Saturday, June 29, 2013

Dum Mutton Biriyani

Dum Mutton Biriyani


Basmathi rice                 -2 and 1/4 cup
mutton                            -600 g medium sized
onion                              -3
tomato                            -2
chopped mint                 -1cup+1/4 cup
chopped cilantro            -1 cup+1/4 cup
ginger garlic paste         -2 tbsp.
turmeric                         -1/4 tsp
green chillies                 -4
chilli powder                 -1 tsp
coriander powder          -11/2 tbsp.
garam masala                -1 tsp
yogurt                            -1/4 cup
oil                                  - 2 tbsp.
roasted cashews            -few
saffron                           -few strands
warm milk                     -1/2 tbsp.


For Tempering:

cinnamon                       -2''
cloves                             -7
cardamom                      -3
star anise                        -2
 bay leaves                     -1


 Step 1:Cooking mutton

  • In a pressure cooker heat oil /ghee and temper with whole garam.

  • Add sliced onions(2) and fry until transparent.

  • Add the ginger garlic paste and cut green chillies and fry until the raw flavor goes off.

  • Add the chopped tomatoes,1 cup of chopped cilantro and a cup of chopped mint leaves.

  • Mix well and cook until mushy
  • Add salt, turmeric, chilli powder ,coriander powder, garam masala and cook for 2 minutes.

  • Add the medium sized mutton and allow it to cook for 5 minutes.

  • Add a 1/4 cup of yogurt and mix well.

  • Add little water if needed and pressure cook upto 6 whistles(depends on the mutton).Cook until 90% done.

Step2: Cooking Rice

  • Wash and soak basmathi rice in water for 15 -20 minutes.
  • In a pot boil water(4 cups) and add cinnamon,clove,bay leaf
  • When water is boiling drain the soaked rice add to the pot along with desired salt.

  • When the rice is 80% done drain the remaining water keep it aside.

Step 3:Garnishing preparation

  • In the heavy bottomed kadai for layering add the oil and fry 1 sliced onion with little salt until golden brown. Remove and keep it aside

  • you can roast cashews /use roasted cashews too
  • Warm 1/2 tbsp. of milk and soak few saffron strands for 5 minutes.


  •  in a heavy bottomed kadai for layering add half of the cooked mutton curry.

  • Put half of the rice over it ,browned onions, roasted nuts, few chopped cilantro, mint leaves and Saffron milk.

  • Again layer the remaining mutton curry over it.

  • Repeat the previous step  again .

  • Put it on dum(medium low heat) for 12-15 minutes.


  • After taken from Dum

  • stir very carefully without mushing the rice. Take time .Do not press too strong. Gently put the spoon inside and mix it.

  • Serve with your choice of Raitha

Serves  6


No comments:

Post a Comment

Food and Beyond Fans,Receive all updates via Facebook. Just Click the Like Button Below...