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Home Dish Hyderabadi Mutton Zafrani Dum Biryani

Hyderabadi Mutton Zafrani Dum Biryani

Name: How to cook Hyderabadi Mutton Zafrani Dum Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Mutton Zafrani Dum Biryani

#GA4 #week13 #cookpadindia This authentic Biryani from the City of Hyderabad is something to reckon with. It has subtle flavours and aroma due to the special spice which is Saffron. Not only does it give this Biryani a unique flavour but also imparts an excellent colour and hue. This makes it stand apart from the rest. And it's obviously a Dum (a slow cooking method) Biryani, so cooking it by this method also makes it absolutely delicious. This authentic Biryani is a treat to our taste buds. And it's a prominent feature on many an occasions and special events. This can be made with Mutton, Beef and Chicken too. This one here is a Mutton Bone-in version by me. And Raw Papaya paste is not a must. You can use even Meat tenderizer. But I never use it. I marinate it for overnight and that will be perfectly okay. The meat will be tender as well as juicy. That's the secret of a good marination. That's it.

Ingredient

Food ration :

6-7 servings

Cooking time :

1 hour

1 1/2

kgs Mutton Bone-in

1 kg

Basmati Rice

4-5 tsp

Ginger garlic paste

3 tsp

Salt or to taste

1 tbsp

Raw Papaya paste

2 tbsp

Green Chilli paste

2 tsp

Red Chilli powder

1 tsp

Turmeric powder

1 tsp

Garam Masala

1/2 kg

Curd

Lemon

small bunch Coriander and Mint Leaves chopped

1 cup

Milk

1/2 gm

Saffron

6-7

Onions thinly sliced and fried

7-8

Cardamom pods

Cinnamon sticks

5-6

Cloves

1 tsp

Caraway Seeds or Shahjeera

1 bunch

Mint Leaves and Coriander Leaves finely chopped each

2 tbsp

Salt

600 ml

Oil

1 tbsp

Pure Ghee

Cooking instructions

* Step 1

First of all, marination is important. Add all the ingredients mentioned to Mutton Bone-in and mix well. Do not add fried Onions. They can be added next day before cooking. Also add Coriander and Mint Leaves chopped along with some Lemon juice too.

* Step 2

Cover and refrigerate it overnight. Do not freeze it. Next day soak Basmati Rice in enough water and keep aside. Meanwhile keep a big vessel with about 2 litres of water to boil. Add all the ingredients mentioned under it. Cover and let it boil. Add Salt accordingly.

* Step 3

After it boils, add soaked and drained Rice. Allow it cook on a high heat. Do not stir it vigorously. Otherwise the grains might break. Cook upto 80% and drain. Do not over cook it. Keep it aside.

* Step 4

Heat Oil on a medium high heat and fry Onions until golden brown and crisp. Spread them on a plate and keep it in the freezer for about 5 minutes. They will be super crisp. Reserve the Oil for later use.

* Step 5

Add the marinated Mutton Bone-in to a large Vessel. Top with crispy Onions and half of the same Oil in which they were fried. The Oil should not be hot. Mix well and top it up with the Rice as the final layer. Add a tablespoon of Ghee, 3-4 Saffron strands soaked in Milk, few fried Onions and chopped Coriander and Mint Leaves. Cover the entire Vessel with an aluminium foil or dough thus entirely sealing it up.

* Step 6

This way, you have to make sure of not letting the steam escape. Keep something heavy on the lid. It's also a best option. Cook on a high heat at first for about 10-12 minutes and keep rotating the Vessel in order to let it cook evenly from all the sides. After 12 minutes, there will be lovely aroma spreading around. Reduce the heat to a low and cook for a further 25-30 minutes. That's it. Switch off the heat. Do not open all of a sudden. Wait for about 5-8 minutes before opening the lid.