Hyderabadi Mutton Dum Biryani Recipe

About this recipe

A fragrant and indulgent layered rice dish with tender mutton, aromatic spices, and caramelized onions, slow-cooked to perfection.

Ingredients

• 100 G Jumbo Garlic 100g
• 500 G Fresh Vine Tomato 500g
• 1 Kg Red Onion 1kg
• NaN Tilda Long Grain Rice
• NaN Fresh Halal British Mutton Leg
• 400G Oatly Oatgurt Greek
• 100 G Saras Turmeric Haldi Powder
• 1 L Crisp N Dry Oil
• 400 G Trs Coriander Powder
• - Marnoto Hand Harvest Fine Sea Salt
• - Ktc Minced Garlic Paste

Instructions

1. 1. Wash and soak basmati rice in water for 30 minutes, then drain and set aside.
2. 2. Marinate mutton with yogurt, turmeric, chili powder, coriander powder, and ginger-garlic paste for 20 minutes.
3. 3. Heat ghee in a heavy-bottomed pot, add whole spices, and sauté until fragrant.
4. 4. Add sliced onions and fry until golden brown, then remove half for garnishing.
5. 5. Add tomatoes and cook until soft, followed by marinated mutton, cooking until partially done.
6. 6. Layer partially cooked mutton with soaked rice, mint, coriander, and fried onions.
7. 7. Pour water gently over the layers, ensuring rice is submerged, and season with salt.
8. 8. Cover tightly and cook on low heat for 20 minutes, allowing steam to finish cooking.
9. 9. Remove from heat and let the biryani rest for 10 minutes before serving.
10. 10. Carefully mix layers before plating, ensuring rice and mutton are evenly distributed.