Hyderabadi Mutton Dum Biryani | मटन दम बिरयानी | Restaurant Style Mutton Dum Biryani- English Subs

Hyderabadi Mutton Dum Biryani - Hyderabadi biryani is a form of biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin,more prominently considered to be dish of Nizam (Ruler of the state of Deccan). Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State.Hyderabadi Biryani is also a staple part of Pakistani Cuisine due to its exotic flavor and aromatic taste. Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani. Kachche gosht ki biryani The Kachchi biryani is prepared with meat/Chicken marinated with spices overnight and then soaked in yogurt before cooking. The gosht (meat/chicken) is placed below layers of fragrant long-grained basmati rice,and cooked on dum (steaming over coals), after sealing the handi (vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat. #hyderabadimuttonbiryani #muttondumbiryani #dumbiryani So in this video I am going to show you how to make tasty Hyderabadi Mutton Dum Biryani at home or Restaurant Style Mutton dum biryani in a simple and easy method.Keep watching. VISIT MY FACEBOOK PAGE AND LIKE IT AS I AM MORE MORE ACTIVE THERE, CLICK BELOW LINK https://www.facebook.com/Youtubercookwithfem SUBSCRIBE MY OTHER CHANNELS TOO, PRESS BELL ICON, SELECT "ALL" My New Channel "FEM QUICK RECIPES" For Quick and Easy Recipes,click below /channel/UChLzLZZdblCQbWwKiZfoA5w SUBSCRIBE TO MY CHANNEL - VEG WITH FEM HERE I SHARE TASTY VEG RECIPES,DESSERTS & SNACKS CLICK BELOW TO VISIT THE CHANNEL /channel/UCjTCXEHH_UT8D1TTkoIoOqQ LINK TO COOK WITH FEM CHANNEL, CLICK BELOW /channel/UCEJJNLbL_jmrgdz3plyh77Q {1}LET'S BEGIN THE PROCESS.. (MARINATION) -------------------------------------------------------------------------- 1.First of all let's marinate mutton Mutton - 650 gram, mutton pieces must be medium to big. INGREDIENTS (Required for marination) ------------------------------------- Lime juice - 3 teaspoon Yogurt - 200 gram Ginger garlic paste - 4 teaspoon Mint leaves and coriander leaves - few (a bunch each) Fried onions of - two medium sized onions Homemade garam masala powder - 1 teaspoon (link for this garam masala powder is below) Cumin powder - 1/2 teaspoon Coriander powder - 1teaspoon Green chilies crushed - 4 Black pepper powder - 1/2 teaspoon (optional) Turmeric powder - 1/2 teaspoon Red chili powder - 1 teaspoon Salt - 1 & 1/2 teaspoon Oil - 4 tablespoon Raw papaya paste - 1 teaspoon Add all the above ingredients to mutton pieces,and marinate it for entire night or at least for 3 hours. {2}.BASMATI RICE PREPARATION ---------------------------------------------------- 1.Wash and soak 1/2 kg Basmati rice in water for an hour. 2.Then boil 4 litres of water to it add Cinnamon - 3 sticks Cardamom - 4 Caraway seeds/shahzeera - 1teaspoon Bay leaves - 3 Cloves - 6 Salt - 4 teaspoon Oil - 3 teaspoon Lemon juice - 1 teaspoon 3.Now add the soaked Basmati rice and mix well. 4.Let the rice gets cooked till it is done up to only 70% 5.Drain the water from the cooked rice and keep it separately. {3}.LAYERING PROCESS ----------------------------------- 1.To the marinated mutton add a layer of cooked rice and garnish it with few fried onions, coriander and mint leaves,soaked saffron milk,fried cashews 2.Then place another layer of rice on this and again add coriander and mint leaves fried onions,saffron milk,clarified butter, fried cashew nuts {4}.SEALING METHOD -------------------------------- 1.Place Aluminium foil on the vessel so that it gets sealed well and the steam does not come out. {5}.DUM METHOD ------------------------- 1.Mostly dum is done using charcoal but as this is homemade we have to place the biryani vessel on an old pan ,first place an old pan on stove let it heat for 5 minutes then place the vessel and let the flame be high for 10 minutes then lower the flame and let the vessel stay on pan for 30 minutes. MUTTON DUM BIRYANI HYDERABADI STYLE IS READY TO SERVE ...SERVE IT WITH BAGAREY BAINGAN AND DAHI KI CHUTNEY. HOMEMADE GARAM MASALA /watch/k4lTW8xN12CNT HYDERABADI SHEER KHURMA RECIPE /watch/Ah1FKUJYV7nYF HYDERABADI CHICKEN HALEEM /watch/Y-DOx_pF0IGFO

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