PERFECT HYDERABADI MUTTON DUM BIRYANI || From NIZAM’s Cuisine || AUTHENTIC
Description :
Dear Friends Presenting Hyderabadi Mutton Dum Biryani From Nawabi Dastarkhuan of NIZAM. Copyright Protected For Perfect Dum Biryani, Use Baby Mutton, With 2 Tbsp Hara papita paste and 3 hours marination in refrigerator and then 1 Hour Room temperature. Add 1 cup of hot water to marinated meat and masala & mix well also all steps I showed in the video. Then Cook long grain basmati rice 50% tendered (Yeh aap ko apnay andaazay se karna hay keh KUB Rice 1/2 gal gayay) and on the top of meat masala, finally on the top layer of rice
1) Saffron in milk spreaded ( Note If you want SHADAB/PARADISE style then add some yellow color in water and spread on the top layer)
2) Then Ghee/Oil Spreaded
3) Then Rose Water Spreaded
4) Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro)
Seal with Flour Dough
Put the sealed pot on a tawa, cook for 10 minutes on 2/3 flame then reduce flame between 1/2 and 1/3 for 40 minutes. then turn the flame off. Wait for 10 minutes then open the lid and dish out as I mentioned in the video. ENJOY
Recipe Card: Mutton with Bone 1 1/4 Kg
Rice: 800 Gm (Extra Long Grain Basmati)
Fried Onion: 100 Gm,
Yogurt: 1 Cup,
Ghee/Oil: 1 1/2 Cups,
Water: 1 Cup,
Hara Dhaniya: 1 Bunch Chopped.
Fresh Mint: 1/2 Bunch Chopped,
Green chili Long: 1 Sliced,
Ginger Paste: 2 Tbsp,
Garlic Paste: 2 Tbsp,
Green Papaya Paste: 2 to 3 Tbsp
Spices Ground:
Salt: 2 tbsp,
Red Chili Powder: 1.5 Tbsp,
Turmeric Powder: 1/2 Tbsp,
Coriander Powder: 1 tbsp,
Whole Spices to be ground: Shah Zeera: 2 Tsp,
Cloves: 5,
Cinnamon Stick: 2 of 1 Inch,
Green Cardamom: 6
Whole Spices will be used whole:
Green Cardamom: 12,
Cloves: 10,
Shah Zeera: 1 Tsp,
Pathar Ke phool: 1 of 2 Inch,
Star Anis: 1 crushed,
Bay Leaves: 2,
Rose Petal: 8,
Cinnamon Stick: 3 of 1 Inch
BOILING RICE:
Salt: 5 Tbsp,
Ghee/Oil: 2 Tbsp,
Cloves: 5,
Cinnamon Stick: 3 of 1 Inch,
Green Cardamom: 6
Dum Final Top:
Saffron : 2 Pinch,
Milk for saffron: 1/2 Cups,
Rose Water: 5 Tbsp,
Ghee, 3/4 Cups,
Mint, Cilantro and Fried onion
Rated 4.94
| Date Published | 2019-10-26 06:18:34Z |
| Likes | 207 |
| Views | 5031 |
| Duration | 0:19:48 |
One word WAH
Aala….sir zabardast
rice konse use krte hain ??
Sir ye pathar k phool hyderabad colony karachi main mil jaen ge?
Where tu but patter k phol in Lahore
AoA sir I am your biggest fan and student I am trying your best recipes. I love you so much sir.
Your way of describing is excellent….
بابر بھائی اج اپ نے کمال کر دیا ھے ایک چیز اگر کچاپپیتا نہ ھو تو کچری پوڈر استمحال کرسکتے ھیں
د
Dear Friends I am Very sorry and very disappointed, because Final Step of DUM LAGANA clip lost during editing
Top Layer pe
1) Saffron in milk spreaded
2) Then Ghee/Oil Spreaded
3) Then Rose Water Spreaded
Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro)
Hmmn v.nice….ماشاءاللہ
MaSha'Allah..
Very Perfect… Siryou would have added Zafran water on topping before u put on dum..
Very nice. Thanks
ارے بھای جلدی بولا کرو سارا وقت ضایع کردیتے ہو
Wow v nicely explained recipe with history :).i would love to try this…so yummy looking.i wanted to cook this biryani without using packet masalas.thanx alot for sharing…one thing plz tell me..you didnt use yellow food color..is it fine ?
Very nice .MashAllah.kindly make a detailed video on boiling rice for biryani for starters like me.jzk
Super
Great , Shukriya sir kafi waqt se intjar tha iska,by the way me aise hi banati hu
Very nice
Karachi parsal kardo bhai juldi..zabardast lagri hy
prof of pakwaan
At 17:10 besides the onions what are the other ingredients that's on top of biryani??
At 17:14 How long did you let it cook by itself?
Thank you for putting the ingredients and the measurements in the description box in English
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