ഇനി ആർക്കും ഉണ്ടാക്കാം ദം ബിരിയാണി || World Famous Hyderabadi Mutton Dum Biryani

HYDERABADI MUTTON BIRYANI

Special masala
Raw papaya – 1 small piece OR 2 tsp raw papaya powder
Cinnamon – 2 sticks
Cardamom – 14 nos
Cloves – 12 nos
Caraway seeds – 1 tbsp

Step 1 : Marinate the mutton
Mutton – 1kg
Curd – 1 cup
Chilli powder – 1 tbsp
Turmeric powder – ¼ tbsp
Lime juice –
Ginger garlic paste – 4 tbsp
Cardamom powder – 1 tsp
Green chilli – as needed
Oil used to fry onion – ¾ cup
3 onions – thinly sliced and fried until golden brown
Coriander leaves
Mint leaves
Milk – 1 cup
Saffron – 2 pinch
Salt
Specially prepared Garam masala

Biryani
Basmati rice – 1kg OR 5 cups
Cardamom – 5
Caraway seeds – ½ tbsp
Cloves – 5nos
Cinnamon – 2 sticks
Cardamom – 6
Cloves – 8 nos
Milk – ¼ cup
Saffron – 2 pinches
Ghee – 2 ½ tbsp
Lime juice
Water

Hi everyone, today I am going to make the famous Hyderabadi mutton biryani.

The first step to the preparation of the Biriyani is to prepare a special masala which will be using to marinate the mutton.

Into a pan, add two sticks of cinnamon, a tablespoon of caraway seeds, 14 cardamom pods and around 12 cloves and dry roast until aromatic.

Next, prepare ginger garlic paste along with a small piece of raw papaya. If raw papaya is unavailable, you can use 2 teaspoons of raw papaya powder. This is added to make the mutton soft.

Next the second step is to marinate the mutton for at least four hours or overnight.
To marinate the mutton, add the mutton to a large mixing bowl and add the following ingredients to it.

Curd – 1 cup
Chilli powder – 1 tbsp
Turmeric powder – ¼ tbsp
Lime juice –
Ginger garlic paste – 4 tbsp
Cardamom powder – 1 tsp
Green chilli – as needed
Oil used to fry onion – ¾ cup
3 onions – thinly sliced and fried until golden brown
Coriander leaves
Mint leaves
2 Pinches of saffron mixed in a cup of warm milk
Salt
The freshly ground masala

After adding all these ingredients, mix everything well using your hands and and let the marinate mutton marinate for at least four hours or refrigerate it overnight so that it can get softer.

When starting to prepare biryani, wash 1KG of Basmati rice and soak it in water for 20 mins.
We are using a KG of rice for a KG of mutton.

Heat water in a pot along with five cardamoms, five cloves and half a tablespoon of caraway seeds and bring it to a rolling boil..
After the water has come to a boil, add salt to taste and close it with a lid and let it boil for another five minutes while we prepare to set the Biriyani.
Add the rice to the water along with some lime juice and let it cook until it’s done 75 percentage.

Empty the marinated mutton in a thick bottomed pan and then add 75 percent cooked rice on top of the mutton and layer it with some coriander leaves and a few green chillies..
finally, top it with fried onions, a quarter cup of milk mixed with two pinches of saffron, around 2 to 3 tablespoons of ghee and a few coriander leaves and mint leaves.

After these many steps are done, it’s time to close the pot.. Prepare a dough using plain flour and water and close the lid and make a thick coating outside the list so that the vapour does not escape the pot.

Once that is done, let it cook directly on the stove for around 6 to 7 minutes and then transfer it on to a Dosa Tawa which has been kept on a flame.
Indirectly them the Biriyani on a high flame for around 6 to 7 minutes and then reduce the flame to medium and cook for around one hour..
after one hour, turn the flame to the lowest and cook for another 10 minutes and our Biriyani will be ready to be served..!!