From the rich culinary heritage of India, rich aromatic dum biriyani prepared on earthen or copper pots is an ever loved spicy dish. Dum Biriyani is prepared in the slow cooking method, with marinated mutton, spices, herbs and rice sealed in an earthen pot which requires less oil and cooks the food with steam. Now in this special Mutton Biriyani, the rice is infused with saffron. Kishore D Reddy is the chef who prepared this dish. This recipe serves 4 and the total cooking time will be 2 hours and 10 minutes.
Ingredients
1.Mutton Knuckles- 500gm
2.Basmati rice-500 gm
3.Milk-50ml
4.Saffron- 1/2 gm
5.Dough (for sealing)
Marinade
1.Ginger-garlic paste-100gm
2.red chilli paste-50gm
3.Yogurt-150gm
4.Lemon Juice-20ml
5.salt
6.Turmeric-15gm
Masala
1.Vegetable fat-100gm
2.Cardamom-5gm
3.Cinnamon-5gm
4.Cloves-5gm
5.Bayleaf-2gm
6.Onion(Sliced)-250gm
7.Tomato paste-75gm
8.Mint Leaves-50gm
9.Coriander Leaves-25gm
10.Green Chilies-25gm
11.Garam Masala-20gm
How to make?
Mix the mutton with the ingredients for the Marinade. Fry half of the onions till it turn golden in colour, drain the oil and keep aside. Soak the saffron in hot milk. Heat the vegetable fat in a heavy bottomed pan and add first 5 masala ingredients. Then add the sliced onions and saute till slightly golden. Add the mutton to it and stir for 10 minutes.MIx in the rest of the ingredients and simmer on a slow flame for 30 minutes. Till 3/4 of the rice is cooked, boil the rice. After that arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves. Now pour the saffron soaked milk on top and cover with a well fiting lid. Seal the pot with dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.
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