Hyderabadi Mutton Dum Biryani (Kacchi Akhni Style)

Well -vowing to an aromatic journey in the heart of the royal cuisine of India! Today we are unlocking the secrets to one of the most celebrated dishes in the world: the authentic Hyderabadi Mutton Dum Biryani. This is not just a recipe; It is a work -prime culinary, a symphony of fragrant spices, soft meat and perfectly cooked rice that tells a story with each bite.

Originally from Hyderabad Nizam Kitchens, this Biryani is famous for its only technique ‘Kacchi Akhni’ (raw marinade). Unlike other Biryanis, raw marinated lamb is in layers with semi-chilled and slowly cooked rice in a sealed pan (‘dum’). This magical process allows meat to have its own juices while infused rice with its rich and aromatic essence. It may seem complex, but with our guide, you will be creating this work -prime with confidence.

Estimated Time:

• Marination Time: 2-3 hours (or overnight for best results)
• Preparation Time: 20 minutes
• Cooking Time: 50-55 minutes
• Total Time: Approximately 3.5 – 4 hours

Ingredients for Hyderabadi Mutton Dum Biryani

For the Mutton Marination (Akhni)

• Mutton: 1 kg, with bones (for richer flavour)
• Ginger-Garlic Paste: 4 tbsp (freshly made)
• Curd (Yogurt): 1.5 cups (approx. 350g)
• Fried Onions (Birista): From 4 large onions, crushed
• Green Chillies: 5, finely chopped
• Raw Papaya Paste: 2 tsp (essential meat tenderizer)
• Lemon Juice: From 1 large lemon
• Fresh Cream: 2-3 tbsp (optional, for richness)
• Oil: 1 cup (use the oil from frying the onions)
• Ghee: 2 tbsp
• Milk: 1 cup
• Herbs: 1 handful each of fresh coriander & mint leaves, chopped
• Spices:
  • 3 tsp Hyderabadi Biryani Garam Masala
  • 2 tsp Red Chilli Powder
  • 2 tsp Salt (or to taste)
  • A pinch of Turmeric Powder (less than 1 tsp)
  • 2 tsp Cardamom Powder
  • Whole Spices: 1 tsp Shahi Jeera, 5 Green Cardamoms, 5 Cloves, 5 small Cinnamon sticks.

Cooking the Rice (Adhan)

• Basmati Rice: 1 kg (we recommend a long-grain variety, soaked for 1 hour)
• Water: 3-4 litres
• Salt: 7 tsp
• Oil: 2 tbsp
• Lemon Juice: From half a lemon
• Herbs: A few fresh coriander & mint leaves
• Whole Spices: 1 tsp Shahi Jeera, 5 Green Cardamoms, 5 Cloves, 3-5 small Cinnamon sticks.

Layering & Garnish

• Milk with Food Colour: 1/2 cup milk mixed with a pinch of orange food colour
• Ghee: 2-3 tbsp
• Coriander & Mint Leaves: For garnish

Step-by-Step Instructions for Hyderabadi Mutton Dum Biryani

Follow these steps carefully to reach the perfect restaurant style Biryani at home.

1. The soul of the Biryani – Marination

• Start by placing your ram in a large, heavy pan. This will be the same pan you use to cook ‘dum’.
• Add all the ingredients listed in “Marinated Mutton” directly to the pot. Don’t be shy – use your hands to mix that’s fine, ensuring that all mutton pieces are lovingly covered in the spice mixture.
• Cover the pan and let marine for at least 2-3 hours.
• If you have time, marinating at night in the refrigerator will produce incredibly soft and tasty meat.

2. Cooking the perfect basmati rice

• While the Mutton Marinates, we will prepare the rice. In a large vessel, take 3-4 liters of water to a vigorous boil.
• Add salt, whole spices, herbs, oil and lemon juice. Lemon juice and oil help keep rice grains white.
• Bring to a boil for a minute to release the aromas. Add the soaked rice. After 4-5 minutes over high heat, the rice will be 50% cooked. It’s time for layers!

3. The art of the layering

• Using a filter, carefully remove half of the 50% cooked rice and spread it as the first layer on the marinated ram.
• Leave the remaining rice in the pan to cook for another 2-3 minutes until it is about 70-80% cooked.
• Turn off the flame. Strain this rice and add it as the upper layer. Spread -gently. Now drizzle the milk with the color of the food, the ghee and the starch rice reserved on top. Finish spreading the fresh mint and coriander leaves.

4. The magic of ‘dum’ cooking

• Seal the pot tightly with aluminum foil to trap every bit of steam. Place the lid firmly on top.
• Heat an old and heavy tawa (plate) on high flame for 2 minutes. Put the sealed Biryani pan on it.
• Cook on a high flame for 3 minutes to start steam generation.
• Then reduce the flame to its lower configuration and let the Biryani cook in ‘dum’ for 40-45 minutes.
• This slow cooking process is where magic happens!

Nutrition Information (Estimated)

Tips for Perfection:

• The Secret to Flavor: Always choose the option of mutton with bones. They release the rich, savory juice during a slow-cooking process, making your biryani incredibly tasty.
• Tender like a supporter: Raw papaya paste is non-negotiable for this recipe. It contains enzymes that break the meat, ensure that it only tends in your mouth from the steam.
• The Golden Touch: Use the oil in which you are fried to onion (birista). This oil is infected with a sweet, aromatic taste that elevates the entire dish.
• Even heat delivery: To prevent burning from bottom and to ensure from cooking, rotate the vessel on the griddle every 10–15 minutes during the ‘Dum’ process.

Final Verdict: Hyderabadi Mutton Dum Biryani (Kacchi Akhni Style)

After 45 minutes of anticipation, the time comes from the truth. When lifting the lid, a cloud of fragrant steam will greet it, keeping the promise of a truly magnificent meal. The chef’s criticism says it all: this Biryani is “mazedaar” (delicious) and “shaandar” (magnificent). The rice grains are perfectly cute and separate (“khile khile”), and the mutton meat is so soft that it falls from the bone, having cooked perfectly without a touch of burning in the background. This is not just food; It is an experience. Try this Hyderabadi Mutton dum Biryani for your next celebration and get ready to be taken with compliments!

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