Mutton Dum Biryani is a delicious Non Veg Indian recipe prepared for most of the famous occasions like wedding, birthday parties and religious festivals.
For the Rice:
- 4 black cardamom
- 3 cinnamon sticks
- 6 cloves
- 2 bay leaves
- 1 teaspoon salt
- 5 cups water
- 2 teaspoon ghee
- 2 teaspoon lemon juice
- 2 cups brown basmati rice (Indian standard measuring cup of 200 ml / 8 oz capacity)
- Brown basmati rice
- Wash and clean rice and soak it in 3 cups water 20 minutes. Drain rice.
- Boil 5 cups of water in Rice cooker.
- Add cinnamon, cardamom, cloves, bay leaves and salt.
- When water starts boiling vigorously, add drained rice, lemon juice and ghee.
- Cook till done (Or cook rice normally with above ingredients and drain out water. Please do not overcook rice).
For the fried onions, raisins and cashew nuts:
- 2 tablespoon ghee
- 1 onion, finely sliced (1 big size or 2 small size)
- 2 tablespoons cashew nut (splits) or 8 nos
- 2 tablespoons raisins 12 nos
- In a frying pan / karahi, heat ghee on a medium heat.
- Add finely sliced onions and fry till golden color and crisp on a medium to low heat.
- Carefully remove from ghee and keep in a separate container.
- Add cashew nut splits and fry until golden color on a medium to low heat. Remove and keep aside.
- Add raisins and fry until golden color on a medium to low heat.
- Remove and store it an air tight container.
For the Lamb Masala / Mutton Masala:
- 500 g lamb , cut into medium pieces (or biryani pieces)
- ½ teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 tablespoon thick curd / yogurt
- Wash and clean lamb pieces. Drain out water thoroughly.
- In a wide bowl, marinate lamb pieces with turmeric powder, red chilli powder, thick curd and salt. Cover and keep aside for half an hour.
- 2 tablespoon oil
- 4 onions, thinly sliced
- 2 tablespoon ginger – garlic paste
- 3 well ripe tomatoes, chopped
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 ½ teaspoon coriander powder
- Marinated lamb pieces
- ¾ teaspoon salt (or to taste)
- 1/4 teaspoon clove powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
- 1 1/2 cup / 300 ml water
- 8 tablespoon chopped coriander leaves (malli), wash and clean coriander leaves and chop finely (reserve 1 tablespoon)
- 1 tablespoon lemon juice
- Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix).
- Heat oil in a pan or karahi on a medium heat. Add sliced onion and fry till golden color.
- Add ginger – garlic paste and fry for 1 – 2 minutes until raw smell disappears.
- Add chopped tomatoes and fry for 5 – 7 minutes until well combined and thickens.
- Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the water dries up and well combined with other ingredients.
- Add marinated lamb pieces and fry for 8 minutes.
- Add salt to taste, cardamom powder, cinnamon powder, clove powder, nut meg powder and 1 1/2 cup water (up to the level of lamb pieces). Mix all the ingredients well. Sprinkle chopped coriander leaves . Cover with a lid and cook on a medium heat for 45 minutes to 1 hour minutes until lamb well cooked.
- Finally reserved 1 tablespoon chopped coriander leaves and lemon juice. Mix well.
Final dum preparation:
- Maida dough for sealing (depends upon the size of the vessel)
- 2 tablespoon chopped mint and coriander leaves
- Shallow fried onions, cashew nut splits and raisins
- Extra 1 tablespoon ghee
- Wet towel
- In a heavy – bottomed vessel or biryani pot, spread a layer of chicken masala (including gravy) and half portion of cooked rice.
- Make 2 layers with cooked rice and lamb masala.
- Sprinkle 1 tablespoon ghee, chopped mint and coriander leaves, shallow fried onions, raisins and cashew nuts.Gently put a wet towel over it.
- Cover with a tight lid. Seal with maida dough on the edges of the lid.
- Heat a heavy – bottomed wide iron kadai. Keep biryani pot over it. Cook on a medium to low heat for 35 – 40 minutes.
- One can find a color change on the maida seal. Open the seal carefully. Mix well. Delicious Mutton Dum Biryani ready.
- Decorate with chopped coriander and mint leaves and shallow fried onions. Serve hot with Raita and pickle / pappadam / boiled egg.
For the raita:
- 1 onion, finely chopped (1 big or 2 small size)
- 1 tomato, finely chopped
- 1 cup (200 ml) thick curd / yogurt
- 1/4 teaspoon salt (or to taste)
- 1 teaspoon chopped coriander leaves
- Wash vegetables well. Chop finely.
In a bowl, mix chopped onions, tomato and thick curd. Add salt to taste. Sprinkle chopped coriander leaves. Serve with Biryani.