Hyderabad Bawarchi Style Mutton Dum Biryani
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This is one Biryani that you never tire of. The Special Hyderabadi Mutton Dum Biryani is a simple enough recipe if you follow the tips and all the steps.
Follow this recipe on weekends or whenever you feel like eating Biryani. Even those who cannot usually cook can do wonders. There may be Biryanis across India but there is a special flavor to the Hyderabadi Biryani. The spice and the strong flavours, the fragrance of Mint and Green Coriander, the Saffron and Ghee make it really special.
I am making the most famous Biryani of Hyderabad – the Bawarchi way. This is what is known as Kacchi Gosht Dum Biryani. Which means that raw Meat is coated with spices and cooked on Dum. This method is famous in Hyderabad. The Rice is fluffy and soft and the Meat is tender. Pakki Gosht ki Biryani is another recipe and I will share that some other time. Hyderabadis like Kacchi Ghosht ki Biryani.
There are certain issues with making Biryanis at home. Getting burnt at the bottom, not having a good flavor, meat getting half cooked or the Masalas sticking to the bottom and such issues can be prevented if you follow my tips and step-by-step instructions. Then you can make 100% best Hyderabadi-style Mutton Dum Biryani.
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Tips
Meat
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Tender Meat can be cooked well and it will absorb the spices well.
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You need medium-sized pieces for this Biryani. Smaller pieces will get crushed and mixed in the Rice.
How to cook the Meat?
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Tender Meat should be coated with raw Papaya paste and Nutmeg powder and marinated overnight.
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After coating the Meat with the spices, you should lift and slap the Meat in the vessel so that the spices get absorbed.
Right vessels for the Biryani:
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You need thick-bottomed vessels to ensure that the Biryani does not get burnt and stick to the bottom.
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To cook a kg of Meat, you need an 8 litres vessel. I am making this Biryani with a kg of Meat and ½ Kilo of Rice.
How to get fluffy Biryani Rice?:
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Basmati Rice should be of a good quality and at least one year old.
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Rice should be only three quarters in the vessel where you make Biryani Dum. Then there is space for a Rice grain to be cooked nicely like a flower bud. And the Rice remains fluffy.
Oil-Ghee:
- Add adequate Oil for the Biryani. Only then you get a good taste. If Oil and Ghee are not sufficient, then the Biryani becomes hard after cooling. And does not feel soft while eating.
How to ensure that the Biryani is aromatic:
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Usually, Biryanis need spices in the right measure and good quality. Or the Biryani may taste good but will not have an aroma. If the right flavor is achieved, the aroma of the Biryani should spread in the entire neighbourhood.
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Please use fresh Garam Masala. If you have a readymade packet, and it is already opened, do not use it. It would have lost its fragrance.
Substitute for raw Papaya:
- The milk in the skin of a raw Papaya softens the Meat. In case you do not have raw Papaya, coat with spices and let it marinate overnight in the refrigerator. Then, keep it outside for an hour for the Meat to thaw. Then add Rice and make Dum.
If Biryani is too bland:
- The Salt and Mirchi for Biryani should be checked as soon as the Meat is coated with the spices. If you miss it here, it is impossible to adjust anywhere later on.
Dum Process:
- Seal the edges of the vessel with Flour paste, put it on the pan on a high flame and wait until steam picks up. Then keep it on a low flame for 25 minutes for this measurement.
Hyderabad Bawarchi Style Mutton Dum Biryani - Recipe Video
Hyderabad Bawarchi Style Mutton Dum Biryani
Prep Time 10 mins- Cook Time 45 mins
- Total Time 55 mins
Servings 7
Ingredients
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To fry Onions
- 1/4 kilo Onions sliced
- 1/2 cup Oil (125 ml)
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To marinate Meat
- 1 kilo Tender Meat
- 1/4 cup Skin of a raw Papaya
- 4 Green Chillies
- 1/2 tsp Nutmeg Powder
- 2 - 2 1/2 Ginger Garlic Paste
- Medium Size Onions sliced
- 3 1/2 tsp Salt
- 2 tsp Coriander Powder
- 2 tsp Roasted Cumin Powder
- 3 tbsp Mirchi
- 1/4 tsp Turmeric
- 1 tbsp Garam Masala
- 1 tsp Black Cumin
- 6 - 7 Cloves
- 2 inch Cinnamon
- 2 Biryani leaves
- 5 Cardamoms
- 2 Kapok Seeds broken
- Fried Onions – Half
- Juice of a lemon
- 1.5 tbsp Ghee
- 250 ml Curd
- 1 tbsp Saffron Milk
- Mint Chopped – Small bunch
- Green Coriander – Small bunch
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To boil Rice
- 3 liters Water
- 5 Cardamoms
- 10 - 12 Cloves
- 4 Black Cardamoms
- 4 inches Cinnamon
- 2 Kapok Seeds broken
- 1 tbsp Black Cumin
- 2 Star Anise
- Patthar Phool - a little
- Mint – small bunch
- Green Coriander – small bunch
- Juice of a Lemon.
- Mace – a little
- 3 Biryani leaves
- 3 - 4 tbsps Salt
- 1/2 kilo Basmati Rice (soaked for an hour)
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For Dum
- Flour paste
- 80 ml Ghee
- 125 ml Water used to cook Rice (To mix in the Meat)
- Mint – a little
- Green Coriander – a little
- Fried Onions - remaining
- 1/4 cup Saffron Milk
- 4 tbsp Water used to cook Rice (For Dum)
- 1/4 tsp Garam Masala
Instructions
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Add chopped Onions to half a cup of boiling Oil and fry till they turn golden.
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Remove Onions while they are changing colour and set them aside in a sieve so that they turn fully golden by the time they cool.
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Grind Raw Papaya Pieces, Green Chilles and Nutmeg Powder into a smooth paste, adding some water.
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Add Meat to a thick-bottomed vessel and add the spices to marinate.
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Coat the Meat with the spices and rub it and slap it onto the Vessel for 5-6 minutes and keep it in the fridge for at least 3 hours. Overnight, if possible, would be even better.
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Wash half a kilo of Rice and soak it in water.
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Boil Water, add spices and let them boil on a high flame for 5-6 minutes.
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Take ½ Cup from the boiling Water and mix in the marinated Meat. Then the Meat won’t stick to the bottom and the spices won’t dry up after Dum.
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The boiling water should be as salty as sea water. Add Salt if not adequate. Add Rice to the boiling Water and cook it 50% on a high flame.
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Cooking up to 50% is the grain stays semi intact if you bite it. Take more than half of half-cooked Rice and spread it on the Meat. (Do not press with a spoon).
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Then take half of 60% cooked Rice. Then, after another 3 minutes, add the 70% cooked Rice. Add that along with spices.
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Add Green Coriander, Mint, Garam Masala, Saffron Milk, Ghee, Fried onions and Water from cooked Rice to the Biryani Rice. Pour the Rice Water along the edges.
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Stick wet flour paste to the edges of the Biryani vessel. Then cover it and put a weight on the cover so that the steam doesn’t escape.
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On a pan, place the Biryani vessel and Dum it on high flame until the steam rushes out. Then reduce and Dum for another 25 minutes. Finally, switch off the stove and leave it on the pan for 30 minutes.
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After 30 minutes, turn it over and serve the aromatic Kacchi Gosht Hyderabadi Biryani with cool Raita.
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