Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
Chicken White Rice
White Chicken Biryani
Brown Rice Egg Biryani
Chicken Dum Biryani
Preparation Time : 10 mins
Cooking Time : 1 hour
Serves : 2 to 3
Basmati Rice – 250 grams
Oil / Ghee – 5 tblspn
Onions – 2 large sliced thinly
Green Chillies – 5 to 6
Ginger Garlic Paste – 1 tblspn
Mint Leaves – 1/2 cup chopped
Coriander Leaves – 1/2 cup chopped
Saffron a pinch
Yellow Food Colour a pinch (optional)
Warm Milk – 3 tblspn
Mutton – 250 grams
Water – 1 cup
Curd / Yogurt – 1/2 cup
Salt to taste
Green Chillies – 2 to 3
Fennel Seeds / Sombu / Saunf – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Cinnamon / Pattai – 2 cm piece
Cardamom / Yelakai – 3
Cloves / Krambu – 3
Bay Leaf – 1
Black Stone Flower / Kal Paasi -1 piece
Star Anise – 1
Take mutton and all the ingredients given for cooking mutton in a pressure cooker and cook for 5 whistle. Simmer for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and check whether the mutton is done. Now set aside.
Take saffron and milk in a bowl and let it steep. If it didn’t get good colour, add little yellow food colour.
Wash and soak rice for 30 mins. Drain it and cook by this method. Drain and set aside.
Now heat oil or ghee in a kadai. Add in whole spices and let them sizzle for 1 mins.
Add in onions, salt and chillies. Cook till it gets golden brown.
Add in ginger garlic paste and saute for a min till raw smell leaves from it.
Now drain the cooked mutton and add the mutton pieces alone in the kadai. Saute it for 5 to 8 mins till it gets nice colour.
Now add in the drained stock and reduce it till it gets thick.
Add in mint and coriander leaves reserve little for topping.
Now lay the cooked rice and top with the coriander and mint leaves, pour the saffron milk and cover with a tight lid.
Place this kadai over a heavy bottom tawa and put the flame to the lowest as possible.
Cook on dum for 15 mins. Turn off the heat and let it stay for 10 mins.
Open the lid and give a gentle mix.
HERE IS A QUICK VIDEO:
|Wash and soak basmati rice for 30 mins|
|now take saffron and soak them in some warm milk|
|Now lets cook the mutton or lamb.. Take mutton |
in a pressure cooker
|add little salt|
|add in some water|
|dont add too much water..just add enough |
to cover the meat
|add some green chillies|
|and some yogurt|
|cover and pressure cook|
|Now the meat is cooked completely|
|I cooked the rice by draining method..CHECK THIS LINK|
|Now heat some oil or ghee in a pan|
|add in all the whole spices|
|fry them in the oil for few mins|
|add in onions and green chillies|
|Add little salt|
|cook till golden brown|
|add in ginger garlic paste|
|cook till the raw smell leaves from the mix|
|now take the meat alone from the cooker|
|add it to the onions|
|cook till it turns golden brown|
|add in the cooking liquid once the meat is well browned|
|now boil this down and reduce it|
|now it is almost reduced|
|at this point, add in chopped mint and coriander leaves|
|mix that around|
|now lay the rice over it|
|top with mint and coriander leaves|
|I added some yellow food colour to the saffron liquid|
|pour that in|
|cover with a tight lid|
|place it over a tawa and put the flame on the lowest possible|
|now it is done..Are you ready to sniff the wonderful aroma..|
|look at that..|
|fluff it gently|