Hyderabadi Mutton Dum Biryani is a regal, aromatic, and flavorful rice and meat dish that’s a true signature of Hyderabadi cuisine. Known for its rich spices, tender mutton, and fragrant basmati rice, this biryani is cooked using the dum method, where the ingredients are slow-cooked in their own steam, resulting in a fragrant, mouthwatering dish.
Here’s a recipe for Hyderabadi Mutton Dum Biryani:
Ingredients:
For the Mutton Marinade:
- Mutton (goat meat): 1 kg (about 2.2 lbs), bone-in pieces
- Yogurt: 1 cup (full-fat)
- Ginger-garlic paste: 2 tablespoons
- Lemon juice: 2 tablespoons
- Green chilies: 3-4, slit
- Fresh coriander leaves: 2 tablespoons, chopped
- Mint leaves: 2 tablespoons, chopped
- Fried onions (Birista): 1/2 cup (for marinating and garnish)
- Salt: to taste
- Red chili powder: 1 tablespoon
- Ground coriander: 1 teaspoon
- Ground cumin: 1 teaspoon
- Garam masala: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Freshly ground black pepper: 1/2 teaspoon
- Saffron: a pinch (soaked in 2 tablespoons warm milk)
For the Rice:
- Basmati rice: 2 cups (washed and soaked in water for 30 minutes)
- Water: 6 cups
- Whole spices (for boiling rice):
- Cinnamon stick: 1 inch
- Cloves: 4-5
- Green cardamom pods: 4-5
- Bay leaf: 1-2
- Shah jeera (caraway seeds): 1/2 teaspoon
- Salt: to taste
For the Dum (Sealing and Cooking):
- Ghee (clarified butter): 2 tablespoons
- Oil: 1 tablespoon
- Fried onions: 1/2 cup (for garnish and layering)
- Fresh coriander leaves: for garnish
- Fresh mint leaves: for garnish
- Water: 1/4 cup (for sealing the dough)
- Wheat flour (for sealing): 1/2 cup (or dough made from flour and water)
Instructions:
1. Marinate the Mutton:
- In a large bowl, combine the mutton with yogurt, ginger-garlic paste, lemon juice, green chilies, coriander leaves, mint leaves, fried onions, red chili powder, ground coriander, cumin, garam masala, turmeric, black pepper, and salt.
- Mix well and cover. Let the mutton marinate in the refrigerator for 2-3 hours, or overnight for better flavor.
2. Cook the Rice:
- In a large pot, bring 6 cups of water to a boil. Add the soaked basmati rice, along with the whole spices (cinnamon, cloves, cardamom, bay leaf, shah jeera) and salt.
- Cook the rice for about 5-7 minutes until it’s 70% cooked (the grains should still be firm). Drain the rice and set aside.
3. Cook the Mutton:
- In a large, heavy-bottomed pan, heat the oil and 1 tablespoon of ghee.
- Add the marinated mutton and cook on medium heat for about 10-12 minutes, stirring occasionally, until the mutton is slightly browned and the oil begins to separate from the marinade.
- If you want a slightly tenderer texture, you can pressure cook the mutton for 2-3 whistles or cook it covered on low heat for 15-20 minutes.
4. Layer the Biryani:
- In a large, heavy-bottomed vessel (like a Dutch oven), start by layering some cooked mutton at the bottom.
- Next, add a layer of partially cooked rice over the mutton.
- Drizzle 1 tablespoon of ghee over the rice and sprinkle half of the saffron-infused milk.
- Repeat with another layer of mutton and rice, ensuring that the final layer is rice.
- Garnish the top layer with fried onions, mint leaves, and coriander leaves.
- Drizzle the remaining saffron milk over the top and add any extra ghee or oil for richness.
5. Seal and Cook on Dum:
- To seal the biryani, make a dough with wheat flour and water, then roll it out into a long strip. Seal the top of the pot by placing the dough around the lid, ensuring that no steam escapes.
- Alternatively, you can use a heavy lid or a tightly fitting lid.
- Cook the biryani on low heat for about 45 minutes to 1 hour. If using a heavy-bottomed pot, cook on a tawa (flat griddle) to avoid direct heat at the bottom.
6. Rest and Serve:
- After cooking, let the biryani rest for about 15-20 minutes before opening the lid.
- Gently fluff the rice with a fork, ensuring that the mutton and rice are well combined.
- Serve hot with a side of raita, salad, or pickle.
Serving Suggestions:
- Raita: A cooling yogurt-based raita with cucumber or mint works wonderfully to balance the spiciness of the biryani.
- Salad: A simple onion-tomato-cucumber salad with a squeeze of lemon is a perfect side.
- Pickles: Serve with tangy mango or lime pickle for an extra burst of flavor.
Tips:
- Tender Mutton: If your mutton is tough, cook it for longer (either on the stovetop or in a pressure cooker) until it’s tender before assembling the biryani.
- Rice Texture: The rice should be 70% cooked before layering it with the mutton. Overcooking the rice during boiling will make it mushy.
- Dum Cooking: Cooking the biryani on low heat (dum) is the key to ensuring the flavors develop well without burning the bottom. If cooking on a stovetop, use a heavy pan to distribute the heat evenly.
Hyderabadi Mutton Dum Biryani is an indulgent, flavorful dish that’s perfect for special occasions or when you want to treat yourself to something luxurious! 🍚🐐🍴
Would you like ideas for a dessert or drink to pair with this biryani?
