Mutton Dum Biryani

It is the most popular dish. In this method, the meat is cooked before being layered with the rice and cooked in a dough sealed tray. This goes well with any non veg gravy/onion raita…

Ingredients

Mutton – ½ kg

Basmati Rice – 3 cups

Ghee – 3 tsp

Oil – ¼ cup

Sliced Onions – 2 cups

Sliced Tomatoes – 2 cups

Ginger Garlic Paste – 2 tsp

Curd – ½ cup

Salt to taste

Red Chilli Powder – 1 tsp

Turmeric Powder – a pinch

Sliced Green Chilli -3

Cilantro – ½ bunches

Mint – ½ bunches

Clove – 2

Cinnamon – 2

Cardamom – 2

Method

In a pressure cooker add mutton pieces with little salt and ginger garlic paste and cook for 3 to 5 whistles.

Heat oil in a kadai, add clove, cinnamon, and cardamom then fry for a min. Now add sliced onions and fry till it becomes light brown in color.

Now add ginger garlic paste fry for a min. Add curd, red chilli powder, and turmeric powder then mix well.

Then add chopped tomatoes, mix it well. Add ghee and half of coriander leaves, mint leaves.

Now add cooked mutton pieces and fry well. The consistency of gravy should be thick.

For Rice

In cooker, take rice with water in the ratio of 1: ½ and add 2 tsp ghee, required salt, 2 cardamoms, 2 clove, and bay leaf – 2 and cook it for 3 whistles.

Once it done, switch off the flame and let it cool for 10 min.

Take an aluminum tray put the rice in a single layer, add gravy on top of it and then rice again.

Preheat the oven for 350′F and put the tray in preheated oven for 30 minutes.

After half an hour take it out mix gently so that the rice and gravy will mix evenly. Make sure the rice should not break.

Garnish with chopped coriander leaves.