Mutton Dum Biriyani


Mutton – 1 kg

Cumin – 1 tsp

Garlic paste – 1 tsp

Sliced onion – 1 large

Yoghurt (curd) – 2 cups

Turmeric – 1 pinch

Coriander leaves – 1 bunch

Salt – 1 tsp

Rose water – ½ tsp

Basmati rice – 4 cups

Garam masala powder – 2 tsp

Ginger paste – 1 tsp

Mint leaves – 1 bunch

Cashews – 10-15 pieces

Saffron – 1 pinch

Red chilli powder – 1 tsp

Sunflower oil – 1 tbsp


Initially, drain and wash the mutton pieces under cold running water. Dry and add the garam masala, then add salt according to taste, ginger-garlic paste, red chilli powder, and two cups of curd. Take a clean film plastic bag and put the mutton in the mixture and keep it in the refrigerator to marinate overnight. Cook the rice with salt and oil till it is almost done and keep it aside.

Take a frying pan and fry the thinly sliced onions until golden brown and post that, add 1/3rd of the golden-brown onions to the mutton marination and keep the rest aside. Now, take a handi (deep pan), add the marinated mutton pieces at the bottom and top it with half-cooked rice. Now, add mint leaves, coriander leaves and top it up with fried onions and in a separate bowl, add some warm milk to soak the saffron. Once the milk soaks the colour of the saffron, add it to the handi. Now, cover the handi or pan with an airtight lid or add sticky dough to the edges and cover it with a lid, so that no steam escapes, as this step is very important to retain the flavours of the spices. This technique is called dum. The heat remains inside and the rice cooks in that steam and heat, and retains the flavours of the spices. Cook it for 45 minutes. Add rose water. The gosht biryani is now ready to be served hot.

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