Mutton Dum Biriyani is an all time favorite dish that can be served for any occasion. Here is a delicious recipe packed with spices and full of flavors. Perfect for potlucks. Enjoy authentic Mutton Biriyani flavors with this easy recipe.
Ingredients
For the Mutton Masala
1. Mutton – 1kg
2. Thinly sliced onions – 5
3. Cardamom powder – ½ tsp
4. Sugar- 1 tsp
5. Tomatoes sliced – 4-5
6. Cardamom – 5
7. Cloves – 5
8. Cinnamon – 3” piece
9. Crushed garlic - 3 Tbsp
10. Crushed ginger – 2Tbsp
11. Crushed green chillies -2 Tbsp
12. Beaten curd- ½ cup
13. Biriyani Garam masala -1 tsp (recipe is given in my blog)
14. Lemon juice – 1 lemon
15. Coriander leaves -1 cup
16. Salt
17. Ghee or Oil
For Rice Preparation
1. Basmati rice – 4 cup
2. Ghee-1 Tbsp
3. Cardamom – 5
4. Cinnamon -2”piece
5. Bay leaf – 2
6. Cloves – 5
7. Cashew nuts
8. Water -7 cups
9. Lemon juice – 1 Tbsp
Preparation
1. Wash and soak the rice for 30 mins and strain and keep aside.
2. Heat ghee in a pan and add the thinly sliced onions .Ghee should be covering the onions. Saute till it is soft on high flame.
3. Then add the cardamom powder and keep stirring till it changes colour and add sugar. Saute till it becomes golden brown and remove the fried onions from the ghee. The same ghee can be used for further preparations of rice and mutton.
Instructions for preparation of Mutton Masala
1. Take out 1 Tbsp of the above ghee and heat in a pressure cooker.
2. Add cinnamon, cloves and cardamom. Saute well.
3. Add the cleaned and washed mutton pieces. Stir continuously till the mutton pieces changes colour.
4. Then spread the tomato slices, garlic crushed, ginger crushed and green chilli crushed. Spread evenly over the mutton.
5. Then add beaten creamy curd and salt. Mix well and add ½ cup of water if water is less .Cook covered on medium flame for 30 to 40 mins and keep aside for 15 mins.
6. Add the biriyani garam masala, lemon juice and ½ cup coriander leaves. Saute for 2-3 mins. Add ¼ cup of fried onions and mix well. Keep aside.
Instructions for Rice Preparation
1. Heat the left over ghee (1Tbsp) in a pan. Add the crushed spices for rice preparation and cashew nuts. Saute for a minute and add the water and salt.
2. When the water boils, add the strained rice and 1 Tbsp lemon juice. Cover and cook on medium flame.
3. When the water reduces, lower the flame. Stir in between till it is ¾ th done and remove from heat.
4. Spread half of the cooked rice on top of the cooked mutton with gravy and sprinkle some fried onions, ½ tsp biriyani garam masala, coriander leaves and 1tsp ghee.
5. Then spread the left over rice and repeat the same procedure.
6. Cover with an aluminum foil and close the lid tightly. Cook on low flame on a tawa for 30 mns. Remove from fire.
7. Take out the rice on top in a serving dish and spread the mutton masala on top or to the side and garnish with some fried onions and nuts. Serve hot.
TIPS
1. Whole spices also can be used instead of crushed ones.
2. Kaima rice gives the best taste.
3. Adjust the spices according to your taste.
4. Mix of ghee and oil also can be used.
5. Try to use the home made biriyani garam masala for the authentic taste.
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