Hyderabadi mutton dum biryani – All Recipes Hub

Hyderabadi mutton dum biryani in dosa pan:It is the king of all biryani recipes and it is a very lengthy process but at the same time it is the easiest. In Dum method,We have to add the Marinated lamb and the rice is placed above it and it is tightly sealed and not letting the steam come out .By doing so,the biryani gets cooked well with good flavors and it taste awesome Do try it and share your lovely feedback:)

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Directions
• In a Bowl,Add the Basmati rice and Soak it for 30 minutes
• Cut a Onion into long thin slices and fry it in hot oil till they turn Brown in color.Keep it aside
• To prepare Biryani Masala powder:In a Coffee Grinder / Blender ,Add Cinnamon stick,Star Anise, Cloves, Green Cardamom, Marathi Moggu, Mace, Black Stone flower(kalpasi/ Dagad Phool), Shahi Jeera and Peppercorns. Grind it to a fine powder.
To Marinate Mutton / Lamb:In a large Bowl, add Thick curd / Yogurt, Turmeric powder, Kashmiri Red Chilli powder, cumin powder , Freshly ground biryani masala powder, Ginger garlic paste , Green Chillies , Chopped Coriander leaves , Chopped Mint leaves, Fried Onions, Lemon juice , Oil ,ghee and Required Salt. Mix it well .
• Add the lamb / mutton to it and Coat the mutton pieces well in the marinade.
• Cover it and Refrigerate Overnight. Overnight marination infuses more flavor to the lamb pieces.You have to allow it to rest atleast for 2 hours.
• To Cook Rice:In a large Pan,Add a tbsp of Oil and add the whole spices (Cinnamon Stick, Star Anise, Green Cardamom , Cloves, Bay leaves, Black Stone flower(kalpasi/ Dagad Phool), Marati Moggu, a small piece of mace and shahi jeera.
• Add Required water and salt and allow the water to Boil.The Water should be salty ,Check for Salt and Add required salt needed for the rice.
• once the water comes to a rolling boil, add the basmati rice which has been soaked in water for 30 minutes .
• Allow the rice to cook until the rice is 50 % done.Immediately Switch off the heat and Drain the Rice.
• To Assemble Biryani: In a thick bottomed pan, Add a tbsp of Oil and Add the marinated lamb and spread it evenly.
• Then add a layer of 50 % Cooked rice , and add the Saffron milk(soak few strands of saffron in 2 tbsp of warm milk for 10 minutes ) then add a tsp of Rose water(Which gives a nice flavor, which is optional), add some fried onions , ghee, Chopped coriander leaves and Chopped mint leaves .
• To Seal the lid: Cover it with aluminium foil and close the lid.
• Otherwise Make a dough with Wheat flour or All purpose flour.Apply dough to the edges of the lid and press firmly So that it forms a tight seal. Seal the Opening for the steam in the lid.
• To Cook the Biryani: Cook it for 12 to 15 minutes on high heat and afterthat ,Place it over a hot Dosa Pan for about 30 to 45 mins in low /medium heat .
• Delicious and flavorful Mutton Dum Biryani is ready to be served. Serve hot with raita !!!

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