Mutton Masala Dum Biryani

Ingredients

• SPICES FOR BIRYANI MASALA:
• Mace 1
• Nutmeg 1
• Black peppercorns 8-10
• Cinnamon Stick 1
• Cloves 6
• Black cardamoms 2
• Green Cardamoms 2
• Star anise 1
• Cumin seeds 1 tsp

Gravy

• Meat 1 kg
• Onions 2 medium, sliced
• Oil 1/2 cup
• Ginger paste 2 tbsp
• Garlic paste 2 tbsp
• Chopped green chilies 2 tsp
• Tomatoes 2, chopped
• Salt to taste
• Red chili powder 1 tsp
• Turmeric powder 1/2 tsp
• Coriander powder 2 tsp
• Yogurt 1 cup

Rice

• Rice 3 cups, soaked for at least 1 hour
• Cinnamon sticks 2
• Bay leaves 3-4 leaves
• Cloves 3-4
• Star anise 1
• Black peppercorns 8-10
• Salt 1 tsp

Layers

• Lemon wedges
• Fried onions
• Fresh coriander
• Fresh mint
• Plums (soaked in water)
• Yellow food color mixed in few tbsp of water

Preparation

1. SPICES FOR BIRYANI MASALA: Dry roast all the spices and grind into fine powder. Keep aside for later use.
2. Gravy: Heat oil in a pressure cooker and add onions. Cook until soft but not brown.
3. Add ginger paste, garlic paste and green chilies. Cook until the raw smell fades away.
4. Add tomatoes and cook until tomatoes are soft. Add salt, red chili, turmeric and coriander powder. Cook for a few minutes and add mutton.
5. Cook mutton for 10-12 minutes. In first few minutes, the mutton will leave water. Let the water evaporate on high heat and then roast the mutton in gravy until the oil separates form the gravy and raw smell of mutton fades away.
6. Now add water to half cover the meat. Add powdered spices and mix.
7. Pressure-cook for 5-6 whistles or until fully cooked.
8. Let the pressure release and open the lid. Check, if there is any water, evaporate it. Garvy is ready for layering.
9. Rice: Fill a big pot with water to boil the rice and add the whole spices and salt. Let the water come to boil and add drained rice.
10. Boil until rice is 90% done.
11. Drain the rice.
12. NOTE: you can take the whole spices out of the rice if you want.
13. Layering: In the same big pot we used for rice, arrange half of the rice as first layer.
14. Top with half of the mutton gravy.
15. Top with half of the lemon wedges, fried onions, fresh mint and coriander, plums and pour half of the food colour.
16. Repeat the whole process.
17. Cover the pot and put on dum for 10-15minutes.
18. Serve with your favourite raita and salad.
19. Enjoy!