The star dish of an enchanting feast mainly prepared by the royal cooks of the Nizam of Hyderabad, this traditional mutton dum biryani is beyond compare. Fresh succulent meat coated with a rich mixture of yogurt, Kausar’s aromatic spices, lemon juice, caramelized onions and tomatoes is first marinated for hours and then layered with saffron milk infused rice. Its then garnished with raisons, roasted cashews, almonds, fried onion rings, mint and coriander leaves. Prepared in a clay pot sealed with dough, the biryani is left to dum on burning coal fire till it’s cooked. Mainly served with complementary dishes such as bagara baingan or mirchi ka salan and mint raita, this biryani is a true delight.
Ingredietns
Method:
Ingredietns
- 1 kg cube pieces of Mutto
- 1 kg Basmati Rice soaked in 4-5 cups of water for 30 minutes
- 8 finely chopped Onions
- 350 gms chopped Tomatoes
- 3-4 Potatoes peeled and cut into half
- 3 tbsp Kausar Ginger Paste
- 1-11/2 tbsp Garlic Paste
- 6-8 Green Chillies
- 1 bundle of Mint Leaves
- 2 Lemons thinly sliced
- 1 cup Yogurt
- 1-11/2 cups of Ghee / Oil
- 1 packet of Kausar Mutton Biryani masala
Method:
- In a pot fry onion slices in hot ghee or oil till golden brown. Then add ginger, garlic paste, stir in the mutton pieces along with yogurt and Kausar Mutton Biryani masala. Fry for a few minutes till oil separates.
- Now add potatoes and 3-4 cups of water. Cover and cook on low heat till the meat and potato is tender. Stir in chopped tomatoes, green chillies and lemon juice. Cook for a few more minutes and then remove from heat.
- To a pot of 10-12 cups of boiling water add 2 tbsp of Kausar salt and soaked rice. Remove from heat once the rice is half cooked. Drain the liquid and set the rice the aside. Add yellow food coloring to 1/4 portion of rice if desired.
- Grease a large pot with ghee or oil. Add 3/4 portion of rice. Now pour the meat gravy and then layer it with 1/4 yellow rice. Garnish with mint leaves and sprinkle. Cover and cook on low heat till the rice and meat is tender.