HYDERABAD MUTTON DUM BIRYANI with Perfect Masalas & Clear cut explanation by

Ingredients

• 6 pieces Cloves (whole, for the spice blend)
• 1 tsp Black Pepper (whole peppercorns)
• 1 tsp Tailed Pepper (also known as long pepper, optional)
• 1 inch Cinnamon Stick (whole stick)
• 6 pods Green Cardamom Pods (slightly crushed)
• 1 flower Mace Flower (whole mace)
• 1 piece Nutmeg (whole nutmeg, grated after roasting)
• 2 pieces Star Anise (whole)
• 1 tsp Cumin Seeds (whole)
• 2 pods Black Cardamom Pods (smoked, whole)
• 2 tsp Fennel Seeds (whole)
• 1 tbsp Coriander Leaves (fresh, chopped)
• 2 pieces Bay Leaves (dried)
• 1 piece Kapok Bud (optional, can omit or replace with extra cardamom)
• 400 g Onions (thinly sliced)
• 1 kg Mutton (bone‑in pieces, cut into bite‑size chunks)
• 1 tsp Turmeric Powder
• to taste Salt
• 2 tsp Red Chilli Powder
• 1 tbsp Ginger & Garlic Paste
• 1 tbsp Green Chilli Paste
• 1 tbsp Lemon Juice (freshly squeezed)
• 4 tbsp Vegetable Oil (for frying onions)
• 1/2 cup Mint Leaves (chopped)
• 1/2 cup Coriander Leaves (chopped)
• 1/2 cup Fried Onions (crispy, homemade or store‑bought)
• 100 g Plain Yogurt (Curd) (full‑fat, at room temperature)
• 1 tsp Ghee (softened)
• 4 tbsp Oil (for cooking the mutton)
• 4 pieces Cloves (for cooking)
• 1 tsp Shahjeera (Cumin Seeds)
• 1 inch Cinnamon Stick (for cooking)
• 4 pods Green Cardamom Pods (for cooking)
• 1 flower Mace (for cooking)
• 2 pieces Bay Leaves (for cooking)
• 10 pieces Green Chillies (slit lengthwise)
• 3 litres Water
• 1/4 tsp Salt (for cooking water)
• 3 cups Basmati Rice (soaked 30 min, long grain basmati)
• 100 ml Saffron Milk (warm milk infused with a pinch of saffron)
• 1 tsp Garam Masala (divided, half tsp per layer)
• small piece Wheat Flour Dough (made with wheat flour & water, used to seal the pot)

Instructions

1. Roast Whole Spices for Masala

   Heat a dry pan over medium flame. Add cloves, black pepper, tailed pepper, cinnamon stick, green cardamom, mace, nutmeg, star anise, cumin seeds, black cardamom, fennel seeds, coriander leaves, bay leaves, and kapok bud. Roast, stirring constantly, for 3–4 minutes until fragrant.

   Time: PT4M

2. Cool and Grind the Roasted Spices

   Transfer the roasted spices to a plate, let them cool completely (about 5 minutes), then grind them in a spice grinder or mortar‑pestle to a fine powder. Set aside 1 tsp of this powder for the rice later; the rest is the biryani masala.

   Time: PT5M

3. Fry Onions Until Golden

   In a skillet, heat 4 tbsp vegetable oil over medium heat. Add the sliced onions and fry, stirring occasionally, until deep golden brown and crisp (about 10 minutes). Remove half for layering later and keep the rest in the pan.

   Time: PT10M

4. Prepare the Marinade

   In a large mixing bowl combine the mutton pieces, turmeric powder, salt, red chilli powder, ginger‑garlic paste, green chilli paste, lemon juice, 1 tsp of the blended masala, 4 tbsp of the fried‑onion oil, chopped mint, chopped coriander, ½ cup fried onions, and plain yogurt. Mix thoroughly until the meat is well coated.

   Time: PT10M

5. Marinate the Meat

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow flavors to penetrate the mutton.

   Time: PT2H

6. Soak and Partially Cook the Rice

   Rinse 3 cups basmati rice until water runs clear, then soak in water for 30 minutes. Drain, then bring a large pot of water to boil, add ¼ tsp salt, and cook the rice until it is about 70 % done (still firm in the center). Drain and set aside.

   Time: PT30M

   Temperature: Boiling

7. Sear the Marinated Mutton

   In the heavy‑bottomed pot, melt 1 tsp ghee and add 4 tbsp oil. Add the whole spices for cooking (cloves, shahjeera, cinnamon, green cardamom, mace, bay leaves) and fry for about 30 seconds. Add the marinated mutton and stir‑fry for 2 minutes on high flame.

   Time: PT2M

8. Simmer the Meat

   Add 3 litres water, ¼ tsp salt, and an extra tablespoon of lemon juice. Bring to a rolling boil, then reduce to medium‑low and simmer until the mutton is tender (about 40 minutes). Skim any foam that rises.

   Time: PT45M

9. Layer the Biryani

   In the same pot, spread the 70 % cooked rice as the first layer. Sprinkle half of the chopped mint, coriander, and fried onions, then add ½ tsp garam masala. Add the second layer of rice (now 80 % cooked – you can quickly steam the remaining rice for 5 minutes if needed). Sprinkle the remaining herbs, fried onions, and another ½ tsp garam masala. Drizzle the saffron‑infused milk over the top, followed by the final 90 % cooked rice layer. Dot with 1 tbsp ghee.

   Time: PT10M

10. Seal the Pot (Dum)

    Roll a small piece of wheat‑flour dough into a thin paste and seal the pot’s rim. Place a heavy weight (cast‑iron pot or clean stone) on top, then set a tawa (flat griddle) underneath the pot to diffuse direct heat.

    Time: PT5M

11. Cook on Dum

    Turn the burner to high flame and cook for 5 minutes, then maintain high flame for another 5 minutes. Reduce heat to low and cook for 20 minutes. Finally, turn off the burner and let the pot rest, untouched, for 15 minutes.

    Time: PT45M

12. Finish and Serve

    Remove the weight and dough seal carefully. Gently fluff the biryani with a wide‑spoon, mixing the layers just enough to distribute the aromas. Serve hot, garnished with the remaining fried onions and fresh coriander.

    Time: PT5M

Nutrition Facts

Calories

970

Protein

37 g

Carbohydrates

150 g

Fat

35 g

Fiber

2 g