When I announced the Indian Thali Mela, I insisted that there should be a picture showcasing the Indian Thali. During a recent party that we hosted, though we had prepared handful of new dishes, because of the time and other constraints, I couldn't take time out to present in a thali style. I am still going ahead making an exception to my own rule, because this Mutton Dum Biryani is something that I wanted to share on this occasion.
Given a chance again I might cook all of these and present in a thali for sure. Indian Thali ideally represents what's offered in a plate showcasing a state or culture specific. This Non Veg thali typically represents the andhra food at its best, with traditional chicken kura and roast plus the biryani. Of course we couldn't manage a sweet that will be more appropriate, but a fruit custard makes it all even I suppose.
For the next couple of weeks, you will be presented with different thalis that I have cooked up. Mostly non veg as the Vegetarian thalis will feature in Spice your Life! blog. I hope you will stay back and enjoy!
Mutton Dum Biryani
Serves - 6 -7 persons
Ingredients Needed:
For the Rice
Basmati rice - 750 gms / 5 cups
Cloves - 2
Cinnamon - 2"
Tej patta - 2
Cumin Seeds - 1/2 tsp
Cardamon - 2
Salt to taste
Ghee - 2 tsp
Water - 7 & 1/2 cups
For the Marinade
Mutton - 750 gms
Curds / Yogurt - 2 tbsp
Red Chili powder - 1 tsp
Ginger Garlic paste - 3/4 tsp
Turmeric a pinch
Salt to taste
For the Gravy
Onion - 1 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 1/2 tsp
Clove - 1
Cinnamon - 1
Bay leaf - 1
Oil - 2 tsp
Spice powder
Coriander seeds - 2 tsp
Cumin Seeds - 1 tsp
Fennel - 3/4 tsp roast
Dry roast and grind to a fine powder.
For the Dum
Butter - 1 tsp
Coriander leaves - 1/2 cup, finely chopped
Saffron - 5 -6 strands
Milk - 1/2 cup
Kesari food colour
How to make Mutton dum Biryani
For the marinade
Wash and cut the mutton into bite size pieces. Drain to make sure the water is completely removed. Then take the mutton in a bowl, mix in curds, chili powder, ginger garlic paste, salt and turmeric powder. Mix well and let it marinate for 2 hrs.
For the spice powder,
Heat a pan and dry roast all the ingredients one by one, allow to cool and grind to a fine powder. Keep it aside.
For making the Rice
Wash the basmati rice and soak for 15 mins in the same water that you are going to cook.
In a non stick pan, heat ghee, add the whole spices, saute well. then add the rice and saute for couple of mins. Then add water, cover with lid and bring to boil. Simmer once the water starts to boil. Continue to cook with the lid covered and cook for 10 mins. Once done, fluff the rice and keep it covered.
For making the Mutton Gravy:
In a kadai, heat oil. Add the whole spices, saute for a min, then add onions, saute till it turns colour, then add ginger garlic paste, saute well. Add the remaining chili powder, the marinated mutton pieces and cook on high till the mutton is roasted well. Cook for 5 mins, Then add a cup of water and pressure cook till done.
Once the pressure is off, make sure the moisture is all evaporated. The gravy has to be almost thick liquid. Then finally add the ground spice powder and simmer for couple of minutes.
For making the Dum
In a heavy bottom pan, grease the bottom with ghee. Layer first with rice, then layer with mutton gravy. Sprinkle the finely chopped coriander leaves, then layer again with rice. Again layer with the remaining mutton gravy. Cover finally with rice, sprinkle the saffron soaked milk, add butter over it. And cover with lid.
Place a tawa over the flame, and on the top place the pressure cooker. Simmer for 30 mins without the whistle.
Once done, remove the cover, sprinkle the kesari colour in a design and fluff. The idea is to get some rice grains coloured and not all.
If required cover it again for couple of mins, else it's ready to serve.
This goes for my Indian Thali Mela
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