Dum Biryani! Hyderabad is famous for Charminar, pearls and last but not least for its authentic Dum Biryani! I was born and bought up in Hyderabad and was introduced to many styles of Dum biryani, I keep trying it with different variations and every time it comes out phenomenal! That credit doesn't go wholly to me but to the ingredients and style of cooking which gives simply awesome taste to it.
Mutton- 2 lbs
Basmati rice- 5 cups
Cinnamon stick- small piece
Star Anise- 3
Ginger garlic paste- 1tsp
Pudina leaves(Mint leaves)- Full bunch
Salt- as per taste
Green chillies- 3-4
Garam masala- 1 tsp
Red chilli powder- 1tbsp
Dhaniya powder - 1tsp
Bay leaves - 3-4
Curd- 2 scoops
Turmeric - pinch
Ghee- 2 tsp
Cut onions in julienne style and Jalapenos
Heat oil in a pan and fry onions,few mint leaves and Jalapenos with a pinch of turmeric.
Boil eggs and keep them aside.
Cook Basmati rice with Shahjeera, bay leaves, cloves, cinnamon, Star anise, salt, cinnamon stick.
Water ratio is little different here. I use 1:1.5 rice:water ratio for basmati rice. But when making Biryani, Add a cup of water or two less on the whole.
For 4 cups of rice, we can use 4.5 cups of water instead of 6.
Add yoghurt to washed and cut mutton pieces.
Also add red chilli powder, salt, ginger garlic paste, turmeric, Dhaniya powder, garam masala and marinate for 10-15 minutes.
Take a pressure cooker, add 2 tbsp of oil and add mint leaves and fry for 2 minutes.
Then add the marinated mutton and cook it for 4 whistles.
Take a aluminium foil tray/non stick heavy bottom pan and coat it with ghee. Just be generous here :)
Put a layer of cooked basmati rice, then a layer of mutton, and then a layer of fried onions-jalapeños.
Repeat the layers and top layer should be onions-jalapenos
Place boiled and peeled eggs on top
Then mix red food color with a cup of milk and pour it on rice.
Squeeze lemon juice and cover the tray with aluminium foil.
Pre-heat oven on 350 degrees and then put the biryani tray in the oven.
Let it stay in oven for minimum 45 minutes to an hour.
** If you do not have a oven, Coat a thick bottomed vessel with ghee and put the layers as mentioned above. Close a lid and put a heavy weight in the lid and cook it for 45 minutes on very low flame on stove.