Recipe : Mughlai Mutton Dum Biryani | Ramzan Special Mughalai Meat Biryani Prep Time: 1 and 1\2 hour Cook time: 1 hour and 15 minutes Recipe Cuisine: Indian Recipe Category: Biryani Serves: 3 to 4 persons

About The Recipe: 2016 Ramzan Special - Mughlai Mutton Layered Dum Biryani | Mughlai Meat Biryani Recipe - is made from the almond, cashews, saffron, spices and simple ingredients. Along with easy steps and instructions. Follow the recipe as below...

Ingredients :

To Marinate: Mutton | Meat - 1\2 kg Curd - 1 cup Red Chili Powder - 1\2 tsp Coriander Seeds Powder - 1\2 tsp Mint Leaves - 1\4 cup Ginger Garlic Paste - 1 tbsp Salt to Taste  For Gravy: Cashews - 10 to 12 nos Almond | Badams - 10 nos Sha Jeera - 1 tsp Cinnamon Stick - 2" long Cloves - 3 nos Green Cardamom - 2 nos Black Cardamom - 1 no Star Anise - 1 no Bay Leaf - 1 no Onion - 2 no (sliced) Tomato - 3 no (chopped) Green Chili - 4 to 5 no Red Chili Powder - 1\2 tsp Coriander Seeds Powder - 1\2 tsp Turmeric Powder - 1\4 tsp Mint Leaves - 1\4 cup Coriander Leaves - 1\4 cup Salt to Taste Ghee - 2 tbsp Oil - 1 tbsp For Rice: Basmathi Rice - 1 and 1\2 cup Water - 10 cups to 12 cups Oil - 1 tsp Green Cardamom - 2 no Cloves - 2 no Bay Leaf - 1 no Cinnamon Stick - 2" long Salt to Taste Extra: Saffron - 1\2 tsp Milk - 2 tbsp Ghee - 1 tbsp + 1 tbsp Coriander Leaves - 1 tbsp Mint Leaves - 1 tbsp Cashews - 10 to 15 nos Brown Onion - 2 tbsp (optional)

Method :

Steps To Make The Mughlai Mutton Dum Biryani: First marinate the mutton pieces with the mentioned ingredients for an hour and keep aside. (Image 1 and 2) Soak the badam and cashews separately with the hot water for half an hour. Then peel off the badam skin. Grind the badam and cashews together into fine paste with required water and keep aside. (Image 3 and 4)

To make the mutton dum biryani gravy, heat the ghee and oil in a pressure cooker pan and roast the sha-jeera, cinnamon , cloves, green cardamom. black cardamom, star anise and bay leaf. (Image 5) Add the onion and saute until the onion turns slightly golden colour. (Image 6) Add the ginger garlic paste, saute until its raw smell leaves completely. (Image 7) Add the tomatoes and green chili, cook until tender. (Image 8) Add the red chili powder, coriander seeds powder and turmeric powder, saute for an minute. (Image 9) Add the marinated mutton, mix well and cook for about 2 minutes. (Image 10)

Then add the mint leaves and coriander leaves, mix well. (Image 11) Add the badam and cashew paste, mix well. (Image 12) Add 3\4 cup of water, mix well and bring to boil. (Image 13) Cover and pressure cook for an whistle and 20 minutes over simmer. When all the steam has released, open the pan. If the gravy is watery means, cook until turns thick. (Image 14)

To par-boil the rice, first soak the basmathi rice with enough water for 15mins. (Image 15) Boil 10 to 12 cups of water, add in the oil, cinnamon stick, cloves, cardamom and bay leaf. Then add the soaked basmathi rice and cook the rice for about 3\4th. (Image 16 and 17) Then drain the water completely and take out the spices. (Image 18)

To make the dum, crush the saffron and soak them in the milk for 5 to 10 mins. (Image 19) Take a pot, add a tablespoon of melted ghee, add half of the mutton gravy and spread evenly at the bottom. (Image 20 and 21) Add the half of the par-boiled rice evenly on the top of mutton gravy. (Image 22) Then again layer the remaining gravy and rice evenly. (Image 23 and 24)

Then sprinkle the remaining mint leaves, coriander leaves, saffron milk, ghee roasted cashews and brown onion (optional). (Image 25) Close the pot with lid also ensure that the air is not escaped from the pot while dum. (Image 26) Then place the rice boiled water on the top. (Image 26) Then cook over simmer for about 10 to 15mins. (Image 27) Mix gently and ready to serve.

Serving Suggestion: Serve the mughlai mutton dum biryani with hard boiled egg and onion raita. Related: Collection Of Biryani Recipes. Page: Collection Of Ramzan Recipes, Collection Of Mutton Recipes, Home Page.

By Kalais