Mutton Biryani (Dum)


Preparation Time: 30 minutes

Marination: Minimum 3 hours

Cooking Time:  2 hours

Servings: 3 – 4 persons

Main Ingredients: Mutton

Cuisine: Indian

Course / Category: NonVegetarian

Tags: Main Dish, Non-Vegetarian


Mutton Biryani (Dum)


Ingredients

Basmati Rice: 2 cup

Mutton: 500 gms

Onion: 3 numbers (medium)

Green chilly: 4 numbers (medium)

Pepper corns: 2 – 3 numbers

Bay Leaf: 2 numbers

Cinnamon: 3 numbers

Clove: 3 numbers

Big cardamom: 1 number

Green Cardamom: 2 numbers

Saunf: 2 teaspoon

Kashmiri Red chilly powder: 1 tablespoon

Ginger Garlic paste: 2 tablespoon

Tomato: 2 numbers

Curd: 1 and 1/2 teaspoon

Coriander leaves: 1 cup

Pudina / Mint leaves: 1 cup

Turmeric: 1/4 teaspoon

Lemon: ½ of 1 number

Garam Masala: 2 teaspoon

Oil: 3 tablespoon

Salt: as required


Method

Marinate Mutton  pieces with 1tablespoon ginger garlic & green chilly paste, curd,  oil & ½ teaspoon of salt for 3 hours.

Cook marinated mutton with enough water in pressure cooker for 10-12 whistles.

Heat oil in a pan, add bay leaf, cinnamon, clove, big cardamom & sauté well.

Add finely chopped onion & sauté well.

Add remaining ginger garlic & green chilly paste & sauté well till raw smell goes.

Add diced tomatoes & sauté well, close with lid for cooking for 10 minutes.

Remove lid & mix well. Add Kashmiri chilly powder, turmeric & mix well.

Add chopped pudina & coriander leaves

Add cooked mutton pieces to it & mix well.

Add 2 cups of water & check salt. Add salt if required. Add powdered saunf & mix well.

Close with lid for cooking. Cook to get thick gravy.

Take deep bottomed vessel, boil 5 cups of water with salt, bay leaf, cinnamon, clove, green cardamom, black pepper. Cook for 5 minutes & drain excess water.

Remove all garam masala from rice.

Take vessel layer with half of mutton mix. Above it layer with half rice, again layer with remaining half mutton mix & finally layer with remaining rice.

Above it can sprinkle liquid food colour.

Close it tightly with lid & seal the edges.

Put the vessel above tawa & cook on high flame for 10 minutes & on low flame for 15 minutes. Then switch off flame & keep it like that for 15 minutes.

Serve with raita.

Note: This can be done by using pressure cooker. Do the same process & cook for 3 whistles.


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