Hyderabadi Dum Gosht Biryani Recipe

What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the tastier on the palate! Try it the next time you plan on taking on this meat.

Prep Time: 2-2.30 hour

Cook time: 51-60 minutes

Serve: 4

Level Of Cooking: Moderate

Taste: Spicy

Ingredients for Hyderabadi Dum Gosht Biryani

• Mutton cut into 1-inch cubes 600 grams

• Raw papaya paste 1 tablespoon

• Garlic paste 1 1/2 tablespoons

• Red chili powder 3 teaspoon

• Turmeric powder 1/2 teaspoon

• Biryani masala 2 tablespoons

• Salt to taste

• Cloves 4-5

• Green cardamoms 6-8

• Cinnamon broke 1 inch

• Yogurt 3/4 cup

• Caraway seed (shahi jeera) powder 1 teaspoon

• Fresh coriander leaves finely chopped 4 tablespoons

• Green chilies slit 4

• Fresh mint leaves 20-25 + for garnish

• Fried onions 1/2 cup + for garnish

• Oil 2-3 tablespoons

• Lemon juice 1 tablespoon

• Ghee 4 tablespoons

• Ginger cut into strips 1 inch

• Screwpine essence (kewra jal) 1/2 tablespoon

• Rosewater (Gulab jal) 1/2 tablespoon

• Whole wheat flour dough for sealing

• Basmati rice soaked and drained 1 1/2 cups

• Green cardamoms 6-8

• Cinnamon broke 1 inch

• Black cardamoms 2

• Cloves 6-8

• Bay leaf 1

• Salt to taste

• Saffron water 2 tablespoons

Method

Step 1

Put mutton pieces in a part. Add raw papaya paste, garlic paste, chili powder, turmeric powder, biryani masala powder, salt, cloves, green cardamoms, and cinnamon and mix well.

Step 2

Add yogurt, caraway seed powder, coriander leaves, green chilies, 10-15 mint leaves, ¼ cup crushed fried onions and oil and mix well. Add lemon juice, mix and set aside in the refrigerator to marinate for 1-2 hours.

Step 3

Spread 2 tablespoons ghee in a handi, add the marinated mutton, and spread evenly.

Step 4

To make the rice, boil sufficient water in a deep vessel. Add green cardamoms, cinnamon, black cardamoms, cloves, bay leaf, salt and rice, and mix. Cook till the rice is half done.

Step 5

Spread half the rice over the mutton layer in the handi. Cover and set aside.

Step 6

Put a muslin cloth in a bowl and put the remaining rice in it. Drizzle 1 tablespoon saffron milk, squeeze excess water and spread it in the handi.

Step 7

Add remaining saffron milk, ginger strips, remaining coriander leaves, remaining torn mint leaves, remaining fried onions, screwpine essence, rose water and remaining ghee.

Step 8

Place the handi on hot Tawa and cook on dum for 30-40 minutes.

Step 9

Garnish with fried onions and mint leaves and serve hot with raita of your choice.