Hyderabadi Pakki Aqhni Mutton Dum Biryani. Hyderabadi Mutton Dum Biryani, easy and delicious. There is nothing that can match the taste of this dish. A legendary dish from the kitchens of the Nizam of Hyderabad.

Hyderabadi Mutton Biryani Recipe, How To Make Hyderabadi Mutton Biryani. Hyderabadi biryani is one of India's most famous biryanis,some say biryani is synonymous with Hyderabad. The crown dish of the Hyderabad. You can have Hyderabadi Pakki Aqhni Mutton Dum Biryani using 24 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Hyderabadi Pakki Aqhni Mutton Dum Biryani

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

There are various forms of Hyderabadi biryani. One such biryani is the kachay gosht ki biryani or the dum biryani, where the mutton is marinated and. In Hyderabad, every restaurant Hyderabadi mutton biryani is added in their menus. Hyderabadi dum biryani recipe is a specialty of Deccan region.

Hyderabadi Pakki Aqhni Mutton Dum Biryani instructions

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..
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..
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..
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..

Mutton biryani hyderabadi recipe is a full aromatic because species used In the biryani recipe. Hyderabad is famous for its lipsmacking mutton biryani. In this biryani recipe, the mutton is cooked along with spices and added to basmati rice that is cooked on dum over slow heat. The soft and mouth melting mutton chunks in the biryani adds the zing to this speciality recipe. Hyderabadi Mutton Biryani is delicious spicy biriyani very famous in India and available in most of the countries.