Recipe : Mutton Dum Biryani | Deepavali Special Attu Kari Briyani 2018Prep 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: |
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. (Reserve the rice cooked water for later use.) |
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. |
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 |
By Kalais |
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