Lunch
Traditional Mutton Dum Biryani Recipe Recipe
Traditional Mutton Dum Biryani Recipe Recipe is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
30 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 8 Onions - thinly sliced
- 1/4 cup Ginger - chopped
- 1/4 cup Garlic - cloves
- 7 Green Chillies
- 1 Bay leaves (tej patta) - torn
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon stick
- 3 Cloves (Laung)
- 2 cups Basmati rice - washed and soaked for 30 minutes
- Salt - to taste
- 500 grams Mutton - curry cut
- 1 cup Hung Curd (Greek Yogurt)
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- Salt - to taste
- 2 Bay leaves (tej patta)
- 2 inch Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 1 Mace (Javitri)
- 4 Dagad phool (/pathar phool/black stone flower)
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Garam masala powder
- 2 Tomatoes - finely chopped
- 1/2 cup Mint Leaves (Pudina) - chopped
- Salt - to taste
- 1/2 cup Milk
- Saffron strands - a few
- 4 tablespoons Sunflower Oil
- 4 Ghee
- 2 cups Whole Wheat Flour - for sealing the vessel
Instructions
1
To begin making the Mutton Dum Biryani procedure, first we will make a paste of the ginger, garlic and green chillies.Into a mixer grinder introduce the minced ginger, garlic cloves and green chillies.
2
liquidize to make a paste and keep aside.Next step is to soak the mutton for the Mutton Dum Biryani.Wash mutton thoroughly.
3
introduce the washed mutton into a mixing container and introduce the yogurt, 1 tablespoon of the ginger garlic and chilli paste, red chilli ground mix, turmeric ground mix, garam masala and seasoning to essence.
4
seal and place the mutton in the refrigerator and soak it for at least 4 hours.Once we are ready, the next step is to caramelize the onions.Into a preheated cooking vessel introduce shortening and the sliced onions.
5
Saute the onions on low to medium mildly hot until caramelized.
6
This process takes time so be patient so as to get the flawless golden brown caramelized onions.If you brown the onions on high mildly hot then the onions will not caramelize evenly.Once done keep 1/2 the portion of the caramelized onions for the biryani masala and 1/2 portion for garnishing the Mutton Dum Biryani.The next step is to mildly hot the rice until it is 3/4th done. Into a saucepan introduce 4 cups of aqua, the bay leaf, cardamom pods, cinnamon stick, cloves, seasoning to essence and the washed basmati rice.
7
Allow the rice to bring to a stew in the aqua for 3 to 4 mins.Power mildly hot the rice until 3/4th done.
8
Once done sieve the aqua from the rice, introduce a tablespoon of ghee to the rice and incorporate gently.
9
seal & keep aside.Next to make the saffron dairy liquid; liquefy the saffron strands in mildly hot dairy liquid and keep aside.Next is to make the pastry mix to seal the container for dum culinary preparation.
10
Into a container introduce the wheat ground mix and introduce aqua to make a firm pastry mix.
11
seal and keep aside.To make the Mutton Dum BiryaniInto a large biryani cooking vessel introduce 2 tablespoons of ghee.
12
Once the ghee is burning introduce bay leaves, cinnamon stick, cloves, mace, pathar ka phool and saute for a few seconds until the aromas come through.Once done introduce the rest of the ginger garlic and chilli paste and saute for a minute.
13
Now introduce the red chilli ground mix, garam masala and saute it in the bulb veggie garlic paste until the raw smell goes away.introduce the minced tomatoes, seasoning to essence and saute until the tomatoes become soft and mushy.Once the tomatoes are soft introduce the caramelized onions and mix gently well to combine.introduce the marinated mutton, the minced mint leaves and mix gently for 2 to 3 mins.
14
introduce 1/2 cup of aqua and seal with a lid.
15
Reduce the mildly hot and stew and mildly hot mutton for 40 mins until the mutton is cooked and the curry base becomes thick. Once done introduce the 3/4th cooked rice on top of the mutton curry base.
16
Spread the rice evenly over the curry base.
17
trickle the saffron dairy liquid over the rice and introduce some caramelized onions.
18
Keep a tablespoon of caramelized onions aside for final finish off. Finally a small bunch of minced mint leaves.
19
Turn the mildly hot to low.
20
seal the cooking vessel and seal the lid with the atta pastry mix.mildly hot on low mildly hot for 15 mins and turn off the mildly hot.
21
Allow the Mutton Dum Biryani to rest for 10 mins before opening the pot. Cut the atta pastry mix and remove the pastry mix.
22
Open the pot and incorporate the Mutton Dum Biryani gently and transfer into a serving container.
23
finish off with the remaining caramelized onions and enjoy. enjoy the Mutton Dum Biryani procedure is enjoy along with boondi raita, cucumber and bulb veggie raita or mirch ka salan and authentic Shahi Tukda procedure - Hyderabadi Double Ka Meetha for a weekend meal or party.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Non Vegeterian
Non Vegeterian
Total Time
90 mins
90 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
60 minsTotal Time
90 minsMaster Chef
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