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Biryani Rice Recipe Details

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An all-time favourite dish for those who loves to gorge on non-vegetarian food, this Mutton Dum Biryani is truly delicious and can be prepared on occasions anniversary, buffet, and pot luck. Cooked using well-marinated mutton, basmati rice, onion, yoghurt, coriander leaves, mint leaves and a melange of whole and ground spices; this biryani recipe is cooked using dum method. Full of aromatic flavours and mouth-watering taste, this biryani recipe will be loved by people of all age groups. Try it and enjoy with your loved ones!

  • 4 Servings-+
  • 500 gm mutton
  • 1 tablespoon ginger paste
  • 2 tablespoon refined oil
  • 4 cups water
  • 1 tablespoon garlic paste
  • 3 cup soaked basmati rice
  • 3/4 cup sliced onion
  • 5 green chilli
  • 1/2 cup yoghurt (curd)
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 1 pinch saffron
  • 1 tablespoon milk
  • 1/2 teaspoon kasoori methi
  • 1/2 teaspoon star anise
  • 1/2 teaspoon black cardamom
  • 1/2 teaspoon clove
  • 1/2 teaspoon bay leaf
  • For Marination
  • 4 teaspoon salt
  • 2 teaspoon coriander powder
  • 2 teaspoon red chilli powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon lemon juice
Step 1 / 5

To prepare this easy recipe, first you need to prepare the marinade. For the same, take a small bowl and mix together salt, red chilli powder, garam masala powder, coriander powder, turmeric, lemon juice and a teaspoon of oil. Massage the mutton and let it marinate for an hour. Afterwards, prepare saffron milk by mixing together saffron and milk in a small bowl and keep aside till required.

Step 2 / 5

After an hour, add marinated mutton along with a cup of water to a pressure cook. Mix once to dilute the marinade and close the lid, cook for 4 whistles on medium flame.

Step 3 / 5

Now, boil 4 cups of water for rice in a deep-bottomed pan along with one teaspoon of oil, a teaspoon of salt and whole garam masala - star anise, bay leaf, clove and black cardamom (leave a little for sauteing). Then, add 3 cups of soaked basmati rice in the pan and cook till 80 per cent done, then strain the extra water.

Step 4 / 5

Put a different pan on medium flame and heat oil in it. Once the oil is hot enough, add sliced onions in it along with the remaining whole spices, and ginger-garlic paste. Saute for a minute or two and then add cooked mutton to it along with green chillies and yoghurt.

Step 5 / 5

Then, add coriander leaves, mint leaves, and kasoori methi in the pan. Add boiled rice over this and a few drops of saffron milk. Next, add a few coriander and mint leaves on top and cook (dum method) on low flame by covering with a heavy lid for 40 minutes. Once done, switch off the burner and serve hot!