The Royal Biryani is evergreen. Even though there are biryanis all around India, the Hyderabadi Biryani has a unique flavour. This Bawarchi-style Mutton Dum Biryani is the most well-known Biryani dish. It is especially wonderful because of the spiciness and potent flavours, the scent of mint and fresh green coriander, the saffron strings, and the desi ghee. Both the meat and the rice are delectably delicate, fragrant, and fluffy. This special Hyderabadi Mutton Dum Biryani, which is rich with layers full of depth and flavours, becomes worthily tasty and significant with each passing day.
The delicacy is referred to as Kacchi Gosht Dum Biryani, which means raw meat is covered in spices and grilled on a dum. This recipe was born in Hyderabad. Hyderabadi dum biryani originated from the kitchens of the Nizams of Hyderabad. It combines elements of Hyderabadi and Mughal cuisines with a mix of Persian pilaf. Biryani is derived from the Persian term "birian", which means "fried before cooking. While Biryani is widely connected with the Mughals, another fascinating narrative associates the meal’s roots with Mumtaz Mahal. The chef was asked by the queen, who inspired the Taj Mahal, to prepare a dish that would provide balanced nutrients for the royal army, and thus Biryani was born.
Prep time – 5 hours
Cooking time – 55 minutes
Servings – 6 Plates
Ingredients:
To Fry Onions –
¼ kg Onions, sliced
½ cup Oil
For Marinade –
¼ cup Raw Papaya Skin
4 Green Chillies
½ tsp Nutmeg Powder
2 ½ Ginger-garlic Paste
Onion , chopped
3 ½ tsp Salt
2 tsp Coriander Powder
2 tsp Cumin Powder, roasted
3 tbsp Mirchi
¼ tsp Turmeric
1 tbsp Garam Masala
1 tsp Black Cumin
6 Cloves
2-inch Cinnamon
2 Bay Leaves
5 Cardamoms
2 Kapok Seeds, broken
Fried Onion Oil
Lemon juice
½ tbsp Desi Ghee
250 ml Curd
1 tbsp Saffron-steeped Milk
Mint, chopped
Coriander leaves, chopped
For Boiling Rice –
3 litres Water
½ kg Basmati Rice, soaked for an hour or more
5 Cardamoms
12 Cloves
4 Black cardamoms
4-inch Cinnamon
2 Kapok Seeds, broken
1 tbsp Black Cumin
2 Star Anise
Patthar Phool
Mint
Coriander leaves
Lemon juice
Mace
3 bay leaves
4 tbsp Salt
For Dum –
80 ml Ghee
Flour Paste
125 ml Rice Stock – to mix with the meat
Mint
Coriander leaves
Fried onions
¼ cup Saffron Milk
4 tbsp Rice Stock – for dum
¼ tsp Garam Masala
Method:
Heat oil in a pan and add sliced onions. Cook until golden. Keep the used oil
Remove onions as they begin to change colour. Keep them on a sieve
Take a grinder to make a smooth paste by blending the green chillies, nutmeg powder , raw papaya pieces, and little water
Place the meat in a large-deep pot with a heavy bottom. Add the ingredients to marinate. Fully-coat the meat with flavourings, rub it into the bowl for 5-6 minutes, and then refrigerate for a minimum 3 hours. Overnight, is preferred
Wash, rinse and soak the rice in water.
In a large vessel, boil the water along with the spices for 6-7 minutes over high heat.
Take out ½ cup of boiling rice water to the marinated meat so that the raw spices won't dry out the meat. The boiling water should taste like seawater saltiness.
Add rice and cook 50% on a high flame. The grain retains some of its shape when cooked upto 50%.
Now, drain and spread out more than half of the uncooked rice over the meat.
Then take half of the 60% cooked rice and layer it on 50% cooked rice.
After 3 minutes, add 70% cooked rice and combine well with the spices
Add green coriander, mint, garam masala, saffron milk, ghee and fried onions. Pour the water from cooked rice to Biryani around the edges.
Now, stick moist flour paste around the circumference of the vessel. Then cover it with a lid to prevent steam from escaping.
Dum the biryani pot over high heat till steam pours out. Then, reduce the heat and dum for 25 more minutes.
Finally, turn off the heat and set aside for 30 minutes. Turn it upside-down and give a gentle mix.
Serve hot and enjoy with chilled raita! On weekends prepare this delicious Mutton Dum Biryani to achieve Nirvana.
