Wednesday, February 20, 2013

Hydrabadi Mutton Dum Biriyani


Real spicy biriyani...

For Rice:

long grain rice 250 gms
oil 2 tbsp
salt to taste
sofu 1 tsp
elachi 2
cloves 4

For Marinating:

mutton 500 gms (make sure u use large pieces, i used rib pieces)
green. chilli 3-4
salt to taste (add only for the mutton)
chilli powder 1 tbsp
corriander powder 1 tbsp
corriander n mint leaves 1/2 cup each
fried onions from 1 1/2 onion
crushed pepper 1/2 tbsp
whole garam masala
(cloves, cardamom, maze, bay leaves)
leamon juice from 1 lemon
yourgut 1 1/2 cup

For Dum:

fried onion from 1 1/2 onion
corriander leaves 1/2 cup
mint leaves 1/2 cup
saffron few strands(optional)
milk 2 tbsp


Mix everything under For Marinating and set it aside for an hour minimum.
Soak the saffron strands in the hot milk.

Cook the rice in a large pot with ingredients for rice and add enough salt (if u dont add enough salt ur biriyani will be tasteless)

When the rice is 40% done remove half of the rice from the pot and keep it strained.

Remove the remaining rice from heat when it reaches 60% done.(10 mins from removing the 40% rice or u can cook the rice in 2 pots so it becomes easy to cook to the desired consistancy)

Once the rice is strained ur ready to ste ur dum on heat.

Take the biriyani making pot, add little oil in the bottom of the pot and add the marinated mutton pieces and spread it to a layer.

Now add the 40%  done rice on the top of the marination and sprinkle with little fried onion, corriander leaves n mint leaves.

Then spread the 60% done rice on the top and spread it to a layer and top it with the remaining fried onion, corriander n mint leaves and sprinkle with the saffron milk mixture.

Close the lid tightly and keep the pot in direct heat if using heavy bottom pot or else use a dosa tawa and place ur biriyani pot on the top of the tawa.

Make sure the heat is moderate n not high. Leave it like this for at least an hour.

After an hour open the dum and mix it gently.

Serve hot with raitha or Chicken Gravy.

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