Best Mutton Dum Biryani
Oh! The Name 'Mutton Dum Biryani' itself makes us mouth watering. Yum... Delicious... Tempting... Just Can't wait.... & many more such prefix we use to descibe the love & craze for everyone's favourite 'Mutton Dum Biryani'. No wonder biryani is familiar to every region, But its origin, formation is still behind the veil.
So, where does biryani comes from? where is its origin? What is the History of our favourite Biryani? Hmmm seems like unfamiliar with this questions. Lets then go through the era where the Biryani formed. Chill guys.. we won't go too far...we will just take a glimpse about our lovely delicacy.
History of Biryani. 
The Indian Subcontinent has a history of foreign rulers, with each ruler introducing the country to various cuisines , traditions & cultures. The Afghans, Turks, Persians and Arabs have left behind a rich culture of their delicacies and feasts.
In the course of the Mughal reign, Awadh (now Lucknow) was the capital of their kingdom, which is how the Awadhi biryani with its delicate flavors got its name. The period when Aurangzeb became the ruler, he sent his Nizams to Hyderabad and Arcot. There their chefs created the Hyderabadi and Arcot biryanis by infusing the local flavours.
With the Nawab Wajid Ali Shah asserted Kolkata, his chef created the traditional Kolkata biryani by adding potatoes, which are now essential to the biryani of that region. Tehri biryani, a vegetarian version of the dish, is believed to have been created for the vegetarians during that time as food for bookkeepers of the court.
Lets Begin...
So far now the cravings of our lovely delicacy have been reached at its limit, isn't it? Lets go then and begin the beautiful process of making this delicious delicacy.
Ingredients:-
- Basmati Rice(any of your choice) 1 kg
- Oil 2 cup
- Clarified Butter / Ghee 1/4 cup
- Onion 10 large sliced finely
- coriander 1 cup finely chopped
- Mint Leaves 1cup finely chopped
- A Pinch of Saffron
- Cashew Nuts 1/2 cup
- Warm Milk 1/4 cup
- Kewra Essence or water 2-3 drops (optional)
- Food Colour any of your choice
- Mutton 1 kg
- Red Chilli Powder 1 tbsp
- Turmeric Powder 1/2 tsp
- Curd 250 ml or 1 cup
- Fried Onions 2 cup
- Ginger Garlic Paste
- Coriander and Mint Leaves 1 cup
- Green Chillies 5-6
- 1 Lemon's Juice
- Remaining Oil of fried onion
- Garam Masala Powder 1 tbsp
- Biryani Masala 50 gms (any of your choice)
- Salt as per your taste
- Firstly, Heat the Oil and Fry the onions till they turn golden and keep them aside.
- Now in a mixing bowl add mutton and rest all the above mentioned ingredients, give it a nice mix, so that masala get properly coat to the mutton pieces. For better mix use a big mixing bowl.
- Marinate Mutton for atleast 1 hr or overnight. If Marination is done for 1 hr then cook mutton.
- In the Meantime, Wash & Soak Basmati rice for 1 hr.
- Take a large vessel, fill it with enough water for 1 kg of rice, bring it to boil, add salt and partial Kewra Essence or water then add in rice. Boil rice up to its partially cooked about 50%. Strain the excess water from rice, Orelse it will get overcooked which may lead to happen rice sticky.
- Now, take a heavy base bottom vessel ,add in mutton marination & let it cook for 5-10 mins.
- Later Layer with half portion of rice topping it with fried onions, Food colour, Coriander and mint leaves and some clarified butter / ghee. Repeat the same process with the remaining rice.
- Now, seal the rim with dough or you can use foil paper, cover the lid such that no gap left between.
- Cook for 45-50 mins on slow flame. Once done don't open it immediately, Let it rest for few more minutes.
- Serve it with Onion raita and dash of lemon.
Note:
Compliment Mutton Dum Biryani with Sherwa (saalan), Along with Shahi Tukra (👈click the link beside for the recipe👍). As it said Biryani is incomplete without any dessert. Shahi Tukra goes well, and its been followed together in trend in wedding parties and feasts.
Hope you all like & enjoy this recipe. Do Try & Comment your views. Thank you..!
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