Name: How to make Restaurant Style Hyderabadi Mutton Dum Biryani
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Ingredients: Cinnamon stick pieces... 4, 1 inch pieces; Cloves... 15; Star Anise... 1 piece; Bay leaves... 1 medium size; Green Cardamoms... 20; Mace or javitri... 1cm x 1cm piece; Coriander seeds... 1 tsp.; Whole black pepper... 1 tsp.; Goat/Mutton (with bone) … 1.5 kg; Basmati rice… 1 kg; Thinly chopped onion… 3 medium sized; Fresh ginger garlic paste...4 tablespoons; Chopped coriander leaves... 1 cup; Chopped mint leaves... 1 cup; Fresh lime juice ... 7 tablespoons; Green chilies... 6-7; Plain unsweetened yogurt… 10 tablespoons; Cumin seeds (plain jeera)... 1/2 teaspoon; Shahi Jeera... 1/2 teaspoon; Turmeric powder... 1/2 teaspoon; Kashmiri red chili powder... 2.5 teaspoons; Saffron... 1/4 teaspoon; Rose and Kewra essence... 1 drop each; Milk... 3 tablespoons; Red and orange food color... a pinch each; oil... 3 tablespoons; Ghee... 5 tablespoons; Salt... to taste; Plain unsweetened yogurt… 1 cup; Finely chopped onion… 3 tablespoons

What can be better for lunch than a plate of steaming hot Hyderabadi Mutton Biryani! Now you can make this delicious biryani in your kitchen! Follow this recipe in detail and this biryani will taste just like the one you get in the Paradise Restaurant in Hyderabad.

How to make Restaurant Style Hyderabadi Mutton Dum Biryani

Author: Nupur Bhattacharya Cuisine:Indian, Hyderabadi Courses:Main, Lunch, Dinner

Difficulty:IntermediatePrep time: 45 minutesCook time: 45 minutesTotal time:1 hour 30 minutesServings:6 servings

Description

Do you wonder why your mutton biryani at home doesn’t have that restaurant-style taste! After loads of takeaways and tweaking my biryani recipe I am thrilled to share all the tips and tricks with you! I will also share the recipe of a simple Raita and a delicious Salan to go with your biryani! So my biryani lovers, let’s cook together!

Instructions

Make sure to soak the basmati rice in water at least for 30 min before cooking Biryani

Let’s marinate the mutton

To the mutton add 1 tablespoon of fresh lime juice, turmeric powder, 1 tablespoon of ginger garlic paste and salt to taste
Beat the yogurt well and add approximately half of it
Mix well and marinate at least for 30 minutes

Prepping the food colors

Add saffron to the milk, one drop of kewra essence, one drop of rose essence and a pinch of orange food color
Mix and pour half of the milk in another cup
To that cup add a pinch of red food color and mix well

Pressure cooking the mutton

Set a pressure cooker on medium heat and add 1 tablespoon ghee to it
Add the marinated mutton in
Add approximately 1.5 cups of water

Pressure cook the mutton until tender
The time for the mutton to get tender will depend on your pressure cooker. In the pressure cooker that I use 20 minutes of cooking under pressure is enough to tenderize the meat
Once the meat is cooked take out the meat pieces from the stock and place it in a separate bowl

Don’t discard the stock we will use that as well

Making Fresh garam masala

To a pan set on medium heat add cinnamon sticks, green cardamom, Bayleaf, cloves, black peppercorns, star anise and coriander seeds
Roast for approximately three minutes or until they turn aromatic

Transfer everything to a grinder jar and add a piece of Mace or javitri into it.
Grind to a smooth powder

Cooking the onions

To a pan set on medium heat add 2 tablespoons of cooking oil

Add cumin seeds and Shahi jeera
Once they start to splutter add onions
Add some salt to the onions so they cook faster

Stir fry the onions for approximately 10 minutes or until they become dark brown in color.You can also deep fry the onions instead to make this step faster
Take 2 tablespoons of the fried onions out of the pan and set it aside for garnish

Cooking the mutton

To the remaining onions add 90% of the remaining ginger garlic paste

Stir fry on low heat for approximately one minute
Add in the green chillies and give it a quick stir
Add 1 tablespoon of ghee and add the pre-boiled mutton pieces in

Turn up the heat to medium and mix well
Add Kashmiri red chilli powder and stir fry till the mutton browns well
This should take approximately 7 to 10 minutes

Add salt to taste
Add 1 tablespoon of lime juice
And mix well

Add the remaining yogurt and give it a quick stir
Pour in the mutton stock
Turn up the heat to high and cook till all the gravy reduces to half. This should take approximately 10 minutes or so

Mix well
Check for salt and make sure that the gravy is slightly salty because it’s going to be mixed with a lot of rice

Cooking the Rice for the biryani

Take approximately 4 liters of water in a pot

Add enough salt to the water so it tastes like sea salt
I add approximately 8 to 9 teaspoons of salt
Add the remaining fresh lime juice

Add the leftover ginger garlic paste
Add the leftover garam masala and mix thoroughly
Once the water comes to a boil add in the pre-soaked basmati rice

Cook till the rights is 90% done this should take approximately 15 minutes on medium heat

Setting up the biryani

Take a flat pan and set it on medium heat
On this flat pan place the pan with the mutton.This prevents the mutton from burning while the biryani cooks

Spread the rice (immediately after straining) evenly on the mutton
Sprinkle the orange and red colored saffron milk on the rice
Garnish with the remaining coriander leaves, mint leaves, and fried onions and place the lid on

Make sure that the vent of the lid is covered
Let the rice cook on medium heat for 10 minutes and then on low heat for 15 minutes
Biryani is ready!

Raita

Add yogurt in a big bowl
Add approximately 3/4 teaspoon of salt
Beat the yogurt till it’s smooth

If the yogurt is too thick add some water
Add lime juice, chopped onions, chopped tomatoes, chopped green chillies and chopped coriander leaves
Give it a good mix

Salan (Gravy served with Biryani)

Set a pan on medium heat
Add peanuts and roast them till they are darker and aromatic. This should take 3 to 5 minutes
Lower the heat, add sesame seeds and dry coconut and stir till it starts to look a little oily. This should approximately take 1 minute

Transfer this to a grinder jar
To the same pan add approximately 3 tablespoons of oil and set on medium heat
Add chopped onions and 3/4 teaspoon of salt

Stir till the onions turn golden brown
Move the onions to one side of the pan and to the remaining oil add cumin seeds, mustard seeds, coriander seeds, fenugreek (methi) seeds, curry leaves, and give it a quick stir
Add Coriander leaves, mint leaves, slit green chillies, ginger, garlic, dry red chilli, and turmeric powder. Stir fry till the garlic turns slightly brown

Transfer everything to the same grinder jar and grind it to a smooth paste. You may need to add some water to do this
Add the paste to a pan set on low heat and add 1 cup water
Add kashmiri red chilli powder

Cover and cook on low heat for approximately 15 minutes
Add tamarind paste
Add salt and sugar to taste

Mix thoroughly
Done!

Video

Notes

For more detailed tips for making restaurant style mutton Biryani at home and to know my favorite brand of basmati rice, check out the video recipe!

Some people prefer to add cucumber and sugar to the raita. Mutton biryani has a deep flavor, so a simple raita (like the one I showed here) tastes best.

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