Dum Biryani

Dum Biryani:
Dam Biryani is based on basmati rice and goat meat.Popular variations use chicken instead of goat.It is very delicacies that go with it like the Mirchi ka Salan, raita, tomato chutney.


Ingredeints:

• Mutton, 1 1/2 inch pieces 1 kilogram


• Basmati rice 1/2 kilogram


• Ginger 4 inch piece


• Yogurt 2 cups


• Salt to taste


• Turmeric powder 1 teaspoon


• Garlic paste 1 1/2 tablespoons


• Oil to deep fry Onions,


• Thinly sliced onion 4-5 large


• Cloves 4-5


• Cinnamon 1 inch stick


• Green cardamoms 4-5


• Black cardamoms 1-2 Black pepper 6-8


• Ghee 5 tablespoons


• Green chillies, chopped 2


• Coriander powder 2 tablespoons


• Cumin powder 1 tablespoon


• Red chilli powder 1 teaspoon


• Tomatoes, chopped 4 large


• Garam masala powder 2 teaspoons


• Fresh coriander leaves, coarsely chopped 1/2 bunch


• Fresh mint leaves, coarsely chopped 1/2 bunch


• Butter 3 tablespoons

Preparation:

1. Soak rice for half an hour in five to six cups of water. Drain and keep aside .


2. Marinate mutton in yogurt, salt, turmeric powder,mint leaves, and one tablespoon each of coriander ginger and garlic pastes. Marinate for about four hours in a refrigerator.


3. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper.


4. Cook rice in salted five cups of boiling water till rice is 60% cooked, Drain and keep aside.


5. Heat ghee in a thick-bottomed pan , add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.


6. Add remaining coriander ginger and garlic paste and mix well.


7. Add marinated mutton and cook on high heat for seven to eight minutes.


8. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly, add 1/2cup of water if required, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.


9. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves,mint. Cook for fifteen minutes on medium heat, stirring occasionally.


10. Arrange half the quantity of cooked mutton in an thick-bottomed pan and spread half the quantity of cooked rice on top of the mutton.


11. Sprinkle a little of the remaining garam masala powder,chopped coriander leaves,mint leaves,kasuri methi, dot the rice with half the quantity of butter(dalda).


12. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process Sprinkle a little of the remaining garam masala powder,chopped coriander leaves,mint leaves,kasuri methi,butter(dalda).


13. Cover it with aluminium foil and cook on low flame for fifteen to twenty minutes .


14. Garnish with fried sliced onions,coriander leaves and serve hot with raita,tomato chutney.

:)