped Coriander and Mint Leaves. Cover the entire Vessel with an aluminium foil or dough thus entirely sealing it up.
6

This way, you have to make sure of not letting the steam escape. Keep something heavy on the lid. It's also a best option. Cook on a high heat at first for about 10-12 minutes and keep rotating the Vessel in order to let it cook evenly from all the sides. After 12 minutes, there will be lovely aroma spreading around. Reduce the heat to a low and cook for a further 25-30 minutes. That's it. Switch off the heat. Do not open all of a sudden. Wait for about 5-8 minutes before opening the lid.
7

Serve it piping hot with Raita of your choice. Happy Eating!

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ZMA @zesty5

on December 13, 2020 23:33

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.