Hyderabadi Mutton dum Biriyani in restaurant style

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, Hyderabadi Mutton dum Biriyani in restaurant style. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Hyderabadi Mutton dum Biriyani in restaurant style is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes yummy. They're fine and they look wonderful. Hyderabadi Mutton dum Biriyani in restaurant style is something which I have loved my entire life.

Many things affect the quality of taste from Hyderabadi Mutton dum Biriyani in restaurant style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Mutton dum Biriyani in restaurant style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hyderabadi Mutton dum Biriyani in restaurant style is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hyderabadi Mutton dum Biriyani in restaurant style estimated approx 1 1/2 hour.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Hyderabadi Mutton dum Biriyani in restaurant style using 32 ingredients and 26 steps. Here is how you can achieve that.

Biriyani is a wholesome meal which I guess is everyone's favorite. It is favorite when made at home or when sitting in a restaurant. But having restaurant-style biriyani at home is divine. Yes, I understand that it needs a lot of preparation, but it is absolutely worthwhile. Here, in this recipe, I tell you how to prepare mutton dum biriyani.
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Ingredients and spices that need to be Get to make Hyderabadi Mutton dum Biriyani in restaurant style:

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

Steps to make to make Hyderabadi Mutton dum Biriyani in restaurant style

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

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So that's going to wrap this up for this exceptional food How to Prepare Any-night-of-the-week Hyderabadi Mutton dum Biriyani in restaurant style. Thanks so much for reading. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!