India Gate Basmati Rice presents Jashn-e-Biryani for all Biryani lovers. This delicious Hyderabadi Mutton Dum Biryani aka Mutton Dum Biryani by Preetha is a treat for your taste buds. Its easy and quick so that you can make this at your home. Subscribe to India Food Network: https://goo.gl/B3NEasFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter - https://twitter.com/ifnInstagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Download our India Food Network App - https://play.google.com/store/apps/details?id=com.ping.ifn&hl=enHyderabadi Mutton Dum Biriyani Recipe 1/4 kg lean mutton, cleaned and chopped into bite sized piecesMarination:1 ¼ tbsp fresh ginger garlic pasteSalt to taste½ tsp turmeric powder1 tsp Guntur red chilli powder1 tsp coriander seed powder1 tsp Biryani masala (cloves, cinnamon, shahjeera, black pepper , cardamom)1/2 tsp nutmeg powder1 tbsp Lime juice1/3 to ½ cup Fresh curds4 Slit green chillies¼ cup coriander leaves, chopped¼ cup mint leaves, choppedOther ingredients:¼ cup oil¼ cup ghee¼ cup cashews1 large onion, finely sliced 1/3 cup finely chopped coriander leaves1/3 cup mint leavesFor Rice:1 cup raw basmati rice , soaked in water for ½ hour and then drained 5 to 6 Black Pepper1 Bayleaf 1 stick Cinnamon 3 to 4 Cardamom 6 to 7 Cloves½ tsp shahjeera1 tsp dagadphool1 tbsp oilSalt to tasteWater as requiredFor finishing:1 tsp saffron dissolved in 1/3 cup luke warm milk1 tbsp kewra 1 tbsp rose waterMaida / wheat flour dough (optional)Hard boiled eggs for servingMethod:• In a large deep handi/ kadhai/ cooking pot, heat ghee. Fry cashews till golden brown. Keep aside. Add oil and fry onions till they are golden brown. Drain on absorbent paper. • In a bowl, whisk curds and add all the other ingredients in marination section. Mix well, add mutton and coat well. Add half fried onions to marinating mutton , cover and keep for minimum 4 hours. Marinations are best done overnight. (refrigerated).• In a large vessel, boil minimum 5 cups water with garam masala ingredients given in rice section. Add salt and oil, strained rice and cook till rice is less than par boiled. Strain immediately and allow cooling by spreading over a plate. (You may use strained liquid in other recipes). • In same pot in which onions were fried, add marinated mutton and spread well uniformly.• Layer with portion of par cooked rice and top with mint leaves, coriander leaves. Top with remaining rice, fried onions, saffron mix, kewra, rose water and cashews. • Cover with a tight fitting lid and cook on a high flame for 5 minutes. You may seal the lid with maida dough (which is the traditional method).• In mean time, heat a dosa tawa (optional). Place this pot on the tawa and cook on low flame for ½ hour or till done. Check if meat is cooked and if it needs more cooking, cook for 10 more minutes on a very low flame on tawa and recheck.• Once done, you may garnish with more nuts, coriander etc and serve with hard boiled eggs.