Mutton Dum Biriyani

RECIPE
Mutton Dum Biriyani
Mutton Dum Biriyani





Ready in 2 hrs
Serves 2

Ingredients

  • Marination
    • Ginger Garlic paste
    • Turmeric
    • Eastern biriyani masala
    • Red chili powder
    • Lemon juice
    • Curd
    • Salt - as per taste

  • For Mutton and Gravy
    • Oil
    • Jeera
    • Cloves
    • Cardamom
    • Cinnamon
    • Star anise
    • Bay leaf
    • Onions - sliced long
    • Green chilies- sliced long
    • coriander leaves - finely chopped

  • Rice
    • Water
    • Jeera
    • Bay leaf
    • Cardamom
    • Cinnamon
    • Cloves
    • Salt
    • Basmati rice - washed and soaked

  • For Garnish
    • Onions- sliced long
    • coriander leaves - finely chopped

    Preparation

    For Marination:
    1. Add all the ingredients needed for marination and marinate for 2 hours.
    For Mutton Gravy:
    1. In a pressure cooker add oil, Bay leaf, Jeera, Cinnamon, Cardamom, Cloves, Star anise, and saute. Add Onions and Green chilies and fry well.
    2. Once done add marinated mutton pieces, fry for a while add very little water if needed, and cover the lid with a whistle. Cook for 10-15 whistles based on the tenderness of mutton and check if the meat is done.
    3. Once the meat is cooked well, transfer some of the gravy to another vessel if needed to be used as sherwa. - Add a bit of salt, biriyani masala powder, and bring to a boil till it thickens a bit.
    4. Add more curd and biriyani powder if needed to pressure cooker and keep cooking in low flame. Add coriander leaves.
    For Rice:
    1. Alongside in a wide vessel bring water to boil, add little oil, jeera, bay leaf, cinnamon, cardamom, star anise and salt and let it boil till the color of water changes.
    2. Add washed and soaked basmati rice and cook al dente. (almost cooked).Drain the water in a colander and set the rice aside.
    3. Add this rice as a layer in the pressure cooker. Add ghee if needed on top, Garnish with coriander leaves. Cover the lid without a whistle or with a plate and cook for 15 minutes more.
    For Fried Onions:
    1. In another Kadai heat oil and deep fry onions for garnishing.
    2. Serve Mutton Dum biriyani with sherwa, raw onions, and fried onions.

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