Recipe: Delicious Hyderabadi Pakki Aqhni Mutton Dum Biryani

Hyderabadi Pakki Aqhni Mutton Dum Biryani.

You can have Hyderabadi Pakki Aqhni Mutton Dum Biryani using 24 ingredients and 4 steps. Here is how you cook it.

Ingredients of Hyderabadi Pakki Aqhni Mutton Dum Biryani

1. It's 1 1/2 kg of Mutton bone-in cuts.
2. You need 1 kg of Basmati rice.
3. You need 400 gm of Curd.
4. It's 3 tbsp of Ginger garlic paste.
5. Prepare 2 tbsp of Salt for marination.
6. You need 2-3 tbsp of Red chilli powder.
7. You need 1 tsp of Turmeric powder.
8. Prepare 4 of Green chillies slit.
9. You need 1 cup of Coriander leaves chopped.
10. You need 1 /2 cup of Mint leaves chopped.
11. You need 4 of cardamom pods.
12. Prepare 8 of cloves.
13. Prepare 3 of cinnamon sticks.
14. You need 8 of peppercorns.
15. It's 1 tsp of caraway seeds.
16. You need 4 of Onions sliced.
17. You need 2 tbsp of Ghee.
18. Prepare 1 tsp of Garam masala powder.
19. You need 3 tbsp of Raw papaya paste.
20. Prepare 2 tbsp of Lemon juice.
21. It's 2-3 tbsp of Salt for rice.
22. Prepare 2-3 cups of oil.
23. Prepare 4-5 of Saffron strands soaked in milk.
24. Prepare 1 pinch of Kesar Yellow dry food colour.

Hyderabadi Pakki Aqhni Mutton Dum Biryani step by step

1. Soak rice for about 15 minutes until the water boils. Add the whole spices in it along with some coriander and mint leaves. Also add salt according to taste. Cook it al dente until about just 80% cooked. Drain and set aside..
2. Marinate mutton bone-in with all the spices except ghee and onions plus half of the mint and coriander leaves both. Leave it in the refrigerator overnight for that perfect Biryani. Next day, deep fry onions until brown and crisp. After frying them, keep them in the freezer for about 5 minutes for the real crispy onions..
3. Let the oil cool down and then add about 1 cup of it into the marination along with the crushed and fried onions. Cook this marinated mutton on a low heat until done. Squeeze some lemon juice too. The raw papaya paste used helps in tenderizing the mutton pieces. After about 30-40 minutes, when it's done, top it up with the semi cooked rice. Add ghee on top and sprinkle some fried onions too along with Saffron milk. Mix in some food colour too in little water and add that too for a lovely look..
4. Add half of the mint and coriander leaves to the water in which rice is cooked with all the whole spices. Cover well with an aluminium foil and cook until done. It takes about 25 minutes on a low heat. Keep rotating the vessel from all the sides to facilitate even cooking. Serve hot with raita and Baghare baingan or Mirchi ka saalan..