Mutton Dum Biryani

Mutton biryani is a royal dish which is rich of flavours of spices and fragrance of beautiful long basmati rice with juicy, soft and tender meat n masala... it's totally a bliss for me This dish is from the kitchen of Nawabs and Nizams. Let me share you how to make at home.

This recipe is a huge hit in my family. Well my family never ever say no to food when it comes to biryani. You people might think that making biryani is a tough and lengthy job and it requires techniques. Bu if you decide yourself for this then definitely you can do it. Never lose hope or confidence.

Biryani is a most demanding cuisine all over India. There are two type of biryani. One is Kacche Gosht ki Biryani and other is Pakki Gosht Biryani. Mine is the latter one.

Before making biryani there are some top tips that are noteworthy..and I'm gong to share with you all.

First always use aged best quality long-grained basmati rice. Never compromise about this. Long-grained basmati rice will be better for biryani, both visually as well by taste.

I prefer raan (leg meat cut) for mutton biryani. Marinate the masala as long as you can, at least for 1 hr. I prefer overnight marination.

Make sure you cook rice up to 70-80%. Do not overcook it and do not stir the rice too much while boiling otherwise it will break.

Let's see the recipe of delicious mutton biryani

How To Make Mutton Biryani

Ingredients:

For Marination:

• 500gm Mutton pieces

• 1/2 tsp Turmeric Powder

• 1 tsp Red Chilli

• 1/2 tsp Coriander Powder

• 1 tsp Garam Masala

• 1 1/2 tsp Mutton Masala

• 1 tsp Ginger Paste

• 1 tsp Garlic Paste

• 1 cup Curd

• 1 cup Coriander Leaves

• 1/4 cup Mint Leaves

• 1/2 cup Barista

• 1-2 Grenn Chillies (finely chopped)

• 2 tsp Oil (in which onions are fried)

• 3-4 Cloves

• 2 Bay Leaves

• 2-3 Cardamoms (green)

• 2 tsp Ghee

• 1 inch Cinnamon Stick

• 1 tsp Shahi Jeera

• Salt to taste

For Rice Preparation:

• 500gm Basmati Rice

• 2 tsp Ghee

• 2 Bay Leaves

• 3-4 Green Cardamoms

• 3-4 Cloves

• 2 inch Cinnamon Sticks

• 1 Mace Flower

• 1 Star Anise

• 1tsp Shahi Jeera

• Salt to taste(2-3 tsp)

For Gravy:

• 3 tsp Oil

• 1 tsp Ghee

• 3 Onions Sliced

• 2 Tomatoes(optional)

For Layering:

• 1 cup Coriander Leaves

• 1 cup Mint Leaves

• 1 cup Barista

• 4-5 tsp Ghee

• 1/2 cup Milk

• Strands of Saffron

Instructions:

For Rice preparation

1. First Soak the rice for 30 mins in water.

2. Boil water in a heavy bottom pan, add cinnamon, cloves ,cardamom, bay leaves, star anise, mace flower, shahi jeera, ghee and salt.

3. Once the water comes tp rolling boil add basmati rice and cook till the rice is 70-80% cooked.

4. Drain the water in the perforated container.

For Marination

In a bowl add mutton with all the ingredients mentioned in "for mariantion" and give a nice mix and let it rest for 1 hr.

For Mutton Gravy

1. Heat oil and ghee in a pressure cooker. add onions nd fry till it turns nice golden in colour.

2. Add marinated mutton into it and stir for 5 mins. Add tomatoes cook for another 5 mins, add 1 cup of water and pressure cook it for 5-6 whistles.

3. Release the pressure naturally.

For Layering

1. Take a heavy bottom pan or a clay pot which I've used. Spread the mutton gravy to the bottom of the pot and then on top layer the basmati rice. Sprinkle some mint and coriander leaves with some barista and ghee.

2. Repeat the layers.

3. Lastly add the saffron stands soaked in warm milk on top of layer.

4. Cover the pot with aluminium foil, and keep in low flame and dum for 20 mins.

5. Serve it with some raita and salan.