मटन दम बिरयानी | Mutton Dum Biryani | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Biryani lovers, here is a well-balanced, flavourful and everyone’s favourite, Mutton Dum Biryani, a scrumptious meal in itself, so enjoy!

MUTTON DUM BIRYANI

Ingredients

1 kilograms mutton, cut into 2 inch pieces on the bone
2 cups Daawat Biryani Basmati Rice
4-5 small potatoes, cut into 1 inch pieces
Salt to taste
1½ tsps red chilli powder
¼ tsp turmeric powder
1½ tsps garam masala powder
¾ cup browned onions + for garnish
4-5 tbsps melted ghee + for drizzling
1-2 tbsps dried rose petals + for sprinkling
1½ tbsps ginger-garlic paste
4-5 tbsps chopped fresh coriander leaves
15-20 fresh mint leaves + for garnish
2 medium onions, thinly sliced
1 cup whisked yogurt
8-10 black peppercorns
4-5 cloves
3 green cardamoms
2 black cardamoms
2 inch cinnamon stick
1 bay leaf
1 tsp caraway seeds (shahi jeera)
A large pinch of saffron, soaked in 1 tbsp warm milk
1 inch ginger, cut into thin strips
2-3 green chillies, slit
2 tsps screwpine water (kewra)
2 tsps rose water
2 tsps lemon juice
Ready-made whole wheat dough for sealing
Yogurt to serve
Salad to serve
Papads to serve

Method

1. Take mutton in a large bowl, add the potatoes, salt, red chilli powder, turmeric powder, garam masala powder, browned onions, 2-3 tbsps melted ghee, dried rose petals, ginger-garlic paste, 2-3 tbsps coriander leaves and 10-15 mint leaves and mix till well combined. Set aside to marinate for 45-50 minutes.
2. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
3. Add sufficient water and soak for 20-25 minutes. Drain the water.
4. Heat remaining melted ghee in a non-stick deep pan and sauté on high heat for 2-3 minutes or till golden brown.
5. Add the marinated mutton and sauté on high heat for 10-15 minutes while stirring in between every few minutes.
6. Add the yogurt and mix well. Continue to sauté for 4-5 minutes. Cover and cook on medium heat, stirring continuously at regular intervals till the mutton is ¾ done.
7. Meanwhile, heat sufficient water in another deep pan. Add salt, black peppercorns, cloves, green cardamoms, cinnamon stick, bay leaf and caraway seeds.
8. Add the soaked rice and mix. Cook till the rice is ¾ done.
9. Drain the rice and evenly spread it over the mutton mixture. Drizzle ghee, soaked saffron, add ginger strips and green chillies. Sprinkle remaining coriander leaves, remaining mint leaves, dried rose petals, kewra¸ rose water and drizzle lemon juice.
10. Press the whole wheat dough on to the edges of the pan. Place a lid over it to seal.
11. Keep a tawa on heat. Place the pan over it and cook on medium heat for 15-20 minutes.
12. Switch the heat off and allow to rest for 15 minutes.
13. Discard the whole wheat dough and transfer the biryani on a serving plate. Garnish with browned onion and fresh mint leaves. Serve hot with yogurt, salad and papads.

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