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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 minutes
Cook Time40 minutes
Marination Time2 hours
Total Time3 hours 10 minutes
Course: Main Course
Cuisine: Hyderabadi
Servings: 4
Calories:

Standard 1 cup measures 240 ml

Ingredients

For Garam Masala:

  • 1 tbsp Fennel Seeds
  • 1 tbsp Cumin Seeds
  • 1 tbsp Whole Pepper
  • 1 Kashmiri Red Chill
  • 1 Bay Leaf
  • 10 Green Cardamom
  • 2 Black Cardamom
  • 2 inch Cinnamon sticks
  • 3 Cloves
  • 3 Star Anise
  • 2 Mace
  • 3 Black Stone Flower

To Marinate:

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

Other Ingredients:

  • 4 tbsp Oil / Ghee
  • 2 tbsp Raisins
  • 10 Cashew nuts
  • 2.5 cups Basmati Rice
  • 3 Green Chilli
  • 4 Onion
  • ¼ cup Mint leaves
  • ¼ cup Coriander leaves
  • 2 tbsp Milk
  • 1 tbsp Saffron
  • 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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