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veg mutton dum biryani
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5 from 20 votes

hyderabadi veg mutton biryani recipe | veg mutton dum biryani | veg goat biryani

easy hyderabadi veg mutton biryani recipe | veg mutton dum biryani | veg goat biryani
Course biryani
Cuisine hyderabadi
Keyword hyderabadi veg mutton biryani recipe
Prep Time 10 minutes
Cook Time 45 minutes
Soaking Time 1 hour
Total Time 1 hour 55 minutes
Servings 4 Servings
Calories 678kcal
Author HEBBARS KITCHEN

Ingredients

for marination:

  • 1 cup curd
  • 1 tsp chilli powder
  • ¼ tsp turmeric
  • 2 tsp ginger garlic paste
  • 2 tbsp biryani masala
  • ½ tsp salt
  • ½ lemon
  • 2 tsp oil
  • 2 cup raw jackfruit
  • 1 carrot chopped
  • 4 potato cubed
  • 2 tbsp fried onions
  • 2 tbsp coriander chopped
  • 2 tbsp mint chopped

for rice cooking:

  • 2 cup basmati rice
  • 1 bay leaf
  • whole spices
  • 2 chilli
  • 2 tbsp salt
  • 1 tsp ghee
  • ½ lemon
  • water for soaking & boiling

for biryani:

  • 2 tbsp oil
  • 2 tbsp ghee
  • 1 bay leaf
  • 1 tsp cumin
  • 1 onion sliced
  • ½ capsicum chopped
  • 1 cup water
  • 4 tbsp coriander chopped
  • 4 tbsp mint chopped
  • 4 tbsp fried onions
  • 2 chilli slit
  • 2 tbsp kesar milk
  • ½ tsp biryani masala
  • 1 tbsp ghee

Instructions

how to marinate for biryani:

  • firstly, in a boil take 1 cup curd. add 1 tsp chilli powder, ¼ tsp turmeric, 2 tsp ginger garlic paste, 2 tbsp biryani masala and ½ tsp salt.
  • also add ½ lemon, 2 tsp oil and mix well.
  • now add 2 cup raw jackfruit, 1 carrot, 4 potato and 2 tbsp fried onions.
  • additionally, add 2 tbsp coriander, 2 tbsp mint and mix well.
  • cover and marinate for 1 hour.

how to cook rice for biryani:

  • firstly, in a bowl take 2 cup basmati rice. rinse and soak for 30 minutes.
  • in a large vessel take 3 litre water, add 1 bay leaf and whole spices.
  • also, add 2 chilli, 2 tbsp salt, 1 tsp ghee and ½ lemon.
  • get the water to a rolling boil making sure the water is flavourful.
  • now add soaked rice and mix well.
  • boil for 5 minutes, or until it is 90% cooked.
  • drain off the rice and is ready to layer it for biryani.

how to make biryani base:

  • firstly, in a large kadai heat 2 tbsp oil, 2 tbsp ghee. add 1 bay leaf, 1 tsp cumin and saute until the spices turn aromatic.
  • now add 1 onion and fry until the onions turn golden brown.
  • also add ½ capsicum, and saute for a minute.
  • additonally, add marinated mixture and cook for 5 minutes.
  • cook until the oil separates.
  • add 1 cup water, cover and cook for 10 minutes, or until the vegetables are almost cooked.
  • mix well and layer with 2 tbsp coriander, mint, fried onions and 2 slit chilli.
  • also, top with 90% cooked rice and spread uniformly.
  • further top with 2 tbsp coriander, mint and fried onions.
  • additionally, add 2 tbsp kesar milk, ½ tsp biryani masala and 1 tbsp ghee.
  • cover with aluminium foil to seal tight.
  • cover and simmer for 15 minutes or until the rice and everything is well cooked.
  • finally, veg mutton biryani with raita and salan.

Nutrition

Calories: 678kcal | Carbohydrates: 92g | Protein: 15g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 3868mg | Potassium: 608mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4100IU | Vitamin C: 120mg | Calcium: 196mg | Iron: 4mg