Mutton Biryani

Hyderabadi Style Dum Biryani

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Ingredients

I. Mutton Marination:

• Mutton – 500 gms

• Salt – 1 tsp (adjust to taste)

• Shahi jeera – 2 tsp

• Star aniseed -1

• Cloves – 3 (crushed)

• Cardamom – 4-5 (crushed)

• Cinnamon – 1 inch

• Turmeric – 1 tsp

• Chilli powder – 1Tbsp

• Shahi garam masala (without chilli powder) – 1 tsp

• Garlic paste – 1 Tbsp

• Ginger paste – 1.5 Tbsp

• Mint leaves – 1/4 cup(finely chopped)

• Coriander leaves – ¼ cup (finely chopped)

• Curd – ½ cup

• Oil – 2 Tbsp

II. Cooking the Rice:

• Basmati rice – 1 cup

• Water – 4-5 cups

• Salt – per taste

• Cardamom – 3-4 nos

• Bay leaf- 1

• Saffron – a very small pinch

III. Other Ingredients:

• Ghee – 5 Tbsp

• Onions – 3 large (thinly sliced)

• Green chillies – 2 (sliced)

• Coriander leaves – 4 Tbsp (finely chopped)

• Mint leaves - 4 Tbsp (finely chopped)

• Saffron – 1 pinch (soaked in 2 Tbsp of warm milk)

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Method

I. Mutton Gravy:

1. Add the items under “Mutton Marination” and mix them. Ensure the mutton pieces are coated with the marination masala. Keep refrigerated for at least 4 hours

2. Add 3 Tbsp of ghee to a cooker and add the sliced onions and fry them till they are deep brown (ensure it does not blacken -as it turns bitter if the onions are burnt)

3. Reserve half of the fried onions for garnishing

4. Add the marinated mutton to the other half of onions in the cooker; add the sliced green chillies

5. Roast the mutton for a few minutes, till all the sides of the mutton pieces are seared

6. Add ½ cup hot water

7. Cook the mutton over medium heat for 5-6 whistles. Let the pressure settle naturally; open and check, ensure the excess water is observed and mutton is cooked well. If not, simmer the mutton till it is done

II. Cooking the Rice:

1. Clean and soak the rice for about 20 minutes and drain all the water

2. In a separate vessel bring 4-5 cups of water to boil and add salt, cardamom, Bay leaf and the soaked rice - check and adjust salt (the water should be a bit salty)

3. Cook till rice is about 90% done (cooked to al dente; you should be able to feel a bit of harness when you bite into the rice)

4. Strain the rice and remove all the excess water

III. Dum:

1. Layer the strained rice on top of the mutton in the cooker

2. Sprinkle the fried onions, mint leaves, coriander leaves, 2 Tbsp of ghee

3. Finally, sprinkle the saffron milk

4. Close the cooker and cook on high heat for one minute and then lower the heat to minimum and cook for about 12-15 minutes

5. Remove from heat and let the biryani sit for about 10 minutes before opening the cooker

6. Serve with onion raitha and boiled egg

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