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Monday, March 9, 2015

Hyderabadi/South Indian Mutton Dum Biriyani

I do not cook mutton frequently, as the mutton I get here would not always be tender like how we used to get back in our native. Once in a blue moon, you feel like buying it and cooking. This time I wanted to try the biriyani. Went through many recipes and came up with this. This recipe is a result of wanting to pressure cook the mutton as well as make a dum biriyani. :p

This is what you need:

For the mutton:

1/4 kg Mutton
3 Tbsp Curd
3 Tbsp Ginger garlic paste
2 Tbsp Red chilli powder
2 Tbsp Coriander powder
1 Tbsp Turmeric powder
1/2 of the Fried onions (From below)

Marinate the mutton with the above and leave it for atleast half an hour. Leaving it overnight makes the mutton tender and juicy.

For the rice:

1 Cup Basmathi rice (Soaked for 30 minutes)
1 Inch Cinnamon
1 Clove
2 Cardomon pods
Few Mint leaves and Coriander leaves
1 Tbsp Ghee
1 Tsp Turmeric powder

Cook the rice till half done with all of the above in 4 cups of water. And drain in a colander.

For the Masala:

1 Big Onion
2 Tomatoes
1 Inch Cinnamon
1 Clove
2 Cardamon pods
1 Bay leaf
2 Green Chillies
1 Tsp Red chilli powder
1 Tsp Coriander powder
1 Tsp Turmeric powder
Few Mint leaves and Coriander leaves

For the Dum:

1/2 Cup Fried onions (Fry 1 big onion sliced till caramelized)
Few Mint leaves and Coriander leaves
1 Tbsp Rose Water.

This is what you do:

  • In a pressure cooker, Heat oil, add Cinnamon, Cloves, Cardamon Pods and Bay leaf. 
  • Once they splutter, add the onions and green chillies and saute till translucent
  • Add the tomatoes and cook till mushy
  • Add the mint leaves, coriander leaves, red chilly powder, coriander powder and turmeric powder  and saute till the raw smell goes
  • Now add the marinated mutton and mix well and pressure cook for 5-8 whistles till mutton is cooked.
  • In a handi, First layer a little of the gravy, then layer the half cooked rice, top it with fried onions, mint leaves, coriander leaves and few drops rose water. Repeat the process till all the rice is assembled. 
  • Seal the handi with atta dough. Heat a dosa tava and place the handi on top of it and cook on medium flame for 25 minutes.
  • Serve with raita and brinjal pachadi.

Optionally, you can layer the dum biriyani with roasted cashew nuts, rasins and pista.

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