Wednesday, January 19, 2011

Hyderabadi Dum Biryani

Ingredients for rice:
Rice: 4 cup
Water: 7 3/4 cup
Butter: 2-3 tbsp
Cardamoms: 5 nos
Cloves: 6-7 nos
Bay Leaves: 2 nos
Cinnamon: 2 nos
Pepper corns: 10 nos
Lemon juice: 1/2 tbsp
Mint leaves: few
Coriander leaves: few
Salt: to taste

Ingredients for Mutton curry:
Mutton: 1kg
Onion chopped: 04 medium
Tomato chopped: 1 medium
Ginger garlic paste: 2 tbsp
Greenchilli paste: 1/2 tbsp
Biryani masala(national brand): 1 tbsp
Coriander powder: 1/2 tbsp
Pepper powder: 1/2 tbsp
Turmeric powder: 1/2 tsp
Water: 1 cup
Garam masala: 2 tsp
Salt:to taste

Mutton Marinade:
Yogurt: 1 cup
Ginger Garlic Paste: 1/2 tbsp
Chili Powder: 1/4 tbsp
Coriander Powder: 2 tsp
Pepper powder: 1 tsp
Cumin powder: 1 tsp
Chopped Mint Leaves: 3 tbsp
Chopped Cilantro: 3 tbsp
Turmeric powder: 1/2 tsp
Lime juice: 1/2 tbsp
Salt to taste
Garam Masala Powder: 1 tsp

For layering :
Raisins: 1/4 cup
Cashew nuts: 1/4 cup
Onion thinly chopped: 1 big
Coriander leaves: 1/4 cup
Mint Leaves: 1/4 cup
Saffron: a small pinch
Milk : 1 tsp
Pineapple chopped: 1 cup
Ghee: 2 tbsp
Sugar: 1/2 tbsp
Maida dough: 1/2 cup (for sealing)

Preperation rice:
Wash the rice, drain and keep aside till dry. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté well. When the rice starts cracking, pour water, salt and lemon juice. Add mint and coriander leaves, close the lid and cook till the rice is 3/4 done.

Preperation Marinade:
Combine all the above ingredients with your hands, add mutton pieces to the batter and keep aside for 2 hours minimum.

Preperation curry:
Heat oil in a pan, add ginger-garlic-green chilli paste. Fry till golden color, add onion saute till it becomes translucent. Add tomatoes and fry untill the oil seperates. Add biryani masala, coriander powder, pepper powder, garam masala and turmeric powder. Sauté well till the raw smell goes, add marinated mutton, mix well. Cover and cook for 05-10 minutes. Remove lid and pour 1 cup water, cover and Cook till done and the gravy turns thick.

Final Layering:
Dissolve saffron in 1/2 tbsp warm milk. Heat 2 tbsp ghee In a pan, fry the raisins and cashew sepeartely. In the same pan fry thinly sliced onions, add 1/2 tbsp sugar, fry till golden brown color. In a deep bottom pan, grease little ghee, pour mutton along with gravy in first layer. Next layer add rice. Add cashew, raisin, onion, mint leaves, and coriander leaves on the top of the rice. Then spread little rice. Add mutton pieces with gravy. Repeat the process utill the ingredients finished. Pour dissolved saffron on the top of the rice. Decorate the top with fried onions , raisin, cashew, mint leaves, coriander leaves and pinapple pieces. Seal the lid with maida dough and transfer to stove. Place a heavy water vessel on the top of the lid and cook for 20-25 minutes on low flame. Remove from fire and serve hot with raita, pudina chutney and dates chutney.

 Pudina Chutney:

Grated coconut: 1 cup
Chopped Pudina leaves: 1/4 cup
Chopped Coriander leaves: 1/4 cup
Green chilli: 2nos
Ginger: 1 tsp
Garlic: 1 tsp
Curd: 1/4 cup
Lemon juice: 1 tsp
Salt: to taste

Grind grated coconut, pudia, coriander leaves, green chilli, garlic, ginger and salt to a coarse paste. Add curd and lemon juice to this. mix well.

Dates Chutney:

Dates deseeded: 1/2 cup
Jaggery: 1/4 cup
Tamarind : small gooseberry size
Red chilli flakes: 3-4 nos
Cumin powder: 1 tsp
Ginger powder: 1 tsp
Salt: 1/4 tsp

In a deep bottom pan, add dates, jaggery, tamarind and redchilli flakes. Pour 1 cup water. Boil till the ingredients turns soft. Remove from fire, allow it to cool. Add cumin powder, ginger powder and salt to this. Grind all the ingredients together in a mixer to a smooth paste. serve with biryani.

Recipe source: hyderabadicuisine