Mutton Dum Biryani
Biryani is one dish that truly represents India. It is made during all important occasions, weddings, festivals etc. It is impossible to find an Indian who doesn't love Biryani. Today's recipe is by far the most popular and the most sought after biryani dish, Mutton Dum Biryani... . The juicy mutton pieces is layered with the aromatic basmati rice along with some spices and cooked on dum. Dum cooking is a process where the vessel is completely sealed and cooked on low heat. Traditionally a thick wheat dough is prepared to seal the vessel. It is then topped with some charcoal pieces. This ensures that heat is applied from the top and bottom. At home any heavy bottomed vessel with a tight fitting lid can be used. Once done, the mutton pieces will be coated with the spices and juicy. The flavor of the mutton penetrates the rice.
Ingredients
For Marinating
Mutton – ½ kg
Yogurt - 2 tbsp
Garam Masala – ¼ tsp
Turmeric Powder – ¼ tsp
Lemon Juice – 1 tsp
Ginger garlic paste – 1 tsp
Salt – 1 tsp
For Cooking Rice
Basmati Rice – 2 cups
Water - 8-10 cups
Cardamom – 3
Cloves – 5
Cinnamon – 2” piece
Bay Leaf – 2
Oil – 1 tbsp
Salt - to taste
Fennel seeds – 1 tsp
For Masala
Oil – 3-4 tbsp
Ghee – 2 tbsp
Onion – 2 (about 1 cup sliced)
Ginger Garlic Paste – 2 tbsp
Tomato – 2 (about 1 cup chopped)
Green Chilies – 4 (finely chopped)
Mint Leaves – 1/4 cup
Coriander Leaves – 1/4 cup
Curd – ¼ cup
Lemon Juice – 1 tsp
Garam Masala (or Biryani Masala)– 1 tsp
Red Chili Powder – ½ tsp
Black Pepper Powder – ¼ tsp
Turmeric Powder – ¼ tsp
For Layering
Cashews – 2-3 tbsp
Mint Leaves – ¼ cup
Coriander Leaves – ¼ cup
Onion – 1 (sliced)
Milk – 3 tbsp
Saffron – few strands
Garam Masala – ¼ tsp
Ghee – 2 tbsp
Oil – 2-3 tbsp.
Preparation Steps
Marinating the Mutton : Marinate the mutton with salt, yogurt, ginger garlic paste, garam masala and lemon juice for about 10 minutes.
Soaking Rice : Wash and soak the rice for about 30 minutes. I usually soak the rice and get the other things done.
Similarly, soak the saffron strands in some warm milk.
Method
Cooking Mutton : Heat a big heavy bottomed pot with about 2 tbsp of oil.
After removing the onions, add little ghee to the same pan. Add the ginger garlic paste and fry for a minute.
Add chopped tomatoes and green chilies. dd the chopped mint and coriander leaves. Saute till it gets mushed up.
Add the dry spices – red chili powder, garam masala, turmeric powder and black pepper powder. Add the curd and lemon juice. Also, add 1/3rd of the fried onions. Mix everything together and cook for 2-3 minutes till you get a nice gravy.
At this stage, Add the marinated mutton and saute for about 5 minutes. Add about 1/2 cup water and close the pressure cooker.
After the first whistle, reduce the flame and cook for 15 minutes before switching off. You may hear 4-5 whistles.
Preparing the layering: While the mutton is getting cooked, in another burner heat oil in a kadai. Fry the cashew nuts on low heat. Remove using a slotted spoon and keep it aside.
In the same oil, add the sliced onions with little salt. Cook on medium heat till the onions turn brown. Switch off and keep it aside for layering.
Cooking Rice : After the mutton is cooked, start cooking the rice. Bring plenty of water (8-10 cups) to boil. Add the oil, cinnamon, cardamom, cloves, bay leaf, fennel seeds and some salt.
Add the soaked rice and cook until the rice is almost done. It should be little undercooked. Drain the excess water and keep it ready.
Layering the Biryani :Take a heavy bottomed pan for layering the biryani. If you plan to bake it, using a over proof dish or aluminum tray.
Apply some ghee in the bottom of the pot. Add a layer of the mutton masala and spread it evenly around the pan. Add the cooked rice as the second layer.
After you add the rice layer, add finely chopped mint leaves, coriander leaves, fried onions and roasted cashews as the third layer.
Repeat by adding a mutton layer followed by rice layer and the other garnishing ingredients. For this quantity 2 layers will be enough but for larger quantities more layers are better.
Finally add the saffron soaked milk on top of the rice. Also sprinkle some garam masala and drizzle the ghee on top.
Cover with a tight fitting lid so that no steam should escape.
Applying Dum : If you plan to put it on dum on stove top, switch on the flame and leave it on the lowest heat setting for about 20 minutes. For baking in the oven, preheat the oven to 180 degree C (350 F) and leave it for about 30 minutes.
When ready to serve, fluff up the rice gently to mix all the layers and enjoy.
Serving Mutton Biryani
The traditional way of enjoying biryani is with raita.
Other common accompaniments include boiled egg, chicken fry, potato chips or pickle.
Recipe for Mutton Dum Biryani
Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4 - 5
Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4 - 5
Ingredients
For Marinating
Mutton – ½ kg
Yogurt - 2 tbsp
Garam Masala – ¼ tsp
Turmeric Powder – ¼ tsp
Lemon Juice – 1 tsp
Ginger garlic paste – 1 tsp
Salt – 1 tsp
For Cooking Rice
Basmati Rice – 2 cups
Water - 8-10 cups
Cardamom – 3
Cloves – 5
Cinnamon – 2” piece
Bay Leaf – 2
Oil – 1 tbsp
Salt - to taste
Fennel seeds – 1 tsp
For Masala
Oil – 3-4 tbsp
Ghee – 2 tbsp
Onion – 2 (about 1 cup sliced)
Ginger Garlic Paste – 2 tbsp
Tomato – 2 (about 1 cup chopped)
Green Chilies – 4 (finely chopped)
Mint Leaves – 1/4 cup
Coriander Leaves – 1/4 cup
Curd – ¼ cup
Lemon Juice – 1 tsp
Garam Masala (or Biryani Masala)– 1 tsp
Red Chili Powder – ½ tsp
Black Pepper Powder – ¼ tsp
Turmeric Powder – ¼ tsp
For Layering
Cashews – 2-3 tbsp
Mint Leaves – ¼ cup
Coriander Leaves – ¼ cup
Onion – 1 (sliced)
Milk – 3 tbsp
Saffron – few strands
Garam Masala – ¼ tsp
Ghee – 2 tbsp
Oil – 2-3 tbsp.
Preparation Steps
Marinating the Mutton : Marinate the mutton with salt, yogurt, ginger garlic paste, garam masala and lemon juice for about 10 minutes.
Soaking Rice : Wash and soak the rice for about 30 minutes. I usually soak the rice and get the other things done.
Similarly, soak the saffron strands in some warm milk.
Method
Cooking Mutton : Heat a big heavy bottomed pot with about 2 tbsp of oil.
After removing the onions, add little ghee to the same pan. Add the ginger garlic paste and fry for a minute.
Add chopped tomatoes and green chilies. dd the chopped mint and coriander leaves. Saute till it gets mushed up.
Add the dry spices – red chili powder, garam masala, turmeric powder and black pepper powder. Add the curd and lemon juice. Also, add 1/3rd of the fried onions. Mix everything together and cook for 2-3 minutes till you get a nice gravy.
At this stage, Add the marinated mutton and saute for about 5 minutes. Add about 1/2 cup water and close the pressure cooker.
After the first whistle, reduce the flame and cook for 15 minutes before switching off. You may hear 4-5 whistles.
Preparing the layering: While the mutton is getting cooked, in another burner heat oil in a kadai. Fry the cashew nuts on low heat. Remove using a slotted spoon and keep it aside.
In the same oil, add the sliced onions with little salt. Cook on medium heat till the onions turn brown. Switch off and keep it aside for layering.
Cooking Rice : After the mutton is cooked, start cooking the rice. Bring plenty of water (8-10 cups) to boil. Add the oil, cinnamon, cardamom, cloves, bay leaf, fennel seeds and some salt.
Add the soaked rice and cook until the rice is almost done. It should be little undercooked. Drain the excess water and keep it ready.
Layering the Biryani :Take a heavy bottomed pan for layering the biryani. If you plan to bake it, using a over proof dish or aluminum tray.
Apply some ghee in the bottom of the pot. Add a layer of the mutton masala and spread it evenly around the pan. Add the cooked rice as the second layer.
After you add the rice layer, add finely chopped mint leaves, coriander leaves, fried onions and roasted cashews as the third layer.
Repeat by adding a mutton layer followed by rice layer and the other garnishing ingredients. For this quantity 2 layers will be enough but for larger quantities more layers are better.
Finally add the saffron soaked milk on top of the rice. Also sprinkle some garam masala and drizzle the ghee on top.
Cover with a tight fitting lid so that no steam should escape.
Applying Dum : If you plan to put it on dum on stove top, switch on the flame and leave it on the lowest heat setting for about 20 minutes. For baking in the oven, preheat the oven to 180 degree C (350 F) and leave it for about 30 minutes.
When ready to serve, fluff up the rice gently to mix all the layers and enjoy.
Serving Mutton Biryani
The traditional way of enjoying biryani is with raita.
Other common accompaniments include boiled egg, chicken fry, potato chips or pickle.
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