Mutton Dum Biryani
I am still in search of the perfect biryani, whether chicken or mutton. I have tried various recipes but that perfection still eludes me. For this recipe I read up many recipes on the net and tried an amalgamation of my own.
Ingredients
500 gm mutton, cubed
4 onions, sliced fine2-3 tsp cumin seeds
1 tsp fennel seeds
2-3 tsp coriander seeds
1 tsp pepper corns
2 star anise
2-3 mace
2-3 brown cardamom
3-4 green cardamom
1 cinnamon stick
8-10 cloves
1 cup curd
1 tsp turmeric powder
1 tbsp Kashmiri red chilli powder
salt to taste
1/2 cup chopped coriander leaves
2 cups basmati rice
1/2 cup ghee
First, wash the basmati rice well and leave it to soak for 1 hour so that the kernels soak well.
Heat some oil well and fry the onions till brown.
Dry roast fennel, coriander, peppercorn, star anise, mace, brown cardamom, green cardamom, cinnamon and curd.
Grind it into a fine powder. Take half the browned onions and crumble them a bit.
Marinate the chicken with the crumbled brown onions, curd, dry masala mix, salt, turmeric and red chili powder for 2 hours.
Meanwhile parboil the rice with 1 tbsp salt. spread out the rice on two plates to dry them a bit.
Heat the ghee in a pressure cooker. Add the marinated mutton and saute on a high flame. Close the cooker and cook till two whistles.
Now take a heavy bottomed pan. Spread a layer of rice. Then spread the mutton and a layer of browned onions. Put another layer of rice and then a layer of browned onions. Spread the coriander leaves. Close the lid and seal with kneaded dough. You can either put it on the flame directly or you can put it on a tava so that it doesn't burn.
Cook for 2 hours and the mutton will cook in its own dum.
I am still in search of the perfect biryani, whether chicken or mutton. I have tried various recipes but that perfection still eludes me. For this recipe I read up many recipes on the net and tried an amalgamation of my own.
Ingredients
500 gm mutton, cubed
4 onions, sliced fine2-3 tsp cumin seeds
1 tsp fennel seeds
2-3 tsp coriander seeds
1 tsp pepper corns
2 star anise
2-3 mace
2-3 brown cardamom
3-4 green cardamom
1 cinnamon stick
8-10 cloves
1 cup curd
1 tsp turmeric powder
1 tbsp Kashmiri red chilli powder
salt to taste
1/2 cup chopped coriander leaves
2 cups basmati rice
1/2 cup ghee
First, wash the basmati rice well and leave it to soak for 1 hour so that the kernels soak well.
Heat some oil well and fry the onions till brown.
Dry roast fennel, coriander, peppercorn, star anise, mace, brown cardamom, green cardamom, cinnamon and curd.
Grind it into a fine powder. Take half the browned onions and crumble them a bit.
Marinate the chicken with the crumbled brown onions, curd, dry masala mix, salt, turmeric and red chili powder for 2 hours.
Meanwhile parboil the rice with 1 tbsp salt. spread out the rice on two plates to dry them a bit.
Heat the ghee in a pressure cooker. Add the marinated mutton and saute on a high flame. Close the cooker and cook till two whistles.
Now take a heavy bottomed pan. Spread a layer of rice. Then spread the mutton and a layer of browned onions. Put another layer of rice and then a layer of browned onions. Spread the coriander leaves. Close the lid and seal with kneaded dough. You can either put it on the flame directly or you can put it on a tava so that it doesn't burn.
Cook for 2 hours and the mutton will cook in its own dum.
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