MUTTON DUM BIRYANI
INGREDIENTS
500 grams mutton(gosht)
500 grams basmati rice
4 medium onions(pyaaz)
4 medium tomatoes(tamatar)
2 tbsp ginger garlic paste(adrak lasun)
2 green chillies chopped(hari mirch)
coriander leaves chopped(hara dhania)
3 tbsp of fresh cream or malai(cream that floats on surface of milk after boiling)
1 tbsp kashmiri red chilli powder(kashmiri laal mirch)
1 tsp garam masala powder
1/2 tsp turmeric(haldi)
salt to taste(namak)
1 small stick of cinnamon(dalchini)
4 peppercorns(kalimiri)
1 star anise(badam phool)
3 cloves(long)
2 cardomons(hari elaichi)
Italia Olive oil 1 /4 cup
METHOD
Heat Italia Olive oil in a vessel golden brown sliced onions along with half of the above whole garam masala
Add mutton ginger garlic paste green chillies coriander leaves chopped tomatoes fresh cream or malai red chilli powder garam masala powder turmeric and salt
Mix well add water as required and pressure cook till mutton is almost tender
Do not make the preparation completely dry keep little gravy as we have to dum the biryani
U can also cook mutton in vessel till tender
Boil water adding salt and remaining half whole garam masalas
Once water starts boiling add washed basmati rice and cook till 70 percent done strain all water and set the rice aside
Spread boiled rice over the cooked mutton gravy spread ghee all over rice
Cover and simmer for 25 to 30 minutes
Mean while heat coal to red hot on gas fire once the biryani is done place the hot coal over a piece of silver foil or katori on the rice pour a tbsp of ghee on the red hot coal
The coal will start to smoke immediately cover the lid let the smoke infuse well into the biryani for 10 minutes
Serve with raita
Take care jazak allah khair
