For Mutton Marination:
- 500 gm mutton
- 1/2 cup desi ghee or clarified butter
- 2 tablespoon ginger garlic paste
- 4 tablespoon plain yogurt
- 1 teaspoon cumin powder
- 1 teaspoon green chili paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/8 teaspoon turmeric powder
- 500 gm basmati rice
- 2 Onions, thinly sliced
- 2 bay leaves
- 5 cloves
- 1 teaspoon roasted cumin seeds
- 2 cinnamon sticks
- 4 whole black pepepr
- 2 black cardamom
- 1 bunch mint leaves
- 1/4 cup cashew nuts
- 2 tablespoon milk
- 1/4 teaspoon yellow food color
- 2 tablespoon fresh coriander leaves
- 2 tablespoon mint leaves
- lemon wedges
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Yield: 4 servings
Nutritional information is not yet available.
To Make Mutton Marination:
Place mutton masala ingredients except ghee in a large bowl. Mix well.
Cover and marinate for 2 hours.
Meanwhile soak rice in cold water for 30 minutes.
Heat ghee in an earthen pot or heavy bottom pot over medium heat.
Add onions and fry for 5-8 minutes or until they turn golden brown and crispy.
Remove from the oil and keep aside.
Now fry the cashew nuts in remaining ghee for few seconds until lightly browned.
Note: Don’t burn them.
Now add bay leaves, cloves, cardamom,whole black pepper and cinnamon sticks.
Saute for few seconds then add the marinated mutton pieces.
Cover the pot and simmer for 1 hour or until meat is almost tender and gravy is thickened.
Meanwhile, cook the soaked rice with salt till half boil.
Drain the water and spread it on a large dish and sprinkle clarified butter over the rice.
Now put some mutton mixture in a large pot.
Spead 1/2 boiled rice over the mutton.
Sprinkle hald chopped mint leaves, coriander leaves and fried cashew nuts.
Continue the process for all the layers till the rice and mutton is over.
Drizzle food color in milk over the top.
Top with fried crisp brown onions.
Cover the pot and cook biryani on slow flame for the dum flavour 10-15 minutes or until the rice is cooked.
Dish it out. Hyderabadi Mutton Dum Biryani is ready to serve. ENJOY!!