Ever been to Hyderabad and enjoyed a platter of Dum Biryani? You can bring that spice, flavour and texture at home. And we’ll help you with this.
Dum Biryani is a traditional Indian cuisine. It is particularly famous in Hyderabad. It contains a layer of luscious mutton marinated in spices and curd. It requires slow cooking. So try this dish if you have time and patience. You can prepare a raita or a side dish till the time your biryani gets ready.
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The ingredients mentioned in the list below serves four people. You can change the quantity accordingly.
Ingredients
- Â 750 gm basmati rice
- Â 1 kg mutton chopped and soaked in lemon
- Â 10 gm cloves
- Â 10 gm cardamom
- Â 10 gm nutmeg
- Â 250 gm hung curd
- Â 50 gm ginger garlic paste
- Â 10 gm Shahi jeera
- Â 20 gm red chilli powder
- Â 15 gm yellow chilli powder
- Â 1/4th bunch of mint leaves
- Â 100 gm ginger
- Â Refined oil
- Â Salt to taste
- Â A pinch of saffron
- Â 150 ml ghee
- Â Few drops of rose water
- Â Sliced and fried onions
- Â 75 ml cream
- Â 50 ml milk
For dum covering:
-  ½ kg maida
- Â 10 gm javitri elaichi powder
- Â 250 ml milk
- Â 1 gm saffron
- Â 50 ml ghee
Knead the ingredients of dum covering and keep them aside.
How to make Mutton Dum Biryani?
1. Cut the onions into slices and fry them in oil until they are brown. Let them cool.
2. Make a batter of spices, curd, onion and garlic paste, Shahi jeera and salt. Add the mutton pieces to it. Marinate for 30 minutes.
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3. Soak the rice and put it to a boil. Add oil, salt and few drops of lemon. Add few drops of rose water. Drop some cloves and cardamoms while cooking rice.
4. When the rice is cooked a bit, turn off the flame and strain the water.
5. Take a heavy bottomed pan and heat some ghee in it. Add ginger garlic paste. Add the marinated mutton pieces to it.
6. Layer the mutton with the cooked rice and green chillies, mint, ginger, saffron, cream and ghee.
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7. Then do another layering in the same way.
8. Seal the container with the dum covering prepared above.
9. Simmer the flame when you see the steam.
10. Put the container in the oven for 20-25 minutes.
11. Serve it hot with Raita.
