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August 3, 2012

Hyderabadi Mutton Dum Biryani

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Region : Andhra Pradesh
 Recipe by : ,Bhilai , India
3.8.2012
Preparation Time
75 minute
Serves
4
Total Views
4222
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Ingredients:
for marination of mutton:
Mutton(goat,lamb) - 1 kg
Rw papaya paste(if using) - 4 tbsp
Curd - 2 cups
Ginger-garlic paste - 3 tbsp
Salt - 4 tsp
Crisp golden fried onions - 2 onions
Mint leaves(chopped) - 1/2 cup
Coriander leaves(chopped) - 1/2 cup
Green chillies(slit) - 4 nos
Mace - 1/2 blade
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Lemon juice - 3 tbsp
Ghee or leftover oil after frying onions - 6 tbsp
for partial cooking of rice:    
Basmati rice or long grain dehradun rice - 4 cups
Black cumin - 1 tsp
Bay leaf - 2 nos
Cloves - 3 nos
Green cardamom - 3 nos
Black cardamom - 2 nos
Cinnamon sticks - 2 pcs(2" each)
Black peppercorns - 10 nos
Star anise - 2 nos
Salt - 4 tsp
Oil - 1 tbsp
Water - 2-2.5 times of rice i.e. 8-10 cups
for dum cooking/layering:
Crisp fried golden onions - 2 onions
Saffron - 10 threads dissolved in 1/2 cup warm milk
Lemon juice - 2 tbsp
Ghee - 3 tbsp
Kewra or rose water - 1/8 tsp
Dry fruits(optional) -  
  Popular Tags:
   Mutton,   Papaya,   Curd,   Lemon,  




procedure:

1. marinate mutton for 4-8 hrs.
2. when ready to prepare transfer mutton along with marinade to degchi.
3. soak rice for 1/2 hr.
4. heat water in a separate vessel along with oil, salt & whole spices for partial cooking of rice.
5. when water starts boiling add rice & cook for 5 minutes so that it gets cooked to 50%.
6. drain rice in colander & transfer it over mutton in two layers.
7. on first layer of half of rice put layering ingredients, then transfer rest half of rice as second layer.
8. now comes the most difficult part: time & temperature, as the outcome of biryani depends on this only. seal the degchi/cooker & put it over direct high heat( highest temperature) for 10 minutes. then take a flat dosa tawa & put degchi over it & put it over direct high heat for 5 minutes. then reduce heat to lowest & cook slowly(DUM) for another 45 minutes on tawa. by this time fragrance of biryani starts wafting in your kitchen. turn off heat,wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion & serve hot with raita.

Informations:
1. for chicken: everything same except: marination time - 1-3 hrs & cook for 10 minutes on direct high heat & then cook on lower heat for 30 minutes on tawa.
2. reduce cooking time if quantity is less.
for 1/2 kg meat & 2 cups rice: 10 minutes high heat & 35 minutes on low heat.
3. normally it needs 3 tbsp oil & 1.5-2 tsp salt for cooking of 1/2 kg meat, & 1 tbsp oil & 1 tsp salt for 1 cup rice.
4. during high heat phase of cooking meat releases its moisture,
then in low heat phase it absorbs spices, oil, salt & gets cooked.

Some basic tips to make a good hyderabadi biryani.

1. use large bottom area pot (degchi , cooker with large bottom area can also be used) so that mutton fits in single layer at bottom. it should be preferably copper vessel.
2. seal pot with dough or wet kitchen towel for sealing & put some weight on lid.
3.Don't marinade in fridge, keep it at room temperature as enzymes present in papaya paste & curd works better at room temp..
4. curd should be thick & whisked. & prefer mutton & rice ratio 1:1.
5. As meat tenderizer raw papaya paste of green skin & little flesh can be used. But it is better to use baking soda to tenderize meat instead to search for green papaya. To use baking soda, put 2 tsp of baking soda on 1 kg meat & rub it well, let it sit for 1/2 hr. then rinse meat off to get rid of baking soda flavour. Now marinade this meat to get very tender meat in biryani.

 
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 recipe image Hyderabadi Mutton Dum Biryani recipe image Fried Chicken Kebab
 
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3 Comments

   Amupriya, ReplyPosted On:18/4/2016
Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us.
 
   Ruth , BangaloreReplyPosted On:14/7/2015
Hi I tried this recipe it came out so nice thank you ...
 
   Afsary, KeralaReplyPosted On:16/3/2013
It so good and tasty,best of all its ssoooooo easy to make!!!!!