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Village Mutton Dum Biriyaani

Aug-13-2017
Zulekha Bose
60 minutes
Prep Time
59 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Village Mutton Dum Biriyaani RECIPE

Very tasty and authentic dum mutton biryani full of nice flavours ,spices are nicely blended with rice when cooked on dum.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Stir fry
  • Simmering
  • Pressure Cook
  • Boiling
  • Main Dish

Ingredients Serving: 4

  1. For boiling Basmati rice -
  2. Basmati rice 500 gram washed and soaked in water for 1 hour
  3. Salt to taste or 1 tablespoon
  4. Juice of Lemon 1 number
  5. Ghee or oil 1 tablespoon
  6. Green chillies 2 numbers
  7. Green cardamom 2 numbers
  8. bay leaves 2 numbers
  9. Enough Water for boiling soaked rice around 11/2 litre
  10. For the mutton yakhni-
  11. Mutton 800 gram
  12. Salt to taste or 1 1/2 teaspoon
  13. water 3 cup
  14. Ginger crushed 1 inch
  15. Green chilli 4 to 5 numbers or as per taste
  16. Whole black pepper 8 to 10 numbers
  17. Clove 4 numbers
  18. Bayleaves 3 numbers
  19. Cinnamon stick 1 inch
  20. Big black cardamom 1 numbers
  21. Green cardamom 3-4 numbers
  22. For the mutton dum biryani masaala-
  23. Oil 5 tablespoon
  24. Shahi jeera one tablespoon
  25. Green cardamom 4 numbers
  26. Bay leaf 2
  27. Onion sliced 2big size
  28. Ginger garlic paste 1 1/2 tablespoon
  29. Coriander powder 1 tablespoon
  30. Cumin powder 1/2 teaspoon
  31. Garam Masala powder 1 tablespoon
  32. Fennel powder half teaspoon
  33. Nutmeg powder 1/8 teaspoon
  34. Tomato chopped one big size
  35. Salt 1 tablespoons or as per taste
  36. Chilli powder half teaspoon or as per taste
  37. For preparing dum(layering of half boiled basmati rice and 3/4 done mutton masala)
  38. Fried Brown onions 1/2 cup
  39. Mint and coriander leaves 1/2 cup
  40. Strained boiled water of rice 1 cup
  41. Milk 4 tablespoon (optional)
  42. Saffron(Kesar) 8-10 strands( optional)
  43. orange colour one fourth teaspoon optional
  44. Atta dough for sealing lid of dum handi

Instructions

  1. Clean and rins mutton pieces properly with water and keep them aside.
  2. Rins india gate Basmati rice 2-3 times with water and soak them in enough water for 1 hour
  3. Now take a 5 litre cooker or deep big vessle add mutton pieces, 3 cup water,and all the yakhni ingredient given in the ingredients coloumn.
  4. If you are preparing yakhni in cooker it will get ready in 6-7 whistles.keep cooker on high flame for 10 minutes then reduce the flame to medium and cook yakhni untill mutton is 3/4 done.
  5. If you are cooking yakhni in open vessle it will take around 30-40 minutes depends upon the mutton quality.
  6. Separate boiled mutton pieces from yakhni and discard all the whole spices from yakhni water. We will get around 11/2 cup water from yakhni
  7. For the mutton dum biryani masala-Take a pan and heat 4 tablespoon oil add shahi jeera ,2 bay leaves,4 green cardamom , sautey for a while and add in sliced onions fry until golden brown
  8. now add 11/2 teaspoon ginger garlic paste sautey for a while add all the powder spices like coriander powder,cumin powder,garam masala powder, nutmeg powder, fennel powder,stir fry on medium flame until nice aroma starts coming.
  9. Add boiled mutton pieces and fry for 3-4 minutes.
  10. add some salt and chopped tomatoes and fry till tomatoes turns mushy.
  11. After 1/2 an hour take a big vessle and soaked Basmati rice in enough water add all the ingredients written in the ingredients under for boiling rice list.
  12. When basmati rice is half done
  13. Strain water from 1/2 boiled basmati rice and dscard all the whole spices ,keep 1 cup from strained water of 1/2 boiled rice.
  14. Now take a heavy bottom tava and keep it on a gas for heating .
  15. Take a heavy bottom big vessle or handi arrange rice and mutton masala for dum
  16. Add some half cook basmati rice add half of the cooked mutton and biryani masala ,add brown onions,spread some mint and coriander leaves,add 3 tablespoon ghee,now spread 2nd layer of 1/2 boiled rice
  17. Spread remaining cooked mutton and biryaani masala over 2nd layer of rice,spread mint and coriander leaves,remaining fried onions,add 3 tablespoon of ghee or oil,add final layer of rice and pour 1 cup of strained boiled water rice.add colour in milk and pour on the final layer of rice.
  18. Cover the lid of handi and seal it with semi solid atta dough.
  19. Keep dum handi on hot tava let it cook on high flame for 10 minutes then reduce the flame to low and dum mutton biryaani for 40 minutes.
  20. After 50 minutes switch off the flame and take out dum handi from stove top.let it rest for 10 minutes
  21. Now open the lid and check village style mutton dum biryaani
  22. Mix lightly with the help of spoon
  23. Now your mutton dum biryaani is ready to serve
  24. Serve village mutton dum biryaani with curd raita and cucumber onions and tomato salad.

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Diksha Wahi
Aug-16-2017
Diksha Wahi   Aug-16-2017

Mouth Watering!

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