This time I prepared mutton dum biryani with nuts and dry fruits. It was very delicious and tasty. I usually do not add nuts or dry fruits in my biryani though a log of people add. So, I thought let me try my biryani with nuts and dry fruits.
There are 2 types of biryani – one is kacchi biryani (dum biryani) and the other is pakki biryani.
Kacchi biryani is prepared with raw meat. Meat is marinated and cooked on a slow flame with rice on top. But in pakki biryani, meat is precooked and then rice is layered on top and cooked. When you are making biryani, you should always keep in mind that you are adding spices for both curry and the rice. So it should be in proportion.
You can use any meat for biryani. You can even make it with seafood or with vegetables. In Hyderabad, vegetable version is called tahiri biryani. I am using the pakki biryani method for this one. You can add your own spices and also it depends on you whether you want to cook it with ghee or oil. You can alter the spices to suit your taste.
I feel dum biryani is easy but you have to be very careful during dum, as there is no need to stir or cook the meat and then add the rice. We can have dum biryani with chicken 65 as a side dish, raitha, brinjal curry or any chicken curry.
In dum biryani, the mutton is marinated with spices and it is cooked in simmer with rice on top for about 50 mins to 1 hr. The dum biryani is cooked in a lower flame and it is cooked until the meat is cooked well. It is prepared for special occasions or during festival times. You can cook it with other meat also like lamb, beef, chicken, fish or prawns.
Ingredients
- Marinade
- Mutton (boneless) – 700 gms
- Ginger and garlic (thick) paste – 3 tbsp to 4 tbsp
- Curd (thick) – 1 cup
- Chilli powder – 2 tbsp
- Green chillies (slit) – 10
- Salt – as required
- Turmeric powder – 1 tsp
- Cinnamon stick (1 inch) – 3
- Cloves – 6
- Green cardamom – 6
- Black cardamom – 3
- Star anise – 2
- Dagad phool – 1 tbsp
- Black cumin seeds – 1 tsp
- Cassia buds – 7
- Mint – 1 big handful or 1 cup
- Coriander leaves – 3/4 cup or 1 handful
- Kewra – 1 tbsp
- Water – 1/4 cup if required (optional) For frying
- Oil or ghee – 1/2 cup
- Onion (sliced) – 5
- Bay leaves – 3
- Kish mish (raisins) – 1/3 cup
- Kaju (cashew nuts) – 1/3 cup
- Badam (skin removed) – 15 For rice
- Rice – 3 cups
- Cloves – 4
- Green cardamom – 4
- Cinnamon sticks (1 inch) – 1 Layering ingredients
- Milk – 1/2 cup
- Biryani colour (orange) – a pinch
- Mint – 1/2 cup
- Coriander leaves – 1/2 cup
- Fried onions and nuts – 1/4 cup
- Kewra – 2 tbsp
- Dough – for closing the lid.
Method
- First put raw almond in hot water, after few minutes, remove its skin and keep it aside. I have added as a whole in the biryani, but if you want can add sliced almonds.
- Mix colour in the milk and pour it on the rice.
- I do not chop mint, if you want can chop it and add in the biryani according to your requirement, same with coriander leaves, if you view in the picture, I have chopped it roughly.
- Slice the onions and slit the chillies.
- First put all the ingredients in a big vessel or any bowl add all the ingredients and mix it well. Then add mutton pieces and mix well and marinate for 4hrs to overnight in the fridge. In the marinate if you want can add the fried onions and mix it, if onions are fried in advance, but in this I have not added in the marinate. The pieces of mutton should be in medium size not very big.
- Take a big utensil add oil, when it gets hot add bay leaf and onions and fry till it is soft and brown, it will take 15-20min, can close the lid and cook it. When the onions are almost done, add raisins, cashew nuts and almonds and stir it for few minutes till its colour changes to light brown or golden colour. When it is cooked, take 1/4th cup of onions with few nuts and raisins and keep it aside for layering the rice.
- When you are removing the onions for layering, do not switch it of the flame, just keep the flame simmer and add all the marinated mutton with the marinate and mix well with the onions and nuts.
- No need to add ghee or oil extra, as still oil or ghee will be left in the vessel after frying onions and nuts.
- When the marinate is added to the vessel, increase the flame to medium, when steam starts coming from the mutton marinate, then it means mutton is heated up nicely. Simmer the flame when you see steam coming from the mutton.
- Add kewra in the mutton marinate, mix well with the mutton.
- If the marinate is very thick can add water and mix well with the mutton marinate.
- Boil the rice with the whole spices with required amount of water and salt. when it is half done, then strain it and put on the marinated mutton.
- The grain should be 50% only cooked, the remaining is cooked in dum. when you press the rice it will not be soft but hard and uncooked.
- While cooking the rice can add few drops of oil or vinegar also,while draining wash it under cold water to keep the rice grain separate.
- Rice has to be cooked in advance and kept aside.
- Always soak rice for 20minutes and then cook it.
- Now add the rice which is cooked 40% to 50%, spread evenly on the marinated mutton.
- Now on rice sprinkle fried onion with nuts and raisins, mint, coriander leaves, kewra, milk with biryani colour and lemon juice. Spread evenly over the rice.
- If you want can add few drops of ghee on rice evenly.
- Close the lid tightly and cook it for 45min to 1hr on simmer, till the mutton is cooked.
- I have tightened the lid with dough, just spreading the dough around the lid; you can view it in the picture.
- You can see in the picture that, steam is coming out from the lid when it is cooked, and you can smell the flavours of all biryani spices, a good aroma comes, it means biryani is getting ready nearly.
- If you want can keep a tava or flat pan beneath the vessel, so that it is not burnt. I have used non-stick vessel so, I did not use any tava or pan for simmering biryani.
- Serve it with raitha or curry or any brinjal chutney(curry).
Marinate
Cooking process
Rice cooking
Layering
Notes
- You can reduce the chillies, if you do not eat spicy food or your chillies are very hot.
- I have chopped coriander leaves roughly.
- biryani masala you can buy ready made or just powder 1starnice,greencardamom2,cloves 3,and dagad phool(optional)3tsp,it will be like kasoorimeeti ,leaves with some small sticks. Or
- Just put some garam masala on top.view my biryani masala recipe.
- if you want to reduce the oil, then reduce it, its your wish. but the onion has to be roasted in oil or ghee well.
- Carefully add salt for the marinate and rice also. divide the salt quantity and put, it will be easy for you.
- When ever I grind 300gms ginger and 300gm garlic paste, I have grounded with whole spice. View my ginger and garlic paste recipe.
- saffron can be used instead of colour or can just like that sprinkle on biryani.
- While giving dum keep the flat tava beneath the vessel or if the utensil bottom is thick, then can keep it for simmer directly, sometimes the rice gets stick but not very much,end result will be good.
- Always whenever biryani is cooked equal amount of mutton and rice is taken,or 1kg mutton for 500gm rice.
- You can use rose water instead of kewra and lemon juice also when you are layering the rice.
- Layering means when you put the chicken in the bottom of the vessel, rice will be on top with mint, coriander leaves, colour, fried onions and then some chicken or mutton gravy, then rice again and the fried onions, mint coriander leaves, colour, which is a final touch.
- But I usually do with single layer that is straight rice on top and other ingredients. Layering can be done in pakki biryani not in kacchi biryani.
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