Name: Mutton dum biryani. recipe by Naheed Alam at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Basmati rice 500gram; Cumin seeds1table spoons; Salt 2table spoon; Bay leaves 4nos; Ghee300gram; Mutton 500 gram; Ginger _garlic paste 2table spoon; Green cardemom 4; Large cardemom 2; Cloves 10cinnamon stick2"pc; Staranis 2nos.; Mace 1; Black cumin seeds (syah zeera)1tea spoon; Curd 1cup; Onion 4big nos; Red chilly powder1table spoon; Coriander powder 3table spoon; Garam masala powder 1table spoon; Green chillies10nos; Kewra water 1tea spoon; Milk 2table spoon; Saffron strands 10; Mint leaves few

Ingredients Serving: 4

Basmati rice 500gram
Cumin seeds1table spoons
Salt 2table spoon
Bay leaves 4nos
Ghee300gram
Mutton 500 gram
Ginger _garlic paste 2table spoon
Green cardemom 4
Large cardemom 2
Cloves 10cinnamon stick2"pc
Staranis 2nos.
Mace 1
Black cumin seeds (syah zeera)1tea spoon
Curd 1cup
Onion 4big nos
Red chilly powder1table spoon
Coriander powder 3table spoon
Garam masala powder 1table spoon
Green chillies10nos
Kewra water 1tea spoon
Milk 2table spoon
Saffron strands 10
Mint leaves few

Instructions

Heat a pressure cooker,add100 ml ghee.
Slice 2onions and fry till light brown
Add mutton ,2bay leaves,ginger garlic paste,coriander powder,red chilly powder,2green cardemom,1large cardemom,5cloves,cinnamon sticks and 1table spoon salt.
Mix well ,cook till water dries.
Add one cup of water and pressure cook for 5 minutes on medium flame. Let pressure released, add garam masala and dry water if any.
Boil 2 litre water in a pan . Add 2 bay leaves,cumin seeds and 1table spoon salt.
Add pre-soaked (2hours) basmati rice to boiling water and cook till 80% done. Sieve and keep aside.
Take a heavy bottomed vessel,heat and add remaining ghee.
Slice thinly 2onions and fry till golden brown.takeout and keep aside.
Add black cumin seedsto the remaining ghee,2bay leaves and remaining whole garam masala
Put one third part of rice in the pan,then put half mutton over it. Again put one third rice over mutton and few mint leaves.
Now put remaining half mutton over rice,and few mint leaves. Lastly cover mutton by remaining rice.
Pre soak saffron strands in milk,add kewra water. Pour over biryani.
Garnish with mint leaves and fried onion.
Seal the vessel by apaste of wheat flour or a sheet of alluminium foil.
Put some weight over the lid of vessel.
Put a taea on stove,put biryani vessel over it,lower the flame to lowest and cook on dum for 10_12 minutes.
Serve with raita.

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