Hyderabadi Mutton Dum Biryani is a classic Indian dish where marinated mutton (goat meat) and aromatic basmati rice are cooked together in layers, resulting in a flavorful and richly spiced one-pot meal. Here's a traditional recipe to make Hyderabadi mutton dum biryani:

Ingredients:

For Marination:

• 1 kg mutton, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala powder
• 2 teaspoons coriander powder
• Salt to taste
• Juice of 1 lemon

For Rice:

• 3 cups basmati rice, washed and soaked for 30 minutes
• 6 cups water
• 4-5 green cardamom pods
• 4-5 cloves
• 2-inch cinnamon stick
• Salt to taste

For Biryani:

• 3 onions, thinly sliced
• 3 tomatoes, chopped
• 2-3 green chilies, slit
• 1/2 cup chopped fresh coriander leaves (cilantro)
• 1/2 cup chopped fresh mint leaves
• 1/2 cup ghee or oil
• 2 tablespoons ghee or oil for frying onions
• 1 teaspoon cumin seeds
• A pinch of saffron strands (optional)
• 2 tablespoons warm milk (if using saffron)
• Fried onions for garnish (optional)

Instructions:

1. Marinate the mutton: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and lemon juice. Add mutton pieces to this marinade, coat well, and let it marinate for at least 4-6 hours, preferably overnight in the refrigerator.
2. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside.
3. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.
4. In the same pan, add marinated mutton along with chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook on medium heat until the mutton is almost cooked through and the gravy is thickened. Remove from heat.
5. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked mutton masala. Repeat the layers until all the rice and mutton are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top.
6. If using saffron, dissolve it in warm milk and drizzle it over the rice layers.
7. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 30-40 minutes on dum (slow cooking) until the rice is fully cooked, mutton is tender, and flavors are well infused.
8. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad.

Enjoy your flavorful Hyderabadi mutton dum biryani! Adjust spices according to your taste preferences.

Here are a couple of videos for your inspiration:

అసలు వంటరాని వారు కూడా చేసేలా తిరుగులేని మటన్ ధం బిర్యానీ | 1 Kg Mutton Biryani in telugu@VismaiFood

HYDERABAD MUTTON DUM BIRYANI with Perfect Masalas & Clear cut explanation by #PICHEKKISTABOBBY

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