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Mutton Biryani or Mutton Dum Biryani is a famous preparation in India, Pakistan and Bangladesh. It is also well liked in the Muslim countries of Middle-East. Mutton Biryani is a delicious dish made from Mutton (meat of lamb or goat) chunks cooked with different spices and steamed with ‘Basmati’ rice. It was invented by one of the royal Muslim bawarchis (cook) during the late hours of Mughal reign in India. According to the history, ‘Biryani’ was invented in the Hyderabad city of Southern India.They prepared a dish with ‘Basmati’ rice, mutton, vegetables and spices- all put into a big deep bottom pan and cooked in steam. This was the ancestor of Mutton Biryani. Very soon, this unique preparation became popular all over India.
Ingredients :
Basmati rice- 500 grams
Mutton- 500 grams (Cut into medium pieces)
Potato - 200 gms
Onion- 400 grams, chopped
Tomato- 200 grams, chopped
Ginger paste- 2 tablespoon
Garlic paste- 2 tablespoon
Clove- 12 pieces
Cardamom- 12 pieces
Black cardamom- 3 Nos
Cinnamon- 8 strips
Black pepper- 15 Nos
Bay leaves- 10 Nos
Javitri (Mace) powder- 6 grams
Jaiphal (Nutmeg) powder- ½ tsp
Saffron- 2 grams
Cumin powder- 2 tsp
Coriander powder- 2 tsp
Red chilli powder- 2 tsp
Garam masala powder- 1 tsp
Ghee (Clarified butter) - 250 grams
Dahi (Curd) - 100 grams
Rose water- 10 drops
Kawra water - 1 tsp.
Salt- to taste
The Marinating procedure :
Wash the Basmati rice and keep it soaked under water for 20 minutes. Wash the mutton chunks and add the curd, ginger paste and garlic paste, 1 tsp salt and ½ tsp red chilli powder. Mix thoroughly. Keep it under refrigeration for 6-7 hours.
The Procedure :
Boil the mutton until it becomes half done. Keep the stock aside. Boil the potato and then fry in golden brown. Keep aside.
Heat water in a pan add half of the amount of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry until the spices become golden brown. Add water and 2 tsp salt into it. Add the soaked Basmati rice into it when the water turn to boil. Cook the rice till it is half done.
Heat ghee in a pan. Add the rest of the of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry till it becomes light golden in color. Transfer the chopped onion and stir for 5-7 minutes in low heat or till the onion becomes golden in color.Add the chopped tomato and stir fry for 2 minutes.
Transfer the marinated and boiled mutton chunks. Add the garlic paste, ginger paste, cumin powder, coriander powder; rest of the red chilli powder, garam masala powder. Sauté for 15 minutes in low heat. Add a little amount of water if necessary. Cover the pan.done.Cook until the mutton becomes half done.
Soak the saffron with 20 ml of hot milk.
Now take a deep bottom pan and brush ghee all through the inner surface. Place some bay leaves, spread fried potato, Transfer half the amount of cooked ‘Basmati’ rice to the pan, tehn spread fried onion, 2 tsp ghee, javitri, jaiphal, half the amount of rose water, kawra water, saffron over the rice.
Then Transfer all the mutton chunks with the spices over it.
Add rest of the ‘Basmati’ rice over it. Spread the rest of the javitri-jaiphal powder, fried onion, 2 tsp ghee, kawra water, saffron and rose-water over it. Cover the pan properly, so that steam can not escape from inside. seal the edges with wheat dough.
Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mins.
Mutton Biriyani is ready to serve with raita.
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