Hyderabady Mutton dhum biriyani

I normally make biriyani in Biriyani rice or Jeera rice (jeerahasamba) only. My daughter always be saying to prepare in Basmathi rice. Then, i saw one TV show, One chef is preparing Mutton biriyani with using Basmathi rice. The next day , i tried and it came very well. The method of preparation also very different from my normal Mutton biriyani. My husband and my daughter liked very much. They said, hereafter i should prepare like this only in Basmathi rice. let us see how to prepare the tasty "Hyderabady Mutton Dhum Biriyani".

Basic information :

Preparation time	:	15 Mins
Cooking time	:	45 Mins
Serve for	:	2 Persons

Ingredients :

For marinate	:
Mutton	:	1/2 Kg
Onion	:	1 Big No
Ginger garlic paste	:	2 Tsp
Raw papaya paste	:	1 Tsp
Shah jeera	:	1 Tsp
Mint leaves	:	Few
Coriander leaves	:	Few
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Thick Curd	:	1 Cup
Salt	:	2 Tsp
For rice	:
Basmathi rice	:	1/4 Kg
Cinnamon	:	2 Pcs
Cardamon	:	1 No
Bay leaf	:	1 No
Cloves	:	3 Nos
Ghee	:	4 Tsp
Salt	:	1 Tsp

Method :
Cut the onion nice slices. Deep fry, till its caramelized. Wash the mutton pieces well.

Marinate with all the ingredients given under for marinate heading along with caramelized onion and soak for 30 minutes.

Rinse the Basmathi rice and soak for 30 minutes. After 30 minutes, in Basmathi rice, add the other ingredients along with chopped coriander leaves, mint leaves and shah jeera and half cook the rice.

After the rice is half-cooked, drain the water.

Take one heavy bottom pan or a pressure cooker, add the well soaked mutton.

Over the soaked mutton, add the half-cooked rice. Add caramelized onion, chopped coriander, mint leaves, 2 Tsp of ghee. If we want, we can add some saffron. 

Close the pan or cooker. Preheat one plain dosa thava and place the mutton, rice filled pan or cooker over the dosa thava. If you use pan, keep it for 30 minutes in medium flame and 15 minutes in low flame. If you are using pressure cooker, keep it for 30 minutes in medium flame and switch off the flame and wait for 15 minutes to release the pressure.

 After 45 minutes, open the lid and transfer to the serving plate and serve hot with cucumber, carrot raitha.

Try this yummy biriyani recipe and enjoy the different taste.