PERFECT HYDERABADI MUTTON DUM BIRYANI || From NIZAM's Cuisine || AUTHENTIC

Описание: Dear Friends Presenting Hyderabadi Mutton Dum Biryani From Nawabi Dastarkhuan of NIZAM. Copyright Protected For Perfect Dum Biryani, Use Baby Mutton, With 2 Tbsp Hara papita paste and 3 hours marination in refrigerator and then 1 Hour Room temperature. Add 1 cup of hot water to marinated meat and masala & mix well also all steps I showed in the video. Then Cook long grain basmati rice 50% tendered (Yeh aap ko apnay andaazay se karna hay keh KUB Rice 1/2 gal gayay) and on the top of meat masala, finally on the top layer of rice

1) Saffron in milk spreaded ( Note If you want SHADAB/PARADISE style then add some yellow color in water and spread on the top layer)
2) Then Ghee/Oil Spreaded
3) Then Rose Water Spreaded
4) Then Fried onion then Chopped Mint and then chopped Hara dhaniya (Cilantro)
Seal with Flour Dough
Put the sealed pot on a tawa, cook for 10 minutes on 2/3 flame then reduce flame between 1/2 and 1/3 for 40 minutes. then turn the flame off. Wait for 10 minutes then open the lid and dish out as I mentioned in the video. ENJOY
Recipe Card: Mutton with Bone 1 1/4 Kg
Rice: 800 Gm (Extra Long Grain Basmati)
Fried Onion: 100 Gm,
Yogurt: 1 Cup,
Ghee/Oil: 1 1/2 Cups,
Water: 1 Cup,
Hara Dhaniya: 1 Bunch Chopped.
Fresh Mint: 1/2 Bunch Chopped,
Green chili Long: 1 Sliced,
Ginger Paste: 2 Tbsp,
Garlic Paste: 2 Tbsp,
Green Papaya Paste: 2 to 3 Tbsp
Spices Ground:
Salt: 2 tbsp,
Red Chili Powder: 1.5 Tbsp,
Turmeric Powder: 1/2 Tbsp,
Coriander Powder: 1 tbsp,
Whole Spices to be ground: Shah Zeera: 2 Tsp,
Cloves: 5,
Cinnamon Stick: 2 of 1 Inch,
Green Cardamom: 6
Whole Spices will be used whole:
Green Cardamom: 12,
Cloves: 10,
Shah Zeera: 1 Tsp,
Pathar Ke phool: 1 of 2 Inch,
Star Anis: 1 crushed,
Bay Leaves: 2,
Rose Petal: 8,
Cinnamon Stick: 3 of 1 Inch
BOILING RICE:
Salt: 5 Tbsp,
Ghee/Oil: 2 Tbsp,
Cloves: 5,
Cinnamon Stick: 3 of 1 Inch,
Green Cardamom: 6
Dum Final Top:
Saffron : 2 Pinch,
Milk for saffron: 1/2 Cups,
Rose Water: 5 Tbsp,
Ghee, 3/4 Cups,
Mint, Cilantro and Fried onion