Easiest Way to Recipe: Hydrabadi Mutton Dum Biryani Yummy

Hydrabadi Mutton Dum Biryani.

Cooking Hydrabadi Mutton Dum Biryani is an enjoyable thing, in addition it becomes more unique worth if you prepare it on your own. By using the following 30 active ingredients, you can begin cooking 16 actions. observe the following area for you to start cooking quickly.

Ingredients requirements of Hydrabadi Mutton Dum Biryani

  1. Provide 400 gms Mutton -.
  2. Need 400 gms of Basmati Rice -.
  3. Provide 300 gms Onion – sliced.
  4. Provide 3 tsp – Ginger garlic paste -.
  5. You need 3 Green chilli -slitted.
  6. Require 1 cup for Mint leaves – chopped.
  7. Provide 1 cup of Corriender leaves – chopped.
  8. Provide 1 for Tomato – chopped.
  9. Need 200 gms Curd -.
  10. Need 5 of Green elachi -.
  11. Provide 1 tsp for Black pepper pods -.
  12. Prepare 10 – Laung -.
  13. You need 2 Badi elachi -.
  14. Require 1 inch of Dal chini -.
  15. Require 1 tsp Shahi Jeera -.
  16. Require 1 tsp Haldi powder -.
  17. Provide 2 tsp of Dhaniya powder -.
  18. Need 2 tsp of Red chilli powder.
  19. Need 1 tsp Kashmiri Mirchi powder -.
  20. Prepare 2 for Red chilli whole -.
  21. Prepare 4 for Tej patta -.
  22. You need 4 tbspoon for Oil -.
  23. Prepare 2 tbspoon of Ghee -.
  24. Prepare 2 for Javetri -.
  25. Prepare 1/4 Jaiphal – crushed.
  26. Require 2-3 strands Saffron dipped in 2 tsp milk.
  27. It’s 1/2 tsp of Lemon juice -.
  28. Provide 1 tsp Kewra jal -.
  29. Require to taste – Salt.
  30. It’s 2 tbspoon of Garam masala -.

Hydrabadi Mutton Dum Biryani how to cook

  1. Marinate mutton with 1/2 tsp haldi powder, 1 tsp Dhaniya powder, 1 tsp Jeera powder, salt – 1/2 tsp, lemon juice – 1 tsp, oil – 1 tb spoon. Time – 3 hrs..
  2. In a thick flat bottomed kadai take 2 tbsp oil, 1 tb spoon ghee. Take half sliced onions stir fry till brown. Take the onions out and keep it separately..
  3. Take rice wash it and soak it in water for 30 mins..
  4. In the oil left in kadai, add, remaining haldi, Jeera, Dhaniya powder. Than add tej Patta -2, red chilli whole – 2, laung- 8, green elachi- 3, badi elachi-1, Dal chini, Kali mirch – 5. Stir fry for 1 min..
  5. Than add the remaining onions. Fry for 2-3 mins on med flame for 5 mins the onion gets translucent. Than add ginger garlic paste. Mix it well and cook for 3 mins the raw taste goes away..
  6. Than add tomatoes and mix it well and cook for 3 mins..
  7. Than add mutton, and mix it well and cook for 10 mins on med flame. Than add the curd and red chilli powder and garam masala. Some corriender and mint leaves. Mix it well add 1 cup water. And pressure cook for 2 whistles in low flame for 10 mins..
  8. Open the lid and check if mutton cooked properly. Keep it aside..
  9. In a flat bottomed pan take soaked rice, add 6 cups water, 1tb spoon oil, shahi Jeera – 1tsp, green elachi- 1, badi elachi – 1, laung – 4, black pepper -6, tej Patta – 2 and cook the rice first on med flame for 2 mins than on low flame for 3 mins. Rice should be 60% cooked..
  10. Take the flat bottomed vessel put 1 tb Spoon oil, than spread a layer of rice spread mutton layer, than spread rice layer, spread half brown onion, mint, corriender leaves, some ghee, sprinkle some kewda jal, half saffroned milk..
  11. Than add another rice layer now add some brown onion, mint, corriender leaves, saffron milk, kewda jal, ghee..
  12. Now close the lid and seal the lid all around by atta dough..
  13. First cook on med flame for 5 mins. Than put the vessel on a thick bottomed Dosa tava and cook on a low flame for 20 mins..
  14. Than switch off the flame and let the biryani rest for 15 mins. Than open the attachment seal and remove lid..
  15. Slowly with a soft hand from the sides mix the layers of biryani..
  16. Serve with Mirchi ka saalan or raita…..

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