Hyderabadi Dum Mutton Biryani

Mutton Biryani is an alltime favourite Festive Food for Non-Vegetarian Indians and done in varieties. The most preferred  or done among them is this aromatic or flavorfully layered Hyderabadi Dum Mutton Biryani. Strict Vegetarians can try this recipe with Mixed Veggies or Mushroom or Soy Chunks thereby adjusting  the spices and cooking time. Need 30 - 35 mins cooking time and serves 4 - 6 nos. I have given this recipe with baking option too - if U r not able to do it in Dum. Enjoy tasty n easy Cooking at home enjoy ur meal!. BonAppetit!.

Hyderabadi Dum Mutton Biryani

Ingredients:
1/2  kg Mutton - cleaned well
350 - 400 gms long grain basmati rice (cleaned,drained and ghee-roasted with 2 tsp ghee)
2 onions - sliced fine
100 gms - fried onions(readymade or oil-roasted till done for abt 4 mins in 2 tsp oil)
2 tomatoes - sliced fine
1 1/2 tsp fresh ginger-garlic paste
1/2 tsp chilli powder
1/4 tsp coriander powder
1 tsp briyani powder or 1/3 tsp maze powder
1/4 tsp garam masala
few saffron strands soaked in 60 ml milk
1/4 tsp shajeera
2 green cardamoms
2 cloves
1 inch cinnamon pieces - half crushed
2 bay leaves
3 tbsp yogurt or curd
3 - 4 green chillies
10 cashewnuts - ghee roasted
half-lemon's juice
2 handful mint and coriander leaves
2 tsp + 1 tsp ghee (Use 2 tsp to ghee roast basmati)
2 tsp + 2 tsp refined  oil

Directions:
1.Heat 2 tsp oil + 1 tsp ghee in a pressure pan and fry shajeera,green cardamoms,cloves,cinnamon pieces and bay leaves. Saute this for a min.

2.Add sliced onions and saute it for 3 mins till done.Add green chillies,ginger-garlic paste and sliced tomatoes. Saute it till tomatoes get done and the raw smell of ginger-garlic pate gets diminished for abt 3 mins on medium flame.
3.Add Red Chilli Powder,Coriander powder,garam masala and Biryani Masala and stir it for 2-3 mins.

4.Add curd, mutton pieces,salt,half handful mint and coriander leaves and 250 ml water  - sprinkling half-lemon's juice on top and cook upto 5 whistles.Leave it for 10 mins.
5.Soak the ghee-roasted rice in 1 measure water and  cook till half-done with 1/5 tsp salt .

6.Open the pressure pan lid and add half-done rice,Sprinkle 1 measurement water + 1 handful mint and coriander leaves on top of the done mutton gravy and sprinkle saffron soaked milk over it. Don't mix it.

7.Add fried onion s on top of it now.Close it with a lid tightly sealing it with a flour mixture and cook on medium flame for 15 - 18 mins.Leave it covered for 15 mins.

7.Garnish with the remaining half-handful mint and coriander leaves and ghee-roasted cashewnuts. Serve it hot with Ur choice of Raita and chips or one of the accompaniments given below.

Tips: Bake this Biryani if U r not able to Dum: Do this after pressure cooking the step 4 mutton pieces with
half-lemon's juice,salt,half handful of mint and coriander leaves and 250 ml water only for upto 5 whistles.

1. Preheat the oven to 180 C. Grease a (non-stick preferably) large baking tray with oil.
2.Layer half the rice at the bottom. Sprinkle 100 ml water.1 tsp oil or ghee, fried onions,one handful mint and coriander leaves  and ½ the saffron milk. Spread a layer of mutton followed by a layer of remaining rice.then Sprinkle 100 ml water, 1 tsp oil or ghee,fried onions, half handful mint and coriander leaves and ½ the saffron milk.(ie, one mutton layer sandwiched between two rice layers).Cover the tray with aluminum foil.  
3.Bake this biryani for 15 - 20 mins at the centre tray position.Leave it for 10 mins.

4.Mix the rice and serve it hot with with ur choice of raita or shorba or chips.

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