- Into a mixer grinder add the chopped ginger, garlic cloves and green chillies. Blend to make a paste and keep aside. Wash mutton thoroughly. Add the washed mutton into a mixing bowl and add the yogurt, 1 tablespoon of the ginger garlic and chilli paste, red chilli powder, turmeric powder, garam masala and salt to taste. Cover and place the mutton in the refrigerator and marinate it for at least 4 hours. Into a preheated pan add oil and the sliced onions. Saute the onions on low to medium heat until caramelized. 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. cook the rice until it is 3/4th done. Into a saucepan add 4 cups of water, the bay leaf, cardamom pods, cinnamon stick, cloves, salt to taste and the washed basmati rice. Allow the rice to boil in the water for 3 to 4 minutes. Once done drain the water from the rice, add a tablespoon of ghee to the rice and mix gently. Cover & keep aside. Next to make the saffron milk; dissolve the saffron strands in warm milk and keep aside. Into a bowl add the wheat flour and add water to make a firm dough. Cover and keep aside. Into a large biryani pan add 2 tablespoons of ghee. Once the ghee is hot add bay leaves, cinnamon stick, cloves, mace, pathar ka phool and saute for a few seconds until the aromas come through. Once done add the rest of the ginger garlic and chilli paste and saute for a minute. Now add the red chilli powder, garam masala and saute it. Add the chopped tomatoes, salt to taste and saute until the tomatoes become soft and mushy. Once the tomatoes are soft add the caramelized onions and stir well to combine. Add the marinated mutton, the chopped mint leaves and stir for 2 to 3 minutes. Add 1/2 cup of water and cover with a lid. Reduce the heat and simmer and cook mutton for 40 minutes until the mutton is cooked and the gravy becomes thick. Once done add the 3/4th cooked rice on top of the mutton gravy. Spread the rice evenly over the gravy. Drizzle the saffron milk over the rice and add some caramelized onions. Keep a tablespoon of caramelized onions aside for final garnish. Finally add mint leaves. Turn the heat to low. Cover the pan and seal the lid with the atta dough. Cook on low heat for 15 minutes and turn off the heat. Allow the Mutton Dum Biryani to rest for 10 minutes before opening the pot. Serve hot with raita.
Mutton dum biryani
#myrecipe
By Sai Charan
Mar, 31st
593
Servings
2 persons
Cook Time
1 hr and 30 minutes
Ingredients
22
- 24
Ingredients
- Onion
- Ginger garlic
- Green chillies
- Bay leaf
- Cardamom
- Salt
- Cinnamon
- Cloves
- Rice
- Mutton
- Curd
- Ginger garlic paste
- Red chilli powder
- Turmeric
- Garam masala
- Mace
- Stone flower
- Tomato
- Mint
- Milk
- Saffron
- Oil
- Ghee
- Wheat flour
