Name: Hyderabadi mutton dum biryani recipe by Mahima Chandani at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 3
Ingredients: 250 gm mutton; 250 gm rice. I used kolam rice and added little more quantity of rice.; 1/2 cup curd; 1/2 cup pudina cut; 1/2 cup corriander leaves chopped; 2 bayleaf; 3 medium sized onion chopped; 1 onion sliced for garnishing; 1 tsp shahi jeera; 4-5 black pepper; 3 cloves; 2 green elaichi; Pinch of kesar mixed with warm milk; 2 tbsp milk warm; 3-4 green chillies you can add more if you want it to be spicy; 10-12 pods of garlic; Small piece if ginger

Ingredients Serving: 3

250 gm mutton
250 gm rice. I used kolam rice and added little more quantity of rice.
1/2 cup curd
1/2 cup pudina cut
1/2 cup corriander leaves chopped
2 bayleaf
3 medium sized onion chopped
1 onion sliced for garnishing
1 tsp shahi jeera
4-5 black pepper
3 cloves
2 green elaichi
Pinch of kesar mixed with warm milk
2 tbsp milk warm
3-4 green chillies you can add more if you want it to be spicy
10-12 pods of garlic
Small piece if ginger

Instructions

Wash and clean mutton. Grind green chillies, ginger and garlic coarsely.
In mutton add this paste along with curd, red chillies and fried chopped onions and salt as per taste. I added a bit of meat masala as well. Add 3 tbsp oil to this marinate.
Keep the marinated meat aside for an hour or more. Better keep it overnight for better results.
Take almost double quantity of rice and soak it for half an hour. I prefer using normal kolam rice instead of basmati rice.
Add shahi jeera, bay leaf, green elaichi and cloves to this boiling water.
Once water starts boiling add salt and little bit of oil so that rice does not stick.
Boil rice for 3-4 minutes and drain and keep aside.
In a heavy bottom pan add 1 tsp of oil and then add the marinated mutton. Keep on slow flame and cook covered for 5 - 10 min. The mutton will leave water at this stage.
After this add the drained rice on top of this mutton. Sprinkle the keshar mixed in warm milk.
Sprinkle the sliced and browned onion on top of this rice. Keep tava on high flame.
Cover the Biryani pot with a lid and seal it with flour. I sealed the pot with foil paper and covered it with lid.
Keep the pot on high flame for 4 - 5 minutes and then keep on tava and cook on slow for 20 - 25 minutes.
Remove a bit of rice from one of the sides and mix with light hands so that rice does not break. Enjoy it hot with either raita or vinegar onion.

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