Your Recipe Blog

AMANDA’S HYDERABADI DUM KA MUTTON BIRYANI

AMANDA’S HYDERABADI DUM KA MUTTON BIRYANI

Tyd dat ons weer in India gaan woon…

  • ½ kg mutton big pieces with bones (preferably Indian mutton)
  • ½ kg basmati rice (soaked in water for ½ hour)
  • 150 g onions cut into thin slices
  • 4 to 5 tez patta (bay leaves)
  • 5 to 6 lavang (cloves)
  • 1 teaspoon jeera
  • 3 cinnamon sticks (dal chinni)
  • 4 kali mirchi (blackpepper)
  • 2 elaichi (big cardemom pods)
  • 1 bunch – pudina (mint leaves), chopped
  • 100 g cashew nuts, optional
  • 2 tablespoon milk
  • ¼ teaspoon saffron (or you can just use tumeric)
  • 1.5 cups ghee
  • Add the following to the mutton:
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon jeera powder
  • 1 teaspoon cinnamon powder
  • salt according to taste
  • ½ teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 2 tablespoon dhania powder
  • 2 tablespoon green chilli paste
  • 2 teaspoons jeera powder
  • 1/5 cups thick yogurt
  • 1 bunch fresh coriander, chopped finely
  • 1 bunch fresh mint leaves

Mix well so that all meat pieces are well coated and let it marinate for 1 to 2 hours.
Put in an earthen or heavy bottom pot.
Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp and keep aside.
Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them.
Heat ghee in a heavy bottom pot and add bay leaves ,cloves,cardamom,black pepper, cinnamon sticks and sauté for few seconds.
Add the marinated mutton pieces and cook on low heat, stirring every few minutes.

Meantime, cook the soaked rice with salt until half boiled, drain and spread it on a plate, sprinkle ghee over the rice.

When the meat is almost done, take out and put on a plate.

Rice And mutton layers:
Add meat mixture in the same bowl in which it was cooked.
Add some half boiled rice and spread evenly.
Sprinkle one spoon ghee, chopped mint leaves and fried cashew nuts and sprinkle saffron (optional) mixed in milk on top.
Continue the process for all the layers until all the rice and mutton is used.
Add the fried crisp brown onions on top.

Immediately cook the biryani on low heat to incorporate the flavour.
Keep the lid tightly closed for 10 to 15 mins or until you think the rice is cooked.

Serve with raita, fresh green salad and boiled eggs (cut into halves).

Recipe and photo: Amanda Conradie

Note: Rina Kleinhans
Mutton is meat from a sheep that is older than 1 year, ideally 3 years old. It is an intense red color and contains a considerable amount of fat.

Category:

Leave a Review

Your email address will not be published. Required fields are marked *

*

1 2 3 4 5

You cannot copy content of this page