MUTTON DUM BIRYANI RECIPE/ KACHHE GOSHT KI BIRYANI RECIPE

Biryani is my all time favorite dish in main course. Love the flavours of biryani so much. I love making biryani anytime and any where. Though I have shared many biryani recipes in my blog, without this mutton dum biryani my blog is incomplete. This is another version of making dum biryani with raw meat. That's why it is called kachhe gosht ki dum biryani. Yes, we are not going to cook mutton separately in this recipe. Just add all ingredients, marinate for overnight and dum with cooked rice. That's it your tasty biryani will be ready. I know what you are going to ask me, whether mutton will be cooked? Right? Yes mutton  cooks well and turns tender. But make sure mutton pieces are in medium size and have to marinate for overnight. So, keep these points in mind and try this recipe at home and let me know how it turned out for you.

Servings : 6

Ingredients :

Mutton : 1 kg

Basmati rice : 1 kg

Green chillies : 2

Shahi jeera : 1 tea spoon

Cardamoms : 6

Cinnamon sticks : 2 (2 inch size)

Bay leaves : 2

Cloves : 6

Pinch of yellow food color or saffron

Kewra water : 3 table spoons

Star anise : 1

Ghee : 3 table spoons

Ginger garlic paste : 3 table spoons

Large onions : 4

Curd/yogurt : 400 grams

Oil : 200ml

Lemon juice : 3 table spoons

Chilly powder : 2 tea spoon

Coriander powder : 2 table spoons

Turmeric powder : 1/2 tea spoon

Salt to taste

Chopped coriander leaves : 1/2 cup

Chopped mint leaves : 1/2 cup

Biryani masala powder : 1 tea spoons(recipe here)

Chapathi dough for sealing

Fried cashew nuts : 20

Method :

First fry onions in oil until light Brown color and take into a bowl and keep a side.

Now take mutton and all ingredients, add half of the fried onions, add half of the coriander and mint leaves, add oil which we have fried onions, mix it well,cover and refrigerate for overnight.

Now wash and soak basamati rice for  30 minutes to 1 hour.

Now take large vessel boil plenty of water and add salt.

Now add soaked rice and cook until 70 to 80% done, then strain the water.

Collect starch in a vessel for later use.

Now take out marinated mutton from refrigerator 30 minutes before cooking and spread it in a heavy bottom vessel.

Now spread cooked rice over mutton evenly.

Now sprinkle remaining fried onions,coriander and mint leaves,ghee.

Now mix food color or saffron with 2 table spoons of milk and pour on rice.

Now cover lid and seal the edges with chapthi dough or as shown in the pic.

Now cook on low flame for 30 minutes and switch off the flame. Leave it for 5 to 10 minutes and remove the lid.

Now mix biryani gently, garnish with fried onions and cashew nuts and serve.

Pictorial :

Fry onions until golden color and take into a plate

Take mutton pieces add lemon juice

Add coriander powder and chilly powder

Add biryani masala and turmeric powder

Add ginger garlic paste

Add bay leaves, cinnamon and other whole Garam masala

Add curd

Add chillies, coriander leaves,mint leaves

Add fried onions

Add Kewra water

Add salt

Add oil which we have fried onions

Mix it well

Cover and refrigerate for overnight

Now to cook biryani, wash and soak basmati rice for 30 to 60 minutes

Meanwhile boil water in a vessel

Add salt

Now add soaked rice to boiling water

Cook until it's 80% done

Strain the water in vessel

Take marinated mutton

Spread it in a heavy bottom vessel

Now spread cooked rice

Sprinkle remaining coriander and mint leaves

Sprinkle remaining fried onions

Add ghee

Add saffron milk

Cover with lid and seal with chapathi dough

Cook on low flame for 30 minutes

Hmmm.... Smells heaven!!!!! It's done now

Gently mix it

Serve!!!!!