హైదరాబాదీ దమ్ బిర్యానీ | Hyderabadi Dum Biryani in Telugu | Mutton Biryani

Ingredients:

For Marinating the Meat:
Mutton – 1 1/2 Kg
Ginger garlic paste – 1 1/2 tsp
Juice of 1 lemon
Turmeric powder – 1/2 tsp
Chilli powder – 2 tsp
Garam masala powder – 1 tsp
Salt to taste
Green chillies – 2 nos chopped
Yogurt/Curd – 2 tbsp
Raw Papaya paste – 5 tsp
Few Mint leaves
Few Coriander leaves
Fried Onions – 1 tbsp

Frying Onions
Oil – 4 tbsp
Onions – 7 to 8 nos thinly sliced

Cooking Rice
Basmati Rice – 1 Kg
Salt to taste

Cooking Dum Biryani
Oil – 1 tbsp
Ghee – 3 tbsp
Whole Spices (Cinnamon, Cloves, Cardamom & Bay leaf)
Saffron Milk

Vessels: one large wide pot
a plate to cover – that fits the pot
a big tawa to keep the pot

Ambur Chicken Biryani recipe: https://goo.gl/Jua1x9
Pressure Cooker Mutton Biryani recipe: https://goo.gl/1DD3iL

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Method:
Step 1: Marinating Meat
1. Mix all the ingredients & refrigerate it for minimum 12 hours.

Step 2: Frying Onions
2. Heat 4 tbsp of Oil in a pan
3. Add the thinly sliced Onions. Saute till its Crispy & brown.

Step 3: Cook the Rice
4. Soak the Rice for 30 minutes Basmati Rice – 1 Kg
5. Boil the water & add soaked rice.
6. Add Salt & Half cook the rice.

Step 4: Cooking the Dum Biryani
7. Heat the pot. Add 1 tbsp of Oil & 3 tbsp of Ghee.
8. Add the Whole Spices (Cinnamon, Cloves, Cardamom & Bay leaf).
9. Gently drop the Marinated Mutton pieces. Cook for about 5 minutes & turn off the stove.
10. Add few Coriander leaves & few Mint leaves.
11. Next layer it with half cooked rice & saffron milk.
12. Add the remaining rice & saffron milk.
13. Add few Coriander leaves, few Mint leaves & fried Onions.
14. Close the pot & seal it with chapati dough
15. Keep the tawa on the flame & place the pot on it.
16. Keep it in Dum for 45 minutes to 1 hour.
17. Dum Biryani is ready, remove the seal.
18. Garnish it with fried Onion & Place the Egg over the Hyderabadi Dum Biryani.

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