Recipe - Hyderabadi Mutton Dum Biryani

INGREDIENTS

(For Marination)

  • ½ kg mutton
  • 1 tbsp ginger garlic paste
  • Salt as needed
  • 1 cup curd
  • 1 tbsp lemon juice
  • 2 green chillies, chopped
  • ½ fried onion
  • 2 tsp Eagle Biryani Masala
  • ¼ tsp Eagle Turmeric Powder
  • 1 ½ tsp Eagle Red ChilliPowder
  • ½ tsp Eagle Cumin Seeds (Jeera)
  • 4 green cardamoms
  • 4 cloves
  • 2-inch cinnamon pieces
  • 1 bay leaf
  • 1 strand mace
  • 1 black cardamom
  • 3 tbsp coriander leaves, chopped
  • 3 tbsp mint leaves, chopped
  • 1 tbsp oil

(Other Ingredients)

  • 1 onion
  • ¼ cup ghee for frying onions and topping
  • 2 cups Basmati rice
  • Salt as needed
  • ¼ tsp saffron soaked in 3 tbsp of milk
  • ½ tsp Eagle Biryani Masala for sprinkling
  • 2 tbsp mint
  • 2 tbsp coriander
  • 2 cups plain flour
  • 1 star anise

PREPARATION

  • 01Wash mutton properly and drain off the water completely. Cut them into pieces of 1 to 1 ½ inch cubes.
  • 02Prepare a marinade using ginger garlic paste, turmeric, salt, biryani masala, red chilli powder, fresh curd, fried onions, cinnamon, cloves, bay leaf, cumin seeds, black cardamom, mace and green cardamom.
  • 03Rinse the mutton pieces in the marinade.
  • 04Add chopped coriander, mint leaves, chopped green chillies, lemon juice and oil.
  • 05Mix everything well and refrigerate for at least 4 hours to overnight.
  • 06Add rice to a pot and wash several times until the water runs clear. Soak them in water for 30-40 minutes.
  • 07Bring water to boil in a large pot and add salt to it.
  • 08Then add bay leaf, cumin, star anise and cardamom.
  • 09When the water comes to boil, add drained rice to it.
  • 10Partially cover the pot and let the rice cook. (Rice must only be half cooked)
  • 11Drain the rice off to a colander. Set aside little rice cooked water.
  • 12Add melted ghee to the pot containing the mutton. Mix it well.
  • 13Layer the cooked rice over mutton. Pour saffron milk to it.
  • 14Mix 2 tbsp of rice cooked water with ghee and pour it over the rice.
  • 15Sprinkle coriander, mint leaves and fried onions.
  • 16Place a lid and cook for 45 mins over low heat.
  • 17Serve the bottom and top layers together along with raita.