By: Priyanka Korada
TOTAL TIME: 1h 30m
PREP TIME:30 min
CALORIES:641
An all-time favourite dish for those who loves to gorge on non-vegetarian food, this Mutton Dum Biryani is truly delicious and can be prepared on occasions anniversary, buffet, and pot luck. Cooked using well-marinated mutton, basmati
Ingredients of Mutton Dum Biryani
For 4 Serving
500 gm mutton(Halal)
2 tablespoon refined oil
1 tablespoon garlic paste
3/4 cup sliced onion
1/2 cup yoghurt (curd)
1/4 cup mint leaves
1 tablespoon milk
1/2 teaspoon star anise
1/2 teaspoon clove
1 tablespoon ginger paste
4 cups water
3 cup soaked basmati rice
5 green chilli
1/4 cup coriander leaves
1 pinch saffron
1/2 teaspoon kasoori methi
1/2 teaspoon black cardamom
1/2 teaspoon bay leaf
For Marination
4 teaspoon salt
2 teaspoon red chilli powder
1 teaspoon turmeric powder
2 teaspoon coriander powder
1 teaspoon garam masala powder
2 teaspoon lemon juice
How to make Mutton Dum Biryani
Step 1
To prepare this easy recipe, first you need to prepare the marinade. For the same, take a small bowl and mix together salt, red chilli powder, garam masala powder, coriander powder, turmeric, lemon juice and a teaspoon of oil. Massage the mutton and let it marinate for an hour. Afterwards, prepare saffron milk by mixing together saffron and milk in a small bowl and keep aside till
required.
Step 2
After an hour, add marinated mutton along with a cup of water to a pressure cook. Mix once to dilute the marinade and close the lid, cook for 4 whistles on medium flame.
Step 3
Now, boil 4 cups of water for rice in a deep-bottomed pan along with one teaspoon of oil, a teaspoon of salt and whole garam masala – star anise, bay leaf, clove and black cardamom (leave a little for sauteing). Then, add 3 cups of soaked basmati rice in the pan and cook till 80 per cent done, then strain the extra water.
Step 4
Put a different pan on medium flame and heat oil in it. Once the oil is hot enough, add sliced onions in it along with the remaining whole spices, and ginger-garlic paste. Saute for a minute or two and then add cooked mutton to it along with green chillies and yoghurt.
Step 5
Then, add coriander leaves, mint leaves, and kasoori methi in the pan. Add boiled rice over this and a few drops of saffron milk. Next, add a few coriander and mint leaves on top and cook (dum method) on low flame by covering with a heavy lid for 40 minutes. Once done, switch off the burner and serve hot!
Sevaiyan(Vermicelli)Recipe
By: TNN
TOTAL TIME: 30m
PREP TIME: 5 min
CALORIES: 391
Ingredients of Sevaiyan
For 4 Serving
150 gm rice vermicelli
50 ml condensed milk
2 tablespoon ghee
sugar as required
sliced dried dates as required
raisins as required
How to make Sevaiyan
Step 1
Take a vessel and heat milk over medium flame. Cook milk until it reduces to almost half of its original quantity. Meanwhile, take a medium pan and heat desi ghee over medium flame.
Step 2
Add crushed cardamoms in ghee and mix them well. Break rice vermicelli into small pieces and when cardamom starts to crackle, add vermicelli to ghee. Stir for a few minutes over low flame. Ensure that sevaiyan doesn’t burn.
Step 3
Cook until vermicelli is slightly brown in colour. Carefully transfer sevaiyan to the milk and leave uncovered on low flame for some time. When they are almost done, add sugar.
Step 4
Meanwhile soak saffron in condensed milk and keep it aside. Cook sevaiyan for another 10 minutes till it thickens to the appropriate consistency. Mix with a spoon till sugar completely dissolves.
Step 5
Add kewra essence and soaked saffron in sevaiyan. Remove from flame and let it cool down. Once the dish attains a normal room temperature, add condensed milk. Lastly, add raisins, dates and almonds. Serve hot or cold as per your plate preference.
