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Mutton Dum Biriyani

Biriyani is a delicious indian rice variety, cooked using dum process along with your choice of meat, chicken or mutton or just veggies and a wide list of Indian spices both aromatic and hot. Biriyani itself is a rich dish, it need not request for any side dish. Sometimes, the spiciness of biriyani calls for a raits which is nothing but yogurt/curd mixed with onions or carrots or cucumber or pomegranate etc and optionally tempered with mustard seeds and dried red chilli.



In today's blog post, i'm gonna go over the step by step pictures and details of how to make mutton biriyani using dum process. It is usually served with raita and brinjal gravy or any other chicken gravy.


Ingredients:

2 cups of basmati rice
3 medium sized onions. thinly sliced
3 medium sized tomatoes, vertically chopped
1 + 1/2 cup chopped coriander leaves
1 cup mint leaves
5 green chillies, slit vertically
1/4 cup ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp ghee
3 tbsp whisked curd/yogurt
1 lemon, juice extracted
few saffron strands
3 tbsp cooking oil
3 cloves
1 inch cinnamon stick
1 bay leaf
1 black cardamom
2 green cardamom
500 gms of mutton pieces, bones included

For cooking basmati rice:
8 cups of water
2-3 cloves
1 bay leaf
1 tsp salt
1 tsp fennel seeds

How to make mutton dum biriyani:

1. Clean the mutton pieces thoroughly and wash it well with water for 5-6 times.



2. Marinate the mutton pieces with turmeric powder, red chilli powder, 1 tbsp oil, 2 tbsp curd, garam masala powder, 1/8 cup of ginger-garlic paste, salt and lemon juice



3. Mix the ingredients with mutton pieces well and keep it aside for 30 minutes.



4. Wash the basmati rice so that the water runs clear of starch. Then soak it for 30 minutes.



5. Heat a pan or pressure cooker and add 2 tbsp oil. Add the whole raw spices cloves, cinnamon, bay leaf, green and black cardamom. Saute for a minute on medium flame.



 6. Add thinly sliced onions and slit green chillies.




7. Saute till the onions are slightly browned.



8. Add 1/8 cup of ginger garlic paste and cook for 3-4 minutes. Reserve a tsp of just the fried onions for final garnishing.



9. Now add the marinated mutton pieces along with one cup of coriander leaves and half a cup of mint leaves.



10. Add a tbsp of curd and mix



11. Cook until mutton oozes out oil. Mutton biriyani masala is ready.



12. Pressure cook the biriyani mutton for 5-6 whistles on medium flame, so that mutton gets cooked well.



13. After 30 minutes of soaking the basmati rice in water, filter out the water using a colander and keep it ready.



14.  Heat a vessel with 8 cups of water. Add in a tsp of salt and bring it to boil.



15. Add the soaked and filtered rice to the boiling sauce pan.



16. Once the pressure is release from the cooker, see if mutton pieces are well cooked. If not, pressure cook for 1-2 whistles or until it is done.




17. In about 12 minutes of boiling, the basmati rice would have cooked al dente (just cooked). Immediately remove it from the flame and filter the starch water using a colander.



18. Now, to a heavy bottomed pan or the pressure cooker itself, add a layer of mutton biriyani masala and top it with a layer of rice.



Tip: I have transfered the cooked masala to another bowl and started layering the masala and rice in the pressure cooker itself.

19. On top of the rice, sprinkle some ghee/clarified butter, few mint leaves, few coriander leaves.



20. Then add cooked biriyani masala and then rice, followed by mint leaves, coriander leaves and a drizzle of ghee/clarified butter. This is my second layer of masala and rice.





21. Repeat upto 3-4 layers depending on the quantity of masala and rice. Finally add reserved fried onions (while sauteeing the onions at the beginning ) and few saffron strands.



22. Heat a tawa on high flame so that it gets little bit smoky. Then place the pressure cooker (or the vessel with rice masala layers) on top of the tawa or pan.



23. Reduce the flame to the lowest and cover the pressure cooker with a silver foil and place a heavy material on top of it. Like, i have placed a pan filled with starch water from basmati rice. Since the starch water is too hot, it would enable the dum process to be quick and effective. This is ideally the dum process where the rice gets cooked slowly in pressure from both above and little bit of heat from the bottom.



24. Cook on low flame for 20 minutes. Then remove the rice from dum process. This is how it looks after the dum.





25. Immediately transfer the biriyani to another bowl or serving pan.



26. Serve the biriyani with raita, boiled egg and chicken salna.






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