Dum Mutton Biryani
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.
Servings 8 servings
Calories 757kcal
Cost $20
Equipment
- Saute Pan
- Colander
Ingredients
- 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
Mutton marinade
- 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
Instructions
Marinate mutton
- 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.
Onions
- 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.
Assemble
- 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.
- Place the pot on a tawa or heat diffuser to prevent direct heat. Cook on high for 10 minutes. Medium for another 10 minutes. Low for the last 10 minutes. Then turn the heat off and let the rice rest for another 10 minutes.
- Transfer to a serving bowl and serve with raita and salad. Enjoy!
Nutrition
Calories: 757kcal | Carbohydrates: 68g | Protein: 31g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 105mg | Sodium: 998mg | Potassium: 751mg | Fiber: 6g | Sugar: 7g | Vitamin A: 344IU | Vitamin C: 12mg | Calcium: 157mg | Iron: 5mg
