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Spicy Dum Mutton Biryani

Spicy Dum Mutton Biryani

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 12

  • 2 kg mutton - Pressure cooked until 90% ie 3 whistles for me

  • 2 kg rice (soaked for 30 minutes)

  • Below are for biryani gravy or akhni :10 - 12 thin sliced onions

  • 4 tablespoon ginger garlic paste

  • 6 fine chopped tomatoes

  • 250 -300 ml curd

  • 4 green chillies

  • 6 Cardamom

  • 8 cloves

  • 3 Cinnamon

  • 4 bay leaf

  • 2 teaspoon full Red chilly powder

  • 1 teaspoon full coriander powder

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon garam masala powder

  • 1 teaspoon Biryani masala powder

  • Juice of 2 lemons

  • 1 handful of mint and coriander leaves

  • Salt 2 taste

  • Below are for cooking rice : 4 Cardamom

  • 2 cinnamon

  • 2 bay leaves

  • 3 cloves

  • 10 mint leaves

  • 1/4 teaspoon cumin seeds

  • 5 drops of lemon juice

  • 2 tablespoon oil

  • Salt 2 taste

  • Water 2 times the quantity of rice

  • Below for dum ie preparing the layers for biryani : 2 tablespoon ghee

  • 300 ml Oil from Akhni

  • 1/4 teaspoon lemon yellow food colour mixed with 100 ml water

  • 100 ml water

  • 15 mint leaves

Directions

  • 01

    Pressure cook mutton with 1 pinch of turmeric powder for 3 whistles. Mutton should be only 90 % cooked

  • 02

    Preparing the biryani gravy or the akhni

  • 03

    Heat oil, and 2 tablespoon ghee. Add the whole spices mentioned under gravy

  • 04

    Add the onions and fry till golden brown. Add green chillies, mint, coriander leaves and ginger garlic paste and fry till raw smell is gone.

  • 05

    Add the powdered spices mention under gravy and fry for a minute.

  • 06

    Add the cooked mutton and fry for a minute. Add the curd and tomatoes, salt to taste, lemon juice. Fry for another 30 seconds .

  • 07

    Turn the flame to low. Let it simmer till the rice is done

  • 08

    Cooking rice : In a thick bottomed vessel bring water to good boil, add the ingredients mentioned under cooking rice. Add the rice and cook till 80 %. Tip : drain half the quantity rice at 5 mins and spread it on a plate and keep aside. Drain the next half at 8 - 10 mins. Drain, and keep aside.

  • 09

    Turn off the flame of Akhni. Remove the oil floating on the top of the Akhni and keep aside.

  • 10

    Preparing Dum or layers : sprinkle few drops of ghee in the thick bottomed vessel.

  • 11

    Add the rice that was drained out first. Sprinkle few drops of colour and some mint leaves . Add the Akhni and spread the mutton pieces evenly.

  • 12

    Add the rice that was drained last. Sprinkle the colour and add mint leaves.

  • 13

    Add the reserved oil all over the rice on the top and sprinkle some ghee and 200 ml water

  • 14

    Cover the vessel with a damp cloth, then a lid over it and place some weight.

  • 15

    Cook on high flame for 3 minutes, 25 mins on less than medium flame.

  • 16

    Check if the rice is cooked. If yes turn off the flame. If no then add sprinkle 100 ml water and cook on low flame for another 10 mins.

  • 17

    Once done, allow it to rest for 10 - 15 mins

  • 18

    Link for reference or to get an idea. The quantity in video is for 750 gms to 1 kilo. https://youtu.be/D1xGVxjr83k

  • 19

    Serve hot with raita, tomato chutney, baingan bharta, dalcha , Pudina chutney, kebabs, sherwa.....etc

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