Hyderabadi mutton dum biryani or kachche gosht ki dum biryani is a traditional slow cooking method. This style of making biryani by cooking the raw meat with spices for on slow flame with the rice and kept on dum until done.Enjoy the lip smacking biryani!

Ingredients:
  • For Preparation of Mutton:
    • 1 1/2 Kg Bone/Boneless Mutton / Lamb shanks
    • 3 large- sliced Onion
    • 2 Cup Canola Oil /Ghee
    • 1 1/2 cup Yoghurt
    • 2 tbsp Meat Tenderizer Powder ( or you can use raw papaya grind it and mix 4 tbsp into the meat)
    • 1 1/2 tbsp Ginger and Garlic paste
    • 1 tbsp Red chilli powder
    • 1 tbsp Turmeric powder
    • 1 tsp Garam Masala powder
    • 1 big pinch Saffron threads
    • 4 tbsp Lemon juice
    • 4 Green Chillies
    • 1 Packet Shaan Biryani
    • 1 tbsp Green Chili paste
    • Salt to taste
    • Coriander and Mint leaves-finely chopped
  • For Preparation of Rice:
    • 4 Cups Basmati Rice
    • 1 tbsp Caraway seeds (Shah Zeera)
    • 4 Black Peppercorns
    • 4 Green Cardamoms
    • 2 Cinnamon sticks
    • 2 Cloves
    • Salt to taste
  • For Garnsihing:
    • 2 tbsp Ghee
    • Coriander and Mint leaves- finely chopped
    • Yellow colour or Saffron dissolved in milk
    • 2 Boiled Eggs (optional)
    • 2 tbsp Toasted sliced Almonds (Optional)
    • Fried Onions
Method:
  • In a frying pan, add ghee for frying and when it is hot, add chopped onions, fry till they turn brown or turn crispy. Keep it aside.
  • In a large bowl ,add the Mutton marinate with meat tenderizer, yoghurt, ginger and garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon juice, Fried Onions, Green Chillies, Coriander and Mint ( finely chopped),Salt to taste and ghee mix well. Cover and leave in the fridge for overnight.
  • Wash the rice and soak it in surplus water for about 1/2 hour.
  • In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.Let it come to a boil,add the drained rice. Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice.
  • Now take a large vessel-non stick vessel, Add the marinade mutton and ghee in the vessel, then spread the drained half cooked rice over.<.li>
  • Spread evenly the chopped coriander, mint, fried onions,toasted sliced almonds, yellow colour,lemon juice and ghee.
  • Then cover the vessel properly with aluminium foil, then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.
  • Place the biryani vessel on the iron tawa and cook on low flame. Allow to cook in very low heat for 1 1/2 hours, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.
  • Serve biryani with dahi ki chutney,baghare baingan,(diced cucumber, tomato and onion salsa),mircha-ka-salan.

Enjoy it..!!!