31 Oct 2018

Mutton Dum Biryani | Deepavali Special Attu Kari Briyani 2018

biryani

About The Recipe:


Mutton Dum Biryani | Deepavali Special Attu Kari Briyani 2018 - Festivals are incomplete without the biryani. There are numerous varieties of biryani, among them one of the most common method is dum biryani. We can easily make dum biryani at home. Now lets see how to make simple mutton dum biryani with easy available ingredients. Along with step by step instructions, images and video.

YouTube - Mutton Dum Biryani

 

 

Recipe :

Mutton Dum Biryani | Deepavali Special Attu Kari Briyani 2018


Prep Time: 15 minutes
Cook time: 1 hour
Recipe Cuisine: Indian
Recipe Category: Lunch, Dinner
Serves: 3 to 4 persons

Ingredients :

For Rice:

Basmathi Rice - 1 and 1\2 cups
Water - 6 to 8 cups
Bay Leaves - 2 nos
Cinnamon Sticks - 2"
Green Cardamoms - 3 nos
Cloves - 3 nos
Salt - 1 tsp (+ or -)
Oil - 1 tsp

Grind :

Mint Leaves - 1\4 cup
Coriander Leaves - 1\4 cup
Coconut - 1\4 cup (chopped)
Green Chilies - 2 nos

Mutton :

Gingelly Oil - 2 tsp
Mutton - 250 gm (boneless, 1" pieces)
Salt - as required
Water - 1 cup

Mutton Biryani :

Ghee - 1 tbsps
Gingelly Oil - 2 tsp
Cinnamon Stick - 2"
Cloves - 3 nos
Green Cardamoms - 2 nos
Onion - 1 no (sliced)
Cashews - 10 to 15 nos
Crushed Ginger Garlic - 1 tbsp
Green Chili - 1 no (slit)
Turmeric Powder - 1\4 tsp
Pepper Powder - 1\2 tsp
Cumin Seeds Powder - 1\2 tsp
Water - 1\4 cup
Ghee - 1 tbsp
Mint Leaves - 1 tbsp (chopped)
Coriander Leaves - 1 tbsp (chopped)
Method :
Wash and soak the basmathi rice for about thirty mins.
To cook the rice, boil 6 to 8 cups of water in a pan, add the bay leaves, cinnamon sticks, cardamoms, cloves, salt and oil. Add the soaked rice and half the rice. Strain the water and keep aside the half cooked rice.
Grind the mint leaves, coriander leaves, coconut and green chili into fine paste, keep aside.
To cook the mutton, Heat the oil in a pressure cooker pan, add the mutton pieces and saute until the meat colour changed. Add the ground masala, required salt and water. Mix and bring to boil. Pressure cook for 1 whistle over high flame and fifteen minutes over low flame. When all the steam has released, open the pan and keep aside.
Heat the ghee and oil in a pressure cooker pan or pan, add the cinnamon stick, cloves, green cardamoms, onion and cashews, saute until the onion turns golden colour. Add in the ginger garlic and green chilies, saute until its raw smell leaves. Add the pressure cooked mutton, turmeric powder, cumin seeds powder and required salt (if required add some salt), mix well and cook until the masala raw smell leaves. Add the quarter cup of water (+ or -) and bring to boil.
To Dum, layer the half cooked basmathi rice on the top of the mutton gravy, sprinkle the ghee, mint leaves and coriander leaves on top. Close with the plate or lid, place the rice cooked water on top of the plate and ensure that the steam is not escape while cooking. Cook for about five mins over low flame. After dum, mix gently and serve hot.
Notes: I used boneless mutton, we can also use them with bones, depending on the mutton pieces size, increase or decrease the cooking time. While dum, ensure that the steam is not escape from the pan to cook the rice.

Step By Step Images:

biryani
Wash and soak the basmathi rice for about thirty mins. To cook the rice, boil 6 to 8 cups of water in a pan, add the bay leaves, cinnamon sticks, cardamoms, cloves, salt and oil.
biryani
Add the soaked rice and half the rice. Strain the water and keep aside the half cooked rice. (Reserve the rice cooked water for later use.)
biryani
Grind the mint leaves, coriander leaves, coconut and green chili into fine paste, keep aside.
biryani
To cook the mutton, Heat the oil in a pressure cooker pan, add the mutton pieces and saute until the meat colour changed. Add the ground masala, required salt and water.
biryani
Mix and bring to boil. Pressure cook for 1 whistle over high flame and fifteen minutes over low flame. When all the steam has released, open the pan and keep aside.
biryani
Heat the ghee and oil in a pressure cooker pan or pan, add the cinnamon stick, cloves, green cardamoms, onion and cashews, saute until the onion turns golden colour. Add in the ginger garlic and green chilies, saute until its raw smell leaves.
biryani
Add the pressure cooked mutton, turmeric powder, cumin seeds powder and required salt (if required add some salt), mix well and cook until the masala raw smell leaves.
biryani
Add the quarter cup of water (+ or -) and bring to boil. To Dum, layer the half cooked basmathi rice on the top of the mutton gravy, sprinkle the ghee, mint leaves and coriander leaves on top.
biryani
Close with the plate or lid, place the rice cooked water on top of the plate and ensure that the steam is not escape while cooking. Cook for about five mins over low flame. After dum, mix gently and serve hot.
biryani
Serving Suggestion: Serve with mutton gravy, onion raita and boiled egg.
Page: Collection Of Mutton Recipes.
Variation: Similarly we can also try with the prawns.
If you like this recipe: You will like this mutton biryani recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook
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