Hyderabadi Mutton Pakki Aqni Dum Biryani

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Hyderabadi Mutton Pakki Aqni Dum Biryani

Description

Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 30 Min

Total Time : 2 Hr 30 Min

Ingredients

Serves : 6
  • Mutton bone-in cuts 1 1/2 kg


  • Basmati rice 1 kg


  • Salt 2 tbsp 2 tbsp


  • Curd 400 gm


  • Red chilli powder 2 tbsp


  • Green chillies slit 4


  • Turmeric powder 1 tsp


  • Ginger garlic paste 2-3 tbsp


  • Coriander leaves mint leaves chopped 1 cup


  • Onions sliced 4


  • Oil 2-3 cups


  • Ghee 2 tbsp


  • Whole spices- cardamom pods 4, cinnamon sticks 3, cloves 8, peppercorns 8, caraway seeds 1 tsp


  • Garam masala powder 1 tsp


  • Raw papaya paste 3 tbsp


  • Lemon juice 2 tbsp

Directions

  • Soak rice for about 15 minutes until the water boils. Add the whole spices in it along with some coriander and mint leaves. Also add salt according to taste.
  • Cook rice al dente until about just 80% cooked. Drain and set aside.
  • Marinate mutton bone-in with all the spices except ghee and onions. Deep fry onions until brown and crisp. After frying them, keep them in the freezer for about 5 minutes for that real crispy onions.
  • Let the oil cool down and then add about 1 cup of it into the marination along with the crushed and fried onions. Cook this marinated mutton on a low heat until done. Squeeze some lemon juice too. The raw papaya paste used helps in tenderizing the mutton pieces. After about 30-40 minutes, when it's done, top it up with the semi cooked rice. Add ghee on top and sprinkle some fried onions too. Cover well with an aluminium foil and cook until done. It takes almost 20 minutes on a low heat. Keep rotating the vessel for an even cooking from all the sides.
  • Serve hot with raita and baghare baingan or mirchi ka saalan.
  • A famous biryani prepared in Hyderabad City with cooked mutton. That is the reason why this dish got it's name. Mutton or chicken is marinated first for about 2 hours and then fully cooked before the final dum method of cooking. Try this super delicious rice preparation and relish the juicy and succulent meat pieces marinated and cooked with curd and spices and finally using the dum method. (That is slow cooking on a low heat either securely covered with an aluminium foil or sealed with the dough. There are basically 2 variations of biryanis prepared in the City. One is the Kachi Aqni (raw mutton or chicken marination) and the second one is that of Pakki Aqni (Cooked mutton or chicken) Happy Hyderabadi Style Cooking!