Hyderabad Bawarchi Style Mutton Dum Biryani

Non Veg Biryanis | nonvegetarian

  • Prep Time 10 Mins
  • Cook Time 45 Mins
  • Servings 7

Ingredients

  • To fry Onions
  • 1/4 kilo Onions sliced
  • 1/2 cup Oil (125 ml)
  • 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
  • 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)
  • 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

  1. Add chopped Onions to half a cup of boiling Oil and fry till they turn golden.
  2. 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.
  3. Grind Raw Papaya Pieces, Green Chilles and Nutmeg Powder into a smooth paste, adding some water.
  4. Add Meat to a thick-bottomed vessel and add the spices to marinate.
  5. 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.
  6. Wash half a kilo of Rice and soak it in water.
  7. Boil Water, add spices and let them boil on a high flame for 5-6 minutes.
  8. 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.
  9. 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.
  10. 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).
  11. Then take half of 60% cooked Rice. Then, after another 3 minutes, add the 70% cooked Rice. Add that along with spices.
  12. 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.
  13. 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.
  14. 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.
  15. After 30 minutes, turn it over and serve the aromatic Kacchi Gosht Hyderabadi Biryani with cool Raita.