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Ramadan Recipe: How to make mutton dum biryani at home
It is not as difficult as you think to make mutton biryani. This Eid, try this simple mutton dum biryani at home to celebrate the festival. Here's how to make mutton dum biryani at home.
The 30-day Ramadan fast is about to about to end and people across the world are preparing for the most elaborate delicacies to celebrate Eid. In India, Eid al-Fitr, which is the festival among Muslims, will most likely be celebrated on June 25. It marks the end of Ramadan and the beginning of the month of Shawwal. It is the day when Muslims meet their friends and relative, distribute sweets, give charity and celebrate. Eid celebration is incomplete without the biryani and nothing beats a good mutton dum biryani. This Eid, make it more special by cooking mutton dum biryani at home. It is not as difficult as you think, so, here’s the recipe. (ALSO SEE How to make lamb nalli nihari).
Ingredients:
500 gm basmati rice
500 g mutton knuckles
50 ml milk
A pinch of saffron
1 cup of Tomato paste
1 cup of coriander leaves
2 large onion sliced
4 chillies chopped
1 teaspoon of garam masala
3 cardamoms
2 bay leaf
3 medium sized pieces of cinnamon
5 cloves
10 mint leaves
100 gm of oil
1 tablespoon of ghee (clarified butter)
Plain flour dough for sealing
For marinade
1 tablespoon of ginger garlic paste
150 gm of curd
1 teaspoon of red chilli powder
Half a teaspoon of turmeric
1 teaspoon of lemon juice
1 teaspoon of salt
Method:
Mix all the ingredients for the marinade and add the mutton knuckles into it. Keep it aside for half an hour. Meanwhile, fry half the onion until it turns golden in color and keep it aside. Take the saffron and soak it in hot milk. Now, boil the rice until it is ¾ cooked. (ALSO SEE How to make mutton galouti kebab).
Heat a heavy-bottom pan and pour in the oil. Let the oil heat up and then add the cardamoms, cloves, cinnamon and bay leaves. Then add in green chillies and the remaining onion. Saute it till it is cooked. Now, add the tomato puree, half the coriander leaves and the marinated mutton. Let it simmer for about 30 minutes on a slow flame. After that, add a thin layer of boiled rice on top of it. Sprinkle the half a teaspoon of garam masala, five mint leaves and a teaspoon of ghee. Then again, arrange the remaining rice, top it with fried onion, the remaining garam masala, the remaining ghee and mint leaves. Now, pour the saffron milk on top of it and garnish it with fried cashew nuts and raisins. Seal the lid using the dough. (ALSO READ Ramadan Recipe: How to make Chicken Baida Roti at home).
Let it cook on a slow flame for about 20 minutes. The rice will be ready when the seal gets broken by the pressure of the steam and your house gets filled with the sweet aroma of the biryani.
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