Hyderabadi Dum Biryani Recipe

Mutton dum biryani, a culinary marvel that tantalizes the senses and transports you to the heart of traditional Indian cuisine with its aromatic blend of spices and tender morsels of meat. Originating from the royal kitchens of the Mughals, this dish has evolved over centuries, yet its essence remains unchanged – a symphony of flavors meticulously layered and slow-cooked to perfection.

The journey begins with the selection of the finest cuts of mutton, marinated in a medley of yogurt, ginger-garlic paste, and a proprietary blend of spices. Each spice, from the warm hues of saffron to the earthy notes of cumin and cardamom, contributes to the complexity of flavors that define this dish.

As the marinated mutton rests, fragrant basmati rice is parboiled and infused with saffron, lending it a golden hue and delicate aroma. The stage is set for the assembly of the biryani – a process that demands patience and precision.

In a heavy-bottomed pot, layers of rice and marinated mutton alternate, interspersed with caramelized onions, fresh mint, and coriander leaves. Each layer is infused with the essence of the spices, building anticipation with every spoonful.

Once assembled, the biryani is sealed with a tight-fitting lid and cooked over a low flame, allowing the flavors to meld together in a harmonious union. This slow-cooking process, known as dum, ensures that every grain of rice absorbs the rich flavors of the mutton and spices, resulting in a dish that is as luxurious as it is comforting.

Finally, as the lid is lifted, a cloud of steam rises, carrying with it the unmistakable aroma of mutton dum biryani. With eager anticipation, each serving is carefully spooned onto plates, revealing the layers of rice and succulent meat beneath.

Garnished with fried onions, crisp fried potatoes, and a sprinkling of fresh herbs, mutton dum biryani is more than a meal – it's a celebration of culinary craftsmanship and cultural heritage. With each bite, one embarks on a sensory journey that transcends time and place, leaving an indelible impression that lingers long after the last morsel is savored.

Ingredients:

2 cups basmati rice

500 grams chicken (or your choice of meat)

2 large onions, thinly sliced

2 tablespoons ginger-garlic paste

1 cup plain yogurt

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon biryani masala

1 teaspoon garam masala

1 teaspoon cumin seeds

4 green cardamom pods

4 cloves

1 cinnamon stick

A pinch of saffron strands (optional)

1/4 cup milk

A handful of fresh mint leaves

A handful of fresh cilantro leaves

4 tablespoons ghee (clarified butter) or vegetable oil

Salt to taste

Water for cooking

Step 1: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 2: Heat 2 tablespoons of ghee or oil in a large pot over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.

Step 3: Add the thinly sliced onions to the pot and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.

Step 4: In the same pot, add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

Step 5: Add the chicken (or meat) to the pot and cook until it changes color. Then, add the red chili powder, turmeric powder, biryani masala, and salt. Mix well to coat the chicken evenly with the spices.

Step 6: Reduce the heat to low and add the plain yogurt to the pot. Stir everything together and let it simmer for 10-15 minutes until the chicken is cooked through and tender. Remove from heat.

Step 7: In a separate pot, bring water to a boil. Add salt and the soaked and drained rice. Cook the rice until it is 70% cooked (the grains should still be firm). Drain the rice and set aside.

Step 8: Preheat the oven to 350°F (180°C). In a small bowl, soak the saffron strands in warm milk for a few minutes.

Step 9: Now, it's time to layer the biryani. In a deep baking dish or ovenproof pot, spread a layer of half-cooked rice at the bottom. Sprinkle some of the fried onions, mint leaves, and cilantro leaves on top.

Step 10: Next, spread the cooked chicken evenly over the rice layer. Drizzle a teaspoon of ghee or oil over the chicken.

Step 11: Repeat the layering process with the remaining half-cooked rice, fried onions, mint leaves, and cilantro leaves. Pour the saffron-infused milk over the top.

Step 12: Cover the baking dish or pot tightly with aluminum foil or a lid to seal in the flavors. Place the biryani in the preheated oven and let it cook for about 30-40 minutes.

Step 13: After the specified time, remove the biryani from the oven and let it rest for 10 minutes. This allows the flavors to meld together.

Step 14: Remove the foil or lid and gently fluff the biryani with a fork. Serve the Hyderabadi Dum Biryani hot with raita (yogurt dip) or a side

Step 15: To serve, carefully scoop the biryani onto a plate, making sure to get layers of rice and chicken in each serving. Garnish with additional fried onions, mint leaves, and cilantro leaves.

Step 16: Enjoy your flavorful and aromatic Hyderabadi Dum Biryani with family and friends!

Tips:

For a vegetarian version, you can replace the chicken with vegetables like potatoes, carrots, peas, and paneer (Indian cottage cheese).

You can adjust the spice levels according to your preference by increasing or reducing the amount of red chili powder and biryani masala.

Adding a few drops of rose water or kewra water while layering the biryani will enhance its fragrance.

If you don't have an oven, you can cook the biryani on the stovetop. After layering the biryani, place a tawa (griddle) on the stove and then place the biryani pot on top of it. Cook on low heat for about 30-40 minutes, checking periodically to ensure it doesn't burn.

While cooking the rice, make sure not to overcook it, as it will continue to cook during the dum process.

Enjoy your homemade Hyderabadi Dum Biryani!