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Mutton Dum Biryani



Biryanis are of many types. And I personally upped it by even making dry fish biryani (click here for view). But today being EID Al Adha, I decided to come up with Mutton Biryani or Gosht Biryani. Packed with lots of flavours and a lot of additional ingredients. Additional, because I love to play around with my ingredients :)So why not experiment?!



Today I added potatoes to my Biryani, which is a very unique ingredient from the Eastern part of India. Originally biryani is without potatoes, at least that’s a debate for another day!What makes this more unique is adding dried lemon or loomi which is not a part of the Indian version of a Biryani. Loomi is more of a middle eastern spice. But I love the aroma and flavour of loomi. So why not?! After all food is about experimenting.Only legit ones, please! Too much Fusion results in Confusion ;)


Additionally dried French prunes made it into my marinade and I don’t regret it at all. Sindh Biryani from Pakistan has plums, so prunes is quite close to it. And you will see lots of the usual spices and ingredients added as you read through the elaborate recipe.


Now again, let me remind you, I did mention biryani and Netflix similarities. So the process and steps are elaborate but the end result is just fantastic! Just as we organize our chores before we watch 4 seasons of a cartel series with each season having 18 episodes, Here too it's just about being a little organized and it becomes very easy.


Here is my EID special biryani recipe - The Good Food Guy way...


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Ingredients

700gm bone in mutton

450gm sella basmati rice (washed and soaked for 4hrs)

2Tbsp ginger garlic paste

1 large onion birista. Some reserved for garnish.

4 green chillies slit

2Tbsp green papaya paste

One large potato cut into 8pieces

2 loomi (dried lemon) optional

5 prunes (optional)

200gm whisked yoghurt

Juice of one lemon

1 Tbsp Kashmiri chilli powder

1/2 Tbsp turmeric powder

1 1/2 Tbsp Biryani Masala (Store)

Salt as per taste

4Tbsp chopped cilantro

2Tbsp chopped mint leaves

4 cardamom pods

1/2 inch cinnamon stick

4 Tbsp oil

2Tbsp ghee

Method

Method

  1. Marinate mutton with lime juice, salt, turmeric powder, Kashmiri chilli powder and set aside for 10mins.

  2. Now add ginger garlic paste, green papaya paste, chopped cilantro, mint, Chillies, garam masala, yoghurt, prunes, potatoes,loomi and birista. Mix well by hands

  3. Leave the mutton in fridge for 4-5hrs covered.


4. after 4hrs remove the mutton out and let it come to room temperature


5 . Add 4Tbsp oil in a heavy bottom pot and add the mutton pieces. Fry on high for about 10mins (simultaneously do the next step)


6. Add 2.5liters water in another large pot. Add cardamom, cinnamon and lots of salt. Bring to a rolling boil


7. Drain soaked rice and add to the boiling water. Cook until it just breaks with little pressure but not completely cooked


8 . Drain off the water.


9. Back to mutton pot, if water has reduced, then add another 200ml hot water and mix

10 . add the drained rice over the mutton. Do not mix. Just layer the rice well


11. place a griddle or tawa on another burner and then turn on the heat to high


12. drizzle some ghee over the rice, reserved chopped cilantro and birista


13. Secure and seal the pot with a foil and tight fitting lid


14 . Move the biryani pot on the griddle that will be hot now. Let it cook on high for 5mins


15 . Lower the heat, cook on Dum for 40mins while you relax


16. Once done, turn off the flame and keep it sealed for 15mins before removing the lid


17. Fluff the rice to one side and ready to serve


Enjoy biryani with friends and family



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