Hyderabad Bawarchi Style Mutton Dum Biryani Recipe
Recipe By Madhulika Sinha
I am making the most famous Biryani of Hyderabad – the Bawarchi way. This is what is known as Kacchi Gosht Dum Biryani. Which means that raw Meat is coated with spices and cooked on Dum. This method is famous in Hyderabad.
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Non Vegdiet
1hr 30minstotal
1hr 30m.total
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Add to Shopping ListIngredients for Hyderabad Bawarchi Style Mutton Dum Biryani Recipe
- 125 g Basmati Rice
- 125 g Mutton
- To Taste Salt
- 1/4 Tsp Turmeric Powder
- 1/4 Pieces Cinnamon Stick
- 1/4 Pieces Mace
- 1/2 Tbsp Coriander Seeds
- 1/2 Pieces Star anise
- 1.50 Pieces Cloves
- 1/2 Tsp Cumin Seeds
- As Required Oil
- 3/4 Tbsp Ghee
- 1/2 Pieces Onion
- 1/2 Tbsp Ginger Garlic Paste
- 1/4 Tsp Turmeric Powder
- 1/4 Tbsp Chilli Powder
- 1/4 Tsp Cumin Powder
- 1.50 Pieces Green Chillies
- 3/4 Pieces Tomatoes
- 1.25 Tbsp Curd
- To Taste Salt
- 1/2 Pieces Deep fried onions
- 1/4 Cup Coriander Leaves
- 1/4 Cup Mint leaves
- A Pinch Saffron
- 1/2 Tbsp Ghee
- 1 Tbsp Milk
Directions: Hyderabad Bawarchi Style Mutton Dum Biryani Recipe
- STEP 1.Add all the ingredients mentioned under "masalas to grind to paste" into a blender and blend everything together to a fine paste.
- STEP 2.In a large bowl, add ground masala paste, ¼ cup birista, whisked yogurt and garam masala powder along with salt.
- STEP 3.Add clean and washed mutton and mix well. Allow the mutton to marinate for atleast 2 hours under refrigeration. (preferable - overnight)
- STEP 4.Clean and wash biryani rice and soak it for 45 minutes, strain the rice and set it aside.
- STEP 5.add sliced onions, salt and fry until pink and soft. Add cinnamon sticks and cumin seeds and cook.
- STEP 6.Fry until the onions starts picking up golden colour, do not over brown or burn it.
- STEP 7.Add marinated mutton and saute on high 5-6 minutes until raw small goes off.
- STEP 8.Add turmeric powder, red chili powder and coriander powder and mix.
- STEP 9.Add 2 cups of water, cover and cook the mutton until tender. Keep stirring at regular intervals, if water dries up, you may add more.
- STEP 10.Add tomato slices, fried potatoes and chilies and cook for another 6-8 minutes.
- STEP 11.Cook the rice until 90 percent done. Immediately strain the water and set the rice aside.
- STEP 12.Layer and slow cook (dum) the biryani
- STEP 13.In a large pot in which you want to dum (slow cook) the biryani, add half the cooked rice as a bottom layer.
- STEP 14.Add cooked mutton masala and spread evenly.
- STEP 15.Sprinkle mint leaves, 1 tablespoon ghee, ½ of the soaked saffron and birista on the mutton.Add the remaining rice over the mutton layer evenly.
- STEP 16.Add remaining ghee, saffron milk and reserved oil that we scooped out from the mutton masala.
- STEP 17.Put a clean cotton cloth over the top and cover it with the lid putting heavy weight on the top of the lid.
- STEP 18.Dum the mutton biryani for 20 minutes, first on high flames for 5 minutes and then simmer for 15 minutes.
Nutrition
value
value
884
calories per serving
32 g Fat37 g Protein109 g Carbs14 g FiberOther
Current Totals
- Fat32g
- Protein37g
- Carbs109g
- Fiber14g
MacroNutrients
- Carbs109g
- Protein37g
- Fiber14g
Fats
- Fat32g
Vitamins & Minerals
- Calcium290mg
- Iron12mg
- Vitamin A3218mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B982mcg
- Vitamin B123mcg
- Vitamin C17mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium177mg
- Manganese2mg
- Phosphorus441mg
- Selenium9mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Madhulika Sinha