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Saturday, 20 June 2015

Achari Mutton Dum Biryani (Pickled Mutton Dum Biryani - Hyderabadi/Telangana Style))


          Biryani is universally popular. I gave a twist to the original recipe by adding some bottled garlic pickle masala. This gave the Biryani a slightly different flavour. It turned out simply awesome with a hint of achari taste. Serve this yummy one-pot delicacy with some raita, sliced onion and lemon. Please check for a step by step method with pictures to prepare it.








  • 1 cup Basmati rice, soaked for 30 minutes
  • 1" cinnamon
  • 2-3 green cardamoms
  • 5-6 cloves
  • 400 gms. mutton on bones, cubed
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. raw papaya paste
  • salt to taste
  • 2-3 green chilies, chopped
  • 2 tbsp. yoghurt
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder 
  • 1 1/2 tbsp. bottled pickle masala
  • 2 tbsp. oil
  • juice of 1/2 lemon
  • handful of coriander & mint leaves, chopped
  • 3/4 cup fried onions
  • 1 tbsp. ghee (clarified butter)
  • few strands of saffron mixed in 1/4 cup milk
  • sliced onion, lemon wedges & mint leaves to garnish










          Marinate the mutton with ingredients starting from ginger-garlic paste to fried onions (leave aside 1/4 cup fried onions and 2 tbsp. coriander and mint leaves) for 4-5 hours preferably overnight.

          Boil sufficient water in a pan and add the rice, salt to taste, cinnamon, cardamoms and cloves. Cook till it is half done. Drain and keep aside.

          In a heavy bottomed pan or a pressure cooker, add the marinated mutton  and top it up with a spread of the rice. Sprinkle the remaining fried onion, coriander-mint leaves, ghee and saffron milk.

          Cover with an aluminium foil tightly around the edges and place a lid on it. Cook on a high flame for 2-3 minutes. 

          Then place the cooker on a heated tawa / griddle and cook on a very low flame for 45 minutes. 

          Switch off the flame and let it remain covered for another 5 minutes. Serve this delicious Biryani along with raita, sliced onion, lemon wedges and green chilies.





                   Marinate the mutton with ingredients starting from ginger-garlic paste to 
                   fried onions (leave aside 1/4 cup fried onions and 2 tbsp. coriander and mint
                   leaves) for 4-5 hours preferably overnight.





                   In a heavy bottomed pan or a pressure cooker, add the marinated mutton & 
                   top it up with a spread of the rice. Sprinkle the remaining fried onion, coriander-
                   mint leaves, ghee and saffron milk.




                          Cover with an aluminium foil tightly around the edges and place
                          a lid on it. Cook on a high flame for 2-3 minutes. Then place the 
                         cooker on a heated tawa / griddle and cook on a very low flame for
                         45 minutes. 




                        Serve this delicious Biryani along with raita, sliced onion, lemon 
                        wedges and green chilies.

          

                          Serve this delicious Biryani along with raita, sliced onion, lemon 
                          wedges and green chilies.








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