Name: Hydrabadi Mutton dum biryani recipe by safiya abdurrahman khan at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 3
Ingredients: For Rice; Basmati rice 250 gm; Oil 5 tbsp; Onion thinely sliced 2 large; Ginger garlic paste 1 tbsp; Chopped green chilly 8; chopped Coriander Leaves 1/4 cup; Mint leaves 3 tbsp; Saffron a pinch; Yellow food colour a pinch; Warm milk 3 tbsp; Salt to taste; FOR MUTTON; Mutton 250 gm; Curd 3/4 cup; Chopped green chilly 3; Water 1 cup; Whole Spices:; Cumin seed 1 tsp; Fennel seed 1 tsp; Cloves 3; Cardamom 3; Cinnamon 2 inch piece; Bay leaf 1; Black stone flower 1 piece; Star anise 1; Salt to taste

Ingredients Serving: 3

For Rice
Basmati rice 250 gm
Oil 5 tbsp
Onion thinely sliced 2 large
Ginger garlic paste 1 tbsp
Chopped green chilly 8
chopped Coriander Leaves 1/4 cup
Mint leaves 3 tbsp
Saffron a pinch
Yellow food colour a pinch
Warm milk 3 tbsp
Salt to taste
FOR MUTTON
Mutton 250 gm
Curd 3/4 cup
Chopped green chilly 3
Water 1 cup
Whole Spices:
Cumin seed 1 tsp
Fennel seed 1 tsp
Cloves 3
Cardamom 3
Cinnamon 2 inch piece
Bay leaf 1
Black stone flower 1 piece
Star anise 1
Salt to taste

Instructions

Take all ingredients for mutton in pressure cooker and cook till 5 whistle, simmer for 10 minutes.
Open the lid and check whether mutton is cooked or not. If done then keep aside.
Take saffron and milk, let it steep, if you see light colored can add pinch yellow colour.
Soak rice for 30 minutes. Drain and set aside.
In large pot ad lots water, when it boils add 1 tsp oil , 1 tsp cumin seed and salt .
Add in drained rice ,boils rapidly for 7 to8 minutes.
Cook till 80% rice is done.
Drain in colander and keep aside.
Heat oil in patili,ad all whole spices and saute till 1 minute.
Ad onion and green chilly and salt Mix well.
Cook till golden brown ,then add ginger garlic paste cook till raw smell goes.
Add drained cooked mutton in it( don't add left water while cooking mutton) saute for 8 minutes.
Now add drained stock and cook till thickens.
Add half of mint leaves and coriander leaves
Now lay the rice over it. Sprinkle half of mint and coriander leaves.
Pour yellow coloured mix saffron milk over it.
Cover with tight lid. And place on it tava.Put the flame at very low.
Simmer or dum it for 15 minutes on low flame.
Turn off the heat and let it stay for 10 minutes.
Open and give it a gentle mix.
Serve with onion salad or Rayta!!

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