Layered Mutton Biryani

Mutton Dum Biryani

Ingredients: 

Basmati Rice – 4 cups 

Fresh Mutton/ Lamb – 1 Kg 

Red onions – 2 big size, thinly sliced 

Red tomato – 1 big size, finely chopped 

Green chillies – 8 medium size, vertically slit 

Mint leaves – 1 big bunch, finely chopped 

Coriander leaves – 1 small bunch, finely chopped 

Garlic cloves – 12 big size 

Ginger – 2.5 inch, thinly sliced 

Lemon – 1 medium size, 1/2 slice 

Turmeric powder – 1/4 tbsp 

Coriander powder – 1 1/2 tbsp 

Red chillie powder – 1 1/4 tbsp 

Fresh coconut – 1/3 cup 

Cinnamon stick – 1/2 inch cut into smaller bits 

Cloves – 6 

Black pepper corns – 20 

Green cardamom – 2, crushed 

Brown cardamom – 1, crushed 

Fennel seeds – 1/2 tbsp 

Cumin seeds – 3 tsp 

Shahi jeera – 2 tsp 

Bay leaves – 4 

Mace/ Javithri – 2, crushed 

Marati moggu – 6 

Star Anise – 2 

Clarified butter/ ghee – 3 tbsp (optional) 

Nutmeg powder – 1 tsp 

Food colour – 1 pinch 

Salt as per taste 

Oil for sauteeing 

Instructions: 

Biryani masala preparation: 

       

       Biryanis are mostly cooked with Basmati rice because of their slender look, long grains and an enticing aroma that spreads while cooking. I am using Basmati rice for this preparation. You may use any rice of your choice.

       Wash and rinse the rice 2 to 3 times to get rid of any dirt or dust. For each cup of rice add 2 cups of water. For 4 cups of rice, i am using 8 cups of water. Pre-soak the rice in water for atleast 20 minutes before you cook. Add 1 tablespoon of oil along with a pinch of salt and cook until the rice is 90% done. Oil helps to keep the rice grains separated. Allow it to cool down for 15 minutes before use.

       Add fresh coconut, garlic cloves, ginger, cinnamon stick, cloves, black pepper corns, green cardamom, brown cardamom, 1 sliced onion and water to a blender, and blend into fine paste.

       In a thick bottomed pan, add oil and heat it. Once the oil is heated, add sliced green chillies and saute. Add bay leaf, star anise, mace/javitri, marati moggu, cumin seeds, shahi jeera and saute. The cumin seeds will start to sizzle. Now, add 1 sliced onion and saute. When the onions turn translucent add chopped red tomato and saute for a minute.

    

         Add fresh mutton/ lamb pieces and saute. When the meat is no more sticking to the surface, add the ground spice paste, red chillie powder, coriander powder, turmeric powder, fennel seed powder, nutmeg powder and mix well. Add salt as per taste and mix well. Add lemon juice, food color and mix well. After a minute of sauteeing, add chopped mint leaves and mix well. Allow this spice mix to roast well. If required, add some water and roast so that the spices don’t get burnt. You may add the lamb fat now. We are adding it at this stage as the lamb fat tends to melt and dissolves in the masala when heated for longer duration. I wanted to let my kids experience the juicy texture of lamb fat and so, i am adding it now. Add sufficient water and mix well. Since mutton takes longer to cook, add sufficient water and cook until you notice a layer of oil forming on the surface. Now, close the lid and pressure cook for 6 to 8 whistles (OR) until the meat turns soft and well cooked. Switch OFF the flame. Let it cool for another 10 minutes. When you open the lid you would notice a layer of oil floating on the surface. Do not worry. Mix it well into the Biryani masala.

Layering: 

 

        In a big thick bottomed vessel add the cooked mutton masala and spread across. Over it spread ample amount of pre-cooked and cooled Basmati rice and spread across. Spread some fried onions over the rice. Add some ghee to enhance the flavor. Adding ghee is optional. Sprinkle some chopped coriander leaves all over the rice. Now, continue the same steps of layering until all the mutton masala and Basmati rice is utilized. Cover the lid and slow cook for another 10 to 15 minutes under low flame. You may seal the lid using dough in order to stop the steam from escaping. Since my lid is tight enough, i am not using any sealant. Once done, switch OFF the flame and serve hot.

       Easy and tasty Layered Mutton Biryani is ready! Scoop out the layered Biryani into a clean plate and serve it along with a slice of lemon and cucumber tomato raita. Mmmm... Mouth watering Mutton Biryani is a sumptuous meal placed right on your dinner table. Couldn’t believe! Right? It’s that simple. Enjoy savoring the moment. Serve your near and dear ones and make memories :). Please don’t forget to share your comments.

How to make Cucumber Tomato Raita?

Ingredients: 

Thick curd/ Yogurt – 1 cup

Red onion – 1 medium size, finely chopped

Red tomato – 1 medium size, finely chopped

Cucumber – 1 small size, use 1/4 length, finely chopped

Fresh coriander leaves – 1 tiny bunch, finely chopped

Green chillies – 2 medium size, finely chopped

Mustard seeds – 1.5 tsp

Curry leaves – 2 sprigs

Salt as per taste

Oil for tempering

Instructions:

       In a small kadai add some oil and heat it. When the oil is hot enough, add mustard seeds and let them splutter. Add curry leaves and let them sizzle. Add chopped green chillies and saute. Switch OFF the flame.

       In a small bowl add tomato, red onion, cucumber, coriander leaves, thick yogurt, tempering and mix well. Add salt and mix well before serving. Simple, easy and crunchy Cucumber Tomato raita is ready within minutes! This can be served with any Biryani recipes, Jeera rice, Pulav etc. Try it out and let me know your comments. See you again in our next video.