Ramadan Special - Hyderabadi Dum Biryani

Hyderabadi Dum Biryani
Ingredients:

Marinating Meat
Mutton - 1 1/2 Kg
Ginger garlic paste - 1 1/2 tsp
Juice of 1 lemon
Turmeric powder - 1/2 tsp
Chilli powder - 2 tsp
Garam masala powder - 1 tsp
Salt to taste
Green chillies - 2 nos chopped
Yogurt/Curd - 2 tbsp
Raw Papaya paste - 5 tsp
Few Mint leaves
Few Coriander leaves
Fried Onions - 1 tbsp

Frying Onions
Oil - 4 tbsp
Onions - 7 to 8 nos thinly sliced

Cooking Rice
Basmati Rice - 1 Kg
Salt to taste

Cooking Dum Biryani
Oil - 1 tbsp
Ghee - 3 tbsp
Whole Spices (Cinnamon, Cloves, Cardamom & Bay leaf)
Saffron Milk

Vessels: one large wide pot
a plate to cover - that fits the pot
a big tawa to keep the pot

Method:
Step 1: Marinating Meat
1. Mix all the ingredients & refrigerate it for minimum 12 hours.


Step 2: Frying Onions
2. Heat 4 tbsp of Oil in a pan.
3. Add the thinly sliced Onions. Saute till its Crispy & brown.

Step 3: Cook the Rice
4. Soak the Rice for 30 minutes Basmati Rice - 1 Kg

5. Boil the water & add soaked rice.
6. Add Salt & Half cook the rice.


Step 4: Cooking the Dum Biryani
7. Heat the pot. Add 1 tbsp of Oil & 3 tbsp of Ghee.
8. Add the Whole Spices (Cinnamon, Cloves, Cardamom & Bay leaf).

9. Gently drop the Marinated Mutton pieces. Cook for about 5 mins



10. Turn off the stove
11. Add the half cooked rice on top of the masala and add saffron milk

12. Layer it again with rice and saffron milk
13. Add coriander leaves and mint leaves and let it cook in dum for about 45 minutes

14. Turn off the stove after 45 minutes and let it rest for about 15 minutes and then mix the biryani and serve hot