AMBUR MUTTON DUM BIRIYANI
INGREDIENTS TO COOK RICE
Seeraka Sala Rice - 4 cups
Star Anise - 2
Bay Leaf - 2
Cinnamon - 1 piece
Cardamoms - 3
Cloves - 3
Chopped Coriander Leaves - 1/4 cup
Chopped Mint - 1/2 cup
Water - As Required
Salt - To Taste
METHOD
Heat water in a vessel
Add the whole spices and salt
Add the chopped coriander leaves and mint
Once it starts to boil add the rice
Cook until 3/4th done
Seeraka Sala Rice - 4 cups
Mutton - 1 kg
Cinnamon - 2 pieces
Star Anise - 2
Cardamoms - 6
Cloves - 6
Ginger Garlic Paste - 3 Tbsp
Kashmiri Dry Red Chillies - 12
Ripe Tomatoes - 4
Onions - 4
Red Chilli Powder - 1 Tbsp
Turmeric Powder - 1 Tsp
Pepper Powder - 2 Tbsp
Fennel Powder - 2 Tbsp
Chopped Coriander Leaves - 1 cup
Chopped Mint - 1 cup
Water - As Required
Yoghurt - 1 cup
Ghee - 5 Tbsp
Oil - 3 Tbsp
Salt - To Taste
METHOD
Soak Kashmiri dry red chillies in hot water for 15 minutes
Grind to a fine paste and set aside
Clean and wash mutton pieces thoroughly
Heat oil and ghee in a thick bottomed pan and add all the whole spices
Add in sliced onion and green chillies
Sauté until golden and add kashmiri red chilli paste
Sauté for a few minutes and add the ginger garlic paste
Sauté until raw smell is no more and add the sliced tomatoes mint and coriander leaves
Once mushy add spice powders yoghurt and salt to taste
Sauté for a couple of minutes and add washed mutton pieces
Add enough water to cook the mutton
Cover and cook until soft and tender
The end product should look like a mutton masala
Remove half of the mutton masala from the pan
Add the cooked rice and layer alternating with mutton and rice
Place a tava in the stove and place the biriyani pot on top
Cover and place a weight on top so that the steam will not escape
Dum for 30 - 40 minutes
Serve hot with raita of your choice and enjoy
Notes :
I used the small variety of biriyani rice
You can use a pressure cooker also to cook the mutton
Adjust spices to suit your taste
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