Learn How To Make Hyderabadi Mutton Dum Biryani in simple steps on our new show Masala Trails with Smita Deo only on Get Curried. Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason. A meal in itself, this dish is rightly referred to as a dish fit for a king. Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as Nizami food. It was a staple Khandaani dish that was found on the tables of Nizami banquets in the days of the spread of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India.
Ingredients:-
For Marination:- 1 kg. Mutton Ginger Garlic Green Chillies Water Fried Onion Paste 2 cups yogurt/curd ½ tsp. Turmeric Powder 2 tbsp. Red Chilli Powder Finely Chopped Coriander Finely Chopped Mint Leaves Garam Masala Powder ½ Lemon Juice Salt as per taste
For Garam Masala Powder:- Green Cardamoms Black Cardamoms Black Pepper Cloves Cinammon Sticks Cumin Seeds
For Rice:- 3 litres water ½ kg. Long Grain Rice/Basmati Rice (Soaked in water for 15 minutes) Bay Leaves Cinammon Sticks Green Cardamom Cloves 2 tsp. Salt
For cooking Biryani:- Ghee Chopped & Fried Potatoes Saffron in warm milk Chapati Dough
For Garnish:- Fried Onions Mint Leaves Coriander Leaves
Method:-
Marination:- Take ginger, garlic, green chillies and water in a grinder and make a paste. Keep aside some fried onions for garnish and make a paste of the rest. Take Green Cardamoms, Black Cardamoms, Black Pepper, Cloves, Cinammon Sticks and Cumin Seeds in a grinder and make a fine Garam Masala powder. Add the ginger-garlic-green chillies paste, yogurt, turmeric powder, chilli powder, coriander, mint leaves and the freshly ground garam masala powder to the mutton pieces. Mix all these ingredients nicely with your hands. Now add the fried onion paste and mix everything
