Hyderabadi dum Biriyani
Ingredients
Basmati rice – ½ kg
Mutton – ½ kg
Tomatoes – 250 gm
Onions – 250 gm
A bundle of mint leaves
A bundle of coriander leaves
6 nos. green chillies
Curd – 1 cup
Ginger garlic paste – 4 tsp
Cinnamon, cardamom, cloves and bay leaves – 4 nos. each
Star anise, maratimogu (Indian capers), jathipathiri (mace) – 4 nos. each
Saffron – 1gm
Coconut milk – ½ litter
Oil – 2 tbsp
Salt to taste
Cashew paste
Method
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Wash the mutton pieces and marinate them in ginger-garlic paste and curd for ten minutes.
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In a kadhai, add some oil and sauté the cinnamon, cardamom, cloves and bay leaves.
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Add the mint and coriander leaves and continue to sauté. Now add the chopped onions and sauté till they turn light brown.
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Next, add the chopped tomatoes, cashew paste, marinated mutton pieces and add the green chillies.
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Transfer the mixture to a pressure cooker, add two glasses of water and cook up to three whistles and simmer for 5 minutes.
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Cook the rice separately until 80% done with cinnamon, cardamom and cloves and drain the water.
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Now transfer the pressure cooked mutton into another vessel and top it up with the cooked rice. Sprinkle over the saffron and pour the coconut milk. Cook in dum style (make dough out of wheat flour and water and roll it flat and seal the vessel with the dough) for 20 minutes or till the rice is completely done.
