Scribd Logo
Upload

Welcome to Scribd!

  • Hyderabadi Dum Ka Mutton Biryani Id8339 PDF

    Uploaded by

    sudhialakkal
    179 views2 pages
    This document provides a recipe for Hyderabadi Dum ka Mutton Biryani. It is a layered biryani dish consisting of marinated mutton and basmati rice. The mutton is marinated for 1-2 hours with spices like ginger garlic paste, coriander, mint and chili powders. It is cooked with whole spices. Meanwhile, the rice is partially boiled. The biryani is assembled by layering the mutton, rice, fried onions and cashews. It is cooked under dum, or sealed, for 10-15 minutes.

    Original Description:

    hyderabadi-dum-ka-mutton-biryani-id8339.pdf

    Original Title

    hyderabadi-dum-ka-mutton-biryani-id8339.pdf

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides a recipe for Hyderabadi Dum ka Mutton Biryani. It is a layered biryani dish consisting of marinated mutton and basmati rice. The mutton is marinated for 1-2 hours with spices like ginger garlic paste, coriander, mint and chili powders. It is cooked with whole spices. Meanwhile, the rice is partially boiled. The biryani is assembled by layering the mutton, rice, fried onions and cashews. It is cooked under dum, or sealed, for 10-15 minutes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    179 views2 pages

    Hyderabadi Dum Ka Mutton Biryani Id8339 PDF

    Uploaded by

    sudhialakkal
    This document provides a recipe for Hyderabadi Dum ka Mutton Biryani. It is a layered biryani dish consisting of marinated mutton and basmati rice. The mutton is marinated for 1-2 hours with spices like ginger garlic paste, coriander, mint and chili powders. It is cooked with whole spices. Meanwhile, the rice is partially boiled. The biryani is assembled by layering the mutton, rice, fried onions and cashews. It is cooked under dum, or sealed, for 10-15 minutes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Page 1 of 2

    Food Beta

    Hyderaba Dum ka Mutton Biryani

    Hyderabadi Dum ka Mutton Biryani


    (Ratings: 1 0)

    Cuisine : Hyderabadi Category : Non Vegetarian Course : Main Dish

    Ingredients: Mutton big pieces with bones - 1/2 kg Basamati rice(soked in water for 1/2 hour) - 1/2 kg Onions cut into think slices - 150 grms Tez patta (bay leaves) - 4 to 5 leaves Lavang (cloves) - 5 to 6 Jhajeera - 1 spoon Cinnamom sticks - 3 Kali mirchi (Sabuth) - 4 to 5 Elachi (Big) - 2 Mint Leaves chopped - 1 bunch Cashew nuts - 100 Milk - 2 tb spoon Kesar color - 1/4 spoon Ghee - 1 1/2 cups Marination (for 1 to 2 hours) Wash mutton pieces and put in a earthen pot or heavy bottom vessel Add to Mutton: Giner garlic paste - 2 tbs Shajeera powder - 1 spoon Cinnamom powder - 1 spoon Salt according to taste Red chilly powder - 1/2 small spoon Turmeric powder - 1 spoon Dhania powder - 2 tbs spoon Green chilly paste - 2 tbs spoon Jeera powder - 2 spoon Curds thick - 1 1/2 cups Fresh coriender chopped finely - 1 bunch Fresh pudina - 1 bunch Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours. Method: Heat little ghee in a kadai and fry the the sliced onions till they are dark brown and crisp and set aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them. Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Mean time cook the soked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.

    http://food.sulekha.com/hyderabadi-dum-ka-mutton-biryani-id8339-22099-print.htm

    3/3/2010

    Page 2 of 2

    When the mutton is almost (see that it is not over cooked but just cooked) done take out the cooked mutton in a plate. Rice And Mutton Layers: Put some mutoon mixture in the same bowl in which mutton was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top. Continue the process for all the layers till the rice and mutton is over. Add the fried crisp brown onions from top Immediately after the above prcedure, cook biryani in slow flame that is on DUM with tightly closed lid for 10 to 15 minutes.

    http://food.sulekha.com/hyderabadi-dum-ka-mutton-biryani-id8339-22099-print.htm

    3/3/2010

    You might also like