Mutton Dum Biriyani / South Indian Wedding Style Mutton Biriyani

INGREDIENTS

  • MUTTON – 500 GM
  • JEERAKASALA RICE – 1.5 CUP
  • ONION – 3 + 1/2
  • TOMATO – 2
  • CORIANDER & MINT LEAVES- 1/2 CUP.
  • CHOPPED CARROT-1/2 CUP.
  • CASHEWS RAISINS
  • WATER 1.75 FOR 1 CUP RICE

MY BIRIYANI MASALA

  • FENNEL SEEDS 1/2 TBSP
  • CUMIN SEEDS 1/4 TSP
  • PEPPER CORNS. 1/2 -1 TSP
  • CORIANDER SEEDS- 1/4 -1/2 TSP
  • RED CHILLY – 3
  • CARDAMOM – 2
  • CLOVES- 2
  • CINNAMON-1 ‘’ STICKS
  • NUTMEG- 1/4 TSP
  • MACE-1
  • STAR ANISE- SMALL PIECE
  • BAYLEAF-1 (SMALL)

TO MARINATE:

  • TURMERIC POWDER – ¼ TSP
  • PEPPER POWDER – ½ TSP
  • GINGER GARLIC PASTE – ½ TBSP
  • BIRYANI POWDER – ¼ TBSP.
  • CORIANDER AND MINT LEAVES – A HANDFUL
  • GREEN CHILLIES  – 2
  • SALT – REQUIRED

FOR THICK MUTTON MASALA

  • TURMERIC POWDER – ¼ TSP
  • PEPPER POWDER – ½ TSP
  • GINGER GARLIC PASTE – 1 TBSP
  • BIRYANI POWDER – ½ TBSP
  • GARAM MASALA – ½ TBSP
  • YOGHURT – 2 TBSP
  • LEMON JUICE – 1 TBSP

Follow The Steps

  1. Marinate the mutton with the masalas ‘To Marinate’ and mix well.

   2.   Add 2tbsp of coconut oil and cook the marinated mutton in a pressure cooker for about 3 whistles or till it

        get cooked 75 percent. For more flavors you can marinate prior and use it.

  3.   Deep fry a handful of sliced onions (a half onion), Cashews and Raisins in ghee/oil and keep it aside.

  4.   In a heavy bottomed pan, add oil and sauté the sliced onions to get a nice golden colour. Add green chilly

        chopped tomatoes and sauté until it becomes mushy.

  5.   Add 1tbsp ginger garlic paste and cook until the raw smell goes off.

   6.   To the mixture add the masala powders given in ‘ for thick mutton masala’ and mix well for about 2 minutes.

   7.   Add yogurt, lemon juice, coriander and mint leaves.

   8.   Cooked mutton and stock water are added then and given a good mix. If you need some extra flavour you

         can add little of biryani powder.

   9.   Let the masala get cooked well and all the flavours are absorbed.

   10.  Meanwhile wash and soak rice in water for about 15 mins and drain it.

   11.  In a pan add 2 tbsp ghee and add spices and onions, ginger garlic paste and sauté well.

   12.  Measure 1.75 cups of water for 1 cup rice and add to it.

  13.  Now add the chopped carrots and salt and add the rice after the water boils.

    14.  Add little lemon juice lemon and close the lid and allow to cook 80 percent cooked consistency. The

          biryani rice is ready.

    15.  Mix saffron threads in warm milk and add to the top of cooked rice to get nice colour and flavour. You can

          also substitute saffron milk with turmeric powder mixed with milk.

   16.  To layer the biryani, in a thick pan, place the thick mutton masala first and add the fried onions, cashews

          and raisins and few chopped carrots.

   17.  Then add the rice and garnish it with fried onions, cashews raisins, coriander and mint leaves. Pour few

          drops of saffron soaked milk and rosewater and also ghee.

  18.  Arrange layers of rice by repeating the above the step.

  19.  To make Dum, place a thick base( preferably an old flat tawa) on low flame and keep the layered biryani pot

         over it for about 30 minutes. Tightly seal the pot to prevent the steam from coming out.

  20.  The tasty mutton biryani and you can serve it for your loved ones.

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