Delecious Hyderabadi Dum Biryani Recipe - Hyderbad (South Indian) Style - Full Recipe
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00:00 Masala for making the Brista
00:02 Here I have got about 6 onions
00:04 which I am going to make into fried onions
00:06 You can find the link in the description box
00:08 on how to make the fried onions
00:10 or Biryani onions or brown onions
00:12 as it is called
00:14 I have taken 2 potatoes
00:16 We are going to peel off the skin
00:18 and then deep fry them
00:20 till they are 80-90% cooked
00:22 Here I have got 3 tomatoes
00:24 which we are going to use
00:26 while making the masala
00:28 I have about
00:30 half a kg of meat
00:32 This is slightly less than half kg
00:34 This is half kg of meat
00:36 and for the marination what we are going to need is
00:38 about
00:40 1 tbsp of
00:42 raw papaya
00:44 Here I have got a tbsp of raw papaya
00:46 I usually get a green papaya
00:48 and then I grate it
00:50 and then I usually freeze it
00:52 So this is frozen, I have got a tbsp of raw papaya
00:54 Now in the dry spices I have got 1 tsp of salt
00:56 1 tsp of red chilli powder
00:58 1/2 tsp of turmeric powder
01:00 2 tsp of coriander powder
01:02 and then I have got 1/2 tsp of
01:04 garam masala
01:06 2 1/2 tbsp of ginger garlic paste
01:08 I have got 3/4 cup of yogurt
01:10 and I have used
01:12 juice of 1 lemon
01:14 or you may add according to your taste
01:16 Then I have got few green chillies
01:20 and here I have got coriander leaves and mint leaves
01:22 Now these are the ingredients for the rice
01:24 and for the dum
01:26 So here I have got about 3 cups of rice
01:28 I am using 3 cups of rice for half kg of meat
01:30 So this is basmati rice
01:32 which I will soak for some time
01:34 like say 10 to 15 minutes
01:36 and then we will
01:38 start boiling and we will boil it along with
01:40 some mint leaves, 8 to 10
01:42 peppercorns, 1 tsp of
01:44 shahi zeera or caraway seeds
01:46 and then I have got 5 to 6 of
01:48 cloves, 1 black cardamom, 2 green cardamoms
01:50 and 3 to 4 cinnamon sticks
01:52 and 2 tsp of salt
01:54 For boiling the rice, I have already made a video
01:56 you can check it in my playlist
01:58 which is how to boil rice for biryani
02:00 so in that I have shown step by
02:02 step method of how to boil
02:04 Now for giving the dum here I have got
02:06 1/4 cup of warm milk in which I have
02:08 put some
02:10 saffron strands
02:12 so we are just going to mix it later
02:14 Then I have got a color, I am using liquid color
02:16 you may use any color like orange
02:18 red, green, yellow
02:20 I am using orange today
02:22 and if you want you can use powder also
02:24 so just take a pinch of the powder and then dilute it
02:26 with about 2 or 3 tbsp of water
02:28 and I am also going to use some
02:30 fried onions to garnish the rice
02:32 1/2 kg mutton and in this I am adding raw papaya
02:34 and I am going to
02:36 nicely rub this raw papaya
02:38 over the meat
02:40 if you want you can use spoon or
02:42 you can use gloves also
02:44 but I am going to just use my hands
02:46 and now I am going to
02:48 add the ginger garlic paste
02:50 the green coriander
02:54 and mint leaves
02:56 yogurt
03:00 and all the dry spices
03:04 we are going to mix it
03:06 we have mixed this well
03:08 now we are going to break the green chillies and add to it
03:10 the purpose of adding the green
03:12 papaya acts as a tenderizer
03:14 for the mutton so it will make the mutton
03:16 tender. Now I am adding the lemon
03:18 juice and we are going to marinate it
03:20 you may marinate it for about 2 or 3 hours
03:22 but mostly I keep it overnight
03:24 so I am just going to cover it
03:26 and let it keep in the fridge
03:28 for about 12 hours. I have heated
03:30 oil in a heavy bottom pan and we are going to
03:32 add the tomatoes and we are going to cook the tomatoes
03:34 till they turn soft. Our tomatoes
03:36 have turned soft so now I am going to add the
03:38 marinated mutton along with these masalas
03:40 you may even add some biryani ready made
03:42 masala and I am going
03:44 to roast this masala on a high flame
03:46 for about 5 minutes or till the meat changes
03:48 its color then I will add about
03:50 1 or 1 and a half tea cups of water
03:52 and we will cook it on a low
03:54 flame covered for about 40 to
03:56 45 minutes or till the meat is done
03:58 so while the masala is cooking I will
04:00 proceed for making the fried onions
04:02 and the fried potatoes. Here my fried onions
04:04 are ready. Now we will start by frying
04:06 the potatoes. We are going to fry them
04:08 till a nice golden layer comes
04:10 at the top and they should be almost
04:12 80 to 85 percent. The
04:14 potatoes are nice and done so now we are
04:16 going to just drain them and remove
04:18 it into a separate bowl. Our meat is cooked and
04:20 even our masala is ready so now I am going to
04:22 add the fried potatoes to it. Now
04:24 if you see the texture of the masala there is a bit
04:26 of liquid which is very much necessary because
04:28 once I am going to add the brown
04:30 onions its going to soak up almost all
04:32 the liquid from the masala
04:34 so I am adding about
04:36 almost 3/4th portion of
04:38 the fried onions and I would be reserving
04:40 about 1/4th portion for garnishing
04:42 over the biryani. So right now I am
04:44 going to mix this up and switch off
04:46 the flame and let it sit till our rice is
04:48 ready for assembling
04:50 the biryani. So once you
04:52 feel that there is absolutely no liquid
04:54 its very dry so you
04:56 may add about 1/4th tea cup of water. We have strained the
04:58 rice and in the very same bowl
05:00 pan I am adding the
05:02 marinated our mutton masala
05:04 and now the flame is
05:06 at very low flame
05:08 so right now I am just
05:10 going to spread the masala
05:12 so that you know the mutton, the masala
05:14 the potatoes they are all spread
05:16 very evenly. Now I am adding
05:18 the strained rice. I have spread the rice
05:20 evenly and now I have cranked up the
05:22 heat to high and now I am spreading
05:24 the milk
05:26 you may put a tablespoon of colour of
05:28 your choice. I am going to pour in a bit of
05:30 oil but you may even add ghee or
05:32 butter but I am using the
05:34 oil in which I had fried the onions so its a flavoured
05:36 oil. Garnish it
05:38 with fried onions
05:40 coriander leaves, mint
05:42 leaves. The flame is still
05:44 high and I have covered the lid with a damp
05:46 cloth. This is the procedure of giving the dum
05:48 so after 3-4 minutes we are going to
05:50 lower the flame and let the
05:52 biryani be on dum for about 10-15
05:54 minutes. We will check on the biryani
05:56 and you can always do a taste test of the rice
05:58 and see if the rice is cooked. If it needs more
06:00 cooking then you can keep it on dum for
06:02 another 5-6 minutes. So friends here our
06:04 biryani is ready. I have served it
06:06 along with some raita. You may serve
06:08 it with any kind of raita. I just chopped
06:10 up some onions, tomatoes, cucumber
06:12 and coriander leaves and mixed it with yogurt
06:14 with a pinch of salt. You may
06:16 even serve it with bagare baigan
06:18 or any other curry of your choice.
06:20 [BLANK_AUDIO]