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    Home » Recipes » Blogging Marathon » Hyderabadi Mutton Dum Biryani | Hyderabadi Biryani

    Hyderabadi Mutton Dum Biryani | Hyderabadi Biryani

    Posted on Apr 5, 2019 · Last Updated on Jan 23, 2022 by sharmila kingsly

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    Hyderabadi Mutton Dum Biryani Recipe | How to cook Hyderabadi Stype Mutton Dum Biryani
    Hyderabadi Mutton Dum Biryani | How to cook Hyderabadi Style Mutton Dum Biryani. Hyderabadi biryani is a famous version of biryani introduced by the Mughals who invaded to India. In this version the Mutton is marinated with raw papaya paste and many other spices which makes the meat tender and then the marinated mutton and rice is layered with mint coriander, Saffron milk and a generous sprinkle of nuts and the put in Dum and slow cooked to perfection.

    I have prepared Hyderabadi Mutton Biryani almost during Last September month and misplace the step by step pictures, So will update the post once I get them, Now let’s see how to prepare Hyderabadi Mutton Dum Biryani.

    Check out the Mutton Dum Biryani and PressureCooker Mutton Biryani Recipes too 
    Hyderabadi Mutton Dum Biryani Recipe | How to cook Hyderabadi Stype Mutton Dum Biryani
    Hyderabadi Mutton Dum Biryani Recipe

    Serve with Raita and Brinjal Gosthu.

    Hyderabadi Mutton Dum Biryani Recipe | How to cook Hyderabadi Stype Mutton Dum Biryani
    A small recap of the Mega BM in the past: Day 5
    April 2017 :  Empire Biscuits
    Sept 2017 :  Chickpeas Matar Pualo     
    April 2018 : Anchovies Fry

    Day 5

     

    Hyderabadi Mutton Dum Biryani
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    4.67 from 3 votes

    Hyderabadi Mutton Dum Biryani

    Hyderabadi Mutton Dum Biryani is prepared by cooking the marinated mutton in raw papaya paste which makes the mutton tender and then layered with rice.
    Prep Time30 mins
    Cook Time40 mins
    Marination Time2 hrs
    Total Time3 hrs 10 mins
    Course: Main Course
    Cuisine: Hyderabadi
    Servings: 4
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    For Garam Masala:

    • Fennel Seeds – 1 tbsp
    • Cumin Seeds – 1 tbsp
    • Whole Pepper – 1 tbsp
    • Kashmiri Red Chilli – 1
    • Bay Leaf – 1 small
    • Green Cardamom - 10
    • Black Cardamom - 2
    • Cinnamon sticks – 2 sticks
    • Cloves – 1 tsp
    • Star Anise - 3
    • Mace- 2
    • Black Stone Flower- 3

    To Marinate:

    • Mutton – ½ kg
    • Raw Papaya paste – 1 ½ tbsp.
    • Ginger Garlic paste – 2 tbsp
    • Green Chilli - 2
    • Red Chilli powder – 2 tsp
    • Turmeric powder – ½ tsp
    • Garam Masala – 3 tbsp
    • Mint + Coriander leaves – 1 cup
    • Curd – ½ cup
    • Fried Onions – 1 cup
    • Salt as needed
    • Lemon Juice – 1 tbsp
    • Milk – ½ cup

    Other Ingredients:

    • Oil / Ghee – 4 tbsp
    • Raisins – 2 tbsp
    • Cashew nuts - 10
    • Basmati Rice – 2 ½ cups
    • Green Chilli - 3
    • Onion – 4
    • Mint leaves – ¼ cup
    • Coriander leaves – ¼ cup
    • Milk – 2 tbsp
    • Saffron – 1 tbsp
    • Rose Water – few drops
    • Biryani essence – few drops

    Instructions 

    • Dry roast all the ingredients together mentioned under the Garam Masala section in a low heat until it gives a nice aroma. Allow it to cool down and then blend it to a fine powder.
    • In a vessel take the cleaned Mutton pieces, to this add in the Raw Papaya Paste, Ginger Garlic paste.
    • Next add in the Garam Masala Powder, Chilli powder, Turmeric powder, Lemon Juice and Salt.
    • And then add in the Curd, Green Chilli, Fried Onions, Coriander and Mint Leaves and mix well.
    • Next add in the milk mix well together and then allow it to marinate for 2 hours. Meanwhile soak the basmati rice and cook till its 50 % done. Soak the saffron in milk and set it aside.
    • Next take the vessel which is used to cook the biryani, spread it with ghee and then add in the Mutton masala and cook for 5 mins and switch off the heat.
    • Spread it with half of the rice. Top it with saffron soaked milk and then sprinkle few mint and coriander leaves.
    • Then top the vessel with the remaining basmati rice and then again sprinkle the fried onions, mint, coriander leave sand saffron milk. Finally add in the Biryani essence and Rice water.
    • Top it with ghee fried cashew nuts and raisins.
    • Now seal the vessel with atta and then close with the lid.
    • Slow cook in the lowest possible flame for about 45 mins. Once done open the vessel and fluff the rice. Yummy Hyderabadi Mutton dum biryani is ready to be served.

    Notes

    • Raw papaya paste is a key ingredient so don’t omit it.
    • Make sure you cook the basmati rice correctly else the rice will get mashed while cooking the dum.
    Keyword Hyderabadi Mutton Dum Biryani, Mutton Biryani
    Tried this recipe?Mention @happietrio or tag #happietrio
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    « Mutton Biryani|How to cook Mutton Biryani in Pressure Cooker
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    Comments

    1. Suma Gandlur

      April 07, 2019 at 8:55 am

      Addition of papaya paste sounds unique and the biryani has a beautiful texture.

      Reply
    2. vaishali sabnani

      April 07, 2019 at 10:24 am

      That sure is a lengthy Biryani . The Mughals surely gave us some very delicious cuisine , and Mughlai cuisine is so rich , perfect for weddings and parties .
      Nicely presented Biryani , like the placement of that egg , looks unique .

      Reply
    3. Harini R

      April 08, 2019 at 3:53 am

      Looks very colorful and definitely must be flavorful with so many interesting spices.

      Reply
    4. Srivalli

      April 08, 2019 at 3:35 pm

      That bowl surely looks so classic Sharmila, hope you get to update the pictures again. The recipe sounds very good and I would surely want to try this sometime!

      Reply
    5. Gayathri Kumar

      April 08, 2019 at 7:53 pm

      Such a classic biryani. Looks absolutely yum. The ingredient list is pretty long, but guess that is what gives the maximum flavor to the dish.

      Reply
    6. sushma

      April 08, 2019 at 9:38 pm

      Mutton biryani looks super delicious. Adding papaya paste truly makes the meat nice and tender. Good one.

      Reply
    7. Srividhya

      April 09, 2019 at 3:40 am

      I have the veggie version of it coming soon. Between the raw papaya paste sounds interesting. I should try marinating the veggies with it. Good one sharmi.

      Reply
    8. Pavani

      April 10, 2019 at 3:19 pm

      I love mutton biryani so I cannot wait to try your recipe later! Thank you for sharing!

      Reply
    9. Kalyani

      April 11, 2019 at 2:56 pm

      such a hearty dish,, the raw papaya is so unique I am hearing it in a biryani for the first time... u r rocking the biryani series, Sharmi...

      Reply
    10. Sowmya :)

      April 11, 2019 at 10:51 pm

      Each biryani of yours is so unique and you have mastered this royal dish. The rice has been cooked perfectly...love the texture. And making your own garam masala is awesome!

      Reply
    11. CookwithRenu

      April 29, 2019 at 7:32 pm

      The Hydrebadi mutton Biryani looks so inviting. I understand the addition of raw papaya taste is to something with the meat if I am not wrong. Love your nonv veg biryanis.

      Reply
    12. Swati

      May 16, 2019 at 7:49 pm

      Though I do not cook non-veg biryanis or in fact any other dish except chicken very occasionally.. I am loving all your versions and am tempted to make some with chicken. Lovely share.

      Reply

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