Another Malabari Dum Biriyani recipe making the overall Biryani recipe count to six. Mutton Biryani is very special for Muslim cuisines especially for festival occasions and marriages. This recipe is the DUM biryani preparation enriched with seasoning to make this one dish rice based meal more delicious…

Ingredients

For rice: –

1. Basmati Rice :  3 Cups
2. Water :  3 Cup
3. Coconut milk                : 1 Cup
4. Sliced onion : 1(medium)
5. Ginger garlic paste : 1 Tbl-sp
6. Oil/ghee : 2 Tbl- Sp  (adjust)
7. Salt for taste
8. Mint leaves : 10 leaves
9. Whole masala (Cardamom-3, cloves- 4, cinnamon-1, star anise -2)

For mutton: –

1. Mutton : 1 Lb
2. Chopped onion : 3 (medium)
3. Chopped tomato : 1(Big)
4. Green chilli : 3
5. Ginger garlic paste : 2 Tbl- Sp
6. Coriander powder : 2 T- Sp
7. Chilli powder : 1 Tbl-Sp
8. Turmeric powder : ¼ T-sp
9. Oil : ¼ Cup
10. Salt for taste
11. Garam masala : ½ T- Sp
12. Coconut milk : 1 Cup
13. Vinegar : 1 T- Sp

For frying: –

1. Thinly sliced onion : 1 (Big)
2. Cashews : ¼ Cup (Adjust)
3. Raisins                : ¼ Cup (Adjust)

Method 

For rice: –

• Soak the basmati rice for about 10 minutes.
• Heat a pressure cooker, add the oil/ ghee and fry the onion along with ginger garlic paste, till onions became translucent.
• Now add the whole masala and fry it for about 30 seconds.
• Add the mint leaves and saute it.
• Dilute the coconut milk with water, add this to the cooker.
• Then add the rice and salt, mix it well; check the salt before closing the lid.
• Put the cooker lid and wait for 1 whistle, reduce the flame into low and cook for another 1minute.
• Switch off the flame and wait for the pressure to release completely.
• Spread the rice into a wide plate/ tray .

For mutton: –

• Heat oil in a pressure cooke,r sauté the onion along with ginger-garlic paste and green chilli, until the onion became brown.
• Add the chilli powder, coriander powder and turmeric powder and fry it about 1 minute.
• Then add the chopped tomatoes and sauté it till smash completely.
• Add the mutton pieces along with vinegar and salt, mix it and close the lid and wait for 5-6 whistle/ or cooked well.

Cooking time vary, depends on the meat. If it is not cooked in 5-6 whistles, cook it for some more time.

• If there is any excess water, open the lid and cook it.
• Once the gravy is thick, add the thick coconut milk and let it boil.
• Finally add the garam masala and take it out.
• Golden fry the thinly sliced onion and keep it aside, fry the cashews and raisins.

For dum:-

• Grease a baking tray with oil/ ghee.
• Add a layer of rice and spread it, on top of that add a layer of mutton masala.
• Repeat layering until the tray is full, make sure to end with rice on top. For each layer of rice, sprinkles some garam masala and 1-2 tbl- sp of ghee.
• On the top layer add the fried onions, cashews, raisins and 4-5 mint leaves. Sprinkle some ghee.
• Tightly pack the tray with aluminum foil .
• Preheat the oven into 400 degree Fahrenheit and bake the biriyani for about 20 minutes.

Tips :

• Cooking time of mutton may vary on the type of meat.
• Ghee will give more taste to the biriyani, can use half ghee and half oil instead.
• Use good quality of basmati rice for biriyani for better texture and taste.