Saturday, July 21, 2012

Dum Mutton Biryani

Time 90 min
Basmati rice 1 cup
Mutton medium pieces 400 gm
Finely lenghwise chopped onion 2 big size
Ginger garlic paste 1 tsp
Mint leaves 2 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1.5 tsp
Green chilies 2
Coriander leaves 2 tsp
Biryani masala 1 tsp
Red chili powder 1/2 tsp
Bay leaves 2-3
Pepper corns 1/2 tsp
Cloves 5-6
Cinnamon 2-3 small pieces
Big cardamom 2
Yogurt 1 cup
Ghee 2-3 tbsp
2 tbsp milk mixed with saffron strands 1/5 tsp
Water 1.5 cup or less
Salt to taste

Chapati dough for covering the pan 1 cup

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 60 to 70% rice is cooked. Drain the water. Allow it to cool.
Chop lengthwise onion and fry in kadai till golden brown.
With the help of fork make small incisions on mutton so that mutton will get marinated very well.
In a bowl take mutton, gingergarlic paste, finely chopped mint, finely chopped green chilies, coriander leaves, pepper corns, cumin, red chili powder, turmuric, salt, biryani masala, fried onion, yogurt and add oil 1 tsp, mix all very nicely. Keep this in refrigerator for 1 hr.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add half of marinated mutton at the bottom. Cover this with half of boiled rice, again cove rice with remaining marinated mutton, again add remaining rice. Then sprinkle the saffron milk over the rice. Also sprinkle melted 2 tsp of ghee. Now make a thick roll of chapati dough in such a way that the edge of the pan will get covered. Stick the dough on edges of the pan and then cover with lid (Use tava). Make sure that edge of the pan and tava are sticked to the dough properly, so that steam will not get escaped. Keep the low flame and cook for 20 to 25 min. Better keep pan on tava so to avoid burning of rice. Serve hot.

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