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Hyderabadi Mutton Dum Biryani

By Executive Chef Bhasker Kargeti

  • Blanch the mutton pieces
  • Heat oil in a pan, add garam masala and crackle it
  • Add sliced onion and cook until golden brown
  • Add ginger garlic paste
  • Add curd and yellow chilli powder
  • Add mutton pieces and cook for 5 minutes
  • Add mace and cardamom powder
  • Boil the mutton till soft and tender
  • Boil the rice separately till 70% cooked along with ginger-garlic paste and lemon
  • Arrange the mutton gravy in a large vessel and layer it with the rice. Pour saffron milk over it
  • Sprinkle mace and cardamom powder, fried onions, mint leaves, coriander leaves, kewra and ghee
  • Close the lid of the vessel and seal it with wheat dough on the edges. Cook for 15 min
  • Serve with pickled onions, papadand raita

 

Ingredients:

  • Mutton - 250gm  
  • Onion - 150gm 
  • Curd - 100 ml 
  • Yellow Chilli - 5gm  
  • Ginger & Garlic Paste - 10gm       
  • Refined Oil - 15ml  
  • Whole Garam Masala - 3 gm
  • Deggi Mirch - 2gm 
  • Mace and Cardamom Powder - 2gm  
  • Kewra - 5ml  
  • Milk - 10ml  
  • Cream - 15ml  
  • Basmati Rice - 100gm 
  • Ghee - 20ml 
  • Saffron - 01gm
  • Lime - 10ml 
  • Mint Leaves - 10gm
  • Coriander Leaves - 5gm
  • Salt - 5gm