This biriyani recipe comes from my in laws side. Its their traditional recipe followed over the years.This is my regular way of cooking it. You can also use chicken only the cooking time has to be adjusted.
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| Mutton Dam Biriyani |
Ingredients:
1kg Lamb cut into big pieces
7 medium onions
4 medium tomatoes
6 cups basmati rice
1 tbsp red chilly powder
1 cinnamon stick
3 cloves
3 green cardamoms
4 tbsp curd
3 tbsp ginger and garlic paste
7 green chillies
1 handful coriander leaves
Half handful mint leaves
Oil
Saffron/ orange food color
One lime
1kg Lamb cut into big pieces
7 medium onions
4 medium tomatoes
6 cups basmati rice
1 tbsp red chilly powder
1 cinnamon stick
3 cloves
3 green cardamoms
4 tbsp curd
3 tbsp ginger and garlic paste
7 green chillies
1 handful coriander leaves
Half handful mint leaves
Oil
Saffron/ orange food color
One lime
Method:
Heat a big vessel , pour 1 cup oil. Once oil is hot add in thinly sliced onions and whole spices.
Fry onions until they appear light brown.
Add in ginger and garlic paste. Stir well until the raw smell goes away keep frying.
5. Add in Mutton / lamb pieces and fry for 5 minutes.
6. Add in curd one tsp at a time and keep frying until the meat is browned and curd is over.
7. Add salt and red chilly powder to the frying mutton and stir well. Keep cooking until you see oil is leaving on sides.
8.Now add tomatoes, green chillies, chopped mint and coriander leaves and squeeze in lime and mix well. Add 1 cup water and let the gravy cook in medium flame checking in between for meat tenderness.
9 Meanwhile rinse rice and soak in water for 20 minutes.
10. In a separate big vessel add enough water to boil the rice.
11. To the water add 4 tbsp salt.
12. Drain the rice and keep it ready.
13. Once the water is boiling add in rice.
14.Cook the rice until 70% done and drain in colander.
15. Layer the vessel with rice as base followed by gravy and again rice and sprinkle some saffron water or color water on top and keep for dum for 15 minutes with hotplate below.
16. After 15 minutes switch off and dont open the lid for at least 15minutes or more
17. Serve with raita. Enjoy
Heat a big vessel , pour 1 cup oil. Once oil is hot add in thinly sliced onions and whole spices.
Fry onions until they appear light brown.
Add in ginger and garlic paste. Stir well until the raw smell goes away keep frying.
5. Add in Mutton / lamb pieces and fry for 5 minutes.
6. Add in curd one tsp at a time and keep frying until the meat is browned and curd is over.
7. Add salt and red chilly powder to the frying mutton and stir well. Keep cooking until you see oil is leaving on sides.
8.Now add tomatoes, green chillies, chopped mint and coriander leaves and squeeze in lime and mix well. Add 1 cup water and let the gravy cook in medium flame checking in between for meat tenderness.
9 Meanwhile rinse rice and soak in water for 20 minutes.
10. In a separate big vessel add enough water to boil the rice.
11. To the water add 4 tbsp salt.
12. Drain the rice and keep it ready.
13. Once the water is boiling add in rice.
14.Cook the rice until 70% done and drain in colander.
15. Layer the vessel with rice as base followed by gravy and again rice and sprinkle some saffron water or color water on top and keep for dum for 15 minutes with hotplate below.
16. After 15 minutes switch off and dont open the lid for at least 15minutes or more
17. Serve with raita. Enjoy
Thanks will gona try this
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