Wednesday, January 23, 2013

Mutton Dum Biryani

Dum Biryani! Hyderabad is famous for Charminar, pearls and last but not least for its authentic Dum Biryani! I was born and bought up in Hyderabad and was introduced to many styles of Dum biryani, I keep trying it with different variations and every time it comes out phenomenal! That credit doesn't go wholly to me but to the ingredients and style of cooking which gives simply awesome taste to it.


Mutton- 2 lbs
Basmati rice- 5 cups
Shahjeera- 1tsp
Onion -1
Cardamom -4
Cinnamon stick- small piece
Star Anise- 3
Ginger garlic paste- 1tsp
Pudina leaves(Mint leaves)- Full bunch
Salt- as per taste
Green chillies- 3-4
Garam masala- 1 tsp
Red chilli powder- 1tbsp
Dhaniya powder - 1tsp
Bay leaves - 3-4
Curd- 2 scoops
JalapeƱos- 4
Turmeric - pinch
Eggs- 3
Ghee- 2 tsp

Cut onions in julienne style and Jalapenos

Heat oil in a pan and fry onions,few mint leaves and Jalapenos with a pinch of turmeric.

Boil eggs and keep them aside.

Cook Basmati rice with Shahjeera, bay leaves, cloves, cinnamon, Star anise, salt, cinnamon stick.

Water ratio is little different here. I use 1:1.5 rice:water ratio for basmati rice. But when making Biryani, Add a cup of water or two less on the whole.

For 4 cups of rice, we can use 4.5 cups of water instead of 6.

Add yoghurt to washed and cut mutton pieces.

Also add red chilli powder, salt, ginger garlic paste, turmeric, Dhaniya powder, garam masala and marinate for 10-15 minutes.

Take a pressure cooker, add 2 tbsp of oil and add mint leaves and fry for 2 minutes.

Then add the marinated mutton and cook it for 4 whistles.

Take a aluminium foil tray/non stick heavy bottom pan and coat it with ghee. Just be generous here :)

Put a layer of cooked basmati rice, then a layer of mutton, and then a layer of fried onions-jalapeƱos.

Repeat the layers and top layer should be onions-jalapenos

Place boiled and peeled eggs on top

Then mix red food color with a cup of milk and pour it on rice.

Squeeze lemon juice and cover the tray with aluminium foil.

Pre-heat oven on 350 degrees and then put the biryani tray in the oven.

Let it stay in oven for minimum 45 minutes to an hour.

** If you do not have a oven, Coat a thick bottomed vessel with ghee and put the layers as mentioned above. Close a lid and put a heavy weight in the lid and cook it for 45 minutes on very low flame on stove.

Enjoy with Raita or Mirch ka salan!


Indian breakfast! Typical south indian breakfast items are Idly, Dosa, Vada, Upma. Uggani is a variation of upma and most famous in Rayalseema region of Andhra. It usually is served with mirchi bajji (What the rayalseema folks call it as 'Puggalu').

Puffed rice- 2 cups
Oil -3 tbsps
Onion- 1
Mirchi - 4-5
Turmeric -1 tsp
Mustard-1 tsp
Jeera -1tsp
Curry leaves-5-6
Salt- as per taste
Red chilli powder -a pinch (optional)
Roasted chana dal (Putnala pappu) - 1/2 cup
lenon juice- 1tsp (optional)

Soak Puffed rice completely  in water for 4-5 minutes and in the mean while, powder the roasted chana dal.

In a non-stick pan, add oil and when it is hot, add mustard seeds, jeera, curry leaves, onion, mirchi and fry them util onions are transparent. Add turmeric

Now squeeze the water from puffed rice and add it the pan.

Add salt, chili powder(this is optional) and mix the puffed rice well.

Add the finely powdered roasted chana dal to puffed rice and mix it well until it coats the puffed rice.

After 2-3 minutes of constantly stirring, squeeze lemon (Optional)

Serve with Mango pickle and Mirchi bajji