Dum Biryani Recipe ~ Mutton Dum Biryani Hyderabadi style. Mutton marinated with all ingredients and dum cooked along with flavored Basmati rice.

Many of us always have a special love towards Dum cooked Biryani. Typical Dum cooking is done by sealing the dough along the vessel cover and hot coal kept on top of it. With the heat of coal the rice is dum cooked with mutton flavor and the flavor is not let to escape out.

But at home, there is a easy method of cooking, placing a iron tawa on stove and the cooker on top of it. Covering it with wet cloth and placing it with lid. Heavy vessels like dal containers/mortar pestle is kept over it so that the flavor does not comes out.

This recipe can be followed as such replacing mutton with chicken. Even though your not a big fan of mutton, I would suggest making Dum biryani with mutton always as it gives a unique flavor to the Biryani.

Brown onions are one another important ingredient in this recipe which enhances the flavor. It is generally deep fried until brown. I always bake them with little oil until crispy.

Dum Biryani Recipe ~ Mutton Dum Biryani Hyderabadi style video recipe:

Dum Biryani Recipe ~ Mutton Dum Biryani Hyderabadi style pictorial description:

• Thinly slice onions. Mix them with salt and oil. Microwave at high for 15 min or until crispy and slightly brown. Mix in between so that it does not get burnt.

  

  

  

  
  

Cooking rice:

• Soak 1 cup Basmati rice for 30 min before cooking.
• Boil water with bay leaf, cinnamon, cardamom, cloves, shahi jeera, lime juice and oil. Oil is added to help rice to stay separated without sticking to one another.

I have used Dawaat basmati rice (Blue cover to be specific:P) which is my favorite of all and rice in itself gives a unique flavor.

• When it boils, add rice and salt. mix well and let it cook in medium flame until almost done. You can check in between if its done by trying to mash the rice. It should get broken easily and not mashed. eat it and you should not have feel the rice is done and not mashy. It is very important to stop cooking the rice at this stage.
• Strain it well and spread it in a plate to let it cool down.

  

  

  

  
  

  

  

  
  

Cooking Mutton:

• Take a cooker, Put in Mutton, turmeric powder, chilli powder, ginger-garlic-green chilli paste, Garam masala.
• Finely chop coriander leaves and mint leaves and add it to the mutton.
• Put in curd, salt & very little water. Mix well and pressure cook for 4-5 whistles.

  

  

  

  
  

  

  

  

  
  

  

  

  

  
  

  

  

  

  
  

Layering for Dum:

• Open the cooker. Mix again and layer on top with 3/4th of rice. Spread it out evenly.
• layer again with a handful chopped coriander and chopped mint leaves.
• Top it again with baked onions and saffron milk (saffron soaked in warm milk). If you don’t have saffron, replace it with red food color mixed in a tbsp of warm water.

  

  

  

  
  

  

  

  
  

Dum Cooking:

• Heat a Iron tawa on low flame. place the cooker on top of it.
• cover it with a damp cloth and place a lid on it.
• Place a very heavy vessel/container/mortar pestle on top of it to make it air tight.
• Leave it for 20-30 min in simmer.

  

  

  

  
  

Take it out and drop ghee generously and fluff the rice very gently.

Serve hot with Pepper chicken or

Mutton Chinthamani ~ Spicy Mutton fry

Mutton kuzhambu for idli ~ Mutton Curry Muslim style

Dum Biryani Recipe ~ Mutton Dum Biryani Hyderabadi style recipe:

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Dum Biryani recipe

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

mutton dum biryani

Course: Main Dish

Cuisine: Indian

Servings: 4 servings

Author: Jinoo Jayakrishnan

Ingredients

brown onions

• 5 medium sized onions thinly sliced
• salt to taste
• 2 tbsp oil

Cooking rice

• 1 cup basmati rice
• 1 small bay leaf
• 1/2 inch cinnamon stick
• 1 no cardamom
• 2 no cloves
• 1 tsp shahi jeera
• 1/2 medium sized lemon juice
• 2 tbsp oil

cooking mutton

• 1/2 kg mutton
• 1/4 tsp turmeric powder
• 1.25 tbsp chilli powder
• 1 tsp garam masala
• 2 long green chillies
• 1 inch ginger
• 4 cloves garlic
• 6 tbsp curd
• 3 tbsp oil
• 2 tbsp saffron milk
• 2 tbsp ghee

Instructions

1. Thinly slice onions. Mix them with salt and oil. Microwave at high for 15 min or until crispy and slightly brown. Mix in between so that it does not get burnt.

2. Soak 1 cup Basmati rice for 30 min before cooking.

   Boil water with bay leaf, cinnamon, cardamom, cloves, shahi jeera, lemon juice and oil.

3. When it boils, add rice and salt. mix well and let it cook in medium flame until almost done. You can check in between if its done by trying to mash the rice
4. Strain it well and spread it in a plate to let it cool down.

5. Take a cooker, Put in Mutton, turmeric powder, chilli powder, ginger-garlic-green chilli paste, Garam masala. Finely chop coriander leaves and mint leaves and add it to the mutton.

6. Put in curd, salt & very little water. Mix well and pressure cook for 4-5 whistles.

7. Open the cooker. Mix again and layer on top with 3/4th of rice. Spread it out evenly. layer again with a handful chopped coriander and chopped mint leaves. Top it again with baked onions and saffron milk (saffron soaked in warm milk).

8. cover it with a damp cloth and place a lid on it. Place a very heavy vessel/container/mortar pestle on top of it to make it air tight.

9. Leave it for 20-30 min in simmer.Take it out and drop ghee generously and fluff the rice very gently.

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