Mutton Dum Biryani Recipe | Slow Cooked Perfection

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Ingredients	Step by step guide
Ingredients 1-kilogram mutton, cut into 2-inch pieces on the bone 2 cups Daawat Biryani Basmati Rice 4-5 small potatoes, cut into 1-inch pieces Salt to taste 1½ tsp red chili powder ¼ tsp turmeric powder 1½ tsps garam masala powder ¾ cup browned onions + for garnish 4-5 tbsps melted ghee + for drizzling 1-2 tbsps dried rose petals + for sprinkling 1½ tbsps ginger-garlic paste 4-5 tbsps chopped fresh coriander leaves 15-20 fresh mint leaves + for garnish 2 medium onions, thinly sliced 1 cup whisked yogurt 8-10 black peppercorns 4-5 cloves 3 green cardamoms 2 black cardamoms 2-inch cinnamon stick 1 bay leaf 1 tsp caraway seeds (shahi jeera) A large pinch of saffron, soaked in 1 tbsp warm milk 1-inch ginger, cut into thin strips 2-3 green chilies, slit 2 tsp screwpine water (kewra) 2 tsp rose water 2 tsp lemon juice Ready-made whole wheat dough for sealing Yogurt to serve Salad to serve Papads to serve	Step by step guide Step 1 Take mutton in a large bowl, add the potatoes, salt, red chili powder, turmeric powder, garam masala powder, browned onions, 2-3 tbsps melted ghee, dried rose petals, ginger-garlic paste, 2-3 tbsps coriander leaves, and 10-15 mint leaves. Now mix until well combined, and set aside to marinate for 45-50 minutes. Step 2 Take the Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash 2-3 times. Step 3 Add sufficient water and soak for 20-25 minutes. Drain the water. Step 4 Heat remaining melted ghee in a non-stick deep pan and sauté on high heat for 2-3 minutes, or till golden brown. Step 5 Add the marinated mutton and sauté on high heat for 10-15 minutes while stirring in between every few minutes. Step 6 Add the yogurt and mix well. Continue to sauté for 4-5 minutes. Now cover and cook on medium heat, stirring continuously at regular intervals till the mutton is ¾ done. Step 7 Meanwhile, heat sufficient water in another deep pan. Add salt, black peppercorns, cloves, green cardamoms, cinnamon sticks, bay leaf, and caraway seeds. Step 8 Add the soaked rice and mix. Cook till the rice is ¾ done. Step 9 Drain the rice and evenly spread it over the mutton mixture. Drizzle ghee-soaked saffron, and add ginger strips and green chilies. Sprinkle remaining coriander leaves, remaining mint leaves, dried rose petals, kewra¸ and rose water, and then drizzle lemon juice. Step 10 Press the whole wheat dough onto the edges of the pan. Place a lid over it to seal. Step 11 Keep a Tawa on heat. Place the pan over it and cook on medium heat for 15-20 minutes. Step 12 Switch the heat off and allow it to rest for 15 minutes. Step 13 Discard the whole wheat dough and transfer the biryani to a serving plate. Garnish with browned onion and fresh mint leaves. Finally, serve hot with yogurt, salad, and papads!

Ingredients

Step by step guide

Ingredients

1-kilogram mutton, cut into 2-inch pieces on the bone
2 cups Daawat Biryani Basmati Rice
4-5 small potatoes, cut into 1-inch pieces
Salt to taste
1½ tsp red chili powder
¼ tsp turmeric powder
1½ tsps garam masala powder
¾ cup browned onions + for garnish
4-5 tbsps melted ghee + for drizzling
1-2 tbsps dried rose petals + for sprinkling
1½ tbsps ginger-garlic paste
4-5 tbsps chopped fresh coriander leaves
15-20 fresh mint leaves + for garnish
2 medium onions, thinly sliced
1 cup whisked yogurt
8-10 black peppercorns
4-5 cloves
3 green cardamoms
2 black cardamoms
2-inch cinnamon stick
1 bay leaf
1 tsp caraway seeds (shahi jeera)
A large pinch of saffron, soaked in 1 tbsp warm milk
1-inch ginger, cut into thin strips
2-3 green chilies, slit
2 tsp screwpine water (kewra)
2 tsp rose water
2 tsp lemon juice
Ready-made whole wheat dough for sealing
Yogurt to serve
Salad to serve
Papads to serve

Step by step guide

Step 1 Take mutton in a large bowl, add the potatoes, salt, red chili powder, turmeric powder, garam masala powder, browned onions, 2-3 tbsps melted ghee, dried rose petals, ginger-garlic paste, 2-3 tbsps coriander leaves, and 10-15 mint leaves. Now mix until well combined, and set aside to marinate for 45-50 minutes.
Step 2 Take the Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash 2-3 times.
Step 3 Add sufficient water and soak for 20-25 minutes. Drain the water.
Step 4 Heat remaining melted ghee in a non-stick deep pan and sauté on high heat for 2-3 minutes, or till golden brown.
Step 5 Add the marinated mutton and sauté on high heat for 10-15 minutes while stirring in between every few minutes.
Step 6 Add the yogurt and mix well. Continue to sauté for 4-5 minutes. Now cover and cook on medium heat, stirring continuously at regular intervals till the mutton is ¾ done.
Step 7 Meanwhile, heat sufficient water in another deep pan. Add salt, black peppercorns, cloves, green cardamoms, cinnamon sticks, bay leaf, and caraway seeds.
Step 8 Add the soaked rice and mix. Cook till the rice is ¾ done.
Step 9 Drain the rice and evenly spread it over the mutton mixture. Drizzle ghee-soaked saffron, and add ginger strips and green chilies. Sprinkle remaining coriander leaves, remaining mint leaves, dried rose petals, kewra¸ and rose water, and then drizzle lemon juice.
Step 10 Press the whole wheat dough onto the edges of the pan. Place a lid over it to seal.
Step 11 Keep a Tawa on heat. Place the pan over it and cook on medium heat for 15-20 minutes.
Step 12 Switch the heat off and allow it to rest for 15 minutes.
Step 13 Discard the whole wheat dough and transfer the biryani to a serving plate. Garnish with browned onion and fresh mint leaves. Finally, serve hot with yogurt, salad, and papads!