Hyderabadi Mutton Dum Biryani - Preethi Baliga
Ingredients:-Basmati rice-1/2kg
Mutton-700gm
Onion-4(sliced)
Mint leaves-2 cups
Ginger-2 pieces
Garlic-1 big pod
Cloves-10
Cinnamon-4 big pieces
Cardamom-6-7
Coriander seeds-1tsp
Jeera(cumin)1tsp
Bay leaf-3
Green chillies-10
Chilly powder-1tsp
Curd-1cup
Oil or ghee-1cup
Kesar/saffron -a pinch mixed with a tbsp of milk
or
saffron color-1/4 spoon mixed with a tbsp of milkMethod of marination:-
First make masala for marination with 1 cup of mint,ginger,garlic,5 cloves,2 cinnamon,3 cardamon, jeera,coriander seeds,6 green chillies and curd.Grind all the ingredients to smooth paste.
Now marinate the mutton with this paste along with salt and chilly powder for about 1 hour.
1st step:-Fry onions in 1/2 cup ghee till golden brown .Just before taking it out.add the chillies and fry along with onions for a few seconds or till raw smell goes.2nd step:-Boil about 2 litre water in a wide big hundi or sauce pan along with Bay leaf, remaining cloves,cinnamon, cardamom.and salt to taste .when water comes to boil add the washed rice and cook exactly for about 10 mins(if you are using kohinoor charminar basmati) on high flame or till 3/4 done.Now strain the water.
3rd step:-Transfer the cooked rice to a tray or wide plate.Let it cool for a while.
4th step:-Now start making layers for which you need 4 litre thick bottom vessel or the Pressure cooker( i have used pressure cooker) and a thick lid which exactly fits to that handi/cooker.First put the layer of marinated mutton and then spread some fried onion on top and some chopped mint leaves.The same way finish the layers with the remaining rice.At last sprinkle some safron mixed in milk.
5th step:- Make soft dough using 1 cup of wheat flour.Now seal the handi with this dough as shown in the picture.
6th step:-Now seal the handi with a lid properly make sure it is tightly closed.
7th step:-Now cook it over the low flame for about 45 mins.After 45 mins swithch off the gas and let it stand for about an hour so that let the rice absorb all the flavours .
Mutton-700gm
Onion-4(sliced)
Mint leaves-2 cups
Ginger-2 pieces
Garlic-1 big pod
Cloves-10
Cinnamon-4 big pieces
Cardamom-6-7
Coriander seeds-1tsp
Jeera(cumin)1tsp
Bay leaf-3
Green chillies-10
Chilly powder-1tsp
Curd-1cup
Oil or ghee-1cup
Kesar/saffron -a pinch mixed with a tbsp of milk
or
saffron color-1/4 spoon mixed with a tbsp of milkMethod of marination:-
First make masala for marination with 1 cup of mint,ginger,garlic,5 cloves,2 cinnamon,3 cardamon, jeera,coriander seeds,6 green chillies and curd.Grind all the ingredients to smooth paste.
Now marinate the mutton with this paste along with salt and chilly powder for about 1 hour.
1st step:-Fry onions in 1/2 cup ghee till golden brown .Just before taking it out.add the chillies and fry along with onions for a few seconds or till raw smell goes.2nd step:-Boil about 2 litre water in a wide big hundi or sauce pan along with Bay leaf, remaining cloves,cinnamon, cardamom.and salt to taste .when water comes to boil add the washed rice and cook exactly for about 10 mins(if you are using kohinoor charminar basmati) on high flame or till 3/4 done.Now strain the water.
3rd step:-Transfer the cooked rice to a tray or wide plate.Let it cool for a while.
4th step:-Now start making layers for which you need 4 litre thick bottom vessel or the Pressure cooker( i have used pressure cooker) and a thick lid which exactly fits to that handi/cooker.First put the layer of marinated mutton and then spread some fried onion on top and some chopped mint leaves.The same way finish the layers with the remaining rice.At last sprinkle some safron mixed in milk.
5th step:- Make soft dough using 1 cup of wheat flour.Now seal the handi with this dough as shown in the picture.
6th step:-Now seal the handi with a lid properly make sure it is tightly closed.
7th step:-Now cook it over the low flame for about 45 mins.After 45 mins swithch off the gas and let it stand for about an hour so that let the rice absorb all the flavours .
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