Hyderabadi Mutton Biryani (Dum)
Inspired by a recipe which I recently watched in TV, I decided to try it out with my own variations.
I didn’t have any meat tenderizer (raw papaya paste or raw pineapple paste) at home. Hence, instead of using full Dum process, I marinated the mutton for 45 minutes, pressure cooked it for 5 to 6 whistles and followed the Dum process for 50 to 60 minutes.
Pre-preparation of mutton:
Ingredients For Marinating Mutton:
Mutton – 1 kg
Curd – 1 cup
Ginger garlic paste – 2 spoons (Use fresh paste for better aroma)
Golden fried onion – 2 tbsp (the onions should not be overfried and must be dark golden brown)
Turmeric powder – 1 tspn
Chilli powder – 3 tsp
Coriander powder – 4 tsp
Coriander leaves and Mint leaves (Finely Chopped) – handful
Shahi Jeera – 1 tsp
Garam masala – 1/2 tsp
Salt – required amount.
Leave this marinade for 45 mins in room temperature or in refridgerator. Do not freeze.
Method to half cook the mutton:
Ingredients:
Finely sliced onion (1 no)
Marinated mutton
Oil
In a pressure cooker heat oil and add sliced onions and fry till golden brown.
Add ginger garlic paste and saute. Add a pinch of salt to avoid sticking of the paste to the bottom of the pan.
Now add the marinated mitton. Mix well in oil and leave the cooker open till juice comes out of the meat. Add 1/2 cup of water.
Pressure cook for 5 to 6 whistles. Remove from fire and keep aside.
Method to Half Cook Basmati Rice:
Ingredients:
Basmati rice – 1/2 Kg
Cinnamon, Cardamom, Cloves – 2 nos. each
Star Anise – 1 no
Shahi jeera – 1tsp
Biryani leaf – 1
Green Chilli – 1 no
Ghee – 1.5 to 2 tsp
Finely chopped coriander leaves and mint leaves.
Salt to taste (Take care not to add too much since we have added salt in Mutton also)
Wash the rice and soak in water for 30 minutes.
Boil water in a wide mouthed vessel. When it boils add the above spices, rice.
Add the chopped leaves.
Add ghee and stir well. This provides better greasing and avoids the rice getting stuck to the bottom.
Cook exactly until the rice gets half cooked. I cooked for 8 to 9 mins.
Remove from fire and strain it in a strainer.
Keep aside.
Final Part : Dum process.
You need a dosa tawa and a heavy bottomed pan with a compact lid for this process.
Heat the dosa tawa.
Grease the bottom of the thick bottomed pan with oil anf layer the cooked mutton with the gravy. Spread it evenly. On top of it spread the cooked rice. Apply 1 to 2 spoons of ghee evenly on the rice. Add saffron and fried cashews(optional). Close the lid properly.
Place this on top of the dosa tawa.
If you have a gas stove, heat this for 45 mins in medium flame and 15 mins in low flame.
If you have an electric stove, place this on medium heat (4-5) for 40 mins and on low heat (1 to 2) for 20 mins.
Dont open the lid in between.
Finally when cooked fully, remove the lid and mix the rice with the underlying mutton gravy. Care should be taken not to break the rice.
Serve hot with raita, boiled egg or any gravy.
Tips:
- Alter the spice measurements given above to suit your taste.
- while removing the cooked mixture off from fire add few drops of lime juice.
Please leave your comments and suggestions in the comment box below.
