Iftar Recipes
Mtton Dum Biryani Recipe
Prep Time | 15 minutes |
Cook Time | 40 minutes |
Servings |
people
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Ingredients
For The Marination:
- 1 kg Mutton cleaned and washed well
- Salt to taste
- 1 tbsp red chilli powder
- ½ tsp Turmeric powder
- 2 tbsp ginger garlic paste
- 1 cinnamon stick
- 3-4 green cardamoms
- 4-5 black pepper corns
- 2-3 o Cloves
- ½ ts jaiphal powder(nutmeg)
- ½ tsp javitri powder(mace)
- 2 tbsp green chillies paste (paste made by adding a pinch of salt)
- 1 bunch coriander leaves freshly chopped
- 1 bunch Mint leaves freshly chopped
- 1 tsp raw papaya paste
- 1 tsp Garam masala powder
- 1 cup deep fried onions
- 2 cups yogurt
- 1 tbsp lemon extracted juice
- 2 tbsp Oil
For The Rice:
- 600-700 gms Rice
- 1 cinnamon stick
- 2 tsp caraway seeds
- 3-4 black pepper corns
- 1-2 Cloves
- Salt to taste
- 1 tsp Oil
- 1 tsp Lemon juice
- Water for boiling rice
Other ingredients(Seasoning the Dum):
- 1 tbsp Desi Ghee
- 1 tbsp Oil
- ¼ cup saffron flavored milk
- 1 tbsp coriander leaves for garnishing
- 1 tbsp Mint leaves for garnishing
- 1-2 tbsp deep fried onions for garnishing
Ingredients
For The Marination:
For The Rice:
Other ingredients(Seasoning the Dum):
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Instructions
- Firstly, in a large vessel, add washed mutton pieces, salt, red chilli powder, turmeric powder, ginger garlic paste.
- Into the marinade add cinnamon stick, cardamoms, cloves, black pepper corns, nutmeg powder, mace powder and mix well.
- Add green chilli paste, mint leaves, coriander leaves, crush the deep fried onions and add into it.
- Mix the whole mixture well.
- Add raw papaya paste, add oil and mix it well.
- Rest this marinade aside for about 1 hour.
- After marination add beaten yogurt into the marinade, add garam masala powder, add lemon juice and mix well.
For The Rice:
- Wash basmati rice and soak the rice in water for about 40 minutes.
- In a cooking pot, add water generously for about 10-12 cups or more than that.
- Add salt into it.
- Add whole spices that are cinnamon, cardamoms, caraway seeds, cloves and black pepper corns.
- Add oil and lemon juice into it.
- Mix it well.
- Bring the water a boil.
- Add the soaked rice into the boiling water.
- Cook the rice until it is 60-70% done.
- Strain the rice completely and put it aside.
For The Dum Procedure:
- Take a cooking pot in which Biryani is cooked.
- Coat the base of the pot with oil.
- Add the mutton marinade into it and spread it evenly.
- Add the rice over the marinade and spread it evenly.
- Over the rice season it with saffron flavored milk, mint leaves, corinader leaves.
- Add lemon juice all over.
- Add crushed onions all over the rice.
- Top it with some desi ghee.
- Smear oil all over.
- Cover the lid and seal it tightly with a dough or put heavy weight on the lid.
- Switch on the flame.
- Place a skillet/tawa on the flame.
- Place the cooking pot on the tawa.
- Dum the biryani for about 15 minutes on high flame.
- Reduce the flame to sim and dum the biryani for about 35 minutes on sim flame.
- Switch off the flame.
- Dig the biryani from one side of the corner.
- The biryani should be taken out with a spatula from the bottom to the top.
- Serve the mutton dum biryani with raita!!!
Notes:
- Adding raw papaya paste works as a meat tenderizer and is usually added to mutton dum biryani.
- If raw papaya paste is not available then meat tenderizers are easily available in super markets.
- If the tenderizer is not added to mutton then the mutton does not become soft while giving dum.
- If tenderizer is not used then mutton has to be marinated for about 4-5 hours.
- Spices such as mutmeg and mace are totally optional.
- Placing a tawa below the dum pot prevents the biryani from burning at the bottom.
- Adding oil in steps does not make the biryani dry.
- Desi ghee gives the fragrance to the biryani.
- Spices added can be increased or reduced according to one's taste.