Dum Mutton Biryani
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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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Ingredients
- Chunky Mutton pieces - 600gms
- Curd - 1/2 cup
- Diced tomatoes - 2
- Sliced onions - 1 large
- Ginger garlic paste lot of garlic less of ginger, freshly ground - 4 tbsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Kashmiri Red Chilli powder - 2 tsp
- Red Chilli powder - 1tbsp
- Coriander leaves - 3-4 sprigs
- Green Chillies Slit : 3
- Oil
- Soaked Basmati rice - 2 cups
- Bay leaf - 2
- Elaichi & cloves - 3-4
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Instructions
- Chop the Onion, Tomatoes and set aside
- 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 lime
- In a pressure cooker, heat some oil/ghee and add the Elaichi(Green Cardamon), Cloves and Cinnamon stick
- Next add the sliced onions & green chillies and saut for 3-4 mins
- Add the coriander leaves next
- 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 aside
- 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 dough
- Serving suggestion
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