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Saturday 20 June 2015

Achari Mutton Dum Biryani (Pickled Mutton Dum Biryani - Hyderabadi/Telangana Style))


          Biryani is universally popular. I gave a twist to the original recipe by adding some bottled garlic pickle masala. This gave the Biryani a slightly different flavour. It turned out simply awesome with a hint of achari taste. It is a perfect party meal. Serve this yummy one-pot delicacy with some raita, sliced onion and lemon. So check out the step by step pictorial recipe to prepare it.








  • 1 cup Basmati rice, soaked for 30 minutes
  • 1" cinnamon
  • 2-3 green cardamoms
  • 5-6 cloves
  • 400 gms. mutton on bones, cubed
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. raw papaya paste
  • salt to taste
  • 2-3 green chilies, chopped
  • 2 tbsp. yoghurt
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. garam masala powder 
  • 1 & 1/2 tbsp. bottled pickle masala
  • 2 tbsp. oil
  • juice of 1/2 lemon
  • handful of coriander & mint leaves, chopped
  • 3/4 cup fried onions
  • 1 tbsp. ghee 
  • few strands of saffron mixed in 1/4 cup milk
  • sliced onion, lemon wedges & mint leaves to garnish








          Marinate the mutton with ingredients starting from ginger-garlic paste to fried onions (leave aside 1/4 cup fried onions and 2 tbsp. coriander-mint leaves) for 4-5 hours or preferably overnight.

          Boil sufficient water in a pan and add the rice, salt to taste, cinnamon, cardamoms and cloves. Cook till it is 80% done. Drain and keep aside.

          In a heavy bottomed pan, add the marinated mutton and then layer the rice. Sprinkle  remaining fried onion, coriander-mint leaves, ghee and saffron milk.

          Cover with an aluminum foil and place a lid on it. Cook on a high flame for 2-3 minutes. 

          Then place the cooker on a hot tawa / griddle and cook on a very low flame for 45 minutes. 

          Switch off the flame and let it remain covered for another 5 minutes. Serve this yummy Biryani along with raita, sliced onion, lemon wedges and green chilies.




                   Marinate mutton with ingredients starting from ginger-garlic paste to 
                   fried onions (leave aside 1/4 cup fried onions & 2 tbsp. coriander & mint
                   leaves) for 4-5 hours or preferably overnight.



                   In a heavy bottomed, add marinated mutton & spread a layer of rice. 
                   Sprinkle remaining fried onion, coriander-mint leaves, ghee & saffron milk.



                     Cover with aluminum foil tightly & place a lid on it. 
Cook on high flame
                     for 2-3 min. Then place pan on a tawa & cook on low flame for 45 min. 



                                 Biryani is done.



                              Serve with raita, sliced onion, lemon wedges & green chilies.

















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