Simplest & Tasty Mutton Biryani / Hyderabadi Kachchi Dum ki Biryani
Its a famous Hyderabadi Dish relished by everyone across the world. Its a complete meal by itself. It can be easily made in three simple steps, marination, cooking the rice, and then dum.
|Prep Time||30 minutes|
|Cook Time||40 minutes|
- 200 grams mutton (with bones preferably)
- 1 teaspoon Ginger-Garlic Paste
- 1.5 teaspoon Red Chilli Powder
- 1 teaspoon Salt
- 3/4 teaspoon Garam masala powder
- 1/2 teaspoon Green Chilli- Coriander-Garlic Paste (4 green chillies+1 tbsp fresh coriander leaves+2 cloves garlic)
- 3.5 tablespoon Curd / Yogurt
- 2 teaspoon lemon juice
- 200 grams Basmati Rice (washed)
- 1.5 pinch Black Cumin Seeds / Shah Zeera
- 5 pods Cardamom
- 1 pod clove
- 2 pieces Cinnamom / Dalchini
- 1 medium Bay Leaf
- 1 teaspoon Salt
- 1/2 tsp lemon juice
- 4 medium Green Chillies (whole)
- 4 drops oil
- 1.5 litres water
- 1 teaspoon Ghee / Clarified butter
- 5 Strands Saffron
- 3 tablespoon Milk
- 1.5 medium-sized onion (deep fried golden brown onion)
- 1/2 cup Fresh Coriander Leaves (Finely Chopped)
- 1/2 cup Fresh Mint Leaves (Finely Chopped)
- 8 tablespoon oil
Step 1 : Marination
Step 2 : Cooking Rice
Step 3 : Dum
- Firstly wash and strain the mutton. Then in medium-sized cooking pot marinate the mutton by adding ginger garlic paste, red chilli powder, salt, garam masala powder, lemon juice and green chilli paste and keep aside for 10 minutes.
- Then in a small bowl soak the saffron strands in milk to form saffron milk and keep aside.
- Meanwhile, slice the onion and deep fry them in 8 tablespoon oil on medium-high heat. When the onions turn golden brown in colour remove them from oil and keep aside.
- Meanwhile to cook rice in a large cooking pot heat the water and allow the water to boil. Once the water starts boiling add black cumin seeds, cardamom, cinnamon, bay leaf, clove, green chillies and salt and allow to boil for about a minutes so that the spices leave their aroma.
- Then add the washed basmati rice to the water and boil it until the rice is about 70 per cent cooked.
- When the rice starts boiling add lemon juice and oil to it so that the rice doesn't stick together.
- When the rice is about 60 per cent cooked drain it in a colander.
- Drain the rice thoroughly and start layering the biryani for dum.
- For layering add half of the rice over marinated mutton and to this add a layer of leftover brown onions and leftover coriander and mint leaves. Now add the remaining rice.
- Make about 4-5 holes in the rice by using an inverted spoon and add the leftover deep-fried onion oil to it little by little in each hole. Then add the ghee in the same manner. Top this with the saffron milk which has to be added in a circular manner.
- Keep this pot on a high flame for about 5 minutes.
- After 5 minutes are over, lower the flame to sim mode and place some heavyweight over the lid and cook for another 40 minutes on sim mode. Switch off the flame and allow to rest for 10-15 minutes. Serve hot with raita.
1.Longer you marinate the meat the more tender it turns out and cooks faster. Do not add turmeric to the marination as this will make your biryani yellowish and it will look more like pulao.
2.Make sure you make the green chilli paste for marination along with little coriander leaves, garlic cloves and a pinch of salt. Adding Garlic and Coriander in green chilli paste will ensure an enhanced flavor to your biryani. You can click on this link for Green Chilli Paste.
3.Be very careful while cooking rice.Do not cook your rice completely. It should only be 70 percent cooked.
4.Follow the recipe thoroughly for a tasty biryani.