Mutton Dum Biryani

Ingredients

Oil - for frying onions

Onions - 4 ( thinly sliced ) 

Ghee - 4 tbsp 

Cloves - 8-10 

Black peppercorns - 8-10 

Black cardamom - 3-4 

Cinnamon stick - 2 inch piece

Ginger garlic paste - 2 tsp 

Yogurt - 1 cup 

Red chili powder - 1 tsp 

Turmeric powder - 1\2 tsp 

Coriander powder - 2 tsp 

Garam masala powder - 1\2 tsp 

Roasted cumin powder - 1\2 tsp 

Lemon juice - 2 tbsp 

Mint leaves - 2 tbsp ( chopped ) 

Saffron - a good pinch 

Milk - 1\4 cup ( hot ) 

Long grain basmati rice - 2 cups ( washed and soaked in water for 1\2 an hour ) 

Water - 4 cups 

Kewda essence - 6-8 drops 

Salt to taste 

Coriander - 2 tbsp ( chopped ) 

Yellow food coloring - a small pinch 

Cashew nuts - 6-8 ( chopped and fried till brown ) 

Mutton  - 500 gm

Method

Heat oil in a pan and fry onions till golden brown at medium heat. Remove from oil in a kitchen tissue lined plate. Keep aside. Heat 2 tbsp ghee in a pan or a pressure cooker. When the ghee is hot, add 3-4 cloves, 3-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon. Add ginger garlic paste and yogurt and fry for a minute. Add mutton and fry on high heat for 2-3 minutes. Add red chili powder, turmeric powder, coriander powder, garam masala powder and roasted cumin powder. Add a cup of water and cook till mutton is done. Add half of the fried onions, mint leaves and lemon juice to the mutton. Cook till all the water has evaporated and mutton is dry. Heat remaining 2 tbsp ghee in a pan. Add 3-4 cloves, 3-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon. Add rice and 4 cups of water. Add salt and kewda essence. Cover and cook till the rice is 80% done. Take a heavy bottom pan with a lid. Layer half of the rice in the pan. Top with mutton. Sprinkle half of the remaining fried onions, coriander and saffron milk. Top with the remaining rice. Sprinkle the remaining fried onions, coriander and saffron milk. Sprinkle yellow food color and fried cashew nuts on top. Cover the lid and seal it with atta dough. Keep the pan on low heat for 15-20 minutes. Remove the dough when ready to eat the biryani. Enjoy with a side of raita.

Mutton Dum Biryani