LunchRecipe, muttonrecipe, Nonveg

Mutton Biryani | Easy to make mutton dum biryani at Home

Mutton Biryani | Easy to make mutton dum biryani at Home
Mutton dum biryani recipe: It is said that if one wants to win one’s heart, then his path goes through the stomach. So if you also want to please the guests who came to your house, then make Mutton Biryani in Dum style. Whoever tastes the mutton biryani once, will become crazy.
Ingredients for making mutton biryani: The rice is cooked in saffron milk to make it. Apart from this, whole spices like bay leaf, large cardamom, cloves, chakraful, cinnamon are added to the mutton biryani. Which gives a different taste to Biryani. In Basmati rice, mutton is marinated and served.
How to serve mutton biryani: Delicious mutton biryani can be served with raita or plain yogurt or can serve with Mutton Fry or delicious chicken changezi or lemon chicken.

Ingredients of Mutton Biryani

For Rice:
  • 1 circle flower
  • 500 grams of basmati rice
  • 2 bay leaves
  • Two black cardamom
  • 2 tsp black cumin seeds
  • 6 black pepper
  • Six Green Cardamom
  • 6 cloves
  • 2 cinnamon sticks
  • 1 tsp fennel seeds
  • ¼ nutmeg
  • 1 mace
  • 3 tsp salt
To marinate mutton:
  • 1 kg Mutton
  • One tbsp garam masala
  • 1 garlic paste:
  • 3 papaya paste
  • 4 tablespoons Hung Curd
  • Juice of one lemon
  • 1 tbsp red chili powder
  • 1 tsp salt
Rest of the contents:
  • 4 onions, finely chopped
  • 2 tomatoes, sliced
  • Warm)) cup milk
  • Ghee
  • saffron
  • oil
  • rose water
  • Kevda
  • 4 green chilies

Method of making Mutton Biryani

Mutton Biryani
For marination of mutton:
  1. Mix curd, ginger-garlic paste, papaya paste, red chili powder, salt, lemon juice, and garam masala in the mutton. Keep it aside for three hours.
To make barista or roasted onions:
  1. Finely chop two onions. Separate the onion pieces. After that put oil in a pan or pan and heat it. Put onions and fry them.
  2. Be careful, you don’t have to put all the onions together. Add some onions and fry them. It will not burn, nor will it form a lump of onion.
  3. Oil should be well applied to all the onions. Use more if you need oil. Fry the onion lightly. And kept running continuously.
  4. Once the onions are roasted, take them out. Place on tissue paper. This crispy roasted onion is called barista.
To make Mutton:
  1. Heat ghee in a heavy pan. Add remaining onions and green chilies. Fry until light brown in color. Keep in mind that the mixture continues to run continuously. Then add ginger-garlic paste to it.
  2. Add marinated mutton and cook on high flame for seven to eight minutes. After this add coriander powder, cumin powder, and red chili powder and mix it well. Add three cups of water and boil it once.
  3. Light the flame and cook until the mutton is fully cooked. Then add tomatoes, salt, garam masala powder, and coriander leaves.
  4. Cook for 15 minutes on medium heat. Keep running the mixer in between. After a while, the spices will start to lubricate and the water will dry up.
To make the rice:
  1. Soak basmati rice in water for 20 minutes and leave. Then clean it thoroughly and remove water from it.
  2. Put the cardamom, cinnamon, cloves, mace, nutmeg, black pepper, shahi jeera, and chakra flowers in a small cloth and tie the bundle.
  3. Around 750 min. Lee Boil water, add rice, bay leaves, salt, and the bundle prepared. Cover the pan.
  4. Cook the rice 1/3. After that, remove the remaining water from it and also remove the bundle.
For making saffron milk:
  1. Take lukewarm milk in 1.¼ cup. Add saffron to it. Cover and keep it for 20 minutes. Also, mix rose water and kevda in it. Keep the side.
To make Biryani:
  1. To make Biryani: Take a heavy pan. Add two tablespoons of ghee and heat it. Lightly melt the ghee. Apply ghee on the bottom and sides of the pan.
  2. Turn off the flame. Then add the rice layer to it. Peel of mutton on top. Then add some saffron water, roasted onions, and ghee. Repeat the same action again.
  3. Repeat this process until the rice, mutton, and ingredients are completely exhausted. The bottom and top layer should be rice.
  4. Then add the juice of half a lemon, including the mint and coriander, onion, and green chilies.
  5. Apply the dough or foil paper to the edge of the pan. After this, cover the pan with a lid. Cook the biryani in dum style for about 40 minutes.
  6. Remember, you should have a heavy pan base, otherwise, the rice will burn. Or you can also place the pan on the pan.
  7. Turn off the heat after 7.40 minutes.
  8. Let the biryani remain like this for about ten minutes.
  9. Put the biryani in a vessel and serve it with salad and raita.
Recipe note: Click here to see other great Chicken Biryani, Paneer Biryani, and Egg biryani recipes.
Key Ingredients: Chakra Phool, Basmati Rice, Bay leaves, Black Cardamom, Black Cumin, Black Pepper, Green Cardamom, Cloves, Cinnamon Stick, Fennel, Nutmeg, Mace, Salt, Mutton, Garam Masala, Garlic Paste, Papaya Paste, Hung Curd, One lemon juice, red chili powder, salt, the remaining ingredients: onions, tomatoes, milk, ghee, saffron, oil, rose water, kewda, green chilies

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