KACHCHE GOSHT KI DUM BIRYANI ~ MUTTON DUM BIRYANI ~ HYDERABADI DUM BIRYANI
A traditional and unique way of preparing biryani in a style where uncooked meat marinated with spices is slow cooked with parboiled rice and aromatics in an airtight vessel known as dum cooking.
Servings 6
Equipment
- 15 cm deep and 24 cm wide saucepan
Ingredients
- 1 kilogram mutton cut in medium pieces
For dum cooking:
- ¼ cup melted butter or ghee
- ¼ cup warm milk with a pinch of saffron and 1 teaspoon rose water
- 1 teaspoon shahi jeera
- ½ cup chopped coriander and mint leaves combined
- 2 cups wheat flour make a dough for sealing the pot
For fried onion: (makes 3 cups of fried onion)
- 5 large onion
- Cooking oil for deep frying
For marinade:
- ½ cup yogurt
- 2 cups fried onion
- 2 tablespoon ginger & garlic paste combined
- 2 tablespoon red chili powder
- 3 tablespoon lemon juice
- 1 cup chopped coriander leaves
- ¾ cup mint leaves
- ¼ cup saffron soaked warm milk pinch of saffron
- 4 green chilies with a slit or paste
- 3 teaspoon salt as per taste
- 3 cinnamon stick 1 inch each
- 5 green cardamom
- 7 cloves
- 2 bay leaves
- 1 teaspoon shahi jeera (caraway seeds)
- 4 tablespoon ghee/cooking oil
For rice preparation:
- 4 cups good quality basmati rice
- 2 sticks of cinnamon 1 inch each
- 1 pieces star anise
- 3 bay leaves
- 4 tablespoons cooking oil
- 4 tablespoon salt
- 6 litres water
Instructions
- Peel and slice the onions evenly and deep fry till light golden.
Marinade:
- Take 1-kilogram of mutton in a large bowl and marinate with all the marinating ingredients for a minimum of 4 hours or overnight.
Rice preparation:
- Wash and soak the rice for 30 minutes.
- In a large saucepan (15 cm deep and 24 cm wide) heat enough water which is at least ¾ full. Once the water starts to boil, add all the whole spices (2 inches stick of cinnamon, 1-star anise, 4 cardamoms, 3 bay leaves), salt (4 tablespoons), 4 tablespoons of cooking oil, and cook for 5 more minutes.
- Now add soaked rice and cook until the rice is 70 percent or ¾ done. The rice should be cooked but hard in texture.
- Strain the rice from the boiling water and set it aside.
For Biryani Dum Cooking:
- In a large thick bottom saucepan (you can use the same vessel used for boiling rice), add marinated mutton evenly as the first layer followed by half of the cooked rice as the second layer. Watch the video on my youtube channel to see the steps.
- To this rice layer, drizzle half of saffron rose water flavored milk, a handful of chopped coriander and mint leaves, and a handful of fried onion evenly.
- Now spread remaining rice as the third layer followed by saffron rose water flavored milk, a handful of chopped coriander and mint leaves, a handful of fried onion, and also 1 teaspoon of shahi jeera over the final layer.
- Finally, drizzle a generous amount of melted butter or ghee over the biryani to make it more aromatic.
- Roll out the wheat flour dough into a rope shape and seal the biryani vessel and the lid in such a way that no steam escapes or leaks. And also place a heavy object on the lid after sealing.
- Place the saucepan on a flat thin pan or a biryani dum pan and slow cook the biryani for 75 minutes.
- Turn off the gas and let it cool for 10 minutes before opening the sealed lid.
- Serve the biryani hot with raita.
Video
Notes
The essential part of the biryani is the preparation of rice which should not be over-cooked at any cost. As you can imagine that the rice will be cooked again in dum for another 45 to 50 minutes. Finally, comes the step where you assemble everything together and make the vessel airtight. The secret of a perfect dum biryani is to make sure no steam escapes while the biryani is being cooked.
The meat will not get cooked well if you find a lot of steam leaking from the air-tight saucepan. If this happens, just turn off the flame and open the lid and seal the lid with fresh dough. It is very important to keep a close eye on the biryani while it is getting cooked.