How to Cook Delicious Hyderabadi Mutton dum Biriyani in restaurant style

Hyderabadi Mutton dum Biriyani in restaurant style.

You can cook Hyderabadi Mutton dum Biriyani in restaurant style using 32 ingredients and 26 steps. Here is how you achieve that.

Ingredients of Hyderabadi Mutton dum Biriyani in restaurant style

1. Prepare 2 1/2 cup of long grain Basmati rice.
2. It's 1/2 teaspoon of sahi jeera(cumin seeds).
3. It's 1 tablespoon of oil.
4. You need to taste of Salt.
5. Prepare 4-5 of cinnamon stick.
6. It's 2 of star anise.
7. It's 1 of bay leaf made into pieces.
8. It's 4-5 of cloves.
9. Prepare 2-3 of mint leaves.
10. Prepare 600 gm of mutton.
11. Prepare 1 teaspoon of cumin powder.
12. It's to taste of salt.
13. You need 1 teaspoon of coriander powder.
14. It's 1 teaspoon of red chilli powder.
15. It's 1 cup of yoghurt (curd).
16. You need as needed of oil.
17. You need 1 teaspoon of turmeric powder.
18. Prepare 1/4 teaspoon of powdered garam masala or biriyani masala.
19. Prepare 1 tablespoon of ginger paste.
20. Prepare 1 tablespoon of garlic paste.
21. It's 1/4 cup of chopped coriander leaves.
22. It's 1/4 cup of chopped mint leaves.
23. You need 2 of onions thinly sliced.
24. Prepare 2 tablespoon of papaya paste(optional).
25. You need 1 tsp of corn flour.
26. It's 1/2 cup of maida or wheat flour.
27. It's 1/4 teaspoon of meetha attar.
28. Prepare 1/2 teaspoon of rose water.
29. Prepare 1/2 teaspoon of kewra water.
30. It's 1/4 cup of milk.
31. Prepare 3-4 of Saffron strands.
32. It's 1 tablespoon of ghee.

Hyderabadi Mutton dum Biriyani in restaurant style step by step

1. To make this biriyani recipe, first clean and wash the meat under running water. Pat dry with a kitchen towel and keep aside..
2. To the mutton add turmeric powder, coriander powder, cumin powder, red chilli powder, salt, yogurt, oil, ginger, and garlic paste, papaya paste, garam masala powder. Rub well with your fingers so that the marination spreads evenly. Ideally, you should leave marinated mutton in the refrigerator overnight..
3. Remember to remove the mutton from refrigerator at least one hour before you start cooking..
4. Coat the thinly sliced onions with corn flour. Coating them with cornflour makes the fried onions crunchy..
5. Choose a deep and thick bottomed pot for the biriyani. Remember this pot sould be able to accommodate all the rice and meat with some space left at the top..
6. In this pot, add 1/3 cup of oil and heat it..
7. Once the oil is hot, add the thinly sliced onions and fry them till golden or slightly brown. Do not make them dark brown as they continue cooking even after removed from oil. Also, if they become very dark they will turn bitter. In that case, it is better to discard the onions and start again..
8. Remove them on a plate and keep aside..
9. Do not discard the onion flavored oil. The oil can be used to prepare biriyani..
10. Add 2/3 of this fried onions, chopped coriander and mint leaves to the mutton marinade and mix properly..
11. Take the mutton along with the marinade in a pressure pot and pressure cook the mutton till it is soft and juicy..
12. Now, transfer the cooked meat to the pot with the fried onion oil in it..
13. The mutton is now ready for cooking the biriyani..
14. Ake the wheat flour and make a dough. The dough will be used to seal the biriyani pot for dum..
15. Roll the dough into a thin rope like structure and place it around the edges of the lid of the pot..
16. Heat the milk with kesar in it. You can also microwave it..
17. Wash the rice properly and soak the rice in water for 2-4 hours..
18. Take a pot suitable for cooking the rice. Add water to the pot. To it add salt and taste it. The water should taste salty. To the water add sahi jeera, oil, mint leaves. Take a clean muslin cloth. This is to make a potli/pouch of spices. In the cloth, take cinnamon sticks, cardamom, star anise, bay leaf, peppercorn, cloves and make a knot..
19. Now, drop this potli/pouch in water. This is to incorporate the flavors of these spices in the rice as I do not like the bite of these whole spices while eating the biriyani. Let the water come to a boil..
20. Now, add the soaked rice. The rice should be around 60% done which takes about 5-6 minutes..
21. Once the rice is 60% done, remove the pouch of whole spices. Strain the rice with a strain and transfer it to the pot having meat ready..
22. After, all the rice has been transferred, sprinkle the remaining fried onions, chopped cumin and coriander leaves, rose water, kewra water, meetha attar, ghee and the kesar milk..
23. Now, seal the pot with the lid. The dough in the lid of the pot helps in sealing the pot properly.
24. Let the biriyani cook on high flame for 5 minutes and then lower the flame and cook for another 15 minutes..
25. Now, turn the flame off and leave it sealed till ready to serve..
26. Serve the biriyani hot with raita and some cucumber and tomato salad.