Hyderabadi Mutton Dum Biryani

Step 1: Prepare Rice

Wash 1 kg Basmati Rice thoroughly and soak it in water for at least 30 minutes.

Step 2: Prepare Fried Onions (Barista)

Slice 4 large onions thinly. Heat mustard oil in a pan and fry the sliced onions until they turn golden brown and crispy. Remove from oil and set aside. This is your barista.

Step 3: Marinate Mutton

Wash 1 kg mutton (preferably with some fat) and pat it dry. In a large bowl, add the mutton, 2 tbsp ginger-garlic paste, 1 cup fresh thick curd, 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, and salt to taste. Mix well.

Step 4: Add Fresh Herbs and Fried Onions to Marinade

To the marinated mutton, add 1 tsp freshly crushed green chilli paste, 2 tbsp chopped coriander leaves, 2 tbsp chopped mint leaves, 2 tbsp of the prepared fried onions (barista), and 5 whole green chillies. Mix everything thoroughly. Cover and let it marinate for at least 30-45 minutes.

Step 5: Boil Water for Rice

In a large pot, bring a generous amount of water to a boil. Add the whole spices: 2-3 bay leaves, 2-3 small pieces of cinnamon, 2-3 star anise, a small piece of nutmeg, 5-6 green cardamom, 2-3 black cardamom, 1 tsp black pepper, 1 tsp cloves, and 1 tbsp cumin seeds.

Step 6: Season Rice Water

To the boiling water, add 1 tbsp salt, 1 tsp sugar, 1 tbsp oil, 5 green chillies, 1 tbsp chopped coriander leaves, 1 tbsp chopped mint leaves, and 2 lemon slices. Let it come to a rolling boil.

Step 7: Cook Rice

Add the soaked basmati rice to the boiling water. Cook the rice until it is 90% done. Check by pressing a grain between your fingers; it should be soft but still have a slight bite.

Step 8: Drain Rice

Once the rice is 90% cooked, drain it immediately using a colander to stop the cooking process.

Step 9: Prepare to Cook Mutton

In a pressure cooker, heat 1 cup of mustard oil. Add 1 tsp cumin seeds and 2 bay leaves to the hot oil for tempering.

Step 10: Cook Mutton

Add the marinated mutton to the pressure cooker. Sauté on high flame for 2 minutes, stirring continuously. Close the pressure cooker lid and cook for 3-4 whistles until the mutton is tender.

Step 11: Sear Mutton in Large Pot

Once the mutton is cooked, transfer it to a large, heavy-bottomed pot. Cook on high flame, stirring occasionally, until the oil separates from the gravy and the mutton is well seared.

Step 12: Layer Biryani

Evenly spread the 90% cooked basmati rice over the mutton in the pot. Garnish with the remaining fried onions, chopped coriander leaves, chopped mint leaves, and slit green chillies.

Step 13: Dum Cooking

Cover the pot with a clean kitchen towel and then a tight-fitting lid. Place the pot on an old tawa (griddle) heated on high flame. Once the tawa is hot, reduce the flame to low and cook on dum for 30 minutes.

Step 14: Serve Biryani

After 30 minutes, remove from heat and let it rest for 5-10 minutes. Gently mix the biryani from bottom to top using a large spoon or spatula, ensuring the rice grains remain intact. Serve hot with raita or chutney.

• Use good quality basmati rice for best results.

• Marinate the mutton for at least 30-45 minutes to allow flavors to penetrate.

• Use mutton with some fat for a richer flavor.

• Do not overcook the rice during boiling; it should be 90% cooked as it will cook further on dum.