Friday, 29 May 2015

Mutton Dum Biryani

MUTTON DUM BIRYANI

S.NO
INGREDIENTS
QTY
UNIT
1
Mutton
500
kg
2
Basmati rice
500
kg
3
refined Oil
7
Ltr
4
Whole Garam masala
50
gm
5
Sliced Onion
180
gm
6
Sliced Tomato
120
gm
7
Green Chilly
5
no’s
8
Ginger garlic paste
100
ml
9
Yoghurt
40
ml
10
Coriander leaves
1
bunch
11
Mint leaves
1
bunch
12
Chili powder
80
gm
13
Coriander powder
20
gm
14
Turmeric Powder
20
gm
15
Cumin Powder
20
gm
16
Garam masala powder
20
gm
17
Fried onion
50
gm
18
Saffron
a pinch

19
Milk
50
ml
20
Egg


21
Lemon
1
no
22
Rose water
10
ml
23
Salt
to taste


METHOD:
* Marinate the Mutton with chili powder, salt and yoghurt and keep a side for 3-4 hours.
* Heat oil in a vessel, add whole garam masala and Satay it for a minute. Add sliced onion and green chili and Satay it still become golden brown in colour.
* Add ginger garlic paste, Satay it for few minutes, and then add marinated chicken. Cook it for some few minutes and then add sliced tomatoes and cook for 10-12 minutes.
* Add Chili powder, Coriander powder, turmeric powder, Cumin Powder, Garam masala powder, salt, mint leaves, Coriander leaves and lemon juice and mix together. Keep this Biryani gravy a side.
* Boil water in a vessel. Add salt, Chopped coriander leaves and mint leaves. Strain in strainer and take out the entire leaves after 5 minutes of boiling.
* Add soaked Basmati rice in boiling water and cook the rice up to only 3/4th.
* Take half of the Mutton gravy in a lagan; add one layer of Basmati rice. Add rest half amount mutton gravy and Basmati rice in layer by layer. Sprinkle mixed rosewater, milk and saffron on the top of the rice. Sprinkle Coriander leaves, mint leaves, garam masala powder, and fried onion on the top of rice.
* Cover it with the lid and seal it with Aluminum foil. Cook it slow on the top of hot plate for 20-22 minutes.
* Open the lid, mix gently. Serve hot , garnish it with fried onion, slited green chili and tomato wedges.
  

1 comment:

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