Monday, 2 April 2012

MUTTON DUM BIRIYANI....step by step

For biriyani masala
Mutton : 500g
Onion chopped : 6 medium
Tomato chopped : 4 medium
Green chillies : 3 (as spicy needed)
Garlic pods: 7
Ginger : 2 small round pieces
Coriander leaves : 6
Mint/ Pudina leaves : 2
Coriander powder : 2-3 tbsp
Garam masala powder : 1 tsp
Turmeric powder: 1 tsp
Salt  as required
Oil : as required
Cloves,cardamom :3 each
Cinnamon : 3 small piece
Pepper powder : if required
Curd :2 tbsp
For Rice :
Ghee rice : 3 cups ( jeerakashala)
Water :1/2of vessel used
Cardamom and Cloves :4 each
Cinnamon  : 2 small sticks
ghee rice leaves : 1 (optional)
salt as per taste
lemon : a small piece

For Garnishing:
Ghee : 1/2 cup +3 tbsp to fry
Onion : 1 medium
Cashewnuts:1/2 cup
Raisins: 10 -15
Curry leaves & Coriander leaves

Method to prepare Biriyani Masala (step by step):
1. Wash mutton well in water by adding a pinch of salt and 1/2 a lemon juice ( to avoid the smell ) and drain.

2.Slice and chop the onions.

3.Add  ginger,garlic,green chillies,coriander leaves and mint leaves in a processor and crush well.

4. Chop the tomatoes. 

5.In a vessel, add  oil & on the stove

6.Add chopped onion and saute in medium  flame until brown and translucent.

7.Add cloves,cardamom and cinnamon stick .Saute in with green chilly,ginger ,garlic,coriander and mint leaves paste along with salt.

8.Add turmeric powder and the tomatoes and saute.

9.When the tomatoes start to soften ,add mutton and cook until done .
10.When the mutton is almost done, add the coriander powder,garam masala powder and pepper powder(if required).

11.When the meat is cooked completely ,switch off and add curd  and close the lid.Biriyani masala is ready.
sorry! no pics. ( actually i forgot to take the last pic)

Method to prepare rice:

1.Take a  vessel and add half way water & let it boil

2.Wash the rice.

3.When water starts boiling ,add the masala and salt as needed &  lemon

4.Allow water to boil completely and tip in the rice slowly and cook till almost done
(while biting ,it should not feel grainy or over cooked)
5.Place the rice in colander and stain off the excess water.
Layering the Biriyani:
1.Divide rice in three parts and masala two. In the same vessel (used for making rice)layer the bottom with half rice.

2.Add half the biriyani masala.
3.Tip in the next part of rice
4.Add the biriyani masala

5.Again tip in the last part of rice .

6.Now add the ghee all over and 3-4 tbsp rose water with saffron or can use a pinch yellow food colour

7.Make holes with spatula in sides and middle so that flavour infuse.Add 2-3 coriander and mint leaves(just for flavour, can b removed later)
8.Cover with aluminium foil and close the lid and cook on very low heat upto 15 to 20 mins.
For garnishing:
1.In 3 tbsp ghee,add onions & curry leaves and fry till brown

2.Remove  the onions to a plate and add cashew nuts and raisins and fry till raisins puff.
3.While serving garnish with fried onions,cashewnuts,raisins and chopped coriander leaves.

Mutton dum Biriyani is ready to b served with salad or raita.
Can pressure cook mutton if in hurry.
All r just my calculations,u can add or subtract or substitute according to taste.


  1. yummy biriyani...

    1. Thank you....pls feel free to write your name...



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