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Thursday, March 3, 2016

Mutton Dum Briyani


Ingredients:-
  • Mutton - 1 kg / 2 lbs
  • Basmati rice/ zeeraga samba rice - 4 cups
  • Onion, sliced - 2 large
  • Tomato - 2 nos
  • Green chillies, slit - 3 or 5 nos
  • Fresh Ginger garlic - 2 tbsp
  • Red Chilli powder - 1 tbsp
  • Mint leaves - 1/4 cup, chopped
  • Coriander leaves - 1/4 cup, chopped
  • Curd/Yogurt - 4 tbsp
  • Oil - 2 tbsp
  • Ghee - 4 tbsp
  • Water - 4 cups
  • Salt to taste

To Grind:-
  • Cumin seeds - 1/4 tbsp
  • Poppy seeds - 1/4 tbsp
  • Fennel seeds - 1/4 tbsp
  • Cashew nuts - 5 nos
For Briyani Spices:-
  • Cinnamon stick - 1
  • Bay leaves - 1
  • Cloves - 1
  • Cardamom - 1
  • Star Anise - 1
  • Mace/Javitri - 1

Preparation:-
  • Wash rice well in water and soak in water for 20 to 30 minutes. Set aside. 
  • In a pressure cooker, add mutton, turmeric powder and salt and mix well. Add in 4 cups of water, cover and pressure cook it for 5 to 6 whistle. Simmer for 15 mins. Set aside.   
  • Grind the fennel seeds, cumin seeds, cashew nuts and poppy seeds into a smooth paste. Set aside.  
  • Heat oil and ghee in a vessel add bay leaves, star anise, mace, clove, cinnamon and cardamom, and add onion and green chillies. Fry till it becomes light brown.
  • Now add ginger garlic paste, blended paste and salt, saute well. 
  • Then add the tomatoes and sauté them well till they are cooked.
  • Now add half of the coriander leaves and mint leaves.Saute for a minute.
  • Then add cooked meat, red chilli powder and curd and fry for few more minutes.
  • Now add 4 cups of water and salt and mix well. 
  • Cover with lid and cook it medium low heat. When its boiled, add drained rice and Mix well.
  • Once the water is absorbed and the rice is 80% cooked.  
  • Place this vessel over a hot tawa and dum cook it for about 20 to 30 minutes on a medium to low flame until the rice is tender.    
  • Turn Off the stove. Let the biryani rest in the pot for about 10 minutes.
  • Biryani can be served with onion tomato raita and any gravy.

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