Dum Mutton Biryani
About Dum Mutton Biryani
Cooking is like LOVE._x000D_
You must enter it with abandon or not enter at all._x000D_
And cooking with LOVE provides food for the soul... Anonymous._x000D_
The mutton biryani cooked in the classic dum style is a little bland when compared to the spice levels and is nothing like the hot spicy Andhra biryani. Nevertheless is a food for the authentic Indian soul who loves Biryani any way
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Recipe Time & More
Ingredients
- 600 pieces Mutton (chunky )
- 1/2 cup Curd
- 2 Tomato (diced)
- 1 large Onions (sliced)
- Ginger Garlic Paste (lot of garlic less of ginger, freshly ground - 4 tbsp)
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 2 tsp red chili powder (kashmiri)
- 1 tbsp red chili powder
- 3 leaves Coriander
- 3 Green Chillies (slit)
- Oil
- 2 cup Basmati Rice (soaked)
- 2 Bay Leaf
- 3 cloves Cardamom
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Instructions
- Chop the Onion, Tomatoes and set asideÂ
- Grind the ginger garlic to a fine paste. Do not use the bottled/packet ones as the taste will vary
- Marinate the mutton pieces for 30 mins with the juice of 1 limeÂ
- In a pressure cooker, heat  some oil/ghee and add the Elaichi(Green Cardamon), Cloves and Cinnamon stickÂ
- Next add the sliced onions & green chillies  and saut for 3-4 minsÂ
- Add the coriander leaves nextÂ
- Finally add the  freshly ground ginger garlic paste . Cook with constantly stirring until the raw smell disappears on a medium flame
- Add the marinated mutton pieces and coat it with all the fried ingredients
- Add the dry spice powders - Chilli powder, Coriander powder, turmeric and salt. And then add the curd and stir all the ingredients
- Next add the diced tomatoes to the mutton spice mixture. Cook until the tomato becomes pulpy and the oil  starts to seperate
- Add in a glass of water and let the mixture pressure cook for 3 whistles . This is how it would look once its off the pressure and you open the lid
- Collect the upper layer of the fatty oil of the meat & spice gravy and set asideÂ
- In another vessel, par boil the soaked basmati rice with turmeric, bay leaves & elaichi . Drain the  excess water once done
- Layer out the mutton mixture and rice and give a gentle stir. Remember  to avoid over stirring as this will break down the basmati grain and reduce its flaky texture. Pour over the excess fatty oil collected in a separate bowl and simmer it for 10mins by covering it with a lid sealed with chapati doughÂ
- Serving suggestion
Tried this recipe?Mention @plattershare or tag #plattershare!
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Jyothi Varne
Articles: 315 Comments
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This is amazing! Excited to make it.
What a delicious recipe! Thanks for posting.
This looks so appealing! Thanks for sharing.
Yum! This recipe is a must-try.
I’m excited to make this at home!