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Mutton Biryani-how to cook Hyderabadi style dum biryani

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  Mutton Biryani Recipe with step by step instructions.తెలుగు వెర్షన్.Mutton Biryani

Cooking this recipe is a bit difficult for the first two times. But I’m sure that you will succeed. You can’t resist yourself from trying this recipe. It’s a heavenly taste. My mother-in-law taught me this recipe. she learned it from their neighbor Muslim family.

goat meat is harder than chicken meat. So marinating time is more for this biryani. It is 4-5 hours approximately. you can marinate on previous day’s night and keep in the refrigerator and take out 30 minutes before you cook.raw papaya paste, lemons, yogurt are natural meat tenderizers. I didn’t use raw papaya paste in this recipe. But you can use it if available at the time you cook. adding 2 tbsp to the mutton marinade enhances the taste. I hope you try this recipe.

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Text version of Mutton Biryani

5 from 2 votes
Mutton-Biryani
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Mutton Biryani
Prep Time
4 hrs
Cook Time
1 hr
Total Time
5 hrs
 
Course: Main Course
Cuisine: Hyderabadi, Indian
Author: Bindu
Ingredients
For Biryani Masala
  • 1 tbsp Shahi jeera/caraway seeds
  • 1 tbsp fennel seeds/Saunf
  • 4 cardamom pods
  • 2 1 inch cinnamon sticks
For deep-frying the onions
  • 3 onions medium-sized
  • oil for deep-frying
For the Marination
  • 500 grams mutton
  • 300 grams yogurt
  • 2-3 tsp salt
  • 1 tsp turmeric powder
  • 3 tsp red chili powder
  • 2 tsp biryani masala
  • 1 1/2 tsp ginger garlic paste
  • 1/4 cup mint leaves
  • 2 tsp green chilies finely chopped
  • 1/2 of the deep-fried onions
  • 1 lemon
For Cooking the Rice
  • 750 grams Basmati rice
  • 3 liters water enough to boil the rice
  • salt as per the taste
  • 1 tbsp oil
  • whole garam masala spices
For Cooking Biryani
  • 4-5 tbsp cooked oil
  • 2 tbsp ghee
  • 1/4 cup mint leaves
  • 1/2 of the deep-fried onions
Instructions
Frying Onions
  1. cut onions into very thin slices and keep aside
  2. heat oil for deep-frying and fry sliced onions until they turn into light brown color
  3. drain out the excess oil and keep them aside.
  4. within a minute the fried onions will turn crispy.
Preparing Masala

  1. put cloves, cardamom, cinnamon sticks, Shahi jeera, fennel seeds in a spice grinder and make them into a fine powder.

  2. make green chilies into a paste and keep aside or you can just add finely chopped green chilies.
  3. prepare ginger garlic paste and keep aside.
Marinating Mutton

  1. Rinse mutton thoroughly and marinate it with salt, turmeric powder, chili powder, masala powder, ginger garlic paste, yogurt, lemon juice, green chili paste, mint leaves and fried onions

  2. crush the fried onions with fingers while you add. Save some fried onions for garnishing.

  3. mix it well and let the marinade rest for about 4-5 hours.
Soaking Basmati Rice
  1. if the total marination time of mutton is 4 hours then you need to soak the rice after 3 1/2 hours.
  2. then the marinade and soaked rice will be ready at a time.
Cooking Rice

  1. take a vessel, add 3 liters of water approximately so the rice could freely move in the water while boiling.

  2. add salt, whole garam masala spices, a little oil and bring it to a boil. water should taste salty when you taste it.

  3. when the water starts boiling add soaked rice and cook it exactly for 4-5 minutes and turn off the heat and strain out the water immediately.

  4. you need to half cook the rice. Rest of the cooking is done with the moisture in the marinade.

Cooking Mutton Biryani

  1. next, take a heavy bottomed vessel, pour oil(leftover oil used for frying onion and spread the mutton marinade evenly.

  2. spread the rice over the mutton marinade, add some fried onions, mint leaves, a little oil to it.

  3. cover the vessel with a lid. Now here it is very important to cover it very tightly to prevent the vapor from escaping.

  4. For that, you can either seal the lid with dough or put a heavy weight on the lid or cover it with an aluminium foil.

  5. Then put the vessel on heat and cook it on a high flame for 15-20 minutes and later on a low flame for another 15 minutes.

  6. Turn off the heat. But do not open the lid immediately. Let it rest for 15 to 30 minutes and serve.

Mutton Biryani

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Comments

  3. Sheetal Putran

    5 stars
    Thanks a lot Mam I tried ur prawns hydrabad biryani . Its just super super. My husband also compliment that its much super then the restront.

    Reply

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