Dum Muttom Biryani is a Hyderabadi speciality that is quite famous back in India. Of course we can not get the same taste because we do not have access to the special kind of stoves that we find back at home that give an extra flavor to the Biryani. Also check out my Chicken Biryani recipe.
Preparation
1) Wash and cut Mutton and cook with 10g of Ginger Garlic paste, salt , and tumeric for 20-30 minutes
2) wash and cut 2 Small Onions, 5 Green Chillies and 4 Big Tomatoes finely
3) Wash and cut mint leaves and corriander leaves very fine
4) Wash the Rice and keep it aside
5) Fry 1 TBSP Corriander Seeds, 1/4 TBSP poppy seeds ( optional) and 4 TBSP Grated Coconut for 2 minutes and make that into a paste using food processor.
Cooking Process
1) In a very deep shallow thick bottom pan heat 50g Clarified Butter or Ghee with 25ml of oil for 2 minutes
2) Add 2 Bay leaves, 4 Cloves , 2 Star Anise and 3 Cinnamon Sticks and 2-3 dry plums and fry for 40 seconds or till the aroma comes
3) Add onions and chillis fry for 3-4 minutes or till they are light brown
4) Add tomatoes and fry for 3 minutes , then add remaining ginger/garlic paste
5) Add chopped mint and corriander leaves and mix well and cook for 1 minute
6) Now add cooked mutton and cook for 15 minutes stirring occasionally
7) Add rice and mix very well and leave it for 1 minute
8) Add coconut paste and 500ml of water and and cook for 20 -25 minutes in avery very low flame till the rice is cooked
9) Serve hot with onion and Raitha with cut onions and lemon.
Related Photos
[...] Nikki, Sahi and Mash all love my Chicken Biryani and ask for it almost every couple of weeks. I try to cook it once every 2-3 months just to ensure Mash does not get too much fats in his diets. Also check out my Dum Mutton Biryani recipe. [...]