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Wednesday, 20 August 2014

Hyderabadi Mutton Dum Biryani

          A very easy and a quick recipe for a bunch of unexpected guests. You can marinate the mutton beforehand and soak the rice for 30 minutes. Then your Mutton Biryani is ready in another 30 minutes. In just an hour delicious Hyderabadi Mutton Dum Biryani is ready to be served.

  • 500 gms Mutton pieces (on bones)
  • 400 gms Basmati rice, soaked in water for 30 minutes
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. green chillies, chopped
  • 1/2 cup yoghurt
  • 1/2 cup ghee (clarified butter)
  • 1 tsp. garam masala powder
  • 2 bay leaves
  • 3/4  cup mint leaves, chopped
  • 3/4 cup coriander leaves, chopped
  • salt to taste
  • 1 tsp. shahjeera
  • 2 tbsp. lime juice
  • 3/4 cup fried onions
  • pinch of saffron soaked in 1/4 cup of milk
  • 1" stick cinnamon
  • 3-4 cardamoms
  • 5-6 cloves
  • 1 star anise
  • a blade of mace

          Marinate the mutton with ginger-garlic paste, green chillies, yoghurt, ghee, garam masala powder, bay leaves, 1/2 cup mint leaves. 1/2 cup coriander leaves, salt, shahjeera, lime juice and 1/2 cup fried onions for 30 minutes.

          Boil water in a pan along with the cinnamon, cardamom, cloves, star anise and mace. 

          Add the soaked and drained Basmati rice and cook for only 50 percent. Drain and keep aside.

          Take a heavy bottomed pan or pressure cooker. Layer it first with the marinated mutton. 

           Top it with the drained rice, followed with the remaining mint, coriander leaves, fried onions and the saffron milk.

          Cover with an aluminum foil and cook on high heat for 5 minutes. Then place the cooker on a Tawa (griddle) and cook on a low flame for 30 minutes. 

          Let it remain covered for 15-20 minutes. Voila, your Mutton Biryani is ready to be served with Raita of your choice.

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