For marinating the meat:
- Goat or lamb meat: 500 gm cut into big chunks. (we used 600gms)
- 50 gm thick curd/yogurt
- 3-4 chopped green chilies
- 1/2 tbsp ginger garlic paste
- 1 tbsp red chilli powder (adjust per your taste)
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp all garam masala
- Fried onion of 2 medium onions
- 1/2 cup chopped coriander leaves
- 3/4 cup pudina leaves
- juice of 1 lemon
- 1 tsps salt
- Raw papaya juice 2-3 tbsp or meat tenderizer (we used 2 tsps pineapple paste)
- 2 tbsp Ghee/ clarified butter
- 250 gm good quality Basmati rice (we used 2 cups, not sure of weight)
- 2 cloves (we used 6)
- 2 cardamoms (we used 5)
- 1 black cardamom (we didn’t have)
- 1″ cinnamon stick
- 1 big bay leaf
- 4 black pepper corns
- Nutmeg and mace (we didn’t have)
- 2 tbsp salt
- 1 tbsp oil
- 1 tsp shahi jeera or caraway seeds
- water as required
- (we used 2 cubes of Maggi vegetable stock)
- Brown onion in a large amount
- Saffron in lukewarm milk (3-4 Tbsp)
- Ghee/ clarified butter
- In a large bowl, add all the marinating ingredients. Put yoghurt, ginger garlic paste, Red chili powder, Turmeric powder, Garam Masala powder, Lemon juice, Fried Onions, Green Chilies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste, ghee (one of the secret ingredient of making good tasty biryani) and mix well.
- Now cover and keep it in the refrigerator for at least 2-3 hours.
- In a large pan, bring surplus water to boil. Take a piece of soft cotton cloth. Put the whole spices in and make a bundle of this and drop this in the water.
- Also add oil, shahi jeera and good amount of salt. Don’t worry about adding salt. Because most of the salt will go off while draining water from rice. Let it come to boil.
- In the meantime prepare Saffron Milk. Slightly roast and crush the saffron strands and put them in lukewarm milk. It gives the biryani distinct flavor and orangey- yellow streaks. Keep it aside.
- Soaking the rice is also very important because it helps the rice expand to maximum length. So soak it in the water for 30 minutes. Choose long grain basmati rice.
- We should cook the rice in two parts. When it is just cooked for 1-2 mins. Take out half of the rice. It will go on the 1st layer of the meat. Continue cooking until you get good 1 boil that means the rice should roll over in the water.
- Now drain out the water and save a little of the drained water.
Layering the rice and meat:
- Put the mutton on the base of a pan in which you are going to make the biryani. Add the drained water because the meat needs some moisture to cook which it gets from this water and thus overall biryani remains nice and moist.
- Put the half of rice on the top of the mutton. Spread fried onion, saffron milk, ghee and Garam masala powder on the rice.
- Now add rest of the rice on it and spread rest of the fried onion, saffron milk, coriander leaves, meant leaves and ghee.
- After layering the rice and meat, it is also important to leave around 1/4th of the vessel free for the steam to collect and aid in cooking.
- You can either seal the edges with roti dough or use a piece of foil paper and seal the top. I think 2nd option is more good and convenient than 1st option.
- Now cook it for 5 mins on high flame, then 15 minutes on medium flame and 30 mins on simmer.
- After the complete 45 mins, switch off and leave it to rest for 15 mins. Be careful when you are opening the lid out, because the steam can be dangerous.
- Your Hyderabadi dum biryani is ready. There is a special cut of biryani. Put a spatula at the edge of the vessel and lift it up carefully.
- Enjoy with vegetable raitha and green salad.
Inspired by : Sharmila’z Kitchen