1. 1 kg basmati rice, washed and soaked in water for half to one hour.
2. 1 kg mutton, cut into medium sizes
3. 1/2 cup oil or ghee
4. 4 onions, finely slices
5. 2 green chilies
6. 2 teaspoon ginger garlic paste
7. 2 cups yogurt
8. 1 teaspoon chili powder
9. 1 teaspoon coriander powder
10. salt to taste
11. whole garam masala (1 bay leaf, 1 inch stick cinnamon, 2 cardamom, 2 cloves, 1 ……teaspoon shahi jeera, 1 teaspoon cumin seeds)
12. handful of mint and coriander leaves
Heat the oil/ghee and fry the onions until brown. Add the onions to the mutton along with green chilies, ginger garlic paste, yogurt, chili powder, coriander powder, salt to taste, mint nd coriander leaves. Marinate this for 24 hours or atleast overnight.Fill a large vessel with ¾th water. Add 2 teaspoon oil, salt and garam masala. Bring it to boil and then add rice.When the rice starts boiling, cook for a further minute and switch off the flame. Don’t drain the water as this will allow the rice to cook further while you transfer it to the mutton mariante.
Place the marinated mutton in a large pan to cook the Dum Biryani.Transfer the half cooked rice on top of the marinated mutton by a small strainer. By the time you have transferred the whole rice, the bottom layer would be cooked 50% and the top layer would have cooked 70%.Garnish with coriander and mint leaves on top. Drizzle 2 teaspoon ghee on the rice.Cover with foil, place the lid and keep a timer, cook on HIGH flame for 5 MINUTES.LOWER the flame and cook for 10 MINUTES.Place a tawa on low heat and keep the pan and cook for further 20 minutes. Switch off the gas. Wait for sometime before you open the lid. Mix very gently.
Enjoy your delicious Hyderabadi Mutton Dum biryani with raita