Name: Achari Mutton Dum Biryani recipe by Bethica Das at BetterButter
Prep time: 240 min
Cook time: 55 min
Total time: 295 min
Yield: 4
Ingredients: 1 cup Basmati rice, soaked for 30 minutes; 1" cinnamon; 2 cardamoms; 4 cloves; 400 gms. mutton on bones, cubed; 1 tbsp. ginger-garlic paste; 1 tbsp. raw papaya paste; salt to taste; 2-3 green chilies, chopped; 2 tbsp. yoghurt; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tsp. garam masala powder; 1 & 1/2 tbsp. bottled pickle masala; 2 tbsp. oil; juice of 1/2 lemon; handful of coriander & mint leaves, chopped; 3/4 cup fried onions; 1 tbsp. ghee (clarified butter); few strands of saffron mixed in 1/4 cup milk; sliced onion, lemon wedges & mint leaves to garnish

ABOUT Achari Mutton Dum Biryani RECIPE

Biryani is universally popular. I gave a twist to the original recipe by adding some bottled garlic pickle masala. This gave the Biryani a slightly different flavour. It turned out simply awesome with a hint of achari taste. It is a perfect party meal. Serve this yummy one-pot delicacy with some raita, sliced onion and lemon.

Ingredients Serving: 4

1 cup Basmati rice, soaked for 30 minutes
1" cinnamon
2 cardamoms
4 cloves
400 gms. mutton on bones, cubed
1 tbsp. ginger-garlic paste
1 tbsp. raw papaya paste
salt to taste
2-3 green chilies, chopped
2 tbsp. yoghurt
1/2 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. garam masala powder
1 & 1/2 tbsp. bottled pickle masala
2 tbsp. oil
juice of 1/2 lemon
handful of coriander & mint leaves, chopped
3/4 cup fried onions
1 tbsp. ghee (clarified butter)
few strands of saffron mixed in 1/4 cup milk
sliced onion, lemon wedges & mint leaves to garnish

Instructions

Marinate the mutton with ingredients starting from ginger-garlic paste to fried onions (leave aside 1/4 cup fried onions and 2 tbsp. coriander and mint leaves) for 4-5 hours preferably overnight.
Boil sufficient water in a pan and add the rice, salt to taste, cinnamon, cardamoms and cloves. Cook till it is half done. Drain and keep aside.
In a heavy bottomed pan or a pressure cooker, add the marinated mutton and top it up with a spread of the rice. Sprinkle the remaining fried onion, coriander-mint leaves, ghee and saffron milk.
Cover with an aluminium foil tightly around the edges and place a lid on it. Cook on a high flame for 2-3 minutes.
Then place the cooker on a hot tawa / griddle and cook on a very low flame for 45 minutes.
Switch off the flame and let it remain covered for another 5 minutes. Serve this delicious Biryani along with raita, sliced onion, lemon wedges and green chilies.

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