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Mutton Dum Biryani

Panicle Industries
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!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Indian

Equipment

  • Pressure Cooker

Ingredients
  

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.

Notes

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!