Mutton Dum Biryani

Name: Mutton Dum Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: indian
Ingredients: 1 kg mutton; 3/4 cup curd/ yoghurt; 2 medium tomatoes, blended into purée; 2 medium onion, sliced & fried; 2 tbsp ginger garlic paste; coriander leaves, handful, chopped; mint leaves, handful, chopped; 2-3 green chillies, slit; 1.5 tsp kashmiri red chilli powder; 1/2 tsp tumeric powder; 1.5 tsp coriander powder; 1 tsp garam masala powder; 1.5 tsp meat masala powder/ biryani masala powder, optional; salt, to taste; 1/4 cup oil, in which the onions were fried; 1/4 cup oil, for mutton gravy; 2-3 green cardamom, whole spice; 1 black cardamom, whole spice; 4-5 cloves, whole spice; 6-7 black peppercorns, whole spice; 1 cinnamon stick, whole spice; 1 bay leaf, whole spice; 1/2 piece mace, whole spice; water, for rice; 800 gms basmati rice, washed & soaked for 30mins (or 4 cups); salt, for rice water; cumin seeds, whole spices for rice; bay leaf, whole spices for rice; cinnamon stick, whole spices for rice; black peppercorns, whole spices for rice

⏱ 1 hr 15 min indian Medium

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Ingredients

mutton1 kg
curd/ yoghurt3/4 cup
tomatoesblended into purée2 medium
onionsliced & fried2 medium
ginger garlic paste2 tbsp
coriander leaveshandful, chopped
mint leaveshandful, chopped
green chilliesslit2-3
kashmiri red chilli powder1.5 tsp
tumeric powder1/2 tsp
coriander powder1.5 tsp
garam masala powder1 tsp
meat masala powder/ biryani masala powderoptional1.5 tsp
saltto taste
oilin which the onions were fried1/4 cup
oilfor mutton gravy1/4 cup
green cardamomwhole spice2-3
black cardamomwhole spice1
cloveswhole spice4-5
black peppercornswhole spice6-7
cinnamon stickwhole spice1
bay leafwhole spice1
macewhole spice1/2 piece
waterfor rice
basmati ricewashed & soaked for 30mins (or 4 cups)800 gms
saltfor rice water
cumin seedswhole spices for rice
bay leafwhole spices for rice
cinnamon stickwhole spices for rice
black peppercornswhole spices for rice
cloveswhole spices for rice
green cardamomwhole spices for rice
lemon juice2 tbsp
green chilliesfor rice water4-5
onionsliced fried onion for layering1-2 medium
coriander leaveschopped, for layering and garnish
ghee3-4 tbsp
food coloroptional
saffron strandsfew, soaked, optional
mint leaveschopped, for garnish

Method

Mix the mutton with curd, tomato purée, fried onions, ginger garlic paste, coriander leaves, mint leaves, green chillies, kashmiri red chilli powder, turmeric powder, coriander powder, garam masala powder, meat/biryani masala powder, salt, and oil to marinate for at least 30 minutes.
Heat 1/4 cup oil in a pan, add whole spices and let them crackle.
Add the marinated mutton, sauté until the mutton changes color, then cover and cook until the oil separates.
Once the oil separates, add water if required, then cover and cook until the mutton is fully done.
In a separate pot, add enough water for the rice to boil along with salt, whole spices, lemon juice, and green chillies. Make sure the water is salty enough.
Once the water starts boiling, add the soaked basmati rice and cook until the rice is 90% done, then strain and set aside.
Add a few fried onions to the mutton gravy and layer the cooked rice on top.
Add food color, soaked saffron strands, and ghee over the rice.
Seal the pot, place a tawa below the pot, cook on high flame for 5-7 minutes, then lower the flame and cook on dum for 20-25 minutes.
Switch off the flame and let it rest for 10 minutes before opening the pot.
Garnish with remaining fried onions, chopped mint, and coriander leaves, mix the layers, and serve with raita.

Source: @flavourtown_by_sana

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