BIRYANI is a rice-based dish made with spices and chicken,
mutton, fish, eggs or vegetables. The reason it is called dum biryani, because
it is cooked on low heat (dum) to get all flavors out from the herbs and mix
them in meat and rice.
Preparation
time: 3 hours
Cooking
time: 45 mins
Serves: 3
INGREDIENTS
- Basmati Rice 500 gms
- Mutton 500 gm
- Onions 3 med size ( sliced )
- Yoghurt 1 cup
- Oil 1 cup (small)
- Ghee 1tbl spn
- Mint leaves ½ cup(only leaves)
- Coriander leaves ½ cup
- Ginger and garlic paste 2 tbl spn
- Green chili 3-4 (silted)
- Chili powder 1 tsp
- Lemon 1
- Shahi zeera ½ tsp
- Garam masala powder 1 tsp
- Whole gram masala(1 inch stick of cinnamon , 3 cardomons, 4 cloves )
- Raw papaya paste 2 tsp
- Saffron 1pinch (soaked in ½ cup milk or water)
- Salt to taste
METHOD
STEP
1: Heat oil in pan (kadai) fry onions until golden remove them in a tissue
paper and freeze them for a while so that they become crispy.
STEP
2: Wash the mutton, add ginger garlic paste, salt and 1 lemon juice.
STEP
3: Now add yoghurt, chili powder, coriander, mint, green chili, garam masala,
raw papaya paste and crushed fried onions. Mix all of them.
STEP
4: Add the oil used for frying the onions and let it marinate for 2 hours.
STEP 5:
Now take 1 kg capacity vessel, add 3/4 portion of water add whole garam masala , shahi zeera and 1
tsp oil. Keep it for boiling.
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STEP 6:
On the other side, place the marinated
mutton on stove at a low flame only for10 until the oil from the mutton separates.
STEP
7: Coming back to the rice once the water is boiled, add the soaked rice to it. Cook until the rice is half way done.
STEP 8: Now strain the rice and add it over the
mutton. Do not mix it .
STEP 9:
Place the mutton and rice vessel over a thick tava or plate on a low flame. Cover it very well. Do not let the steam escape.
SETP
10: Pour the saffron milk over the rice. Cover it again. Leave it for 10 to 15
mins.
Dum Biriyani is ready to serve...
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