Mutton dum Biryani

                    Mutton dum biryani

 

Ingredients: 

Basmati Rice - 250 grams 

Oil / Ghee - 5 tblspn 

Onions - 2 large sliced thinly 

Green Chillies - 5 to 6 

Ginger Garlic Paste - 1 tblspn 

Mint Leaves - 1/2 cup chopped 

Coriander Leaves - 1/2 cup chopped 

Saffron a pinch Yellow Food Colour a pinch(optional) 

Warm Milk - 3 tblspn 

 For Mutton: 

Mutton - 250 grams 

Water - 1 cup 

Curd / Yogurt - 1/2 cup 

Salt to taste 

Green Chillies - 2 to 3 

 Whole Spices: 

Fennel Seeds / Sombu / Saunf - 1 tsp Cumin Seeds / Jeerakam - 1 tsp Cinnamon / Pattai - 2 cm piece Cardamom / Yelakai - 3 Cloves / Krambu - 3 Bay Leaf - 1 Black Stone Flower / Kal Paasi -1 piece Star Anise - 1 

 Method: 

 Take mutton and all the ingredients given for cooking mutton in a pressure cooker and cook for 5 whistle. 

Simmer for 10 mins. 

Turn off the heat and let the steam go all by itself. Open the cooker and check whether the mutton is done. Now set aside. 

 Take saffron and milk in a bowl and let it steep. If it didn't get good colour, add little yellow food colour. 

 Wash and soak rice for 30 mins. Drain it and cook.

 Now heat oil or ghee in a kadai. 

Add in whole spices and let them sizzle for 1 mins. 

 Add in onions, salt and chillies. Cook till it gets golden brown. 

 Add in ginger garlic paste and saute for a min till raw smell leaves from it. 

 Now drain the cooked mutton and add the mutton pieces alone in the kadai. 

Saute it for 5 to 8 mins till it gets nice colour. 

 Now add in the drained stock and reduce it till it gets thick. 

 Add in mint and coriander leaves reserve little for topping. 

 Now lay the cooked rice and top with the coriander and mint leaves, pour the saffron milk and cover with a tight lid. 

 Place this kadai over a heavy bottom tawa and put the flame to the lowest as possible. 

Cook on dum for 15 mins. 

Turn off the heat and let it stay for 10 mins. Open the lid and give a gentle mix. 

 Serve