Ramadan Special - Achari Mutton Dum Biryani

Name: Ramadan Special - Achari Mutton Dum Biryani
Cuisine: Indian
Ingredients: 1 cup Basmati rice, soaked for 30 minutes; 1 " cinnamon; 2-3 green cardamoms; 5-6 cloves; 400 gms. mutton on bones, cubed; 1 tbsp. ginger-garlic paste; 1 tbsp. raw papaya paste; to taste salt; 2-3 green chilies, chopped; 2 tbsp. yoghurt; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tsp. garam masala powder; 1 1/2 tbsp. bottled pickle masala; 2 tbsp. oil; juice of 1/2 lemon; handful coriander & mint leaves, chopped; 3/4 cup fried onions; 1 tbsp. ghee (clarified butter); few strands of saffron mixed in 1/4 cup milk; sliced onion, lemon wedges & mint leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

Biryani is universally popular. I gave a twist to the original recipe by adding some bottled garlic pickle masala. This gave the Biryani a slightly different flavour. It turned out simply awesome with a hint of achari taste. Serve this yummy one-pot delicacy with some raita, sliced onion and lemon. It is simply an awesome dish for an Iftar meal.

Bethica Das @kitchen_flavours

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Ingredients

1 cupBasmati rice, soaked for 30 minutes
1" cinnamon
2-3green cardamoms
5-6cloves
400gms. mutton on bones, cubed
1 tbsp.ginger-garlic paste
1 tbsp.raw papaya paste
to tastesalt
2-3green chilies, chopped
2 tbsp.yoghurt
1/2 tsp.turmeric powder
1 tsp.red chili powder
1 tsp.garam masala powder
1 1/2 tbsp.bottled pickle masala
2 tbsp.oil
juice of 1/2 lemon
handfulcoriander & mint leaves, chopped
3/4 cupfried onions
1 tbsp.ghee (clarified butter)
few strands of saffron mixed in 1/4 cup milk
sliced onion, lemon wedges & mint leaves to garnish

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Steps

1

Marinate the mutton with ingredients starting from ginger-garlic paste to fried onions (leave aside 1/4 cup fried onions and 2 tbsp. coriander and mint leaves) for 4-5 hours preferably overnight.
2

Boil sufficient water in a pan and add the rice, salt to taste, cinnamon, cardamoms and cloves. Cook till it is half done. Drain and keep aside. In a heavy bottomed pan or a pressure cooker, add the marinated mutton and top it up with a spread of the rice. Sprinkle the remaining fried onion, coriander-mint leaves, ghee and saffron milk.
3

Cover with an aluminium foil tightly around the edges and place a lid on it. Cook on a high flame for 2-3 minutes. Then place the cooker on a heated tawa / griddle and cook on a very low flame for 45 minutes.
4

Switch off the flame and let it remain covered for another 5 minutes. Serve this delicious Biryani along with raita, sliced onion, lemon wedges and green chilies.