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. It is a perfect party meal. Serve this yummy one-pot delicacy with some raita, sliced onion and lemon. So check out the step by step pictorial recipe 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 tbsp. 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 
• 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-mint leaves) for 4-5 hours or preferably overnight.

          Boil sufficient water in a pan and add the rice, salt to taste, cinnamon, cardamoms and cloves. Cook till it is 80% done. Drain and keep aside.

          In a heavy bottomed pan, add the marinated mutton and then layer the rice. Sprinkle  remaining fried onion, coriander-mint leaves, ghee and saffron milk.

          Cover with an aluminum foil and place a lid on it. Cook on a high flame for 2-3 minutes. 

          Then place the cooker on a hot 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 yummy Biryani along with raita, sliced onion, lemon wedges and green chilies.

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

                   In a heavy bottomed, add marinated mutton & spread a layer of rice. 

                   Sprinkle remaining fried onion, coriander-mint leaves, ghee & saffron milk.

                     Cover with aluminum foil tightly & place a lid on it. Cook on high flame

                     for 2-3 min. Then place pan on a tawa & cook on low flame for 45 min. 

                                 Biryani is done.

                              Serve with raita, sliced onion, lemon wedges & green chilies.