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.