Hyderabadi Dumpukht Biryani


Serves 8
  • 1 kg mutton - cut into small pieces
  • 3 cups basmati rice - boil with ½ tsp turmeric added to the water
  •  4 onions - ground to a paste in the mixer 2 tsp ginger paste
  •  2” piece of raw green papaya - grate with the peel and grind to a paste with just a little water (use only 1 tsp green papaya paste for the recipe)
  •  a few threads of saffron (Kesar) 
  • 2 cups yogurt, ½ cup ghee or oil




  • 2 bay leaves (tej patta), 1 black cardamom (moti elaichi)
  •  1” stick cinnamon (dalchini)
  •  8-10 peppercorns (about kali mirch), 8 green cardamoms (chhoti elaichi)
  • 1½ tsp red chili powder ½ tsp turmeric (Haldi) powder,
  •  2 tsp coriander (dhania) powder ½ cup milk, salt to taste

      • GRIND SPICES TOGETHER
      • 1 tsp peppercorns (about kali Mitch)
      •  ½ tsp cumin seeds (jeera)
      • 6 cloves (laung), seeds of 2 black cardamoms (moti elaichi)
       1 Wash mutton. Pat dry on a kitchen towel to drain out all water. Add 1½ tsp salt, a little saffron, onion paste, ginger paste, and just 1 tsp papaya paste to the mutton. Rub the mixture well into the meat. Add the yogurt and the freshly ground spices. Set aside for at least 4-5 hours or overnight in the fridge. 

      2 Take a heavy-bottomed pan and heat oil or ghee in it. Add bay leaves, black cardamom, 1” stick cinnamon, peppercorns, and green cardamoms. Wait for a minute for the spices to turn fragrant. Add the marinated mutton along with the marinade and stir continuously on high heat for 3-4 minutes. Add red chili powder, turmeric, and coriander powder. Mix well. Cover and cook on low medium heat for about 20 minutes, stirring occasionally till mutton is almost cooked. Check salt and masalas and adjust to taste.

      3 Take a handi or an oven-proof dish. Grease with oil. Put 1/3 of rice. Top with half the mutton. Again put half of the remaining rice and cover with the leftover mutton. Top with rice. Sprinkle the milk on the rice. Cover the pan with a tight-fitting lid or aluminum foil. Seal it with dough. Place the handi on a Tawa on high heat for 5-7 minutes and then reduce heat and keep for 20-25 minutes so that the meat gets tender and the rice is done.



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