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Hyderabadi Mutton dum Biriyani in restaurant style
Hyderabadi Mutton dum Biriyani in restaurant style

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We hope you got insight from reading it, now let’s go back to hyderabadi mutton dum biriyani in restaurant style recipe. You can cook hyderabadi mutton dum biriyani in restaurant style using 32 ingredients and 26 steps. Here is how you achieve it.

The ingredients needed to make Hyderabadi Mutton dum Biriyani in restaurant style:
  1. Get 2 1/2 cup long grain Basmati rice
  2. Get 1/2 teaspoon sahi jeera(cumin seeds)
  3. Use 1 tablespoon oil
  4. Take to taste Salt
  5. Get 4-5 cinnamon stick
  6. Provide 2 star anise
  7. Prepare 1 bay leaf made into pieces
  8. Use 4-5 cloves
  9. Get 2-3 mint leaves
  10. Get 600 gm mutton
  11. You need 1 teaspoon cumin powder
  12. Prepare to taste salt
  13. You need 1 teaspoon coriander powder
  14. Provide 1 teaspoon red chilli powder
  15. You need 1 cup yoghurt (curd)
  16. Provide as needed oil
  17. Use 1 teaspoon turmeric powder
  18. Use 1/4 teaspoon powdered garam masala or biriyani masala
  19. You need 1 tablespoon ginger paste
  20. You need 1 tablespoon garlic paste
  21. Prepare 1/4 cup chopped coriander leaves
  22. Take 1/4 cup chopped mint leaves
  23. You need 2 onions thinly sliced
  24. Get 2 tablespoon papaya paste(optional)
  25. You need 1 tsp corn flour
  26. Take 1/2 cup maida or wheat flour
  27. Take 1/4 teaspoon meetha attar
  28. You need 1/2 teaspoon rose water
  29. Use 1/2 teaspoon kewra water
  30. Take 1/4 cup milk
  31. Take 3-4 Saffron strands
  32. Take 1 tablespoon ghee
Steps to make Hyderabadi Mutton dum Biriyani in restaurant style:
  1. To make this biriyani recipe, first clean and wash the meat under running water. Pat dry with a kitchen towel and keep aside.
  2. To the mutton add turmeric powder, coriander powder, cumin powder, red chilli powder, salt, yogurt, oil, ginger, and garlic paste, papaya paste, garam masala powder. Rub well with your fingers so that the marination spreads evenly. Ideally, you should leave marinated mutton in the refrigerator overnight.
  3. Remember to remove the mutton from refrigerator at least one hour before you start cooking.
  4. Coat the thinly sliced onions with corn flour. Coating them with cornflour makes the fried onions crunchy.
  5. Choose a deep and thick bottomed pot for the biriyani. Remember this pot sould be able to accommodate all the rice and meat with some space left at the top.
  6. In this pot, add 1/3 cup of oil and heat it.
  7. Once the oil is hot, add the thinly sliced onions and fry them till golden or slightly brown. Do not make them dark brown as they continue cooking even after removed from oil. Also, if they become very dark they will turn bitter. In that case, it is better to discard the onions and start again.
  8. Remove them on a plate and keep aside.
  9. Do not discard the onion flavored oil. The oil can be used to prepare biriyani.
  10. Add 2/3 of this fried onions, chopped coriander and mint leaves to the mutton marinade and mix properly.
  11. Take the mutton along with the marinade in a pressure pot and pressure cook the mutton till it is soft and juicy.
  12. Now, transfer the cooked meat to the pot with the fried onion oil in it.
  13. The mutton is now ready for cooking the biriyani.
  14. Ake the wheat flour and make a dough. The dough will be used to seal the biriyani pot for dum.
  15. Roll the dough into a thin rope like structure and place it around the edges of the lid of the pot.
  16. Heat the milk with kesar in it. You can also microwave it.
  17. Wash the rice properly and soak the rice in water for 2-4 hours.
  18. Take a pot suitable for cooking the rice. Add water to the pot. To it add salt and taste it. The water should taste salty. To the water add sahi jeera, oil, mint leaves. Take a clean muslin cloth. This is to make a potli/pouch of spices. In the cloth, take cinnamon sticks, cardamom, star anise, bay leaf, peppercorn, cloves and make a knot.
  19. Now, drop this potli/pouch in water. This is to incorporate the flavors of these spices in the rice as I do not like the bite of these whole spices while eating the biriyani. Let the water come to a boil.
  20. Now, add the soaked rice. The rice should be around 60% done which takes about 5-6 minutes.
  21. Once the rice is 60% done, remove the pouch of whole spices. Strain the rice with a strain and transfer it to the pot having meat ready.
  22. After, all the rice has been transferred, sprinkle the remaining fried onions, chopped cumin and coriander leaves, rose water, kewra water, meetha attar, ghee and the kesar milk.
  23. Now, seal the pot with the lid. The dough in the lid of the pot helps in sealing the pot properly
  24. Let the biriyani cook on high flame for 5 minutes and then lower the flame and cook for another 15 minutes.
  25. Now, turn the flame off and leave it sealed till ready to serve.
  26. Serve the biriyani hot with raita and some cucumber and tomato salad

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