SOFIYANI MUTTON DUM BIRIYANI

SOFIYANI MUTTON DUM BIRIYANI 

INGREDIENTS TO GRIND 1

Almonds - 15
Cashew Nuts - 15

METHOD 

Soak almonds and cashew nuts separately in two bowls for 30 minutes in hot water
Remove skin from the soaked almonds
Grind almonds and cashew nuts to a smooth paste adding enough water

INGREDIENTS TO GRIND 2

Green Chillies - 6
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4 cup 
Ginger - 1” piece
Garlic Pods - 10
Oil - 1 Tbsp 

METHOD 

Clean and wash coriander and mint leaves
Chop fine green chillies coriander and mint leaves 
Scrape skin from ginger piece wash and chop fine
Chop fine the garlic pods 
Heat oil in a pan add chopped ingredients and sauté until raw smell is no more
Grind sautéed ingredients to a fine paste

INGREDIENTS TO COOK MUTTON

Mutton - 1 Kg
Yoghurt - 150 ml
Cinnamon Stick - 1 “ piece
Cardamoms - 2
Cloves - 2
Star Anise - 1
Stone Flower - 1 Tsp 
Ghee - 3 Tbsps 
Fried Onions - 1 cup 

INGREDIENTS TO MARINATE 

Pepper Powder - 2 Tbsps 
Turmeric Powder - 1/2 Tsp 
Garam Masala Powder - 1 Tbsp 
Ground Almonds Cashew Paste
Ground Ginger Garlic Green Chilli Paste
Yoghurt 
Fried Onions
Salt - To Taste

METHOD 

Clean and wash mutton
In a bowl add the above ingredients to marinate along with the mutton 
Mix well and marinate for an hour and a half
In a pressure cooker add ghee and add the whole spices
Once they splutter add the marinated mutton along with the marinade
Add a cup of water to the mutton 
Sauté until the mixture begins to boil and emits a good aroma
Cover pressure cooker and pressure cook until mutton is soft
Wait for pressure to release and meanwhile start cooking the rice

INGREDIENTS TO COOK RICE

Basmati Rice - 4 cups
Green Chillies - 6
Juice of 1 Lemon 
Shahjeera - 2 Tsps
Cinnamon Stick - 1 “ piece
Cardamoms - 3
Cloves - 3
Star Anise - 2
Fresh Bay Leaf - 1
Dried Bay Leaf - 1
Salt - To Taste

METHOD 

Wash rice add some water and lemon juice
Set aside for 20 minutes to soak up 
In a wide vessel pour in enough water to cook the rice and wait until it boils 
Once the water starts to boil add all the whole spices bay leaves and salt to taste
Strain and add rice to the boiling water
Cover and cook until 3/4th done
Drain excess water and set aside

LAYERING AND DUM

INGREDIENTS 

Cooked Mutton
3/4th Cooked Rice
Ghee - 2 Tbsps 
Saffron Food Colour - As Required 
Yellow Food Colour - As Required 
Coriander Leaves - 1/2 cup
Mint Leaves - 1/2 cup 
Fried Onions - 2 cups
Fried Cashew Nuts - 1/4 cup
Fried Raisins - 1/4 cup
Plantain Leaf - 1
Live Coal & Coconut Shells - As Required 
Aluminium Foil - As Required 

METHOD 

Finely chop coriander leaves and mint leaves
Take a large vessel and add some mutton pieces along with gravy
Top with some 3/4th cooked rice and drizzle some food colour sprinkle some of the fried onions fried cashew nuts and fried raisins along with some chopped mint and coriander leaves 
Repeat the process and end up with the rice layer on top
Drizzle ghee on top and cover the vessel with clean plantain leaf 
Cover the vessel with a tight lid and place live charcoal and coconut shells
Light the stove place a tava on top and place the vessel on top of tava
In low flame heat the tava for 10 - 15 minutes 
Switch off flame and leave as such for 10 minutes 
Carefully remove lid of the vessel and place it away from the stove
Remove the plantain leaf and cover vessel with an aluminium foil tightly until serving time

Notes:

Adjust spices to suit your taste 
Make sure the cashews and raisins are fried in ghee
Fry sliced onions in cooking oil you normuse at home
Using live coal and coconut shells is optional 
Using plantain leaf to cover is optional 
Just closing the vessel with a tight lid will do while making the dum 
You can also cover the vessel with two sheets of aluminium foil and place lid on top