<\/span><\/h3>\n\n\n\nMutton with bone \u2013 1 kg<\/strong><\/p>\n\n\n\nThick curd \u2013 1\u00bd cup<\/strong>
<\/strong>Ginger-garlic paste \u2013 3 tbsp<\/strong>
<\/strong>Red chilli powder \u2013 2 tsp<\/strong>
<\/strong>Turmeric powder \u2013 \u00bd tsp<\/strong>
<\/strong>Coriander powder \u2013 2 tsp<\/strong>
<\/strong>Garam masala \u2013 1 tsp<\/strong>
<\/strong>Biryani masala \u2013 2 tbsp<\/strong>
<\/strong>Lemon juice \u2013 2 tbsp<\/strong>
<\/strong>Fried onions (birista) \u2013 1\u00bd cups<\/strong>
<\/strong>Mint leaves \u2013 1 cup<\/strong>
<\/strong>Coriander leaves \u2013 1 cup<\/strong>
<\/strong>Green chillies \u2013 4\u20135 (slit)<\/strong>
<\/strong>Oil \u2013 4 tbsp<\/strong>
<\/strong>Ghee \u2013 3 tbsp<\/strong><\/p>\n\n\n\nSaffron milk (10 strands of saffron<\/strong> in 50ml of warm milk<\/strong>)
<\/strong>Salt \u2013 as per required <\/p>\n\n\n\n<\/span>For making rice : <\/span><\/h3>\n\n\n\nAged Basmati rice <\/strong>\u2013 4 cups
Whole spices<\/strong>: Bay leaves \u2013 2
<\/strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Green cardamom \u2013 6<\/strong>
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Cloves \u2013 8<\/strong>
Cinnamon<\/strong> \u2013 2 sticks
Shahi jeera<\/strong> \u20131\u00bd tsp
Salt<\/strong> \u2013 water should taste slightly salty<\/p>\n\n\n\nHandful of coriander <\/strong>and mint leaves<\/strong><\/p>\n\n\n\n<\/span>For Dum cooking and layering : <\/span><\/h3>\n\n\n\nSaffron soaked in warm milk<\/p>\n\n\n\n
Fried onions (Birista)<\/p>\n\n\n\n
Mint & coriander leaves<\/p>\n\n\n\n
Ghee (100ml\/as per required)<\/p>\n\n\n\n
Green chillies<\/p>\n\n\n\n
<\/span>Preparation :<\/span><\/h2>\n\n\n\n<\/span>For marination : <\/span><\/h3>\n\n\n\n\n- Mix in all the spices and ingredients required for marination to freshly washed mutton pieces. Then add thick curd\/yogurt to and mix thoroughly.<\/li>\n\n\n\n
- Cover the marinade and refrigerate for about 6-8 hours. Leaving it overnight yields you the best flavour. <\/li>\n<\/ol>\n\n\n\n
<\/span>Rice preparation : <\/span><\/h3>\n\n\n\n\n- Wash the basmati rice and let it soak for about 20 minutes. Then take lots of water and start boiling it including all the ingredients mentioned except the rice. <\/li>\n\n\n\n
- Let it boil for 5-7 minutes and gently add the rice. Continue boiling the rice until it is 75% cooked.<\/li>\n\n\n\n
- Drain the excess water.<\/li>\n<\/ol>\n\n\n\n
<\/span>Dum cooking and layering :<\/span><\/h3>\n\n\n\n\n- In a heavy-bottomed pot, add ghee, spread a base layer of marinated mutton, and top it up with a layer of partially cooked rice.<\/li>\n\n\n\n
- Sprinkle fried onions (birista), mint and coriander leaves, saffron milk and ghee as toppings.<\/li>\n\n\n\n
- Seal the pot tightly with chapati dough (atta) to trap the steam. Put it on low flame so that it is cooked in a proper \u2018Dum\u2019 method which means slow-cooking for about 35-40 minutes.<\/li>\n\n\n\n
- Once cooking is done, turn off the stove and let it rest for 10 minutes. <\/li>\n<\/ol>\n\n\n\n
Your Hyderabadi mutton dum biryani is now cooked and ready to be served.<\/p>\n\n\n\n
You can serve it hot with mirchi ka salan, onion raita and lemon wedges. <\/p>\n\n\n\n
<\/span>Tips for Perfect Mutton Dum Biryani<\/span><\/h2>\n\n\n\n\n- Do not add any water to the mutton as it could compromise in its taste.<\/li>\n\n\n\n
- Always use bone-in mutton as it adds more flavour and cooks softer as well.<\/li>\n\n\n\n
- Never cook the rice fully as it becomes mushy.<\/li>\n\n\n\n
- Cook on low flame throughout the process to prevent burning of the bottom layer. <\/li>\n<\/ol>\n\n\n\n
<\/span>People also ask <\/span><\/h2>\n\n\n\n<\/span>Can I use lamb instead of mutton for Hyderabadi mutton dum biryani?<\/strong><\/span><\/h4>\n\n\n\nYes. Lamb cooks faster and becomes tender more easily, but mutton gives a deeper, richer flavor.<\/p>\n\n\n\n
<\/span>How do I know when the mutton is cooked properly?<\/strong><\/span><\/h4>\n\n\n\nYou get to know the mutton is cooked properly when it is soft enough to break easily with a spoon.<\/p>\n\n\n\n
<\/span>What kind of basmati rice is best for Hyderabadi mutton dum biryani ?<\/strong><\/span><\/h4>\n\n\n\nLong-grain aged basmati rice could be opted for the best results.<\/p>\n\n\n\n
<\/span>Why is my biryani too dry?<\/strong><\/span><\/h4>\n\n\n\nThere could be a lot of reasons your biryani turns out dry like, the curd it too thick or little oil\/ghee is used, dum cooking is too long, or the pot is not properly sealed. <\/p>\n\n\n\n
<\/span> <\/span><\/h3>\n\n\n\n<\/span> <\/span><\/h2>\n","protected":false},"excerpt":{"rendered":"If you\u2019re looking for an authentic Hyderabadi mutton dum biryani recipe, this step-by-step guide is easy to make as this<\/p>\n","protected":false},"author":1,"featured_media":38,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[3],"tags":[],"class_list":["post-37","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mutton-recipe"],"_links":{"self":[{"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/posts\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37"}],"version-history":[{"count":2,"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/posts\/37\/revisions"}],"predecessor-version":[{"id":44,"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/posts\/37\/revisions\/44"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/media\/38"}],"wp:attachment":[{"href":"https:\/\/zaikahub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}