Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked mutton dum biryani. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Smoked Mutton Dum Biryani is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Smoked Mutton Dum Biryani is something which I’ve loved my whole life. They’re nice and they look fantastic.
Hyderabadi lamb/mutton dum biryani is a very famous and imperial dish among the rice dishes. Hyderabadi mutton biryani is usually prepared for special occasions or whenever you desire for it. I have prepared this Hyderabadi lamb biryani as per my taste and with my home made biryani masala.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook smoked mutton dum biryani using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Smoked Mutton Dum Biryani:
- Make ready 600 gm mutton with bones
- Make ready to taste salt
- Take 1 tsp turmeric powder
- Prepare 1 tsp red chilli powder
- Make ready 1 tsp garam masala powder
- Prepare 1-2 tsp lime juice
- Get 1 cup yoghurt
- Make ready 1 tsp coriander powder
- Take 1 tsp cumin powder
- Make ready 2 tbsp ghee
- Get 2 tbsp oil
- Take 1 cup rice, soaked for an hour
- Take 2 green chilies, chopped
- Prepare 2 tbsp chopped coriander leaves
- Prepare 1 tsp rose / kewra water
- Take 2 tsp chopped mint leaves
- Take 2-3 tbsp fried onions
- Get 1 small coal
- Take 8-10 roasted cashew nuts
- Take pinch saffron soaked in 2-3 tbsp. milk
In this briyani the mutton is cooked and then layered with half cooked basmati rice, caramelized onions, saffron milk and fresh mint leaves. A must try recipe which can be served for. Easy to make mutton biryani recipe with step by step instructions and video tutorial. This Mutton dum biryani recipe is best for beginners in cooking.
Instructions to make Smoked Mutton Dum Biryani:
- Marinate mutton with salt, turmeric powder, red chilli powder, garam masala powder and lime juice for an hour.
- Marinate again with yoghurt, coriander powder and cumin powder for another hour. Cook the rice till it is 3/4 done. Drain and keep aside.
- Heat oil and ghee in a pan / kadai. Transfer the marinated mutton and cook, covered for 8-10 minutes on a low flame. Then pressure cook for 15-20 minutes on a low flame after the first whistle.
- In a handi / saucepan layer the rice. Then arrange the cooked mutton pieces. Garnish with the chopped coriander leaves, mint leaves, fried onion, green chilies, cashew nuts, a ladleful of the mutton gravy, saffron milk and rose water.
- Cover with a tight lid and cook on dum on a low flame for 10-12 minutes. Let it remain covered for 10 minutes more.
- For the smoked flavour - place a foil / small steel container in the centre and place a leave charcoal in it. Drizzle the ghee over it and close with a lid for 2 minutes.
- Remove the lid and discard the coal. Transfer the contents to a serving plate and serve with raita for a weekend lunch or for a party.
Thalassery Mutton Dum Biryani is the most popular and widely prepared in thalassery, a city on the Malabar Coast of Kerala in South India. How about Thalassery Mutton Dum Biryani ? Usually our sunday menu goes for pot meal…Ever since my velliyamma (aunt) handed over this recipe to me, this. Ingredients in Dum Mutton Biryani: This mutton biryani recipe has layers of mutton and saffron-milk infused rice cooked dum style. It has a host of spices and herbs such as star anise, bay leaves, cardamom, cinnamon, cloves, jaiphal, javitri along with chillies, rose water, kewda and saffron cooked.
So that’s going to wrap it up for this special food smoked mutton dum biryani recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
