Mutton Dum Biryani Recipe-Restaurant Style Mutton Dum Biryani Recipe Step by Step

Preparation time-90 minutes
Serving-4 to 5

Ingredients:

• Basmati rice (long grain)-400 gm
• Mutton (washed)-500 gm
• Onion-5 (large)
• Curd-400 gm
• Green chilli-3
• Chopped mint leaves-50 gm
• Chopped coriander leaves-50 gm
• Mace (javitri)-2
• Cloves (lavang)-5 to 6
• Cinnamon-4 inch
• Black cardamom (crushed)-2
• Green cardamom( crushed)-5
• Ginger garlic paste-2 tbsp
• Ghee-4 tbsp
• Cooking oil-2 tbsp
• Shahi jeera-1 tsp
• Shahi biryani masala-25 gm/4 tbsp
• Coriander powder-1/2 tsp
• Cumin powder-1/2 tsp
• Turmeric powder-1 tsp
• Red chilli powder-2 tsp
• Salt to taste

Method:

Mutton Cooking process:

• Heat 2 tbsp oil in a pressure cooker pan, add shahi jeera and fry it few seconds.
• Add half of the whole garam masalas and fry it for few seconds.
• Add turmeric powder,cumin powder, coriander powder, red chilli powder and stir it.
• Add washed mutton and 1/2 tsp salt,  fry it for 2-3 minutes on medium flame.
• Cover the lid and cook it for one whistle on medium flame.
• Once the pressure cooker cool down, take it out in bowl.

Mutton Marination process:

• Add green chilli, half of the mint and 1/3 of the coriander leaves in the half cooked mutton.
• Add 1/3 of the fried onion, ginger garlic paste, curd, red chilli powder, turmeric powder, shahi biryani masala powder and salt to taste. 
• Mix it properly and keep it in refrigerator for an hour.

Onion Fry process:

• Heat oil, deep fry the finely chopped onions till it turns golden brown.
• Take out the fried onion on the kitchen towel to absorb extra oil.

Rice Preparation:

• Put 2.5 litre of water in a pan, let it come to boil.
• Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice.
• Mix it gently, cover the pan and let it come to boil.
• When the rice starts boiling, check the rice, it  should be 40-50% cooked.
• Turn off the flame and drain the rice properly (you may remove the whole spices).

Biryani Layer preparation:

• Take out the marinated mutton from the refrigerator.
• Take a deep and thick pan, put the marinated mutton on the base of the pan.
• Put little fried onion on it, spread it evenly.
• Put 1/2 of  the half-cooked rice on it, spread it evenly.
• Add little fried onion, coriander leaves, mint leaves and ghee again to make second layer.
• Put the remaining rice on it, add saffron soaked milk on the half part of the rice.
• Add 1 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
• Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
• Spread 1 tbsp ghee again and cover the pan.

 Cooking process:

• Make a stiff dough of wheat flour to seal the edges of biryani pot.
• Seal the edges of the pot properly so that steam does not come out when we cook it.
• Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame.
• Cook it for 7-8 minutes on medium flame then reduce the flame to low.
• Cook it for 7 minutes on low flame, turn on the other flame and heat a tawa.
• Once the tawa is heated, transfer the biryani pot on it.
• Cook it on tawa on low-medium flame for 8 minutes.
• Reduce the flame to low and cook it for another 15 minutes on tawa.
• Turn off the flame and allow it to cook down a little
• Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
• Ready to serve with raita or mirchi ka salan, you may garnish it with onion and lemon slices.