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Mutton Biryani Dum Pukht Style | Mutton Biryani Recipe | How To Make Mutton Biryani
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RECIPE
INGREDIENTS
Rice:
1 1⁄4 cups basmati rice, or other long grain rice
3 green cardamom pods
4 cloves (laung)
3⁄4 teaspoon salt, or to taste
Marinade:
3⁄4 cup yogurt, hung in a muslin cloth for 30 minutes
1 teaspoon salt, or to taste
1 teaspoon red chilli powder
1 teaspoon roasted cumin powder
2 teaspoons ginger paste
1 teaspoon garlic paste
1⁄2 teaspoon turmeric powder (haldi)
500 grams mutton, preferably shoulder or leg, cut into 2 to 3-inch pieces, bone-in
2 tablespoons ghee
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1 pinch saffron, large pinch
3 tablespoons whole milk, (full cream milk)
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1⁄2 teaspoon cardamom powder, freshly ground
1⁄2 teaspoon mace powder, freshly ground
12 mint leaves, chopped
2 green chillies, deseeded, chopped
50 grams onions, (about ½ onion), sliced
2 tablespoons ghee
6 almonds, slivered, for garnish
COOKING METHOD
- To make the marinade, pour hung yogurt into a large bowl and add salt, red chilli powder, roasted cumin powder, ginger paste, garlic paste, turmeric powder, and whisk till well blended and smooth.
- Slide mutton into the marinade and mix well, ensuring that mutton is evenly coated. Pour in ghee and stir. Cover bowl with plastic cling wrap and refrigerate overnight.
- The next day, an hour before cooking the biryani, remove marinated mutton from the refrigerator and set aside to reach room temperature.
- Place warm milk in a small bowl and add saffron; stir. Set aside till required.
- Soak basmati rice for an hour in water to cover. Drain.
- Bring 1 liter water to a boil in a medium sized pot over high heat. Add drained rice, cardamom pods, cloves, and salt; stir. Cook rice on a rolling boil for about 5 minutes. Remove from heat, drain, and set aside.
- Preheat oven to 200oC, if cooking in an oven.
- To assemble the biryani: slide marinated mutton into a medium sized oven-proof bowl or flame-proof casserole dish. Spread the mutton pieces and marinade evenly across the bottom of the dish. Divide the rice into two halves and spread one half on top of the mutton, covering it evenly. Sprinkle half quantities of mace, nutmeg, chopped mint, green chillies, sliced onion, ghee, and soaked saffron with milk on top of rice. Repeat this layering process once more with the remaining rice and ingredients (except the almonds). Cover the dish with foil and a tight fitting lid. Alternately, cover with a tight fitting lid and use a rolled rope of atta dough to seal the edges well. Either of these sealing processes are essential for giving dum to the biryani – you need a good seal.
- Place in the oven for 50 minutes until the mutton is cooked through and the flavors and aromas have infused the biryani. Remove from the oven. Let the biryani rest, covered for 10 minutes. OR if cooking on a flame, place flame-proof dish on a thick tawa over high heat. Cook for 10 minutes and then reduce heat to low and cook for an additional 40 to 45 minutes. Ensure that the dish is sealed well so that steam does not escape.
- Remove lid and foil, and garnish with almonds. Serve hot.
Cook’s Note: you can substitute crispy fried onions (nicely browned) for the raw onions used in step 8.
- To make the marinade, pour hung yogurt into a large bowl and add salt, red chilli powder, roasted cumin powder, ginger paste, garlic paste, turmeric powder, and whisk till well blended and smooth.
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