Mutton Biryani | How to make delicious mutton biryani

About Mutton Dum Biryani Recipe : A hearty mutton biryani that will impress your guests instantly. Biryani is a dish that no one can  resist. Be it a dinner party or a festive occasion, biryani seems to make the perfect main dish to serve  with a spicy salan or a refreshing raita.

Mutton biryani is a popular dish in Indian cuisine, and there are several different types of biryanis that can be made with mutton. Here are some of the most common types of mutton biryani:

1. Hyderabadi mutton biryani: This type of biryani is known for its aromatic spices and tender pieces of mutton. It is usually made with basmati rice, saffron, and a blend of spices such as cumin, coriander, and cardamom. It is a popular dish in Hyderabad, India.
2. Lucknowi mutton biryani: This biryani is known for its rich and creamy taste. It is usually made with a yogurt-based marinade for the mutton, and is flavored with saffron, rose water, and other fragrant spices. It is a popular dish in Lucknow, India.
3. Kolkata-style mutton biryani: This type of biryani is known for its use of potatoes and boiled eggs in addition to the mutton. It is usually made with a blend of spices such as cinnamon, bay leaves, and cloves, and is cooked in a pot over low heat to allow the flavors to meld together.
4. Sindhi-style mutton biryani: This biryani is known for its use of dried fruits and nuts such as raisins, almonds, and cashews. It is usually made with basmati rice, a blend of aromatic spices, and is slow-cooked to allow the flavors to develop.
5. Malabar mutton biryani: This biryani is popular in the southern Indian state of Kerala. It is usually made with seeraga samba rice, which is a short-grained rice that is known for its distinct aroma. The mutton is marinated in a blend of spices and yogurt, and the biryani is cooked in layers with the rice and the mutton to allow the flavors to meld together.

Ingredients in Dum Mutton Biryani:  It contains many spices and herbs such as star anise, bay leaf, cardamom, cinnamon, cloves, jaiphal and javitri as well as chili, rosewater, kewda and saffron, cooked with succulent pieces of mutton. 

Ingredients:

·        For the rice:

·         1 Star anise

·         500 gms basmati rice, blanched

·         2 Bay leaves

·         2 Black cardamom

·         2 tsp black cumin seeds

·         6 Black peppercorn

·         6 Green cardamom

·         2 Cinnamon sticks

·         6 Cloves

·         1 tsp fennel

·         1/4 Jaiphal

·         1 Javitri

·         3 tsp Salt

·         For mutton marination:

·         1 kg mutton (cut in 2 inches pieces, preferably front leg part and avoid shoulder cut)

·         1 tbsp garam masala

·         1 tbsp garlic paste

·         1 tbsp ginger paste

·         3 tbsp raw papaya paste

·         4 tbsp hung curd

·         1 Lemon (juiced)

·         Coriander powder

·         Cumin powder

·         1 tbsp red chilli powder

·         1 tsp salt

·         Other ingredients:

·         4 onions, sliced

·         2 tomatoes, chopped

·         1/4 cup milk (warm)

·         Ghee

·         Saffron strands

·         Oil

·         Rose water

·         Kewra essence

·         4 green chillies

Preparing Mutton Biryani 

Marinating Mutton:
1. Add whipped cottage cheese, ginger garlic paste, raw papaya paste, chilli powder, salt, lemon juice and garam masala to mutton.
2. Leave the mutton in the marinade for 3 hours.

Prepare fried onions or barista:
1.Cut 2 onions very thinly. Separate the slices.
2. In a frying pan or kadai, add the oil and fry the onion slices until golden brown.
3. Be careful not to burn them. Fry in small portions. Don't put all the slices in at once or the onion will clump together.
4. Make sure all the fried onion slices  are submerged in the oil,  add more oil if needed.Stir constantly but gently to get an even brown color.
5. Remove the fried onions  with a slotted spoon or ladle.
6. Reserve them on a plate lined with a paper towel.Barista is the name of these crispy brown fried onion slices. 

To cook the mutton:
1. Heat the ghee in a heavy-bottomed saucepan.
2. Add the remaining chopped onions and green chilies.Cook, stirring constantly, until onion is light brown.
3. Add ginger paste and garlic paste and mix well.
4. Add the marinated mutton and simmer for seven to eight minutes.
5. Add the coriander powder, cumin powder and red chilli powder. Mix well.
6. Add three cups of water, bring  to a boil, reduce heat and cook, covered, until mutton is almost cooked through.
7. Add tomatoes, salt, garam masala powder and fresh coriander leaves.
8. Cook over medium heat for 15 minutes, stirring occasionally. The ghee should be separate from the spices and the meat should not contain any watery sauce.

Prepare the rice:
1. Use only good quality long grain basmati rice. Soak the rice in water for 20 minutes. Wash well until the water runs clear. Drain all the water.
2. On a small piece of cloth, take cardamom, cinnamon, cloves, javitri, jaiphal, black pepper, shahi jeera, star anise and tie a knot to make a purse (potly).
3. Boil 750ml water, add rice, bay leaf, salt and potli, cover and cook until rice is done 1/3.
4.Exhaust & Remove the entire masala potli.

Prepare the saffron milk:
1. Pour 1/4 cup of warm milk into a mug and dissolve the saffron threads in it.
2. Cover and let stand for 20 minutes.Add the rose water and Kewra essence to the milk. Mix well and cover. Put aside.

Layering Biryani:
1. Get a large, heavy-bottomed saucepan with a tight-fitting lid.
2. Add 2 tablespoons of ghee to the pan. Melt the ghee over low heat. Gently turn and flip the pan  so the ghee coats the bottom and sides of the pan. Turn off the heater.
3. Cover with a layer of cooked rice, then pieces of cooked meat, drizzle with saffron water, add fried onion slices and ghee
4. Add another layer of rice and then meat.Keep doing this until you're done. The top and bottom layers are rice.
5. Garnish with chopped pudina and cilantro, sautéed onions and sliced ​​green chillies, and the juice of half a lemon.
6. Replace the lid. Cover the pan with flour dough or aluminum foil, then cover with a lid. Keep the heat as low as possible. And cook biryani in this 'dum' treat for 40 minutes.
7. Make sure the bottom of the pot is thick, otherwise the rice will burn. Or you can spread a tawa flat and then hold the pan over that tawa.
8. After 40 minutes, turn off the heat and let the biryani stand for another 10 minutes.Pour into a bowl. 9. Serve with raita and salad.

Overall, mutton biryani is a delicious and versatile dish that can be prepared in many different ways. Whether you prefer it spicy or mild, with a rich creamy sauce or a fragrant blend of spices, there is a type of mutton biryani out there for everyone to enjoy.