How To Make Hyderabadi Biryani | Hyderabadi Mutton Dum Biryani Recipe | Masala Trails With Smita Deo

By Get Curried · 90 min

Ingredients

Instructions

1. Make a paste of ginger, garlic, green chillies and water in a grinder. Set aside some fried onions for garnish and grind the rest into a paste.
2. Grind green cardamoms, black cardamoms, black pepper, cloves, cinnamon sticks and cumin seeds into a fine garam masala powder.
3. Add the ginger-garlic-chilli paste, yogurt, turmeric, chilli powder, coriander, mint, the fresh garam masala and the fried onion paste to the mutton. Mix well by hand.
4. Cook the marinated mutton with some water in a pressure cooker for 3 whistles, then on low for 20 minutes.
5. Bring water to a boil with bay leaves, cinnamon sticks, green cardamoms, cloves and salt. Add the soaked rice and cook until 75% done, about 10-12 minutes. Drain and spread on a large dish to cool.
6. Mix 1 tsp salt into the sliced onions, rest for 15 minutes, then deep fry until golden. Once cooled, crush them with your fingertips.
7. Grease a heavy-bottomed wide pan with ghee. Layer half the partly cooked rice, then the mutton gravy, then the fried potatoes, then the rest of the rice.
8. Pour the saffron milk over the rice, add ghee, and garnish with mint, coriander and the reserved fried onions.
9. Press chapati dough around the pan edges to seal, cover, and cook on dum for 20-25 minutes.
10. Remove the lid carefully and serve.

Summarized from Get Curried's video. Watch it for the details.

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