Dum mutton biryani is made with raw meat at the bottom of the pan with par-boiled rice on the top. Cooked perfectly it produces fork-tender meat and light and fluffy rice on the top. A few extra steps in the making but definitely worth it in the end
Biryani is usually my choice for festive dinners on special occasions. Packed with flavor from wonderful biryani spices this one is going to be the star at your table.
Truth be told this biryani with the raw meat on the bottom is much easier than making the other cooked varieties. Here we don't cook the mutton before-hand which is one less work to do.
There are few things you want to ensure when making biryani
- Use a meat tenderizer or marinate the meat overnight in the fridge. The yogurt in the marinade breaks down the meat which results in fork-tender soft meat.
- Soak the rice for 30 minutes before you par-boil it. Soaking will ensure the rice cooks evenly as well as quickly. The rice will take about 5 to 8 minutes once it starts to boil.
- Ensure the meat in the bottom of the pan is a thin layer. You want each and every piece of meat to be closer to the heat source as possible which then cooks evenly. A thick layer of meat will result in the top part being less tender.
- We cook the meat at different temperatures.
The high heat encourages all the juices in the meat and marinade to be released.
Then we lower the heat to medium so the meat cooks in all that moisture.
We then, reduce the heat to low and the meat continues to cook and excess moisture is evaporated steaming the rice. This result is soft light and airy rice as well as juicy meat without too much gravy.
- Saute Pan
- 1 kg Onions sliced
- ¼ cup Ghee
- 4 tbsp Oil
- ½ Coriander kothmir fresh chopped
- ½ Mint pudina fresh chopped
- 1 tbsp Rosewater
- ½ tbsp Kewra essence
- 1 tbsp Saffron
- ¼ cup milk
- 1 kg Mutton cut into 2-inch pieces
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tbsp Garam masala
- 1 cup Greek yogurt (hung curd)
- 1 tbsp Lemon juice
- 2 tbsp Coriander powder
- 1 tbsp Cumin powder
- 1 tbsp Red chili powder
- 1 tsp Salt
- ½ tsp Black pepper
- 2 tbsp Papaya paste or meat tenderizer
For the rice
- 500 grams Basmati rice
- 2 tsp Salt
- 2 Bay leaves
- 2 Black cardamom
- 2 tsp Caraway seeds
- 2 tsp Cumin seeds
- 1 tsp Kasoori methi
- 6 Green cardamoms
- 6 Cloves
- 2 Cinnamon sticks
- 1 Star anise
- ½ Mace javitri
- ¼ tsp Nutmeg powder
- Trim excess fat from the mutton. Cut into small 2-inch pieces. Large pieces will not cook too soft and tender so keep the pieces small.
- Season the lamb with salt and pepper. Add the papaya paste or meat tenderizer. Leave aside for an hour.
- In a bowl, combine all the rest of the marinade ingredients. Add the mutton, combine well. This can be marinated in the fridge for up to 8 hours.
- Slice the onions thinly and separate the slices. Deep fry small batches of onions in oil until nicely golden. Gently fry them on medium heat until they are golden brown. Drain them on a paper towel to absorb the extra oil.
Par-boil the rice
- Bring a large pot of water to a boil with salt and whole spices
- Add the rice and cook to about 70% done. Drain in a colander.
- Soak the saffron in milk and set aside for 10 minutes
- Use a wide heavy-bottom pan so the meat gets is a thin layer on the bottom.
- Add half the cilantro and mint leaves to the mutton and plate the meat in the bottom of the pan.
- Top with some fried onions and more fresh herbs (cilantro and mint). Then top with the remaining rice. Top with the remaining onions, and fresh herbs.
- Sprinkle the top with rose water, kewra essence. Sprinkle the saffron milk on top
- Cover the pot with a tight lid. Seal the top with foil or flour dough.
- Transfer to a serving bowl and serve with raita and salad. Enjoy!
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