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14 Jul 2015

Brown Rice Mutton Dum Biryani | Pressure Cooking | Ramzan Special


Biryani
Recipe :

Brown Rice Mutton Dum Biryani | Pressure Cooking | Ramzan Special

Prep Time: 30 minutes
Cook time: 1 Hour
Recipe Cuisine: Indian
Recipe Category: Biryani, Lunch, Dinner
Serves: 4 to 5 persons

About The Recipe - Brown Basmathi Rice Mutton Dum Biryani :


Festivals are incomplete without the biryani. There are numerous varieties of biryani, among that most common biryani's are dum biryani, layered biryani and easy pressure cooked biryani. Biryani is made with basmathi rice \ long grain rice, lots of spices, ghee, meat or mixed vegetable. For basmathi rice, I have used brown basmathi rice, it is whole grain rice and more nutritious than the white rice. So lets see how to make the brown basmathi rice mutton dum biryani easily at home in a easy pressure cooking and dum method. Now for the recipe...

Ingredients :

Biryani
Brown Basmathi Rice - 500 gm
Mutton \ Attu Kari - 750 gm (2" to 3" sizes)
Onion - 3 nos
Tomato - 3 nos (medium size)
Green Chili - 3 + 4 no
Cashews - 1/4 cup
Ginger - 1 and 1/2 inch
Garlic - 7 cloves
Ginger Garlic - 1 tbsp (crushed)
Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Curd - 1 cup
Mint Leaves - 2 tbsp + 2 tbsp + 1 tbsp
Coriander Leaves - 2 tbsp + 2 tbsp + 1 tbsp
Curry Leaves - 2 stk
Lemon Juice - 1/2 no
Oil - 1 tbsp + 2 tbsp
Ghee - 3 tbsp
Salt to Taste.

Spices :


Cinnamon Stick - 2 " long + 2 " long
Green Cardamom - 2 + 3 no
Star Anise - 1 no
Cloves - 2 no + 5 no
Bay Leaves - 1 + 2 no
Shah Jeera - 1 tsp

Method :
Biryani

Steps To Make The Brown Basmathi Rice Mutton Dum Biryani :

  • Wash and soak the brown basmathi rice for about fifteen minutes. (Image 1)
Biryani
  • To marinate the mutton, grind the two tablespoon of coriander leaves, two tablespoon of mint leaves, three green chili, seven garlic cloves and one and half inch ginger piece into coarsely. (Image 2 and 3)
  • In a mixing bowl, mix the mutton pieces, curd, ground coriander-mint mixture and little salt, mix well and marinate for about thirty minutes. (Image 4 and 5)
Biryani
  • To cook the rice, boil three liters of water or required water in a pan with a bay leaf, two inches cinnamon stick, two cardamom, two cloves, a tablespoon of oil and required salt for rice. (Image 6)
  • Add in the soaked brown basmathi rice, cook the rice for about ten minutes or until 2/3 done. (Image 7 and 8)
  • Then drain the water, take out the spices and keep aside. (Image 9)
Biryani
  • To make the biryani, heat the ghee and remaining oil in a pressure cooker pan, roast the cinnamon stick, cardamom, star anise, cloves, bay leaf and shah jeera. (remaining all spices)  (Image 10)
  • Add in the onion, curry leaves, green chili (remaining 4 nos) and cashew nuts, saute till the onion turns light brown colour, then stir in the crushed ginger garlic paste and cook till its raw smell leaves completely. (Image 11 and 12)
  • Add in the tomatoes and little salt, cook till the tomatoes turn tender, also cook until the oil and ghee is separate from the onion-tomato mixture. (Image 13)
Biryani
  • Add in the red chili powder and turmeric powder, stir till its raw smell leaves. (Image 14)
  • Add in the marinated mutton mixture, stir well for an minute. (Image 15)
  • Add in the two tablespoon of coriander leaves, two tablespoon of mint leaves and lemon juice, mix well. Cover the lid and pressure cook for 1 whistle and 15minutes ( + or -) over simmer. When all the steam has released, open the lid and mix well. (Image 16 and 17)
Biryani
  • To make the dum, layer the par-boiled brown basmathi rice over the mutton gravy mixture. And sprinkle a tablespoon of mint leaves and a tablespoon of coriander leaves over the rice. (Image 18 and 19)
  • Turn the flame into simmer, cover the pan with a plate and then place the rice boiled water on the top of plate, also ensure the steam is not escaping while cooking. (Image 20)
  • Cook for ten minutes (+ or -) over simmer only and turn off the flame.
  • After dum, mix gently and ready to serve. (Image 21 and 22)
Biryani
Serving Suggestion : Serve hot with the hard boiled egg, onion raita and fried chicken or mutton kebab.
Related Biryani : Ramzan 2014 - Mutton BiryaniCurd Mutton Biryani, Simple Mutton Biryani and Mutton Dum Biryani.
Label : Collection of Biryani Recipes.

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