Let’s face it, folks, there’s biryani, and then there’s Hyderabadi Dum Biryani Mutton. This ain’t your average takeout affair. This is the Beyonce of biryanis, the Usain Bolt of flavourful rice dishes. It’s a symphony of spices, a party in your mouth, and trust me, you want an invite to this fiesta.
Now, before you get intimidated by the word “dum” (which means slow-cooked in a sealed pot), don’t fret. This recipe is about to turn you into a mutton biryani dum biryani rockstar. We’re ditching the complexity and keeping the crazy-good taste.
Ready to rule your kitchen like a Hyderabadi emperor? Let’s get cooking!
Today, we’re taking a trip down the Silk Road of spices, unravelling the secrets behind this legendary dish – Authentic Hyderabadi Mutton Biryani. Get ready to transform your kitchen into a royal kitchen, fit for a feast worthy of a Nizam himself!
The Symphony Begins: Ingredients Assemble!
To create this masterpiece, we’ll need an orchestra of ingredients:
- The Mutton: 1 kg of juicy FreshToHome Premium Tender Goat Curry Cut. The succulent pieces are from goats weighing 6 – 9 kgs with meat so tender that it will melt in your mouth!(1 kg Hyderabadi mutton biryani recipe, anyone?)
- 2 cups Basmati Rice, soaked for 30 minutes:
- 4 Onions, thinly sliced
- 1 cup Yogurt
- 4 Tomatoes, finely chopped:
- 1/4 cup Mint Leaves
- 1/4 cup Coriander Leaves
- 4 Green Chilies, slit (adjust based on your preference!)
- 2 tablespoons Ginger-Garlic Paste
- Whole Spices
- We’ll need cinnamon, cardamom, cloves, and bay leaves. We’ll make our own Hyderabadi Mutton Biryani Masala Recipe later, so hold on to your tastebuds!
- Saffron Strands soaked in Milk
- Ghee or Oil for cooking
- Salt to taste
- Fried Onions for garnish
- Cashews and Raisins for garnish
The Grand Production: Cooking the Hyderabadi Mutton Biryani
1.
Marination Magic
Marinate the mutton pieces with yoghurt, ginger-garlic paste, salt, and a pinch of saffron for at least 2 hours. This step ensures that every bite is infused with the rich flavours of the spices.
2.
Onion Odyssey
In a large skillet, heat ghee/oil and fry the thinly sliced onions until golden brown and crispy. Set aside for later, but resist the temptation to munch on them all at once!
3.
Rice Revelation
Parboil the soaked basmati rice with whole spices until it’s 70% cooked. Drain the water and set aside. This partially cooked rice will later join forces with the mutton to create layers of heavenly goodness.
4.
Mingle and Mix
In a heavy-bottomed pan, layer the marinated mutton at the bottom, followed by a layer of partially cooked rice. Top it with chopped tomatoes, mint leaves, coriander leaves, green chillies, and a drizzle of saffron-infused milk. Repeat the layers until you’ve used up all the ingredients. Each layer adds its unique flavour to the biryani symphony.
5.
Seal of Flavour
Cover the pan with a tight-fitting lid and seal the edges with wheat dough or a clean kitchen towel. This sealing technique, known as ‘dum,’ traps the aromas and allows the flavours to mingle and intensify, resulting in a biryani that’s bursting with taste.
6.
Dum Dance
Place the sealed pan on low heat and let it cook for about 45-50 minutes. During this time, the mutton will tenderize, the rice will soak up all the flavours, and your kitchen will be filled with the irresistible aroma of Hyderabadi spices. It’s like a tantalizing dance of flavours happening right before your eyes.
7.
Garnish Galore
Once the biryani is done, remove the lid and marvel at the beauty you’ve created. Garnish it with fried onions, cashews, and raisins for that extra touch of indulgence. Hyderabadi Biryani isn’t just about taste; it’s also about presentation.
8.
Serve with Love
Finally, scoop out generous portions of the aromatic Hyderabadi Mutton Biryani onto plates, making sure each serving gets a good mix of mutton, rice, and garnishes. Pair it with raita, pickle, or salad for a complete dining experience that’ll transport you straight to the streets of Hyderabad.
SUBMITTED BY:
Deva Darshan
FreshToHome Customer, Since 2022
Fish Lover & Home Chef