Check this Mouth-Watering Dum Biryani Recipe to Satisfy your Mutton Cravings

Hello to all the mutton lovers! Check this amazing recipe by Chef Shyamal Debnath, Junior Sous Chef of Oterra, Bengaluru which he calls it Kacche Gosht ki Dum Biryani.

Ingredients:

For Biryani Spice Powder:

5 green cardamom
3 (1 inch) sticks cinnamon
1 bay leaf
7 cloves
1 tsp Shahi jeera (caraway seeds)
1 tbsp cumin

For marination: -

1 kilo mutton legs
1 cup fried onions
1/2 cup yogurt
2 tbsp ginger & garlic paste
2-3 green chilies
2 tbsp red chili powder
2 tbsp coriander powder
1 tbsp cumin powder
1 tsp turmeric powder
1 cup chopped coriander leaves
3/4 cup chopped mint leaves
1 tsp biryani spice power
2 tbsp lemon juice
1/2 cup cooking oil / or 1/2 cup ghee
Salt

For Rice: -

4 cups of basmati rice
1 bay leaf
Big stick of cinnamon
3 to 4 cardamom
1 dried lemon or 2 tbsp lemon juice
1 tbsp vinegar
1/4 cup oil
Salt
Water to cook the rice

For Dum Cooking: -

1/2 cup fried onions
1/2 cup chopped coriander leaves
1/2 cup milk
1 tsp rose essence
Few strands of saffron
1 tablespoon Shahi jeera
*1 cup = 250 ml

Instructions:

Step 1. Heat a pan to dry roast the biryani spices and grind to a fine powder.

Step 2. Wash the rice and soak for 30 minutes.

Step 3. Make a hard dough with wheat flour and water, to seal the edges of the vessel.

Step 4. In a large bowl, marinate the mutton pieces with ingredients mentioned in marination for a minimum of 2 hrs.

Step 5. Keep a large vessel with enough water to cook 4 cups of rice. When the water starts to boil add salt, 1 bay leaf, 1 big stick of cinnamon, 3 to 4 cardamom, 1 dried lemon or 2 tbsp lemon juice, 1 tbsp vinegar, 1/4 cup oil.

Step 6. Add the soaked rice to the water and cook till 70% done. The rice should be firm as it must be again cooked in dum for 1 hour. Once the rice is cooked, sieve it into a colander and drain all the water.

Step 7. Keep a biryani dum pan for preheating.

Step 8. In a large vessel place the marinated meat as the first layer. Spread half of the cooked rice over the meat and drizzle half of milk, half of fried onion (a handful), half of the chopped coriander, half of shahi jeera. Repeat till all meat and rice get over.

Step 9. Make a deep dent (at least 3) so that the steam can circulate easily within the vessel.

Step 10. Place the lid and seal the edges with the dough as shown in the pic. And place the vessel on the preheated dum cooking pan. For the first 10 minutes cook on medium-high heat. Then reduce the flame on the lowest and cook for 50 minutes.

Step 11. Switch off the gas and let the biryani sit for another 10 to 15 minutes before opening the lid.

Step 12. Remove the dough and serve the biryani hot with Raita.

Try it out yourself & share this recipe with friends too!