Mutton Dum Biryani Recipe

The Mutton Dum Biryani Recipe is a lip smacking biryani that is packed with flavours from the spices, caramelized onions and saffron. It is a hearty dish that is made during festivals like Id and or when there are special occasions in the family. The dum cooking technique which we have used in this recipe, brings in the deep flavours from the mutton masala to get combined with the Basmati Rice.  Course : Lunch Ingridients : 8 Onions , thinly sliced 1/4 cup Ginger , chopped 1/4 cup Garlic , cloves 7 Green Chillies For the rice 1 Bay leaves (tej patta) , torn 2 Cardamom (Elaichi) Pods/Seeds 1 inch Cinnamon Stick (Dalchini) 3 Cloves (Laung) 2 cups Basmati rice , washed and soaked for 30 minutes Salt , to taste Ingredients to marinate 500 grams Mutton , curry cut 1 cup Hung Curd (Greek Yogurt) 1 tablespoon Ginger Garlic Paste 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Garam masala powder Salt , to taste Other Ingredients 2 Bay leaves (tej patta) 2 inch Cinnamon Stick (Dalchini) 4 Cloves (Laung) 1 Mace (Javitri) 4 Dagad phool (/pathar phool/black stone flower) 1 teaspoon Red Chilli powder 1/4 teaspoon Garam masala powder 2 Tomatoes , finely chopped 1/2 cup Mint Leaves (Pudina) , chopped Salt , to taste 1/2 cup Milk Saffron strands , a few 4 tablespoons Oil 4 Ghee 2 cups Whole Wheat Flour , for sealing the vessel Instructions To begin making the Mutton Dum Biryani Recipe, first we will make a paste of the ginger, garlic and green chillies.Into a mixer grinder add the chopped ginger, garlic cloves and green chillies. Blend to make a paste and keep aside.Next step is to marinate the mutton for the Mutton Dum Biryani.Wash mutton thoroughly. Add the washed mutton into a mixing bowl and add the yogurt, 1 tablespoon of the ginger garlic and chilli paste, red chilli powder, turmeric powder, garam masala and salt to taste. Cover and place the  mutton in the refrigerator and marinate it for at least 4 hours.Once we are ready, the next step is to caramelize the onions.Into a preheated pan add oil and the sliced onions. Saute the onions on low to medium heat until caramelized. This process takes time so be patient so as to get the perfect golden brown caramelized onions.If you brown the onions on high heat then the onions will not caramelize evenly.Once done keep 1/2 the portion of the caramelized onions for the biryani masala and 1/2 portion for garnishing the Mutton Dum Biryani.The next step is to cook the rice until it is 3/4th done. Into a saucepan add 4 cups of water, the bay leaf, cardamom pods, cinnamon stick, cloves, salt to taste and the washed basmati rice. Allow the rice to boil in the water for 3 to 4 minutes.Power cook the rice until 3/4th done. Once done drain the water from the rice, add a tablespoon of ghee to the rice and mix gently. Cover & keep aside.Next to make the saffron milk; dissolve the saffron strands in warm milk and keep aside.Next is to make the dough to seal the bowl for dum cooking. Into a bowl add the wheat flour and add water to make a firm dough. Cover and keep aside.