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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

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
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