Name: Shahi Mutton Dum Biryani recipe by Aish Das-Padihari at BetterButter
Prep time: 1080 min
Cook time: 60 min
Total time: 1140 min
Yield: 5
Ingredients: Ghee to cook mutton; 4 Small onions chopped; 2-pound/1 kg mutton; 4 cloves chopped garlic; 1 TSP of chopped ginger; 1 TBSP ground coriander; 1 TBSP ground cumin; 3 TBSP chili powder; 2 TBSP ground turmeric; 10 green cardamom pods; 6 pieces cloves; 2 pieces bay leaves; 1 TSP ground cinnamon; 1/2 cup plain yogurt, Salt per taste; Ingredients to cook rice 5 cups basmati rice 12 cups boiling water salt

ABOUT Shahi Mutton Dum Biryani RECIPE

Doesn't matter where you go or where you live, some dishes of your own country would never leave the taste in your mouth. And one such dish that makes me crave India is - Shahi Mutton Dum Biryani. The taste and aroma of the freshly made Dum Biryani is unmatchable. Screams home everytime you eat it.

Ingredients Serving: 5

Ghee to cook mutton
4 Small onions chopped
2-pound/1 kg mutton
4 cloves chopped garlic
1 TSP of chopped ginger
1 TBSP ground coriander
1 TBSP ground cumin
3 TBSP chili powder
2 TBSP ground turmeric
10 green cardamom pods
6 pieces cloves
2 pieces bay leaves
1 TSP ground cinnamon
1/2 cup plain yogurt, Salt per taste
Ingredients to cook rice 5 cups basmati rice 12 cups boiling water salt

Instructions

Marinate the meat Cut the onion into thin slices.
Deep fried in oil over low to medium heat until the onion is caramelized and turn golden brown. Mix half of the fried onion, cilantro and mint leaves with the rest of the ingredients for marinade
Keep the marinated meat in the refrigerator overnight
Cook the rice Soak the basmati rice in water for 45 minutes. Drained.
Bring the water to a boil. Add some salt. Add the basmati rice. Cook over medium to high heat for 5/7 minutes. Keep stirring. Remove the rice when the rice grain can be broken into 2-3 parts
Place the marinated meat in a heavy bottom pot. Spread half of the rice on it.
Spread half of the remaining fried onions, cilantro and mint leaves on the rice.
Layer the remaining rice on the fried onion, cilantro, and mint leaves.
Add some ghee. Close the lid and seal with some dough. (Use kitchen towel to seal if dough not available)
Cook over low heat for 20 minutes. Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes.
Open the lid. Remove the chapati dough Garnish with more coriander, mint leaves, fried onions

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