Mutton Biryani

Ingredients

Mutton Biryani

• Mutton : 400 grams
• Rice : Long grain basmati : 2 cups
• Curd : 2 tbsp
• Tomato : 1 pc : Puree
• Ginger Garlic Paste : 2 tbsp
• Mint Leaves : 1/2 cup | Finely chopped
• Coriander Leaves :  1/2 cup | Finely chopped
• Kesar : 4 strands
• Milk : 2tbsp
• Onions : 3 pcs | Finely sliced
• Onions : 4 pcs | Finely chopped
• Wheat dough | Enough to cover the lid
• Cumin Powder : 1 tsp
• Saunf : Fennel Seeds | 1tsp
• Coriander powder : 1tsp
• Chilli powder : 1 tsp
• Kashmiri Red chilli powder : 1 tsp
• Everest biryani masala : 1 tsp
• Garam masala : 1tsp

The Dum Process

Step 1

• Deep fry the finely sliced onions until caramelised
• Divide it in 2 batches.

Step 2

• Wash mutton peices
• In a vessel pour oil and then add choppen onions and fry until golden brown
• Add mutton peices, salt and turmeric
• Saute well and cook it till its 40% cooked and take it off the flame & let it cool.

Step 3

• Prepare a marination of curd, tomato puree, ginger-garlic paste, saunf, coriander powder, cumin powder, chilli powder, kashmiri chilli powder and everest biryani masala
• Add the 40% of the cooked mutton from step 2 to marination
• Let it marinate for atleast 1-2 hours.

Step 4

• Boil water and add the soaked rice
• Cook the rice till 80% done and then strain the water and keep aside.

Step 5

Final Outcome !

• In a vessel, cook the marinated mutton from step 3 to 90% and then let it cool
• Add the fried onions from step 1 and finely chopped  mint-coriander to the 90% cooked mutton.

Step 6

• Grease a deep casserole with oil and start the layering process
• First layer half of the rice then add mutton and then rice again
• Sprinkle the second batch of caramalsied onions & mint-coriander leaves, kesar-milk solution & garam masala
• Cover the casserole with its lid and seal it with wheat dough to give dum
• Place the casserole over a tawa(flat pan) for 20-25 mins on low flame
• Let it rest for more 20-25 mins
• Mutton biryani is ready.